Yellow chicken curry - an aromatic recipe with lots of vegetables

Homemade curry is not that difficult to prepare, you just need to skilfully handle with spices. Curry sauces can be prepared a very large amount of vegetables. When blended they create a thick sauce. The main vegetables used in the sauce are butternut squash, carrots, and corn. They perfectly harmonise with aromatic spices and are a warming idea for lunch / dinner in this autumn time.

Ingredients for 6 servings:

• 750g of chicken breast
• butternut squash
• 2 carrots
• leek
• 3 cob of corn
• 200ml of coconut milk (canned)
• 2 onions
• 1cm of ginger
• 4 garlic cloves 
• half a teaspoon of turmeric
• a teaspoon of fenugreek
• a teaspoon of ground allspice
• a teaspoon of ground cumin
• a teaspoon of paprica
• half a teaspoon of cinnamon
• half a teaspoon of chilli
• 3 bay leaves
• 1 anise star

Plus your favorite sides, e.g. naan bread, papadoms, rice or couscous

Method:

In large pot fry the chopped onion, leek, ginger and garlic using a little bit of oil or olive oil. Fry until soft. Add the diced pumpkin and carrots. Pour the water over the vegetables only in 3/4 and cook for about 30 minutes. During this time, you can also cook the corn and dice the chicken. When the vegetables are soft, blend them and add all the spices: turmeric, fenugreek, allspice, sweet pepper, chilli and cumin. Blend. Add chopped chicken, bay leaves and anise. Simmer, covered, for about an hour. During this time, you can slightly cool the corn and separate the grains - use a knife for this. Finally, add the coconut milk. Stir together with the corn.

Autumn dill soup with root vegetables. Perfect for people suffering from IBS, low FODMAP

 

Are you also more likely to eat soup on cold evenings? Especially in the autumn and winter period? They always warm me up and put me in a good mood. This dill soup with various root vegetables is not only delicious, but also simple and quick to prepare. Contains low FODMAP products.

Ingredients for 8 servings:

• 1 kg of potatoes
• 3 orange carrots
• 2 yellow carrots (exchangeable for regular carrots)
• 2 purple carrots (exchangeable for regular carrots)
• 2 parsnips
• a bunch of dill
• 2 tablespoons of olive oil
• 200ml of coconut milk
• 1.7l of water
• juice and lemon peel
• salt, pepper, bay leaves

Method:

Peel and dice all root vegetables (potatoes, carrots and parsley). In a large pot, heat the olive oil and lightly fry the vegetables (soup will have a nicer color) Pour water, add bay leaves and cook until the potatoes are soft. Season with salt and pepper, add coconut milk, lemon juice and chopped dill. Stir well.

Savoury muffins - an idea for a snack with vegetables. Perfect for children, even the youngest

 

Introducing solids can be tricky. Looking for new recipes, inspiration, worrying whether a given meal is healthy and has all the nutrients, finding time to prepare it, child's skills. Sometimes it is worth using recipes that can be prepared in larger portions and then freeze it. The capacity of a young child's stomach is equal to his fists. That is very small, so to prevent food waste - freeze it. The muffins came out delicious, I couldn't resist myself and ate most of it. They taste best fresh. I would say they are best when child has already some chewing skills as the muffins are moist and when the child squeezes them, they form lumps that are difficult to swallow. If I were to make an adult version (picnic or breakfast), I would add spices such as salt, pepper, nutmeg and chilli :-)

Makes 12 servings:

• 2 eggs
• a few broccoli florets (a glass - I used a frozen one)
• a glass of peas (I used frozen)
• a large carrot
• chopped dill
• 3 glasses of flour
• half a cup of plain yogurt
• half a glass of milk
• 1/4 cup rapeseed oil
• a glass of grated cheese (I used cheddar)
• 1.5 teaspoons of baking powder

Method:

Grate the carrots on a fine-mesh grater. Pour milk, oil, yogurt into a bowl, add 2 eggs, broccoli (cooked) and peas and blend everything. Add the rest of the ingredients. Mix thoroughly. Grease the cupcake tray using oil and then lightly sprinkle with flour. Put the dough into moulds. Bake in an oven preheated to 180C for 30 minutes.

Cream of carrot - a super simple recipe for a nutritious soup

 

Sometimes there is nothing left in the fridge, no chance to go to the shop, then I use what I have. Onions, garlic, ginger, potatoes and carrots are ingredients that last for long and I usually have them in my kitchen. You can tune it a bit by adding coconut milk, orange juice or tomatoes, but simple carrot soup also taste good from time to time.

Ingredients 4 portions

• 800g of carrots
• 200g of potatoes
• 2 onions
• 3 garlic cloves
• 1cm of ginger
• paprika, fenugreek, salt, pepper
• 50ml of single cream
• spoon of oil or olive oil

Method:

Fry the chopped onion, garlic, ginger in oil. When the vegetables are soft, add the chopped carrots and potatoes. Pour with water and cook until the vegetables are tender. Finally, season and add single cream. Blend.