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Changing climate requires changing our habits, as well as our food choices to keep strong and nourished. That’s why we have created the ultimative cold days – Indian Power Plate recipe for you. Packed with proteins, dietary fiber and anti-inflammatory spices.

Enjoy a “cold days” recipe by our Green Kitchen @ Spaces Auderghem Chef

Vegan / Vegetarian Indian Power Plate

Ingredients for 4 people:

  • 2 tbsp organic coconut oil
  • 3 cloves of garlic, minced/pressed
  • 4 medium sized shallots, thinly sliced
  • 2 bundles of coriander, roughly chopped
  • 3 medium carrots, peeled and cut into cubes
  • 2 orange bell peppers, cut into cubes
  • 1/2 medium sized Butternut squash ( any squash, except spaghetti will do ), cut into cubes
  • 3 tsp ground cumin
  • 3 tsp ground fenugreek
  • 4 tsp fresh grated turmeric root or ground turmeric
  • 1 tsp fresh grated ginger root or ground ginger
  • 1 tsp cayenne pepper
  • 1 saffron thread ( optional )
  • Himalayan rock salt, to taste
  • 200 g tin of chickpeas, drained and rinsed
  • 250 – 300 ml tin of coconut cream / milk
  • 150 g coral or beluga lentils ( any other lentils will do as well )
  • 500g basmati rice / or any rice you like ( cook with one saffron thread to achieve yellowish colour )
  • hand full of roasted cashew nuts ( roast in a pan until colour changes )
  • unsweetened cashew or almond yogurt / vegetarian option: one pot of sour cream (optional)

Instructions

Heat the oil in a large saucepan. Sauté the garlic, the shallots, carrots, squash and bell peppers for a few minutes, on a medium heat, until softened. Add the cumin, fenugreek, cayenne pepper, ginger, turmeric, salt and stir gently. Add the chickpeas, lentils and pour in the the coconut milk/cream and stir until it gets the texture you desire. We like it to be not too thick, you could add more coconut milk or water depend of your choice. Simmer for 30 to 45 minutes. Serve with basmati rice and yogurt. Top up with plenty of fresh coriander leaves and roasted cashew nuts.  Tip РFreezes well. Keeps for up to 3 days refrigerated. If you prefer some meat we would add chicken breast stripes.

We hope you will enjoy this health beneficial meal!

Your Green Kitchen Team


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