Recipe: Nourishing dinner full of flavour

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This two course healthy meal comes from Nourish, where the team is on a mission to make nutritious food tasty.

This two course healthy meal comes from Nourish, where the team is on a mission to make nutritious food tasty.

The vegan coconut and lentil curry with long grain brown rice and chocolate avocado mousse feature in the Sheffield Cookbook: Second Helpings, which is on sale from Amazon, Waterstone’s and venues featured in the book.

Nourish - which has just reopened in the city centre after a refurbishment and with a brand new menu - also provides details on how to make their kombucha.

Kombucha is a fermented tea said to have many health benefits, from supporting a healthy gut to helping tackle disease.

Each recipe will serve four people, based on these ingredients provided.

INGREDIENTS

4g olive oil

100g onions, diced

70g carrots, peeled and diced

60g red pepper, deseeded and diced

20g ginger, finely chopped

5g garlic, finely chopped

10g Thai curry paste

125g sweet potato, chopped

A pinch of ground cinnamon

A large pinch of garam masala

25g tomato paste

A pinch of black pepper

70g red lentils (dried)

70g chickpeas

15g jalapeños

140g coconut milk

1g lime juice

A pinch of fresh coriander

440g long grain brown rice

For the dessert:

300g ripe avocado

100ml coconut milk

30g raw chocolate powder

40g agave syrup 
For the drink

300ml kombucha

800ml apple juice

20g acai berry powder

80g blueberries

100g red grapes

Ice

METHOD

For the curry, heat the olive oil in a large pan, add the diced onions, carrots and pepper, and cook through until just soft.

Now add the ginger, garlic and Thai paste, and simmer for five minutes.

Add the sweet potato, cinnamon, garam masala and tomato paste.

Now add black pepper and red lentils, and cover with water.

Bring back to the boil, add the chickpeas, jalapeños and coconut milk.

Simmer for 45 minutes. Finish withthe lime juice and coriander.

For the rice, add 900ml water to a pan and bring to the boil.

Slowly add the rice and bring back to the boil. Reduce the heat and cover with a tight-fitting lid. Cook for about 45 minutes or until the rice is tender and the water is absorbed.

Serve the curry with the rice.

For the dessert, whip up a chocolate avocado mousse to feed four people.

It’s so simple – blend the ripe avocado with the coconut milk, raw chocolate powder and agave syrup. Then serve!

To drink, Nourish’s berry kombucha is the ideal accompaniment.

In a blender mix the kombucha, acai berry powder, blueberries and red grapes with some ice for 25 seconds.

Then serve.