Everyone knows that we love One Pot Wonders on the table here at Bilbao Yoga Retreats and Grounded & Graceful and what with turmeric being the cool superfood of the moment, I also put it on my face a lot to be honest, I thought it would be a very sensible idea to put a turmeric and chickpea curry on the staple menu.

This curry feels very special but it’s equally super easy, freezable and sharable. All my students love it when they come to stay and my teacher, Simon, visited recently and he loved it - we all had dinner downstairs together and while Ru, my husband, usually gets a bit nervous when I serve him plant based recipes - he finished the plate and agreed to seconds! This week I served it with sautéed kale because that was what Ru’s dad brought us from the farm but honestly, you can do what you want with this recipe. If you make it, will you tag me on Instagram at Kat Webster Yoga so we can keep inspiring others to be a little bit more Grounded & Graceful! xx

You will need…

2 tablespoons coconut oil

1 large onion, diced

5 cloves garlic, minced

2 inch piece of fresh ginger, grated (we didn’t have any this week and made it without!)

2 inch piece of fresh turmeric, grated (you can also use turmeric from spice pots)

2 green chile peppers, diced (remove the seeds if you don’t want it very spicy)

3/4 teaspoon ground cumin

1/2 teaspoon each of ground coriander, turmeric and cinnamon

1/4 teaspoon sea salt

1 14 ounce can of full-fat coconut milk

1 14 ounce can of diced tomatoes

1/2 cup vegetable stock

2 small sweet potatoes, peeled and sliced thinly

1 bunch broccolini, thick pieces sliced in half

10-15 red pepper slices and carrots

1/2 cup frozen peas

1 15 ounce can chickpeas

1/2 of a lime, juiced

1/2 cup cilantro, chopped

Directions

Heat the coconut oil over medium heat. Once the oil is hot, add the onion and garlic. Cook for 4-5 minutes, stirring occasionally.
Add the spices and chilli, cook for 2-3 minutes until the spices begin to dry out and are very fragrant.
Add the coconut milk, diced tomatoes, and vegetable stock. Stir to blend and cook for 4-5 minutes.
Add the sweet potatoes and cook with the pan covered for 5-6 minutes.
Next, add the vegetables and chickpeas. Cook for 3-4 minutes until the veggies begin to soften but still have a bite.
Add lime juice, cilantro, Stir to combine and taste for seasonings. Remove curry from heat.

On Bilbao Yoga Retreats, our healthy weekend breaks in the north of Spain, the essence I have always wanted to create is: HOME - home within yourself and home all around and that is why I designed a menu full of dishes that not only nourish you with their fresh, locally grown ingredients but also for the nostalgic feeling of a loving grandmothers cooking. You can read the full recipe for our Vegan Shepherds Pie below.

I’d also love to share with you a special weekend retreat that I have planned for the end of February. If like me, February is a month in which you have to work extra hard in order to keep your inner light burning I have designed a beautiful Self-Love weekend from Thursday 28th February to Sunday 3rd March, one that will specifically support you on your path to health and ease of body and mind. Whether the sun shines or the rain falls we will work on enlivening radiance on a cellular level. Just drop me an email with any questions you may have. And the recipe! Enjoy.

Vegan Shepherds Pie with sweet potato mash

For the pie filling

1 tablespoon of a nice olive oil

1 leek finely chopped

1 parsnip, diced

1 carrot, diced

1 celery stick, sliced

1 tablespoon herbes deProvence

2 garlic cloves

2 tablespoons balsamic vinegar

1 x 400g can chopped tomatoes

1 tablespoon tomato puree

1 teaspoon Marmite

1 teaspoon of sugar

1 x 400g of lentils (we like to use canned lentils for this particular recipe)

150g frozen peas

salt and pepper

For the topping (feel free to add cheese if you aren't a vegan!)

4 sweet potatoes chopped into small chunks

1 teaspoon of vegan butter

1 teaspoon of Dijon mustard

20g dil, roughly chopped

Method

1. Heat the oil in a large frying pan and add the leeks, parsnip, carrot, celery and herbs.

2. Add the garlic and half the balsamic vinegar. Season and cook for 10 minutes before adding the chopped tomatoes. Add the remaining vinegar, Marmite and a slash of water. .Simmer for 20 minutes, adding a little more water if needed to loosen the sauce, crush the tomatoes with a spoon.

3. For the mash, bring a large bowl of salted water to the boil, add the sweet potato chunks and simmer for 15-20 minutes until you can feel the potatoes soft. Drain and mash with the vegan butter. Season and store through the mustard and dill, keeping stirring until the potatoes are at the texture you like (remember most guests don't like lumps!). Put to the side.

4. Preheat the oven to 180/gas mark 4. Drain and rinse the lentils and add to the tomato sauce. Add the peas and cook for a further 5 minutes before transferring to a baking dish. Spoon the mash over the lentil mixture, ensuring it is completely covered with a generous topping.

5. Bake in the oven for 25-30 minutes or until bubbling. Remove from the oven and allow to cool for 5-10 minutes before serving with a loving sweet smile.