LENTIL CAULIFLOWER CURRY

LENTIL CAULIFLOWER CURRY

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
LENTIL CAULIFLOWER CURRY

A slow cooked lentil cauliflower curry…

This lentil cauliflower curry came together so easily using what few ingredients I had on hand. But, it’s really all about the spices when it comes to curries. That and letting them simmer to develop more depth in their flavour profiles. So, although it may be simple to make, this recipe does take some time. It doesn’t require all that much work, but giving it time to let the flavour develop will take your curry from just okay to incredibly delicious. Serve on a bed of basmati rice or with a side of naan bread and enjoy!

LENTIL CAULIFLOWER CURRY

Want to try some other curry recipes?

Coconut Red Thai Curry

Butter Chicken

LENTIL CAULIFLOWER CURRY

Lentil Cauliflower Curry

A slow cooked curry full of perfectly spiced lentils and cauliflower
Prep Time 8 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Indian

Equipment

  • Large pan

Ingredients
  

  • 540 mL green lentils canned; drained and rinsed
  • 1 head cauliflower cut into small florets
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 small tomatoes chopped
  • ¼ cup butter
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 tbsp coriander
  • ½ tsp chili powder
  • tsp salt
  • 1 tbsp tomato paste
  • ¼ cup water

Instructions
 

  • Combine the spices and set aside.
  • In a large pan, over medium-high heat, melt half the butter and sauté the onion for 2 minutes.
  • Turn heat down to medium, add the rest of the butter, garlic and spices. Continue to sauté for 3 minutes. Add the diced tomatoes and tomato paste and cook for an additional 2 minutes. Add the water, cauliflower, and lentils. Turn down to a simmer, cover with a lid and simmer for 1 hour.
  • Serve over a bed of basmati rice or with a side of naan and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cauliflower, Coconut Red Thai Curry, lentil, lentil cauliflower curry

6 Bean Salad

6 BEAN SALAD

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
6 BEAN SALAD

I love a good bean salad. I just find it so much more exciting than a regular old garden salad and it’s so much more filling! Filled with 6 different varieties of beans and finely chopped vegetables, this 6 Bean Salad really hits the spot!

Beans, beans and more beans, plus some veggies!

Please don’t feel restricted when it comes to this 6 Bean Salad recipe. You can swap or add/replace the vegetables depending on what you have on hand. However, the cucumbers in brine with garlic are pretty crucial in bringing in that extra punch of flavour and acidity. If you don’t have any cucumbers in brine with garlic on hand, then it’s crucial that you add some lemon juice, apple cider vinegar or other type vinegar. Perhaps before you try changing this recipe too much though you can give mine a shot 😉

Want to try some other salads?

Beet Salad

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

6 BEAN SALAD

6 Bean Salad

6 varieties of beans, with finely chopped vegetables to make a deliciously hearty salad
Prep Time 10 mins
Course Salad, Side Dish
Servings 8 servings

Equipment

  • Small bowl

Ingredients
  

  • 540 mL canned 6 bean mix drained and rinsed
  • 1 stalk celery finely chopped
  • ¼ small red onion finely chopped
  • ½ small red bell pepper finely chopped
  • 1 large cucumber in brine with garlic
  • 1 tsp brine brine from the cucumber in brine with garlic jar
  • ½ tsp olive oil extra virgin
  • ½ – 1 tsp salt to taste
  • ½ – 1 tsp pepper to taste

Instructions
 

  • Drain and rinse the beans from the can. Chop all the vegetables and combine all the ingredients in a small bowl. Salad tastes best when it has some time to sit in the fridge, at least 1 hour. Serve and enjoy!

Notes

Store in the fridge for up to 3 days. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword 6 bean salad, bean salad, salad

Roasted Potatoes

ROASTED POTATOES

Rating: 5 out of 5.
Jump to Recipe – – – – – Print Recipe
ROASTED POTATOES

My go-to potatoes are roasted

Happy National Potato day! What better way than to celebrate with my favourite way to eat potatoes, by roasting them! Roasted potatoes are always my go-to. You throw them in the oven, flip them half way through and end up with the tastiest result. The best part? You can season them any which way you want so they’ll be the perfect side to any meal.

Want to try some other potato recipes?

Potato Salad

Twice-Baked Potato

Potato Leek Soup

Roasted Potatoes

Roasted Potatoes

Delicious roasted potatoes; the perfect pairing to any meal.
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish

Equipment

  • Baking sheet
  • Bowl

Ingredients
  

  • 1.5 lbs small potatoes white, red or assorted; quartered
  • tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp herbs de provence

Instructions
 

  • Preheat oven to 415°F. In a bowl, add the quartered potatoes, olive oil, and the spices. Mix until potatoes are evenly coated. Place on a baking sheet and bake for 45 minutes, ensuring to flip half way through.

Notes

Honestly, season your potatoes with whatever you want, to match your meal perfectly. This is my go to classic flavour, so I hope you enjoy!
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword potato, Roasted Potatoes

carrot ginger soup

CARROT GINGER SOUP

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
CARROT GINGER SOUP

A super simple carrot ginger soup

This is the perfect recipe to help you get rid of some of your staple vegetables that are on their last leg. This nutritious carrot ginger soup is so easy to make and will be ready in 30 minutes. Just the perfect healthy soup for any time of the year!

I’m not going to lie…

I miss soups now that it’s summer! I have 2-3 different soups every week in the winter time, but once that summer heat hits I definitely scale back. That being said, I still love a great healthy soup for lunch even in the hot summer months. I haven’t had soup in a couple of weeks and this one truly hit the spot. The whole theme of this quarantine has been use what you have on hand and today it was carrots! Using vegetables that are on their last leg, along with my homemade vegetable stock also helps me minimize my food waste. That’s probably my favourite part of making homemade soups, using what you have available to you.

Carrot Ginger Soup

Want to try some other soups?

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Carrot Ginger Soup

Carrot Ginger Soup

A simple carrot ginger soup topped with a little cream and nuts for some added crunch.
Prep Time 3 mins
Cook Time 27 mins
Course Appetizer, Main Course, Side Dish, Soup
Servings 4 servings

Equipment

  • Large pot

Ingredients
  

  • 1 small yellow onion roughly chopped
  • 2 stalks celery roughly chopped
  • 6 medium carrots roughly chopped
  • 1 tbsp olive oil extra virgin
  • 1 tsp garlic powder
  • 2 tsp ginger jarred or grated
  • ¼ tsp ground cumin
  • 3 cups vegetable stock homemade or low sodium
  • 1 tsp vegetable bouillon
  • salt & pepper to taste

Instructions
 

  • Put a large put on medium-high heat. Once hot, add the olive oil and onion. Sauté for 1 minute. Next, add the celery, carrots, garlic powder, ginger, cumin, salt and pepper. Stir and continue to sauté for 5 minutes.
  • Add the vegetable stock and vegetable bouillon and turn to high heat. Once the contents come to a boil, turn down to medium-high heat. Cook for 15 minutes or until carrots are tender.
  • Blend the soup in a high powered blender on high for 1 minute. Once smooth, it's ready to serve!
  • Serve with a dollop of cream and some nuts for an added crunch.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword carrot, carrot ginger, carrot ginger soup, ginger, homemade soup, soup

VEGETABLE STOCK

VEGETABLE STOCK

Rating: 5 out of 5.

Vegetable Stock

Homemade vegetable stock from all those scraps

Honestly, one my favourite kitchen takeaways from this quarantine is definitely homemade vegetable stock. Why throw out all those wonderful vegetable scraps when you can make a beautiful stock out of them? The best part is you’re in full control of the sodium content unlike the store-bought version. Thanks to this discovery, I’m able to use every part of my vegetables and minimize my waste.

I’m sure there’s many different ways to wash and dry your vegetable scraps, but I’ve found it’s super easy to use a mesh bag (pictured above). I prep my meal, throw all the scraps in my mesh bag, rinse them and hang them to dry over the sink. Then I forget about them for most of the day and package them away once they’re dry.

Once the vegetable scraps are dry, I store them in a freezer bag. Once full, I make my stock and it couldn’t be easier.

Vegetable Stock

How to make it

In a large pot, add your frozen vegetable scraps and just cover them with water. Bring to a boil and immediately turn down to a simmer. Then, walk away. Not too far, but you can leave it be for at least 2 hours, max 4. It’s so easy and doesn’t really require your attention so it’s something you can do it in an evening. Once removed from heat, let the contents cool. Once cool, remove the large chunks and strain the remaining liquid for a smooth vegetable stock.

I always keep old pasta or salsa jars for storing soups and stocks. Whether I keep them in the fridge for instant use or freeze them for later, they’re so convenient to have around! This stock will be good in the fridge for about 2 weeks and up to 4 months in the freezer.

Did you make this recipe? Tag @forkandflora on Instagram!

COCONUT RED THAI CURRY

COCONUT RED THAI CURRY

Rating: 3.5 out of 5.
Jump to Recipe – – – – – Print Recipe
coconut red thai curry

Here in Ontario, we’ve officially skipped spring and jumped straight into summer. With no time to let our bodies adjust to this sudden heat wave, sometimes the best way to temper your body is by eating a hot dish instead of a cold one, so here’s a deliciously fresh vegan Coconut Red Thai Curry that will help your internal temperature adjust to this sudden burst of summer.

With minimal equipment, fresh ingredients, and so many options to make this suit your own taste buds, this quick and easy 30 minute dinner is perfect for a busy schedule.

Not vegan?

Not vegan or don’t like vegan food all that much? Don’t worry! This coconut red Thai curry definitely doesn’t have to be exclusively vegan. We’re still very much in quarantine so this dish was whipped up with whatever I had left in my fridge and pantry, but you can easily substitute the chickpeas for any other protein you like.

coconut red thai curry

Alternative options:

  • Replace the chickpeas with chicken or seafood and you still have yourself a yummy and fresh curry.
  • If you’re not the biggest fan of coconut, I’d recommend cutting the amount of coconut milk in the recipe in half and in turn add more broth instead. However, if you do this, you may need to add a bit of cornstarch (mixed in with the broth before adding it to the curry) to thicken it up.
  • If you don’t like coconut at all, you can omit the coconut milk, but I’d recommend replacing it with some heavy cream to ensure you’re left with a curry like thickness. If you use broth only, this will end up being more of a soup than a curry.

Want to try another curry? Click here for my butter chicken recipe!

Coconut Red Thai Curry

A fresh vegan red thai curry full of vegetables and coconut flavour.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • Large pot

Ingredients
  

  • 2 small carrots peeled and julienned
  • 1/2 red bell pepper julienned
  • 1/2 green bell pepper julienned
  • 1 medium yellow onion julienned
  • 2 cloves garlic minced
  • 1 can chickpeas drained and rinsed
  • 1 cup bean sprouts
  • 1 can coconut milk
  • 1 tbsp olive oil
  • 1 tbsp ginger minced
  • 2 cups vegetable broth
  • 1 tsp salt
  • 1 lime juiced
  • 1 tsp rice vinegar
  • 2 tbsp red curry paste store bought or homemade
  • 2 tsp soy sauce
  • fresh cilantro for garnish
  • 1 cup uncooked rice for serving; cook as per instructions

Instructions
 

  • In a large pot, on medium heat, add the olive oil and sauté the onions for about 1-2 minutes. Add the bell peppers and carrots and continue to sauté for 2 minutes. Add the garlic, ginger and salt and sauté for an additional 2 minutes.
  • Add the chickpeas, soy sauce, red thai curry paste, rice vinegar and lime and mix until well combined. Cook for 2 minutes.
  • Add the broth and bring to a boil. Immediately turn the heat down to a simmer and add the coconut milk. Simmer for about 10 minutes.
  • Add the bean sprouts and continue to simmer until they are the texture of you're liking, which personally I let simmer for about 2-3 minutes.
  • Serve on a bed of the rice of your choosing and garnish with fresh cilantro.

Notes

If you don’t like rice, you can also serve this delicious Vegan Coconut Red Thai Curry over some rice noodles. 
 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword coconut, Coconut Red Thai Curry, curry, Red Thai Curry, Thai, vegan