Easy Vegetarian Curry

We like to do Meatfree Mondays around here. We often have other meatfree meals during the week, and often there are only small portions in our “meaty” meals, but planning it in this way means that at least once a week we get some extra veggies in and it helps to make sure we’re not just relying on meat for our sustenance! But, with growing kids and an active life, we also need to make sure that we’re getting some protein in those meals, so I often turn to eggs, beans or lentils to fill that void. Just as in this delicious and easy vegetarian curry, where the addition of red lentils helps to thicken the sauce and add extra fibre and protein. This really is so simple to put together, then let bubble away, developing the flavours.

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Quick and Easy Bean Nachos

It’s been very quiet in here lately. The end of the year craziness will do that to a blog I guess. Rest assured I’m still cooking delicious food for my little family – if you follow me on Facebook or Instagram you’ll see some pics of it there.

I did a Facebook Live this afternoon as I was preparing this for an afternoon tea/early dinner for the kids before Little Athletics. I like to make sure they’ve had a good feed before we go to avoid the hassling for junk from the canteen, and this fits the bill perfectly.

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Roasted Pumpkin Falafel

Pumpkin Falafel

So, it may already be becoming apparent that I have a love of roasted pumpkin and of adding it to various dishes. It’s such a versatile and delicious ingredient. I couldn’t resist adding it to my simple baked falafel for meat-free Monday this week.

This recipe is so easy to throw together – just blitz, shape and bake! No frying means you have your hands free to do other things (and aren’t there always other things to do?!?) while they brown away in the oven. But you do have to plan this one the day before, so you can soak your chickpeas.

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Fritter Frenzy

I’ve been using up what was delivered in the veggie box this week, and fritters came to mind. On Tuesday, we had pumpkin, zucchini and haloumi fritters with salad. I’ve made zucchini and haloumi fritters dozens of times before, but I had some leftover roasted pumpkin so I thought I’d add that in too.

The fritters were absolutely delicious! So much so that when I asked my husband what had happened to the leftovers, he sheepishly replied that there weren’t any. He had eaten the entire batch I had left out for him after touch footy!

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