rainbow rice

we realised we didn't have a single rice dish here! so here's the classic rainbow rice or vegetable fried rice, with our personal touch! a sea of vegetables served with rice, crispy tofu, and chilled pineapple chunks!

ingredients:
2 1/2 cups of brown rice
2 cloves of garlic
1 zucchini
1 red bell pepper
3 red onions
1 veggie salt cube
1/2 head of broccoli
1/3 cup button mushrooms
1/3 cup cabbage
1/3 cup peas
5-6 Tbsp tamari
2 Tbsp rice wine vinegar
1 Tbsp sweet soy sauce
half a pineapple

for the crispy tofu:
batter:
1 block extra-firm tofu (250g)
2 "eggs"
3 Tbsp mustard seed oil
1/4 cup spelt flour
1/4 cup water


sauce:
3 Tbsp rice wine vinegar
4 Tbsp water
2 Tbsp ketchup/tomato sauce/rocket fuel
2 tsp tamari
3 Tbsp spelt flour
pinch ginger powder
pinch sea salt


directions:
cook your rice!
1. then... saute minced garlic & onions in veggie stock in a wok for five minutes 
2. finely chop all your vegetables & throw them in (not the pineapple though, not until the end!)
3. once rice is cooked, add to wok & add rest of flavourings and let cook together for 15 or so minutes


crispy tofu: 
1. cut tofu into small triangles
2. make batter & then coat triangle pieces
3. make sauce
4. fry up your battered tofu & as they are frying coat in sauce - let each side cook for 5 or so minutes... until wonderfully crispy
5. then add the tofu into the rice and serve!


eat up & top with some chilly pineapple chunks

Health Ballz!

part of everyone's daily diet
should be 2 brazil nuts!
so using this as the basis for our inspiration,
we came up with another raw sweet treat recipe!
not only are these ballz decadent,
but every single ingredient has been designed for
HEALTH!
have one a day,
(don't overdue it,
each contains all daily benefits you need)
and it will surely keep the doctor away!

brazil nuts:
high in selenium, a mineral which fiercely fights cancer & is also very good for hair, eyes, and skin. these ballz have been designed to have 2 nuts each, which reaches your daily selenium requirement! other benefits? rich in vitamin e, and the b vitamin family, and minerals such as manganese, magnesium, and copper!

dried apricots:
amongst the top 10 richest iron sources! that means energy!!! also a plentiful source of vitamin a, potassium, a natural treatment for skin diseases

dried cranberries:
just so bountiful in health! potassium; calcium; fiber; iron; vitamins e, k, c, b-6; magnesium... oh wow!!!

chia seeds:
these are truly remarkable! used by ancient peoples of the world in times of battle, they supply you with energy! omega-3, calcium, iron, potassium, magnesium, fiber, protein, selenium, phosphorous, antioxidants, folate, lignans... these truly are a superfood. we definitely recommend you have a tablespoon or two a day of these beauties! each cookie will only have a little amount (though still a great booster!) so add more chia seeds into your diet throughout the day!

cinnamon:
adding a few teaspoons of cinnamon to your daily palette is like becoming friends with a doctor! its powers range from lowering cholesterol, regulating blood sugars, relieving arthritis, and is also a source of iron, fiber, manganese, and calcium

cocoa: 
gettin' those surreal chocolate flavours and health?! oh yes. a natural anti-depressant & mood elevator, while also allowing your brain to flourish & your skin to glow... in addition to being a natural cancer fighter!

LSA mix:
this is a wonderful blend of linseeds, sunflower seeds, and almonds! with it comes the benefits of high energy, iron, b-vitamins, calcium, omega-3, and antioxidants!

vanilla extract:
among other things, this fragrant extract can soothe and calm any anxiety or stress you are feeling! thanks vanilla, you potent goddess!!!

coconut: 
a killer of negative bacteria and illnesses that may enter your body! helps build stronger teeth and bones. an anti-aging food, smoothing the skin & preventing wrinkles & droooopin


makes 15 baby ballz

30 brazil nuts
10 dried apricots
1/2 cup dried cranberries
2 Tbsp chia seeds
1 Tbsp cinnamon
3 Tbsp cocoa powder (unsweetened)
1 Tbsp LSA mix
1/2 tsp vanilla extract
2 Tbsp shredded coconut

directions:
1. in a food processor or using a blender, first crush those brazil nuts to a powdery consistency!
2. gradually add in the rest of the ingredients until they are all very stickily combined
3. now form the 15 ballz: grab out the mix (about a Tbsp's worth!) and form into a sphere, you can flatten into more of a disc shape if you wish
4. freeze! you can either keep them in here, or move them to the refrigerator after an hour or so

la morena

dear la morena,
we love you!
your refried beans,
your hot chilis,
and perhaps most of all,
your beautiful labels!

we used these two products in our mexican-inspired nearly raw meal tonight!
delightful

thank you la morena!!!

¿Qué pasa guapa? nearly raw tacos

these beautiful tacos, almost bite sized, are special & unique! we had a lot of fun trying this out, changing the proportions, etc, etc. a sassy combination of raw taco shells, a fantastic filling, and a fresh salad. the only non-raw component of this meal is the refried beans!
is it filling? ooh yes! the nuts and chia seeds really do their part in satisfying the belly!
how bout the taste factor? omg yes! you may almost wish they weren't so filling so you could continue the sensations of eating these adorable baby tacos
cuties? undoubtedly.

makes 6 mini tacos & lots of filling/salad

ingredients
for the tacos:
1 cup natural peanuts
1/2 cup walnuts
2 tsp chia seeds
25 dried apricots
1/2 cup pitted dates
2 tsp lsa mix
6 Tbsp tahini
1 pinch sea salt

for the filling:
1 red capsicum
1 red onion
1 small head of broccoli
1 can la morena refried beans
1 tomato
1 sprig spring onion
juice of half a lemon

for the salad:
whole lotta baby spinach leaves
1 carrot
handful basil
half cucumber
1 Tbsp rice wine vinegar
handful (or more!) alfalfa sprouts

directions:
start with the taco shells!
1. finely grind all your ingredients and then combine. if the mix is too crumbly, add some more dried apricots & this should make things a little more sticky!
2. roll into a ball
3. form into 6 taco shells & then place in a muffin tin to hold the general shape
4. place in freezer for 20 minutes to harden
5. then move onto filling: finely chop your veggies & then mix all ingredients together in a large bowl
6. for your salad, grate the carrot & thinly slice the cucumber, then mix with vinegar & spinach
7. to compile: place a wonderful spoonful of filling in the taco, then add salad on the side

serve with guacamole, la morena hot chili, and rocket fuel!!!

felic!

we were looking up raw dessert recipes for some tips
and came across this fantastic blog!

http://theteenageofraw.blogspot.com

meet felic,
a raw vegan foodie
and just 16 years old!
her blog is full of wonderful sweet treats
(she's a big chocolate lover!)
& stories of the raw vegan lifestyle

inspiring!

Real Raw Delights

the raw lifestyle has such a wonderful and even versatile vision of food! these cookies are kind of the perfect sweet treat: delicious, incredibly nutritious, and just so adorable!

we were just testing this combination out,
so made a small amount, around 6-8 mini cookies
simply double or triple (whatever!)
to adjust to your desired serving size!

ingredients:
1/2 cup raw almonds, cashews, hazelnuts
1/2 cup pitted dates
3 Tbsp pure cocoa powder (no added sugar/sweetners!)
few drops vanilla extract
generous sprinkle cinnamon

directions:
1. using a blender or food processor, blend all these ingredients! keep blending until most ingredients have been finely/coarsely chopped & the mix becomes sticky
2. take out the mix & with your hands roll into a large ball. keep working with the dough until very shiny & all moulded together!
3. then separate into cookie shapes... whatever size and quantity you are after
4. put in freezer & let "cook" for maybe 20 minutes

then munch away at these beautiful babies!
also, we definitely recommend you try these with some vegan ice cream or sorbet!

sensual spaghetti

a delicious alternative to the classic "spag bol"! a flavoursome combination of roasted eggplant, broccoli & softened onions in a herby tomato sauce. the tastes arouse homely & comforting sensations

ingredients:
spaghetti pasta
1 large eggplant
1 brown onion, 1 red
3 cloves garlic
1/2 cup broccoli
1 can tomatoes
250g extra-firm tofu
olive oil (for roasting eggplant)
2 pinches of sea salt + another 3-5 pinches
hefty sprinkle of pepper
large squirt of tomato sauce
pinch or two cayenne pepper
juice of  half a lemon
1 veggie stock cube
1-2 Tbsps maple syrup
1-2 Tbsps mixed herbs
3 Tbsps margarine
generous splash of red wine
basil, salt, & pepper, to garnish


cook your spaghetti!
and...
1. cut eggplant into cubes & drizzle in olive oil and season with 2 pinches of salt. roasted in oven for 15 or so minutes
2. saute garlic and onions (finely chopped) in veggie some water cube & some water for 5 minutes
3. add broccoli (also finely chopped), tofu (crumbled with your hands or in cut small cubes), tomatoes, and the rest of your seasoning!
4. once the eggplant is roasted, add to the sauce & then let this mixture cook on low for 15 or so minutes!

serve with basil, salt, & pepper
bon appetit!

Holy Tofu Burgers

this is a simple yet sumptuous dish. a wonderful combination of spread, veggies, and a crispy tofu pattie that may certainly take you to heaven

for four!

ingredients
for crispy tofu:
1 block extra-firm tofu (250g)
2 "eggs"
3 Tbsp mustard seed oil
1/4 cup spelt flour
1/4 cup water

3 Tbsp rice wine vinegar
4 Tbsp water
2 Tbsp ketchup/tomato sauce
2 tsp tamari
3 Tbsp spelt flour
pinch ginger powder
pinch sea salt

other ingredients:
burger buns
tahini
blueberry jam
avocado
tomato slices
sun-dried tomatoes
red onion slices
bell pepper slices
grated carrot
sprouts
ketchup
basil
hot sauce

the only part of this delicious meal that really requires some work is the tofu patties:
1. combine "eggs", mustard seed oil, flour, water in a bowl
2. cut tofu block into 4 patties & coat in the mixture
3. heat a lil oil in a frying pan & begin to fry these delicious creatures up!
4. now whip up the sauce: combine rice wine vinegar, water, ketchup, tamari, flour, ginger powder & salt
5. drizzle the sauce over each side of the patties as the fry!
this should take maybe 5 minutes on each side to get wonderfully crisp

for deliciously sweet twist, simply drizzle maple syrup over the slices of tofu & grill instead


then all you need to do is compile your burger!
golden!!!

Aunty Mena's

looking for the best vegan restaurant in all of wellington? aunty mena's! this is our absolute favourite & we love eating here whenever we get the chance

the peaceful & humble restaurant offers a ravishing selection of malaysian & chinese meals, all served by the kind-hearted staff, who make you feel welcome & cosy!

our favourites? be sure to try the BBQ steam buns, the mock fried chicken, the laksa, the gado gado, & the curry noodle! godly.

definitely stop by! 167 cuba street, wellington

Polenta Stacks

this is a bit of strange one, but still mouth-watering! we had some polenta on hand so created this many layered meal.

                                                                                    

serves around 6!
ingredients
polenta:
500g polenta (we used instant!)
2L water
2 veggie stock cubes
2 Tbsp salt
1 Tbsp brown sugar
soy sauce, to taste
smoked paprika, to taste

baked potato and kumara:
2 potatoes
3 kumaras
drizzle of olive oil
salt & pepper

2 zucchinis
drizzle of olive oil
sprinkle of salt & pepper

tomato & chickpea spread:
1 can diced tomatoes
1 can chickpeas
2 cloves garlic
2 onions (roasted in olive oil)
sprinkle salt & pepper
hot sauce, to taste

dollop of vegan mayo (check out our recipe!), to serve

basil, to serve

sun-dried tomatoes, to serve

directions:
start with the polenta
1. slowly stir polenta into 2L boiling water
2. constantly combine the mixture, and also add in stock cubes, salt, & sugar
3. once cooked completely, begin the freezing phase! get a baking dish and lay it with baking paper. then pour polenta over this, spread across the surface about half an inch thick. cover with another layer of baking paper & pour again. do one more layer. now let this sit in the freezer for 45 minutes
4. in the meantime, get baking your kumara & potato & onion (bake the onion for the tomato & chickpea spread along with the others!) cut these lovely root vegetables into slices, drizzle in oil, and sprinkle with salt & pepper. let these bake in an oven of 170 C for around 40 minutes, or until crisp on the outside & tender on the inside
5. once your polenta is ready (should be soft but all integrated!) cut it into 4x4 inch squares & move into the frying phase. heat up your pan with a splash of oil & a larger splash of soy sauce. then very gently lay down your polenta squares (we fried 2 at a time). sprinkle with paprika. cook for around 4 minutes each side. flip very carefully as these squares are prone to falling apart!
6. in another pan, cook up zucchini in olive oil & salt and pepper
7. prepare spread: in a food processor, or using a blender, combine tomatoes, chickpeas, garlic, onions (that have been baked in the oven with the kumara & potato), salt & pepper, hot sauce
8. now the time has come to bring together these many components into an endearing stack! start with one fried polenta square. slather on a layer of tomato & chickpea spread, then add baked kumara & potato & zucchini. cover with another polenta square. add another layer of tomato & chickpea spread. top with mayo, basil, and sun-dried tomatoes! and there you have it: polenta stacks!

something missing from this creation? our fabulous friend tilly, who shared this meal with us, suggested we add something fresh to compliment & ease the intensity of all the fried & baked & processed layers. and we agree! you may like to add some grated carrot, or some finely diced tomatoes to top it off!

catnip?!

so we know cats love this stuff, but it turns out we do too!
we've been having cups of catnip tea all day long
and have felt its beautiful effects descending upon us

hazzie nippin' out

how do you make this tasty tea?
put one heaped Tbsp of catnip in a cup of boiling water
you can add soymilk, maple syrup or whatever sweetener
(if youre that kind of tea drinker)

OR,
if you don't like the texture of the catnip
in your tea,
feel free to use a strainer!

and its bountiful effects?
they come in the masses!
first of all, you should feel a buzz
a calm descending throughout your body
a feeling a utter relaxation
an elevation of spirits
things get a lil dreamy...

and the stuff is also incredible for your general well-being
it relieves you of anxiety, insomnia, or stomach & tooth aches
eases depression
even helps fight off colds & flus
abdominal pain or IBS? grab a cuppa!

NOTE! rumour has it you mustn't drink when pregnant

Aladin's Magic Mediterranean Summer Dish

Serves 6-8

we tried this the other night with the magnificent chef phoebe! it was delicious, easy to make... and we were comfortably full for hours into the night!

ingredients:

for patties:
2 1/2 cups cubed pumpkin, kumara, potato (whatever ratio you prefer!)
1 onion
2 vege stock cubes
2-4 cloves of garlic
1 cup bread crumbs
2 teaspoons of cayenne pepper (more or less depending on your palette)
black pepper, to taste
2 teaspoons cumin seeds
2 tablespoons tamari (or soy sauce!)
1 grated carrot
1 grated zucchini
1 spring onion
2 1/2 cups black beans
3 "fake eggs" (we use no-egg, you should be able to find egg replacement at most supermarkets, and definitely at organic food shops!)
generous amount of flour, to coat these sloppy patties before they fry up!
oil for frying

for asparagus (phoebe's wondrous recipe):
12-16 asparagus sticks
salt
pepper
liberal sprinkle of cayenne pepper

and for your dips:
hummus
3 tomatoes, diced
2 cloves garlic
parsley
mango chutney


1. begin by cooking black beans
2. in a separate pot, cook up your cubed pumpkin, kumara, and potato
3. now in a pan, saute garlic & onions in veggie stock mixture
4. once pumpkin, kumara, and potatoes are tender, drain and then mash
5. blend together: pumpkin, kumara, potato, & sauted garlic and onion mix
6. in a large pot, combine blended mixture with grated carrot, grated zucchini, cooked black beans, finely cut spring onion, 3 "eggs", bread crumbs, and your spices: cayenne pepper, cumin seeds, black pepper, tamari
7. in order to thicken properly, you should definitely let this mix sit in the fridge for at least 30 minutes (we didn't so the patties were a little bit on the messy side when forming the patties!)
8. form into smallish patties (3 or so inches in diametre) & coat in a LOT of flour (the more the flour, the easier the frying)
9. now fry until deliciously golden

1. begin to fry in a small amount of oil your asparagus
2. coat in salt, pepper, and cayenne pepper & cook for 5-10 minutes

serve with hummus, chutney, and tomato bowl (mix tomatoes with garlic, parsley, and salt)
& indulge!

Sun Salutation Sandwiches!

today the sun is finally out after a week of grey skies! so we have decided to make some scrumptious sandwiches to celebrate & eat under its rays

we enjoyed this lunch amongst 4 people!

ingredients:

a delicious bread of your choice

vegan mayo (see recipe in the posts below!)

tahini

hummus

avocado

basil

baby spinach

carrots

tomatoes (sun-dried or fresh)

cashews

hot sauce

red/orange/yellow bell peppers

with these, choose the amounts according to your palette!

and then some gorgeous strips of tofu (8 slices of firm tofu) & zucchini (1) in a miso sauce of:

1 Tbsp red miso paste

lemon juice of half a lemon

2 Tbsp white rice wine vinegar

1 Tbsp tamari

sprinkle of pepper

1 Tbsp maple syrup

what to do!

1. begin by heating on a pan your tofu and zucchini: add all ingredients & spread evenly, then let cook for 10 or so minutes

2. spread your condiments over your beautiful bread slices

3. now add your vegetables, cut to your liking

4. devour!

(please don't feel it essential to add every single ingredient if you don't want to, or if there isn't enough room in the slices! we missed out a few & were still blown away by the sensual sensations of these sandwiches)

Siesta Pasta

this is a light & energetic meal to end a summer's day and begin a warm night! a simple pasta with a light lemon-basil sauce and a few veggies thrown into the mix!

four servings

ingredients:

wholewheat pasta

1 veggie stock cube

2 cloves garlic

1 brown onion

10-15 stalks asparagus

2 large carrots

bountiful handful basil

2 lemons (juice)

very, very generous sprinkle of pepper

2 pinches of salt

3 Tbsp rice wine white vinegar

1 Tbsp red miso paste

few drops hot sauce

1/2 an avocado

whole raw cashews

1/2 cup sun-dried tomatoes

directions:

1. cook up your pasta

2. saute garlic and onion in a veggie stock cube and 1/3 cup water

3. add in tiny pieces of carrot and asparagus

4. add finely chopped lemon juice, basil, pepper, salt, rice wine white vinegar, miso, hot sauce & let the sauce get flavourful!

5. once pasta is cooked, spoon in avocado (this will act like margarine & make the pasta a little creamier)

6. take carrots & asparagus mix off the boil. now mix in cashews & sun-dried tomato pieces!

make with love

Parting Lips Pie

presenting you with the nutrient-filled, mouthwatering pie. complete with a kumara crust & flaky pastry topping & flavoursome lentil filling!

serves 6 hungry bellies

gather your ingredients
for the kumara pie crust:
1 medium kumara, grated
1 cup spelt flour
1/4 cup lsa mix (a powerfully healthy blend of linseeds, sunflower seeds, almonds)
1 "egg" (try "no-egg")
2 Tbsp olive oil
2 (heaped) Tbsp margarine
1/3 (or a little more) quite finely chopped dates
2 pinches of sea salt
1 Tbsp mixed herbs

for the filling:
1 can of lentils
2 brown onions
1 veggie stock cube
2 cloves garlic
1/2 cup mushrooms
handful fresh basil
few drops hot sauce
2 Tbsp ketchup
sprinkle of black pepper
hearty sprinkle of mixed herbs
1 Tbsp margarine
2 tsp nutritional yeast

& a top layer of vegan puff pastry (we used store-bought, the "new way" brand)

directions:
begin with the kumara crust
1. mix together all your ingredients until they are well combined. the mix will be a little soggy, but should stick together!
2. dip your fingers into some margarine and spread around an oven-safe casserole dish (or whatever you're cooking your pie in) & spoon in the mixture! roughly form the shape you want your crust to be, but don't be looking for perfection at this stage!
3. bake at 175 C for around 25 minutes
4. remove from oven, and using a wooden spoon or your hands, form the crust you desire

now commence with your filling! this is rather simple, to compliment the more complex flavours of the kumara crust.
1. saute your minced garlic and somewhat finely chopped onions in the stock cube and around 1/3 cup water
2. after 5 minutes, add roughly chopped mushrooms and canned lentils
3. add the rest of the flavourings & let simmer for around 10 minutes

lovingly pour the filling onto the kumara crust
cover with strips of puff pastry (we did that lovely criss-cross homestyle technique!)
bake in a cosy oven of 175 C for 30 minutes

listen to this!!

these are our mates sean and thomas
and their music is so so so awesome
two new e.p's out free for download!
what talent!
great to listen to whilst cooking too

                                                 http://sethfrightening.bandcamp.com/

EATING ANIMALS

this is a wonderful wonderful eye opening book
and also a very engaging read
one of our personal favorites
everyone should read this at some point
why not today?

http://www.eatinganimals.com/

The Joys of Onions

you may already be catching onto our trend of starting pretty much aaall our meals with sauteed onions. so it's probably time to give them a shout out. their powerful benefits may be overlooked because they are so damn common, but be they red or brown, these bulbous vegetables are a bite reaping with health!

1. onions are great for asthma, broncitis, or simply if you're fighting the common cold
2. your colon loves onions: rich in fructo-oligosaccharides, they will prevent the growth of harmful bacteria & can even reduce the risk of tumours
3. onions do wonders for your cardiovascular system & can lower high blood pressure
4. onions naturally protect you from stomach cancer due to their high levels of sulfide (a chemical that wards off tumours)
5. vegetarians & vegans will always hear iron is a problem in their diet... chow down on some onions! these babies are rich in iron

if you want to read even more, take a look at this website:
http://www.juicing-for-health.com/health-benefits-of-onion.html

vegan mayo

including our favorite bottled good:

Beetrooty Buddha Bake

makes 4 large servings

ingredients

enough (wholewheat!) pasta for 4 people

for the vegetable sauce:

2 veggie stock cubes

3 medium cloves of garlic

1/2-1 cup water 

10 or so stalks asparagus

1 red onion

1 brown onion

1/2 cup beetroot

pinch of salt

dash of pepper

sprinkle of paprika

pinch of cumin 

few drops of hot sauce 

for the vegan alfredo sauce:

2 Tbsp margarine

3/4 cup flour

1/2 cup soymilk

1 tsp nutritional yeast of vegemite/marmite

pinch of salt

dash of pepper

lemon juice from half a lemon

1 cup pumpkin

for topping:

1/2 cup breadcrumbs

handful coarsely chopped basil & parsley

to start off...

get cooking up your pasta until al dente

chop your pumpkin into small cubes & cook until quite soft 

for your vegetable sauce:

1. put boiling water, stock cubes, onions & garlic (both finely chopped!) into a substantial pot and saute these beautiful earthy vegetables for around 5 minutes

2. now chop into bite-sized pieces (or smaller) the asparagus and the beetroots and add them to the pot

3. add your wonderful spices and flavourings: salt, pepper, paprika, cumin, and hot sauce

4. let this mix gather its juices for 10 or so minutes 

in the meantime, create the alfredo sauce:

1. melt margarine in a pot

2. once melted, add flour slowly and combine with whisk

3. whisk in soymilk

4. mix in nutritional yeast, salt, pepper, lemon

5. mash up the pumpkin you've just tenderly cooked & enfold this in the alfredo

now, in a casserole dish, combine the pasta, vegetable sauce, and alfredo sauce

top the dish with breadcrumbs, basil & parsley

bake in oven at around 180 C for 20 minutes or so

eat with friends and family

meditate on the food, on your day

breathe in the health of this dish

& the love it should create!

Craving Curry?

serves 4-6


ingredients:
2 veggie stock cubes
1/2 cup water
2 large cloves of garlic
1 brown onion
1 red onion
2 cups kumara, potato, and/or pumpkin
2 large handfuls broccoli and/or cauliflower
1-2 cups peas
1 cup of lentils
1 cup of tomatoes (canned or fresh)
1/2 cup peanut sauce
1/2 cup coconut cream
pinch of tumeric, mustard seeds, whole cumin seeds, paprika, cayenne pepper, curry power, garam masala
3 guntur chillies
several drops hot sauce
1 bay leaf


2-3 cups basmati rice (enough to serve however many mouths you're feeding!)
extra coconut cream to flavour rice (optional)




peanut sauce:
if you don't have a pre-packaged peanut sauce on hand, here's an easy recipe you can whip up!


mix together and add to the curry!
1/4 cup crushed peanuts (or you can substitute with cashews for healthier sauce!)
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
1/4 cup coconut milk
1/4 cup water
several drops hot sauce
1 clove minced garlic




1. heat in large pan on medium your stock cubes in boiling water
2. mince garlic, brown onion, red onion, add to stock
3. meanwhile, get boiling your kumara, potato, and/or pumpkin in a separate pan - cut these into inch-thick cubes so they'll only take around 15 minutes to cook! 
4. cut up broccoli and/or cauliflower into smallish pieces & add to stock
5. add peas (we used frozen)
6. add lentils (soaked overnight or canned!)
7. add tomatoes
8. add peanut sauce
9. add coconut cream
10. now get spicin' and flavourin' with a large pinch of each of the spices mentioned above ...if you don't have some of these spices don't worry! just add the ones you have! 
optional: we like our curries pretty hot so we threw in the guntur chillies and several drops of hot sauce! 
also, we didnt have a a bay leaf on hand, but throwing in one of these would boost the flavour as well!
11. add the kumara/potato/pumpkin mix (after draining) & now let the whole curry cook slowly so that those flavours can bloom! 
12. in the meantime cook up some basmati rice


serve and savour!