FITVINE MAG - MAY/JUNE 2019
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
PEANUT BUTTER &<br />
CHICKPEA CURRY<br />
GLUTEN-FREE, VEGAN,<br />
DAIRY-FREE, EGG-FREE,<br />
REFINED SUGAR-FREE<br />
Prep time: 5 minutes<br />
Cook time: 20 minutes<br />
Serves four people<br />
INGREDIENTS<br />
© © 2 tbsp olive oil<br />
© © 3 garlic cloves, crushed<br />
© © 2 small red onions, diced<br />
© © 2 × 400g tinned<br />
chickpeas, drained<br />
© © 4 tbsp peanut butter<br />
© © 1 tsp paprika<br />
© © ½ tsp cayenne pepper<br />
© © 1 pinch chilli flakes<br />
© © ½ tsp ground coriander<br />
© © 1 tsp veg stock powder<br />
© © 1 × can coconut milk<br />
© © 1 × can chopped tomatoes<br />
© © 2 large handfuls spinach<br />
© © 1 handful jumbo peanuts unsalted<br />
© © salt and pepper<br />
METHOD<br />
1. Heat a pan on a medium heat with<br />
the olive oil. Add the crushed garlic,<br />
onions and a pinch of salt and pepper.<br />
Cook down for two minutes.<br />
2. Add the spices, peanut butter,<br />
chickpeas, salt and pepper. Stir well<br />
and fry together for two minutes.<br />
3. Add the tinned tomatoes, coconut<br />
milk and veg stock powder<br />
and mix well.<br />
4. Bring to a boil then reduce to a<br />
low heat for 15 minutes (lid off).<br />
Stir every five minutes.<br />
5. Stir in the spinach and cook for a<br />
further 5 minutes.<br />
6. Meanwhile, dry fry a handful of<br />
the jumbo peanuts until lightly<br />
browned to serve on top.<br />
SWEET POTATO &<br />
BLACK BEAN STEW<br />
GLUTEN-FREE, VEGAN,<br />
DAIRY-FREE, EGG-FREE,<br />
REFINED SUGAR-FREE<br />
Prep time: 10 minutes<br />
Cook time: 30 minutes<br />
Serves four people<br />
INGREDIENTS<br />
© © 2 tbsp olive oil/coconut oil<br />
© © 2 large garlic cloves, crushed<br />
© © ½ large red onion, diced<br />
© © ½ tsp ground coriander<br />
© © 1 heaped tsp turmeric<br />
© © ½ tsp cayenne pepper<br />
© © 1 pinch chilli flakes<br />
© © ½ tsp paprika<br />
© © 2 large sweet potatoes, peeled<br />
and chopped into small cubes<br />
© © 1 tbsp tomato puree<br />
© © 2 × 400g cans tomatoes<br />
© © 2 × 400g cans black<br />
beans, drained and rinsed<br />
© © 400ml veg stock<br />
© © 3 handfuls spinach<br />
© © salt and pepper<br />
METHOD<br />
1. Heat a large pot on a medium<br />
heat with the olive oil, garlic,<br />
onion and a pinch of salt and<br />
pepper. Fry for two minutes.<br />
2. Add all of the spices and mix<br />
together before adding the sweet<br />
potato and a pinch of salt and<br />
pepper. Fry together for two<br />
minutes.<br />
3. Add the tinned tomatoes, tomato<br />
puree, black beans, veg stock. Mix<br />
together.<br />
4. Bring to a boil then reduce to a<br />
low heat, placing the lid on the<br />
pan for 20-25 minutes.<br />
5. Add the spinach and stir through,<br />
allowing it to wilt before taking<br />
off the heat.<br />
This article and the two recipes were written<br />
by Healthy Living James who you can<br />
meet at FitFest Oxford on 15 th June <strong>2019</strong>.<br />
FitVine 25
Change language