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e after sunset each evening and you ll all be in our thoughts and prayers this bhk community means a lot to us and you ve all contributed in making our lives a brighter and more fulfilling place to be thank you wishing you all good health safety and fortitude another storm is here but they always pass peace and love lee and janex we ve a decent stash of foraged logs when we get around to chainsawing we re looking forward to a summer filled with fires under the stars join our mailing list here for exclusive recipes and bhk news email us now hellobeachhousekitchen gmail com share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories healthy healthy eating healthy living nutrition organic photography plant based recipes sustainability vegan wales tags immune boost immune boosting snowdonia 8 comments spicy ethiopian vegetable and peanut butter stew deliciously simple seasonal and vegan posted on january 28 2020 by leroy watson ethiopian lunches in the bhk are happy times we love the bold flavours and vibrancy of ethiopian dishes like this a creamy rich spicy sauce slowly cooked with seasonal vegetables and flavourful fava beans this is my version of an ethiopian wat stew curry maybe somewhere between shiro and a traditional wat if you know you re berbere from your radhuni wat s can take hours to cook so i ve cut the cooking time without losing any of the flavours i ve basically taken some local seasonal radiant welsh veggies and treated them to an aromatic creamy sauce then served it on a warm chickpea flatbread with whole host of colourful trimmings it s a simple dish that looks the part i ve just returned from a little jaunt around the world stepping out to israel palestine rome and vienna with a christmas spell in murcia i m taking it all in at the minute having seen so many incredible sites and i m happy to confirm that the world is still a miraculous place filled with warm hearted people i ve also packed in loads and loads of foodie inspiration and cooking i ve eaten very well a moveable feast of tasty surprises so i thought i d cook ethiopian a flavoursome curveball recipes from these other fascinating countries will filter through from notebook to mind to pan to page but at this time i can t forget the ethiopian meal i had in jerusalem it was the real deal ethiopian monks one of my most memorable experiences of the trip was hanging out with the ethiopian monks priest in the church of the holy sepulchre a very powerful experience in a peaceful nook away from the hustle and bustle of old town jerusalem afterwards me and my lithuanian travelling buddies happened upon a traditional ethiopian restaurant and enjoyed a right old feast we ordered bayenetu huge platters of colourful dishes presented on the traditional injera flatbreads tangy fermented light and fluffy grey flatbreads made with the gluten free teff flour pan fried vegetables or gomen collard green with spices atkilt wa t normally spiced cabbage carrots potatoes in sauce legume stews like terkik alitcha a yellow split pea stew shiro a rich puree made with chickpea flour and a mixture of salads woah you eat it all with your hands ripping off the injera and using it to scoop up the array of delights as you know eating with your hands is great fun dive in just use your right always i m told that eating like this is a communal experience in ethiopia everyone tucks in off one plate sometimes even feeding each other which is a mark of respect and love although i realise this technique might take some time to catch on in the uk the restaurant was also banging out some ethiopian pop music with accompanying videos which added to the atmosphere i love ethiopian music the smiling owners were really happy to serve these vegetable platters and mentioned that not many tourists found there way to the restaurant the place was reassuringly filled with ethiopians vegan ethiopia i ve been told that ethiopians are big meat eaters but they definitely know how to treat a vegan many ethiopians are orthodox christian which means fasting days where vegan dishes are traditionally eaten i ve noticed from travelling the world that when the local religions have a fasting day it normally means some excellent food is coming my way as a plant munching traveller the general set up is like this i go to many markets i love them dearly a buzzing core of the local scene i see all the local produce in big colourful piles and can t wait to see what the local cooks are up to then a sinking feeling i realise that non of the local restaurants are using anywhere near the full range of veggies in the market and this awesome opportunity to celebrate food has been overlooked these platters of ethiopian food and also those sensational thali dishes of india seem to have tapped into the joys of cooking with diverse ingredients how does that sound to you i m not speaking from experience here i ve enjoyed loads of ethiopian food over the years but have only spent 12 hours walking around addis ababa airport it s a long ish story and never made it out into the country it looked nice from the plane window ethiopia is a country i d dearly love to visit diverse and rich in culture this certainly comes across piled all over injera vegan super healthy and spicy ethiopian vegetable and fava bean stew recipe wise fava beans can be an acquired taste we re talking about the dried ones here they are full flavoured and therefore ideal for stews and soups if you really really don t like them go for another red bean kidney or aduki will suffice i ve also added some chickpeas here for a little legume variety i ll post my berbere spice mix recipe next you can use shop bought mixes also nitter kibbeh clarified butter is a popular ingredient in ethiopian dishes i ve gone for peanut butter here you all know it and most love it you can t go wrong adding a little nut butter to stews and curries it adds that essential creamy richness to this sauce i didn t have any teff flour at the minute so i used chickpea flour to make these flatbreads you ll find a recipe for these in peace parsnips of search the blog i love chickpea flatbreads pancakes there are a few versions recipe notes no berbere spice mix you can use other spice mixes like ras el hanout garam masala but to make it taste especially ethiopian you need the real stuff try making your own it s also widely available in shops supermarkets in the uk that is brown cane sugar i used jaggery an unrefined indian sugar this has a lovely caramel flavour use what you have use whatever seasonal vegetables you have around what s local and good in north wales right now i m loving these rampant roots i understand the golden beetroots are fairly rare go for some nice squash sweet potato or extra carrots instead i scrubbed the veg well but didn t peel it i believe there is more flavour there and there is definitely more nutrients when the skins are on i d recommend cooking your fava beans from scratch grab 275g dried fava beans soak them over night until they are nice and plump rinse well and place in a pan covered with cold water add 1 2 teas bicarbonate of soda this will speed up the cooking and soften the beans bring to a boil and simmer for 35 45 minutes until the beans are soft wat s in ethiopia are traditionally very spicy feel free to add more chilli to your stew but first taste what you have some berbere spice mixes will already be packing some incendiary heat happy days ethiopian vegan wat for lunch beach house kitchen favourite spicy ethiopian vegetable and bean stew vegan and gluten free the bits for 6 8 big portions for hungry ones 1 large white onion very finely diced 1 large 150g carrot chopped into chunks 3 medium 250g potatoes chopped into chunks 1 large 250g golden beetroot chopped into chunks 500g cooked fava broad beans reserve the cooking broth 1 tin chickpeas drained 1 tin chopped tomatoes organic good ones 4 tbs berbere spice mix 2 teas ground ginger 4 tbs peanut butter 2 tbs brown cane sugar 700ml hot vegetable stock bean cooking stock sea salt 2 tbs cooking oil i use cold pressed rapeseed oil do it in a large frying pan or sauce pan warm your oil on medium high heat and add the onions fry until nicely golden brown for 8 10 minutes a nice dark colour this is a feature of all wat s add the berbere and ginger stir cook for a minute turn the heat up and add the chopped tomato and 1 teas salt cook for 5 minutes stirring intensify those glorious spices and flavours stir in peanut butter and then gradually add your hot vegetable stock bring this sauce to a boil and add the vegetables leave this to bubble away for 20 mins stirring often add the beans and chickpeas to the pan and cook for a further 10 15 minutes until the beetroot is cooked now add the sugar and season with salt thinning out the sauce with a little hot water if you like the potatoes and beans will thicken the sauce serve with your favourite flatbread injera if you re keeping it traditionally ethiopian add to the plate a selection of vegetables and salads pan fried cabbage greens chutneys pickles fermented vegetables yoghurt a riot of colours and textures make it beautiful finish it all off with the nice ethiopian coffee and your favourite ethiopian tunes my aromatic vegan ethiopian stew somewhere between shahan ful and doro wat foodie fact fava beans are an ingredient we don t use too often in the uk i ve no idea why they re delicious and packed with beneficial nutrients they have loads of fibre protein folate and minerals like copper manganese magnesium iron and potassium legumes in general are an excellent source of nutrition for all plant based superheroes and have the benefit of filling us up for a long time we re now on instagram pop over and say hello we re posting regular recipes and updates from the beach house kitchen share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories curries gluten free healthy eating nutrition photography plant based recipes vegan vegan travel tags ethiopia ethiopian food vegan food vegan recipes 11 comments coconut and caulilflower gigglebean curry with coriander and lemon chutney posted on december 10 2019 by leroy watson vegan coconut and cauliflower chickpea curry quick healthy and delicious a one pan seasonal curry all vegan and very easy to cook it doesn t get much easier and nutritious than this to make a crowd pleasing curry this really feels like a bowl of spicy abundance a staple bowl of sunshine this was lunch today as storm something or other blows itself up outside the trees are rocking the rain s coming down sideways even our blackbird has took shelter just outside the kitchen not fancying getting mixed up in that raging wind but we loved this one so i thought i d quickly share it with you this is the kind of bowl that will fuel happy bellies in our house all the way through the depths of winter and beyond taking this picture was a little tricky but the colours are there for you loads of nourishing ingredients meeting in a vibrant bowl of spicy winter comfort food the rain is lashing the house the wind is whipping the world but we re cosying up to a curry happy days chutney is generally a bit different in india to the british variety fruity sweet and sour eaten with cheese etc chutney can mean many things a whole variety of pastes and sauce bases here we re talking a creamy dip which adds bags of herbs to any plate of indian food this chutney is versatile and will accompany many dishes add a twist to a noodle bowl stirred into a soup drizzle over salads or even add to an asian style sandwich what we ll do here is make a nice thick spiced tomato sauce then cream it up with coconut chickpeas are radiant in so many ways add seasonal veg a fresh and zesty chutney there s a wholeness to this kind of eating a mild and satisfying curry with minimal fussin and frettin jane is not a fan of chilli so this is a mellow curry light something non curry fans do they exist can enjoy enjoy this bowlful of home cooked happiness i hope you get to try this recipe out let us know in the comments feel free to say hello or sign up to our newsletter here there will be lots of new recipes and travel stories i m heading to israel spain italy and austria soon i ll be doing some cooking and always enjoying the ride plus i ll be posting more about our experiences walking the camino portuguese from porto to santiago de compostela ps i m told that gigglebeans is a nickname for chickpeas in germany and we like it recipe notes coconut cream is the thick cream on the top of many tins of coconut milk a fail safe way of getting a good defined layer of coconut cream is placing the tin into a fridge for a few hours flip it over and open scoop out the coconut cream reserve the rest for adding to soups cakes or stews use any mix of seasonal vegetables you like here this recipe does make a big panful taking shelter from the storm wintery vegan chickpea curry full of creamy spiciness loaded up with nutrition and big flavours plus some spicy red cabbage kraut coconut and caulilflower gigglebean curry with coriander and lemon chutney vegan gluten free the bits for 4 6 2 tbs cooking oil cold pressed rapeseed we like 1 tbs cumin seeds 3 large garlic cloves finely sliced 3 tbs fresh ginger finely sliced 2 3 teas garam masala 2 teas ground turmeric 150ml hot water 1 tin tomatoes or equivalent fresh tomatoes 1 2 small 400g cauliflower chopped into chunks 1 pepper deseeded chopped into chunks 2 tins 480g cooked chickpeas 1 tin coconut milk 1 bok pak choi sliced 3 tbs fresh coriander finely sliced sea salt do it in a large saucepan or frying pan warm your oil on a high heat add the cumin seeds stir then quickly add the ginger and garlic continue stirring cook for 2 minutes then stir in your spices followed by the tomatoes and hot water add 1 teas sea salt and stir bring to a boil and cook for 3 minutes now add your cauliflower and pepper to the mix stir and cook for 5 minutes pour in you coconut milk and chickpeas bring to boil again and cook for 5 minutes more check that the cauliflower is cooked nibble a bit stir in the bok choi and fresh coriander cook for 2 minutes and check seasoning adding a little more salt if your tastebuds agree serve in a shallow bowl drizzled with the coriander and lemon chutney we added some more freshly chopped coriander and desiccated coconut along with warm paranthas your favourite rice is also deli...
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