Today I’m sharing the recipe for one of my family’s favourite weeknight dinners. This delicious curry is simple to prepare and ready in just 30 minutes. It’s budget friendly too, costing around £1 per portion. We love to serve it with rice, warm flat bread or a combination of the two. I hope you enjoy it as much as we do!
In today’s post, I’m sharing a new plant-based recipe that my family has been loving lately… it’s the Indian-spiced Sweet Potato Fritter. These fritters are filled with simple ingredients – sweet potato, onion, chickpea flour and spinach – which also happen to be nutritional powerhouses, providing an array of vitamins, minerals and antioxidants ✨ The Indian spices used to flavour the fritters – cumin and garam masala – notch up their antioxidant potency even further.
Not only are they quick and easy to make, but they’re super cheap too! According to my calculations, it cost just £1.07 to make six fritters. That’s 18p per burger. Bargain!
In today’s post, I’m sharing my recipe for easy home-made tortilla wraps. They contain just five ingredients and cost as little as 27p for six. Bargain!
Not only budget-friendly, they also taste far nicer and fresher than the shop-bought variety. One bite of a home-made tortilla and you’ll never want to go back to shop-bought again!
In today’s post, I’m sharing a recipe for the perfect Winter warmer – Creamy Butternut Squash Soup with Maple-Glazed Chickpeas 💛 With its delicious, sweet flavour and golden orange hue, this soup is so bright and cheery that it’s bound to put a smile on your face. It also happens to be packed full of immune-boosting nutrients to help keep those pesky Winter bugs at bay.
Butternut squash is a fantastic immunity-booster. Of all the winter squashes, it contains the highest amount of vitamin C. It’s also packed with the vitamin A antioxidants alphacarotene and betacarotene. Just one cup of cooked squash provides 52% of the recommended daily amount (RDA) of vitamin C and 457% of the vitamin A RDA! (Source)
Continue reading “Creamy Butternut Squash Soup with Maple-Glazed Chickpeas”