naane

NowoN! NoN! Now, Prisoner 24602060451! You’re no one! Lol! Your time is up and your time is up and your time is up! And I’m Javert! You know what THAT means! Means I’m freeeeeeeeeeeNOeeeeeeeeeeeNOeeeeeeeeeeNO! Sauce, sauce, sauce. Your gun. Yes! No! Yes! No! Yes! No! FaaF! To the left to the right, to the left to the right! HerereH! It warns you’re a man! I-sh. NaaN! I-shh. NaN. I s(h)tole a-lol-a-lol-a loaf of breeeeeeeeeaaaaaaaddd! And I’m Javert! My sister’s child was cloaked. WeweweW. Now six of rules that that she chained to daint five one trying six and Jav get get! My sister’s child was the child of death. We were starving! You’ll starve again! Lol! Lol! And I’m Javert! Unless you learn the meaning of narooshanwshnush! You’re the meaning eeznyenswoo! Ooooohhhhhhhhhhhhhh! FaF! What?! You dangerous nun! Yes, 666. My name is JoJ van JaJ! and I’m JaJvert! Do not forget my name! :c Do not forget my name! :s Do not forget my mum! 2fort! Get me a sandwich! JoJ van JaJ hands over sandwich Nom nom nom nom nom nom! Woah! I s(h)tole a bread! Die! Shoots him And I’m Javert! Techno music starts I’m Javert I’m I-I’m Javert! I’m Jave-e-e-e-e-e Javert! Now Prisoner 11111! Your time is up and your parole’s begun! You know what that means! Yes! Means I’m bread! No! Shoots him again Get me a sandwich! Gets given donuts. Tosses donuts aside. No. Lol!

Butternut Squash, Lentil and Spinach Curry

Ingredients:

  • 320 g butternut squash (just the flesh)
  • 60 g uncooked mixed lentils
  • ½ vegetable stock cube
  • 40 g white onion, chopped
  • 40 g thai red curry paste
  • 200 g full fat coconut milk (½ a can)
  • 200 g chopped tomatoes
  • 150 g young spinach
  • 1 naan bread to serve

Recipe:

  1. First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
  2. Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
  3. Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
  4. Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
  5. Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories

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Vegan Lentil Curry

Ingredients:

  • 2 tbsp red curry paste
  • 1 yellow onion
  • 3 cloves of garlic
  • 1 tsp minced ginger
  • 1 tbsp olive oil
  • 1 large carrot
  • 1 large red bell pepper
  • 1 can coconut milk
  • 1 tsp turmeric
  • 1 tsp graham Marsala
  • 1 tbsp tomato paste
  • ¾ cup lentils
  • handful chopped fresh parsley
  • ½ cup basmati rice
  • pinch of salt
  • 1 tsp sugar

Optional:

  • Naan bread 

Directions:

  1. Mince garlic, onion and ginger. Dice the carrot and cut the bell pepper into thin slices then pan fry with olive oil for 5 minutes. Then add garlic, onion and ginger and cook until the onions become translucent. Stir in curry paste and tomato paste and cook for one minute stirring the ingredients around in the pan. Add 2 cup of water and lentils then bring to a boil. In the mean time cook the rice in 1 ½ cups of water. 
  2. Let the lentils soften for 10 minutes then add the remaining ingredients, stirring well to combine them. Cook with the lid for 15-20 on medium low heat. 
  3. Once the rice has cooked completely remove from the stove and serve some of it into a bowl. Add your lentil curry and serve with some delicious naan bread. Enjoy!

Lentil sweet potato curry with warm naan, lime, coriander and jasmine rice 😊 For the curry I used 1 cup of red lentils, (rinsed beforehand), 1 tsp of ginger, about 2 tbsp of turmeric, dash of chilli powder, 1 tsp paprika, 1 tsp cumin, 1 small diced onion, 2 gloves of crushed garlic, ½ tsp of garam masala, 2 tbsp of lime juice, 1 cup of chickpeas, 1 cup of kale and one cup of diced sweet potato and carrot. I put the lentils, onion, garlic, sweet potato and carrot on first to cook with water and a dash of coconut milk. Good for the earth, good for your health and good for the animals 🌱🌏🐷🐮 Please do what you can when you can

sending lots of love, Zoe ♥️️

✨instagram✨: @veganzoejessica