Potatoes with Curry Leaves and Turmeric

Sometimes life and rainy days call for a delicious plate of crispy potatoes. Us being us, we wanted to put our own twist on the classic roast potato and give them a little indian and somewhat healthier twist! If potatoes could be life changing, then these guys definitely would be. But either way, this is such a good side dish to have with curry or dal,  especially our mung bean dal which you can find the recipe for here

Turmeric and curry leaf potatoes
Turmeric and curry leaf potatoes

We've talked about our love for fresh curry leaves on the blog before, and these really transform the potatoes in this dish. They add such an aromatic flavour and become amazingly crispy in the oven. There's so many healthy benefits to these incredible leaves too, including benefiting the liver, helping with digestion issues and being full of antioxidants too. As we've mentioned before, you can find these in many indian and asian supermarkets. 

We also added the ever popular turmeric to the mix to add flavour, colour and healing properties. Turmeric is one of our favourite spices and is amazing for fighting inflammation and preventing illness. I like to think of it as the sunshine spice - it brings such a beautiful colour to our food!

Over to the potatoes.....

Ingredients (serves 6 as a side dish)
1kg of potatoes
Roughly 50 fresh curry leaves (a small handful)
1 teaspoon of turmeric powder or 1 tablespoon of grated fresh turmeric root
a generous pinch of sea salt
2 tablespoons of melted coconut oil  (or other oil of choice)

1.Parboil the potatoes for approx 8-10 minutes in boiling water. Allow to cool before cutting. 
2. Once cool, cut into 1/2 inch slices and combine in a large baking tray with all the other ingredients. Make sure the oil and turmeric is well spread between the potatoes. 
3. Bake on gas mark 6 for around 1 hour or until the potatoes are golden and crispy. 
4. Allow to cool before eating and enjoy! Don't forget to eat the crispy curry leaves... these are our favourite bit of all! 


What's your favourite way to use turmeric?
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Carrot Cake Squares with Coconut Cashew Frosting

Happy Spring everyone! We're welcoming these warmer days with so much happiness. It's been a busy time for us recently but we're back to this space with lots of ideas and tasty recipes to share. We've been planting seeds in the garden, started growing our own mushrooms  and appreciating all the natural abundance around this time of year! How has everyone been recently? 

These carrot cake squares were such a hit when we first made them a couple of months ago - the coconut cashew frosting is honestly so delicious! Also, getting vegetables into a cake mix is such a winner - the carrots add an amazing natural sweetness and make the mix perfectly fudge-y. Top it off with some toasted nuts and flower petals and it becomes the perfect afternoon treat! 

Carrot Cake Squares with coconut cashew frosting

For the carrot cake:
1 cup of lightly packed grated carrot
1.5 cups of wholemeal spelt flour
1/3 cup of coconut oil (melted to liquid)
1/4 cup plant milk (we use oat milk)
1/2 teaspoon of baking powder
1.5 tablespoons of malt syrup, maple syrup or honey
1 generous pinch of salt
1/3 cup of dates (soak in a small amount hot water for 10 minutes)

For the cashew frosting:
1.5 cups of cashew nuts, soaked in water for 4 hours +, or overnight
1 tablespoon of malt syrup, maple syrup or honey
Seeds from 1 vanilla pod
The juice of half a lemon
3 tablespoons of coconut cream (from a refrigerated can of coconut milk)


1. Preheat the oven to gas mark 6, then blend the soaked dates into a paste and set aside.
2. Combine the flour, baking powder and salt in a bowl and mix.
3. Now add all the remaining ingredients for the cake (including the date paste) and mix thoroughly.
4. Spread the mixture into a greased baking tin and bake for 30-35 minutes.
5. While the carrot cake is baking, make the frosting. In a food processor blend together all the ingredients until smooth.
6. Once the cake is cooked, let it cool before covering in the frosting, and finally scatter over some chopped nuts and enjoy!

Carrot Cake Squares with coconut cashew frosting
Carrot Cake Squares with coconut cashew frosting

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Buckwheat Crepes with Mushrooms & Chard

This post may be few days late, but we think pancakes should be celebrated all year round, not just on pancake day! If you're still craving some crepe inspiration after the big day, then these delicious savoury crepes are the perfect treat any time of year.

Stuffed with mushrooms, rainbow chard and a tahini dressing, these make such a good breakfast or lunch time delight. Although we both appreciate a good, sweet pancake (see our favourite recipe here), I've always been a savoury girl at heart, so these tick all the boxes for me!  Not only is Buckwheat full of nutrition and naturally gluten free, it has such a great flavour and is easy to work with. If you do have a sweeter tooth, this batter mixture works great for sweeter fillings too. Just follow the basic crepe recipe and fill with all your favourite things! 

Buckwheat crepes with mushroom and chard

Ingredients (makes 8-10 pancakes):

For the pancakes:
1 cup buckwheat flour
1/2 cup spelt flour
3 tablespoons chia seeds
2.5 cups liquid (we use half oat milk, half water but any nut milks are good!)
1/2 tsp salt
2/3 tsp baking powder

For the Filling:
Roughly 300g of chestnut mushrooms, chopped finely
Roughly 300g of rainbow chard (can replace with spinach), chopped finely
3 tablespoons of tahini

To make the crepes: 
We use a blender to make our pancake batter, but feel free to use any method, bowl and whisk, kitchen aid etc..

1. To the blender add the liquid and chia seeds, allow to sit for 10 minutes or so until the chia have absorbed some of the liquid and become gloopy.

2. Add all the remaining ingredients and blend until smooth. Let the batter sit for at least 20 minutes before cooking, this allows the mixture to bind together a bit more.

3. Cook pancakes in a hot, preferably non-stick pan. Add a little coconut oil into the pan for each pancake and pour in the batter, cook for 1-2 minutes on each side.

To make the filling and dressing:
1. In a small frying pan, heat up some coconut oil and fry your mushrooms for 3-4 minutes. Once cooked, add in your chard, stir thoroughly and heat for another 2 minutes. 
2. Add your tahini to a small bowl or cup. Add enough boiling water so that it reaches the consistency of a light dressing and stir thoroughly.  
3. Serve your filling on top of your crepes and drizzle the tahini on top.....Enjoy!   

What pancakes/crepes did you enjoy on pancake day?

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