07/03/2019
We only have to have a quick browse through our Social Media accounts to see that 2019 is set to see another rise in plant based proteins. Whether the reason is to have a healthier diet or concerns about the environmental impact of meat protein, more and more people keen to experiment with vegetarian and veganism.
At Lemon Zest we are still very keen on the merits of well sourced and cooked meat but are relishing in the opportunity to up our ‘meat-free’ game.
We recently re-vamped our vegan menu and our delighted to bring you one of our favourite dishes from it. Chickpea, sweet potato spinach curry, coconut rice, vegan flatbreads. It’s boldly spiced and packed full of protein-rich chickpeas so it’s sure to leave even the most carnivorous caveman satisfied. As today is plant power day, why not give it a try for dinner?
For the curry
Olive oil
2 red onions
3 tbsp curry paste
1 fresh red chilli
3cm piece of ginger
1 bunch of fresh coriander
3 sweet potatoes
400g chickpeas
400g chopped tomatoes
400 ml light coconut milk
400g spinach leaves
o Heat 2 tablespoons of oil in a large saucepan over a medium heat.
o Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
o Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
o Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
o Tip in the tinned tomatoes and add 200ml of water and bring to the boil.
o Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
o Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
o Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
o Scatter over the coriander leaves, then serve with poppadum’s and rice.
For the flatbreads
2 cups plain flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup water
1/4 cup almond milk
2 tbsp olive oil
o Add all dry ingredients to a mixer with a dough hook, pour in the wet and mix until a dough is formed, if the mixture is sticky, just add a little more flour until it no longer sticks to your finger.
o Portion the dough into balls and roll into flatbreads approximately 5mm thick and 5-6 inches wide.
o Heat olive oil in a heavy flat bottomed pan and cook the flatbreads, cook for around 2 minutes, when bubbles form around edges flip over and cook the other side. Serve warm.
For the coconut rice
1 cups Basmati Rice
2 cups Light coconut Milk
Lemon Grass Stalk
o Put rice, coconut milk and lemon grass stalk into a saucepan and turn up the heat until boiling
o Reduce to simmer and cook with the lid off for 20 minutes, add a little water if needed.
o Remove the lemon grass stalk and serve, you can also add a squeeze of lime here if you wish.
Enjoy and please post us a piccy of your culinary masterpiece on our Facebook page.
