Creative Kitchen / #eatrealtoday

Peanut Butter Chickpea Curry

Content created in partnership with by zannavandijk.

Yup this right here is a peanut butter chickpea curry and it tastes BOMB

I love peanut butter in savoury recipes, peanut butter is life

I used @eatreal.today because it’s packed with flavour

Heres what to do:

Fry 2 small diced onions & two crushed cloves of garlic in oil over a low-moderate heat

Add 1 peeled, sliced small sweet apple

Add 2-3 tsp of curry powder

1 tbsp @eatreal.today peanut butter

1-2 tbsp mild curry paste & 1 tbsp plain flour

Fry gently for several minutes & keep stirring to prevent burning

Pour in ¾ pint of vegetable stock (a little at a time)

Bring to the boil, then immediately lower temperature to simmer until slightly thickened

Pour in a can of drained/ rinsed chickpeas

Add 1-2 tbsp of desiccated coconut

1-2 tbsp of @eatreal.today sultanas & stir

Add 1-2 tbsp mango chutney

Cook for another 10-15 minutes

Serve over rice and top with coconut yogurt, mango chutney, more sultanas and some torn mint. Tag us when you give it a try! @eatreal.today @zannavandijk #vegancurry #chickpeacurry #veganrecipe #vegandinner #eatrealtoday #peanutbuttercurry #plantbased #plantpowered #healthyeats #veganlondon #veganuk #veganeats #veganmealideas

Posted on January 24, 2019

Nadine Wilkens

Vegan Lemon Poppyseed Pancakes

Content created in partnership with by zannavandijk.

Doing #veganuary and fancying some Sunday morning pancakes? I’ve got you covered

I use @eatreal.today ingredients in these as they’re my favourite source of plant based kitchen essentials

Ingredients:
1 cup soy yogurt (coconut would work, but not as well)
1 cup plant milk (I like oat)
1 cup flour (I like @eatreal.today oat)
1 tsp baking powder
Zest of one lemon
1 tbsp poppy seeds
Oil to fry

Method:
For prep, just whisk all the ingredients together in a large bowl until they are well combined.
To cook, heat a non-stick pan on a medium heat and grease with your oil of choice.
Dollop a few tablespoons of the batter into the pan and cook gently for around 3-4 minutes until the pancake starts to turn golden on the underside and set in the middle.

Flip and fry for another two minutes until just cooked through. Stack them up high and serve with fresh blueberries and maple syrup, yum!
Of course you can switch out the lemon and poppy seeds for other flavours such as cinnamon!

Tag zannavandijk & eatrealtoday when you try them! #pancakes #veganpancakes #plantbasedpancakes #plantpowered #plantbased #sundaybaking #healthyrecipe #eatrealtoday

Posted on January 24, 2019

Nadine Wilkens

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Creative Kitchen / #eatrealtoday

Peanut Butter Chickpea Curry

Vegan Lemon Poppyseed Pancakes