Roasted Cauliflower Curry

This recipe is perfect if you want to change things up a bit. I was looking for something different to our usual clean eating meals and I found this one at The Kitchen Shed. You should totally check the website out as there are LOADS of amazing recipes over there! This is such a quick meal to cook it's perfect for mid-week.

Roasted Cauliflower Curry

Serves 4

PREP: 5 mins
COOK: 30 mins
READY IN: 35 mins

Ingredients:

2 teaspoons Olive Oil
500 grams Cauliflower Florets
1 Onion diced
200 grams Mushrooms sliced
400 grams Sweet Potatoes diced
2 Garlic Cloves minced/finely grated
2 Tablespoons + 1 teaspoon Mild Curry Powder
1 teaspoon Garam Masala
1 teaspoon Garlic Powder/Granules
1 teaspoon Onion Powder/Granules
1/4 teaspoon Ground Ginger
1/4 teaspoon Fine Sea Salt
400 ml Coconut Milk
150 ml Water
200 grams Sugar Snap Peas

Instructions

1. Preheat the oven to 200°C
2. Cut the cauliflower florets into bite size pieces and place in a bowl with 1 teaspoon of the olive oil. Toss to combine.
3. Place the cauliflower onto a baking tray and place into the oven for 20 minutes, turning half way through.
4. Place the other 1 teaspoon of olive oil into a saucepan with the onion, mushrooms and sweet potato and cook over a medium/low heat for 5 minutes, stirring occasionally.
5. After 5 minutes, add the minced garlic and the spices and salt and stir for 30 seconds.
6. Pour the coconut milk and water into the saucepan and bring to the boil.
7. Once bubbling, reduce the heat to medium/low and place the lid mostly on whilst it bubbles away for 10 minutes.
8. After 10 minutes, add the roasted cauliflower and continue to simmer with the lid mostly on for another 5 minutes. Stirring occasionally. 
9. After 5 minutes, add the sugar snap peas and cook covered for a final 4-5 minutes, stirring occasionally.

Serve over wholegrain rice.

Mediterranean Roasted Vegetable Spaghetti

The sun is shining and I'm reminiscing of holidays in Spain. I just love the fresh ingredients and clean tastes of mediterranean vegetables, especially with a glass of wine!

What better way to celebrate the summer than sitting down to a bowl of this, courtesy of The Kitchen Shed?
It's ridiculously easy, both in effort and budget so is sure to be a winner.

Mediterranean Roasted Vegetable Spaghetti

Serves 4

Ingredients

1 small/medium Courgette diced
2 Peppers any colour, diced
1 small Red Onion peeled and chuncky diced
200 grams Mushrooms quartered
250 grams Cherry Tomatoes whole
4 Heaped Tablespoons Green Olives
1 Tablespoon extra virgin olive oil
2 teaspoons Dried Oregano
1 teaspoon Dried Basil
1/4 teaspoon Fine Sea Salt
300 grams Wholegrain Spaghetti
2-3 Garlic Cloves minced/finely grated
1 handful Fresh Basil Leaves

Instructions

1. Preheat the oven to 180°C.
2. Place all of the diced vegetables and olives onto a baking tray and drizzle over the oil, dried herbs and salt.
3. Give everthing a good toss to combine and place the baking tray into the oven for 35-40 minutes, tossing every 10 minutes or so.
4. Cook the spaghetti in the last 10 minutes of cooking, and drain.
5. Once the vegetables are cooked, top them with the garlic and the fresh basil leaves whilst they are still in the baking tray and give everything a good mix.
6. Combine the roasted vegetables with the spaghetti and stir together thoroughly.

Serve and enjoy.