MIXED PLATES

INGREDIENTS:

200g. black olives

250g. dried tomatoes (oiled)

250g. soaked lentils

red, green and yellow bell peppers

1 large cucumber

Fresh cilantro

1 table spoon of honey

Lime juice of 1 lime

* Spices: Salt, black pepper, sweet paprika powder

INGREDIENTS FOR 10 PLATES (30min.):

(700 g) bulgur

garam masala

(140g) small tomato paste

(400g) chickpeas

1 large red onion

3 small cloves of garlic

600 ML Water

Grapeseed oil

* Spices: garam masala, salt, black pepper

* Don’t forget to regularly stir your rice!

Boil your water

Cut the onions and garlic and soutee them

Add the tomato paste, spices and chickpeas

Let ‘m sizzle on medium heat for about 3 minutes with the lid on the pot - Set it aside.

Use a bowl or pot for your bulgur and mix it with the boiled water and spiced tomato paste

Let it chill for 10 to 15 mins.

Whip it up every 3 mins. and add a dash of oil

EAT THIS CURRY WITH YOUR FAVORITE GRAINS: TRY OUT BULGUR, QUINOA OR BROWN RICE

FOR BULGUR: Prepare it by using twice as much hot water as bulgur and cook it on a low heat

INGREDIENTS FOR CURRY:

grapeseed oil

3 medium sized tomatoes

soaked lentils

chickpeas

fresh cilantro

red onion

2 cloves of medium sized garlics

1 large slice of ginger

2 tablespoons of tomato paste

1 hot pepper: Adjuma, Madame Jeanette

* Spices: Garam massala, salt,

Chop all the vegetables.

Sautee your onions, garlic

Add the chopped fresh tomatoes and garam massala

Let it sizzle on medium heat for 3 mins with the lid on the pot

Add the tomatoepaste, whip it and let it chill for another 2 mins.

Add the chickpeas, lentils, ginger pepper and a half cup of water

Let it boil for about 7 mins. on medium heat

EAT THIS CURRY WITH THE GRAINS YOU FAVORITE: TRY OUT BULGUR, QUINOA OR BROWN RICE

FOR BULGUR: Prepare it by using twice as much hot water as bulgur and cook it on a low heat

INGREDIENTS FOR CURRY (30min.):

grapeseed oil

2KG Floury potatoes

350ML coconut milk (60% coconut , 40% water)

1 large zucchini

2 large red onions

3 large cloves of garlic

1 stick of dried lemongrass

2 large slices of ginger

1 hand of fresh cilantro

limejuice of a half lime

* Spices for curry: sea salt, red chilli pepper, fenugreek powder, lime juice

Cut all the vegetables however you like them (I prefer slices for this dish)

Sautee the onions and garlic

Add the potatoes, zucchini, ginger, lemongrass and coconutmilk

Let it boil on medium heat with the lid on the pot for 10 mins.

Add the fresh cilantro and lower the heat

Let it chill for another 10 mins

Regularly swirl and taste your curry <3

MUSHROOMS

* Spices: massala, black pepper, lime juice

spice your mushrooms and swirl it up with some oil in a deep plate

Squeeze out the limejuice of a half lemon