But it’s meant to be summer! I’m clearly not happy about the rain but it’s out of my control, I’ll internally moan about it rather than bore you with my disappointment that it’s still highly inappropriate and frankly chilly to consider leaving the house without three layers, one of which must have a hood to prepare for the next downpour…
So when the weather is terrible (last time I mention it I promise) it just seems more appropriate and somehow like my duty to feed myself some warm and comforting food. I had my refreshing hit of chili the other day with my Vegan Pad Thai but I can just never have enough chili. You either you love it or you hate it and I’m definitely on the former loving it train!
This Indian smashed chili is by far one of the easiest chilli’s to whip up. It’s a one pot wonder that filled my bowl well over the brim! When it comes to veggies I have no limits to the amount I can consume and since I’d made a huge portion I decided to eat a huge portion.
In the mix were a whole heap of spices and a range of veggies, from cauliflower to carrots to peas, red pepper…not forgetting the sweet potato! The sweet potato gives it a wonderful creaminess. The chilli was almost soup like though thicker and a hell of lot heartier. I spooned it in to me and served it up alongside a wholegrain spelt naan bread…homemade of course. The recipe can be found here.
Needless to say I was pretty darn stuffed by the time I’d finished! Luckily enough I had no were to be other than the blogging world and could sit contentedly!
What type of food do you crave when the weather takes a turn for the worst or does the weather not have an impact on your food choices?
Vegan Indian Smashed Chili
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 20 –25 minutes
- 1 clove of garlic minced
- 1/2 medium red bell pepper diced
- 1/2 small white onion finely sliced
- 1/4 tsp ginger
- 1 tsp olive oil
- 1/2-1 tsp chili
- 1/4 tsp coriander
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1/2 tbsp lemon juice
- 1/4 cup frozen peas
- 1 small sweet potato peeled and diced
- 1/2 cup cauliflower florets diced finely
- 1/2 cup carrot finely diced
- 310ml (1 1/4 cup) vegetable stock
- 1 tsp tomato puree
- 60ml (1/4 cup) Passata
- 1/2 tbsp fresh coriander to garnish
- Add olive oil, onion, garlic, and red pepper to pot. Cook for 5 minutes until onion is translucent.
- Add in sweet potato, cauliflower and carrot along with ginger, coriander, paprika and turmeric and cook for a further 3-5 minutes, stirring everything to ensure the spices don’t burn.
- Add in vegetable stock, tomato puree and passata. Bring to the boil, cover and simmer for 15 minutes. Add in peas and cook for a further 5-10 minutes, until vegetables are perfectly tender.
- Remove pot from the heat and blitz for with a hand blender, leaving it a little chunky in parts. I reckon about 2/3’s pureed.
- Return to the heat and simmer for a couple of minutes, stir in lemon juice.
- Serve chili topped with fresh coriander and side of naan bread!