What do you think of when people talk about ‘comfort food?’
Is it a retro-type dish from your childhood, something like eggs, chips and beans, or a pile of buttery mash with sausages and gravy? Is it traditional fish and chips or a Sunday Roast? Or maybe something sweeter like sticky toffee pudding, or apple crumble and custard?
As people become ever more nutritionally aware and more in-tune with the benefits of healthy and balanced eating, then the concept of what constitutes ‘comfort food’ is also changing.
We’ve had a longer and harsher than usual Winter here in Ibiza, and cosy comfort food has been a hot topic of conversation! As more time has been spent curled up in front of fires, the desire for comfort food has been greater than ever, BUT – with the over-indulgent Christmas period a distant memory and Spring just around the corner, healthy eating is also back to the top of the agenda.
This gorgeous Vegan Balti recipe is a perfect example of healthy, hearty comfort eating, that will fuel your body, feed your soul and leave you feeling brimful of satisfaction.
With powerhouse spices, turmeric and cayenne pepper for added anti-oxidant goodness to help fight off Winter colds, and peppers, coriander, garam masala and cardamon for that authentic Balti flavour, this vegan curry hits all the right notes and is super-simple to make too!
This delicious recipe is from Lisa Strong, of Strong4Life Nutrition. Lisa is a Retreat chef and Nutritional Advisor from our very own Ibiza Retreats family.
Check out our full Retreat Calendar here.
Lisa Strong’s Vegan Balti
2 teaspoons coconut oil
½ tsp turmeric
¼ Tsp cinnamon
½ Tsp sweet paprika
½ Tsp cayenne pepper
1 can of chopped tomatoes
Half a lime juiced
1 ½ cups water
¼ tsp Palm sugar
Red pepper, sliced thinly
Green pepper, sliced thinly
Pack of Tempeh (or Tofu)
¼ Tsp Garam masala
½ Tsp Coriander seeds (or powder)
Seeds from 2 cardamon pods
1 red onion, diced
1 inch ginger, grated
3 cloves garlic coarsely chopped
½ tsp salt
Heat 1 tsp oil over medium heat add peppers and cook for around 3-4 minutes, then remove & set aside. Add tempeh & garam masala to same pan cook for 3 -4 minutes and set aside.
Heat remaining oil add the seeds for 3 mins until fragrant then add onion, garlic, ginger & ¼ tsp salt. Cook until onion is translucent stir occasionally around 12 minutes. Then add turmeric, cinnamon, paprika, cayenne & tinned tomatoes. Cook until tomatoes are slightly saucy around 3-4 mins.
Combine the onion tomato mixture in blender with ½ cup of the water with the lime juice and blend until smooth. Add the sauce, remaining water, palm sugar & salt to the pan with the tempeh and peppers and simmer down for around 20 minutes. Garnish with Coriander…. Tastes even better the day after.
I serve mine with quinoa.
Love Lise xx