Creamy tomato & coconut dhal

May 21, 2021 ~ Corrie ~ 3 Comments

This May has been particularly wet, blustery and cold. So let’s save the summer salads for better weather and cook up a big hearty batch of my creamy tomato and coconut dhal with cavolo nero. This vegan one-pot wonder can be easily doubled and teamed with rice, naan and chutney for the perfect Friday night fake-away. Summer will just have to wait.

Tomato and coconut dhal with cavolo nero
Serves 2 or 4 with rice / Hands on time 15 min / Total time 40 mins / V Vn Gf Df ❄
1 tbs garlic oil
2 tsp ground cumin
1 tsp ground coriander
2 tsp ground turmeric
1 tsp garam masala
½ tsp salt
¼ tsp chilli flakes
1 tbs tomato purée
1 can chopped tomatoes
1 can full-fat coconut milk
1 can green lentils (rinsed and drained)
½ tsp gluten free bouillon or half stock cube
2 large handfuls chopped cavolo nero or kale
To serve:
Brown basmati rice (50g per person)
Handful of fresh coriander, roughly chopped
Brown toasted pita bread (optional)
Mango chutney (optional)

TIP: Don’t have garlic oil? Simply use whatever cooking oil you have and add 2 peeled and chopped garlic cloves. Allow to infuse in the oil over a medium heat for a couple of minutes before adding the spices.

TIP: This recipe is easily doubled so stock up your freezer with this healthy batch cook.

Method
1. In a large pot of saucepan, heat the garlic oil over a medium heat until warmed through. Add the cumin, coriander, turmeric, garam masala, chilli flakes and the salt until you heat them fizzing. Cook for 2 minutes before adding the tomato purée along with a dash of water (this helps loosen the paste) and cook for a further 2 mins.
2. Rinse and drain the green lentils and add to the pan along with the tin of coconut milk and tinned chopped tomatoes. Sprinkle over the bouillon or the stock cube and stir well until fully incorporated. Bring to the boil.
3. Simmer uncovered for 20 mins stirring occasionally. If serving with rice, now is a good time to get it on.
4. After 20 mins the dhal should be thick and glossy. Take off the heat and stir in the cavolo nero and cover with a lid for 4-5 mins.
5. Serve topped with chopped fresh coriander with either rice, toasted pita bread or naan and a goof dollop of mango chutney.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian Vn – Vegan Gf – Gluten free Df – Dairy free
To freeze, omit the cavolo nero and cool fully before freezing. Consume within 3 months

Cocoa & coconut energy balls

January 2, 2018January 21, 2020 ~ Corrie ~ 1 Comment

I don’t know about you, but I’ve literally spent the last two weeks eating nothing but Cadbury’s Roses (good times) but what in gods name have Cadbury’s done to their wrappers? The once delicately wrapped choccies I used to twist straight into my mouth have been replaced with what looked like assorted condom wrappers. Thanks a lot Cadbury’s, thanks for ruining Christmas… Okay so I still ate two tubs but this isn’t over Cadbury’s, a strongly worded letter will be winging it’s way to you when I can be bothered to write and post one.
Until then, I shall be making my own chocolates — mainly because I am now addicted to Cadbury’s Roses and need a healthier substitute for January. Happy new year every body

Cocoa & coconut energy balls
Makes 12 balls / Hands on time 10 mins / Total time 10 mins + chilling time / V ❄
180g ready to eat dates, stones removed
50g porridge oats
50g Green & Blacks Organic 70% dark chocolate
50g nuts of your choice (I used a mix of cashews, almonds and pecans)
½ tsp cinnamon
2 tsp flaxseed mill (I use Lindwoods milled flax, sunflower, pumpkin and sesame seeds with goji berries)
4 tsp cold water
2 tbs desiccated coconut (optional)

Method
1. De-stone the dates and add them to the blender along with the oats, chocolate and your choice of nuts. Blitz until you have a paste.
2. Add half a tsp of cinnamon, 2 tsp of flaxseed mill and 4 tsp of cold water. Blend again until combined and a bit sticky.
3. Turn out and roughly divide the mixture into 12. Using your hands, roll the mixture into a walnut sized balls before placing inside a sealable container (it’s okay if the balls touch but don’t put them on top of each other). Once rolled, I like to roll half of my balls in desiccated coconut for a bit of variation but this is optional (tastes really good though so I recommend it).
4. Pop them in the fridge to chill and eat as and when desired. Store in an airtight container for up to 1 month.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian. ❄– Suitable for home freezing. Wrap individually in cling film and consume within 1 month.

Fragrant coconut soup

July 26, 2017October 31, 2019 ~ Corrie ~ 5 Comments

Something very strange and mystifying has happened, I’ve joined a gym. No longer happy with my soft fleshy physique, I’ve decided to take action. Over the past year, I’ve actually managed to lose a stone through healthy eating, stress and gastroenteritis (good old gastroenteritis) so I’m pretty happy. However, with weight-loss does not come toning my friends, so my body is literally a load of flesh wrapped around some bones, not a muscle in sight.
The final straw came when I recently attempted to do a press up, just the one. I lowered myself down pretty successfully but when it came to coming back up, it simply didn’t happen. So I just lay there grunting and cursing my weak upper body, my face squished into the carpet. ‘Well this is a new low’ I remember thinking along with ‘I really should hoover’.
So I joined a gym, bought a little padlock for my locker, a cool looking water bottle and decided I would go everyday for the rest of my life. First of all though, I’d have to get through my stupid induction, (sigh) can’t we just skip it? While we’re at it, can’t we just skip to my body looking like Jennifer Aniston’s please? Gym inductions are stupid. I don’t need a gym induction to strut around and pretend like I know how to use everything, that’s what everyone else does right? Anyway regardless, I went to my induction and got well and truly broken.
“Can’t you just show me how to use the machines ‘in theory’ and I’ll do it myself next time?”
“No” said my induction master (that’s what they’re called these days) “You learn by doing not watching, now give me another ten.”
“Ten??!!!” When did ten become a thing?
Forty minutes later I emerge very pink, breathless and appear to have lost the ability to move both my arms and my legs. So this is what being fit feels like? Poor Jennifer Aniston.
Anyway enough of that, lets talk about this rather lovely coconut soup I created to keep those love handles at bay. I adore Thai green curry but after a long day at work, I tend to just want something quick and easy but with similar flavours. This is it. Enjoy!

Fragrant coconut soup
Serves 2 / Hands on time 25 mins / Total time 30 mins / V Vn Df
2 cans light coconut milk
1 vegetable stock pot, I use Knorr
2 sticks of lemon grass, bashed (I use a rolling pin)
½ white onion, roughly chopped
2 garlic cloves, peeled and bashed
1 medium sized red chilli, deseeded and roughly chopped
1 knob of ginger, roughly grated
2 tsp caster sugar
28g bunch coriander, chopped
145g nest of rice noodles
2 tsp red miso paste or light soy sauce
5 chestnut mushrooms, roughly sliced
2 bulbs of pak choy, roughly chopped
3 Chinese leaves or a handful for kale, roughly chopped
Juice of a lime

Method
1. In a large saucepan, add the 2 cans of coconut milk, vegetable stock cube or pot, chopped onion, chilli, garlic, ginger, bashed lemongrass and sugar. Roughly chop the coriander stalks (saving the leaves) and add to the coconut milk. Give it a good stir and bring to the boil then reduce to a simmer for 15 minutes.
2. Meanwhile, cook your rice noodles in small saucepan according to the packet instructions. Once cooked, drain and cover in a stream of cold water until completely cold (this will stop the noodles from continuing to cook). Drain again and divide the noodles into two large soup bowls. Put to one side.
3. Turn your attention back to the soup and give it a quick stir. Roughly chop the remaining coriander leaves, Chinese leaves, pak choy and mushrooms.
4. After 15 minutes your soup should be well infused and fragrant. Over a large bowl, carefully pour your soup through a sieve. Discard the contents of the sieve and pour the remaining soup back into your saucepan.
5. Stir through 2 tsp of red miso paste and add the pak choy, mushrooms and Chinese leaf. Give it a good stir and cook on a medium heat for a few minutes or until the veg is tender. Take the saucepan off the heat, squeeze over the lime juice and stir. Finally, ladle over the cooked noodles and top with fresh coriander. Devour.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free

Coconut dhal with homemade flatbreads

April 21, 2017July 28, 2020 ~ Corrie ~ 2 Comments

Have you ever microwaved a Mini Babybel? I bet you haven’t but it’s amazing. Remarkably though, I’m not a fan of a chilled Babybel which could explain my mad teenage invention in the first place. Five to seven seconds is all it takes to turn a seemingly regular mini cheese, into something wonderful and before I know it, I’m savagely ripping open the second net of cheeses like an animal.
It’s not just me that has an appreciation for this method of eating Baybel’s, my best friend Philippa also shares my dirty cheesy secret. She reminded me last weekend.
“Hey, remember microwaved mini Babybel?”
“OH MY GOD YES! Microwaved BabyBel!… Have you got any?”
“No. Forgot to buy some”
“What the hell?! Don’t tempt if you haven’t got any!” I rage, downing my fifth prosecco and heading for the fridge to stare at the empty cheese tray.
“Soz” she says, rather unapologetically. She taps her phone and puts on Sir Mixalot’s ‘Baby Got Back’. We swiftly forget all about Babybel’s and start vigorously thrusting and dancing around the kitchen.
Anyway, we can’t live off microwaved Baybels can we… Can we? No, no we can’t, we need to eat sensible dinners like this rather delightful dhal recipe. Although with all this talk of Babybel’s, I wouldn’t’ be surprised if I found you all submerging mini cheeses into your dhal. The heart wants what it wants, just remember to peel the wax off first.

Coconut dhal with homemade flatbreads
Serves 4 / Hands on time 50 mins / Total time 50 mins / V Vn Df ❄
1 tsp rapeseed oil
2 onions, finely chopped
½ tsp sea salt flakes
3 large garlic cloves or 4 small, crushed
Knob of ginger, grated
4 cardamon pods
½ tsp mustard seeds
½ tsp garam masala
½ tsp cumin
½ tsp turmeric
Pinch of chilli flakes
1 litre of vegetable stock, I use 1 Knorr stock pot
300g red lentils
Can of coconut milk
Topping
200g bag of spinach
2 corn on the cobs
Flatbreads
170g wholemeal flour + extra for dusting
½ tsp salt
½ tsp mustard seeds
Handful chopped coriander
125ml water
1 tbs sunflower oil

Dahl
1. Start the dahl by peeling and chopping your onions nice and small. Heat the oil in a large pot with a lid over a medium heat. Add the onions along with the salt and cook with the lid until soft (around 8-10 mins). If the onions start to catch, add a dash of water to prevent them from burning, this will help them steam.
2. Meanwhile in a pestle and mortar, bash the cardamon pods until the seeds spill out. Discard the shells and grind the seeds until you have a powder. Put to one side.
3. Once the onions are soft, add the crushed garlic, grated ginger and all the spices. Give it a good stir and cook for a few minutes to allow the spices to release their fragrance and flavour.
4. Add the vegetable stock, coconut milk and the lentils before giving it a good stir. Bring to the boil and then reduce to a simmer for 25-30 mins, stirring regularly to prevent the lentils sticking to the bottom of your pot.

Homemade flatbreads
Measure 170g of wholemeal flour in a mixing bowl. Add the salt, mustard seeds and a handful of freshly chopped coriander and give it a good stir with a wooden spoon. Once incorporated, add the water and the oil. Stir again until you have a smooth dough, (it will be a little wet). Put to one side and allow to rest for 10 minutes. Once rested, dust a surface down with a bit of flour and divide your dough into four balls. Roll each individual ball into a thin disk – remembering to flour your surface between each flatbread. Heat a dry, non-stick pan on a medium to high heat and add one flatbread at a time and cook for a minute on each side until they have a bit of colour. Transfer to a plate and keep them warm in an oven at a low temperature (50°C).

Topping
1. Place your corn in a large saucepan and cover with boiling water. Simmer for 5 minutes, remove carefully and transfer to a clean tea towel to cool. Meanwhile wilt the spinach in a separate saucepan a couple of handfuls at a time in a bit of coconut oil, adding a little salt and pepper as you go. Do this on a low to medium heat. Once wilted, take off the heat and cover with a lid to keep warm. Put to one side and discard any excess water from the spinach.
2. By now your corn should be cool enough to handle so carefully impale the corn on the end of a fork and hold over an open flame on the hob, turning carefully (this will give your corn a lovely charred look and taste). Once charred, stand your corn upright, on a chopping board and slice carefully down the sides with a sharp knife removing the kernels. Serve the dhal topped with the charred corn and wilted spinach, along with warm flatbreads and rice.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free ❄– The dhal is suitable for home freezing once cooled. Consume within 3 months.

Coconut & mango porridge

June 11, 2015January 29, 2020 ~ Corrie ~ 2 Comments

I had a bit of time this morning – actually I didn’t, but I had a mango on the turn and thought that was more important than getting to work on time.

I always thought porridge was a bit rubbish without golden syrup drizzled on top of it and poured straight into my mouth from the bottle. But, I’ve been a bit obsessed with coconut ever since I got back from Thailand, everything that I can get my hands on that’s coconut flavoured I either eat, or spread all over my body. Anyway, I’ve tried a few recipes but most of them seemed to contain shmooshed up banana and not enough coconut for my liking. So I decided to make my own.
I try and cut the mango up the night before, as butchering it first thing in the morning is sticky, fiddly and when I’m tired, not an enjoyable experience. You can buy it pre-chopped but it tends to be more expensive, I always end up feeling a bit resentful when fruit costs more than a packet of Marlborough Lights. Also, did anyone else imagine they were eating goldfishes when they tried mango as a kid? No?… Just me then.

Coconut & mango porridge
Serves 1 / hands on time 10 mins / Total time 10 mins / V Vn Df
1/3 cup of porridge oats
2/3 cup of water
4 tbs coconut milk, I use Alpro
1 tbs unsweetened desiccated coconut
1 tsp cashew, almond or peanut butter
½ ripe mango
1 passion fruit, seeds removed
Pinch of sea salt flakes

Method
1. Put your oats in a small pan along with the water, coconut milk, desiccated coconut and a pinch or salt. On a medium heat bring to the boil stirring continuously.
2. Once boiled, take off the heat and stir in the cashew butter, mix until incorporated.
3. Chop the mango and prepare the passion fruit. Served topped with the fresh fruit.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free.