Culinary Hotline - With Silwood Student Chef Inez Bruwer
Spiced to perfection, sweetened with love.
Ingredients:
The Base Aromatics:
- 2 tbsp Coconut oil (instead of avocado oil)
- 1 large Yellow onion, finely diced (instead of red onion)
- 1 thumb Fresh ginger, grated or finely minced
- 4-6 cloves Garlic, minced
- 1 Off-the-shelf fresh red chili, seeded and sliced width-ways into thin little strips (instead of Serrano)
- 1 thumb Fresh turmeric, finely grated (instead of ground turmeric)
The Spice Blend & Seasoning:
- 1 tbsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 pinch Black pepper (used strictly as a turmeric activator, not for heavy flavor)
- To taste Salt
The Liquids & Bulk:
- 2 cans (400g each) Chickpeas (garbanzo beans), drained and rinsed
- 1 can (400g) Baby tomatoes (instead of fresh Roma tomatoes)
- 1 can (400ml) Full-fat coconut milk
- 250ml (1 cup) Vegetable stock (made with 1 veg stock cube) (instead of water for maximum flavor)
The Finishers:
- To taste Raw honey, added near the end (instead of white sugar, crucial for flavor profile)
- 2 large handfuls Fresh baby spinach, washed (instead of kale)
- 1 tbsp Fresh lime juice (or juice of half a lemon)
- For serving Fresh coriander, roughly chopped
How To Make Chickpea Curry
- Heat the coconut oil in a large, deep pan or Dutch oven over medium heat. Add the diced yellow onion and a pinch of salt. Sauté for 5 to 7 minutes until the onion is soft and translucent.
- Add the minced garlic, the thumb of grated ginger, the sliced red chili strips, and the freshly grated turmeric. Stir constantly for about 1 minute until fragrant. Lower the heat slightly and add the garam masala, cumin, coriander, and your activating pinch of black pepper. Toast the spices in the oil for 30 seconds, stirring continuously so they don’t burn.
- Pour in the can of baby tomatoes (along with their juices) and use your spoon to gently break them down slightly. Stir in the drained chickpeas and pour in the flavorful vegetable stock. Bring the mixture to a gentle boil, then turn the heat down to medium-low and let it simmer uncovered for about 10 to 12 minutes, allowing the chickpeas to absorb the aromatics and the liquid to reduce.
- Pour in the full-fat coconut milk. Stir well to combine all the beautiful colors. Simmer for another 5 to 8 minutes until the curry achieves a rich, velvety, and creamy consistency.
- Squeeze in the fresh lime juice. Now, drizzle in your honey to taste—start small, stir it through, and taste until the sweetness perfectly balances the warmth of the spices. Season with a final touch of salt if needed.
- Turn off the heat. Drop in the fresh baby spinach and stir gently. The residual heat of the curry will wilt the spinach perfectly in about 60 seconds without overcooking it.
- Ladle the creamy curry into warm, family-style sharing bowls. Top with a generous handful of fresh chopped coriander and serve alongside warm flatbreads or fluffy basmati rice to feed your village!
Ingredients:
The Nutty Biscuit Base:
- 100g Rolled oats
- 200g Roasted cashews
- 2 tbsp Ground flax seeds
- 100g Hemp seeds
- 6 Medjool dates, pitted
- 40g Ghee
- 40g Coconut oil
- 1/2 tsp Salt
The Rich Date Caramel:
- 300g Medjool dates, pitted
- 180g Almond butter
- 1/4 cup Coconut cream
- 60g Ghee, melted and cooled
- 60g Coconut oil, melted and cooled
- 1/2 tsp Salt
The Dark Chocolate Top:
- 200g Dark chocolate
- 1 tbsp Coconut oil
- Optional: 1–2 tsp “Mothers blend” wellness powder (to taste)
How To Make Nutrient-Dense Caramel Slice
1. Prep the Pan
Grease and line a 9×6 inch or 8×8 inch cake tin with baking paper and set aside. (Note: You can use a different size pan, but the slice ratios and thickness will look slightly different).
2. Blitz & Press the Base
To a food processor, add the rolled oats, roasted cashews, salt, ground flax seeds, and hemp seeds. Blend until fine crumbs have formed. Add the ghee, coconut oil, and the 6 pitted medjool dates (double-check they are completely pitted!). Blend well until the mixture comes together and looks like a dough. Transfer the dough to your lined tray and use clean hands to press it down firmly into a flat, even base layer. Pop the tray in the freezer for 1 hour to firm up while you get ready to make the caramel.
3. Blend the Date Caramel
Ensure your melted ghee and coconut oil have cooled to room temp. Add all of the caramel ingredients (pitted medjool dates, almond butter, coconut cream, cooled melted ghee, cooled melted coconut oil, and salt) to your food processor or high-powered blender. Blend until completely smooth. (Note: A high-powered blender gives the absolute best velvety results. If your blender isn’t quite powerful enough and leaves a bit of texture, don’t worry—it will still taste incredible!).
4. Layer the Caramel
Take the base layer out of the freezer. Pour your thick date caramel over the cold base and use a spatula or the back of a spoon to spread it evenly into the corners.
5. Melt the Chocolate Coating
Place your dark chocolate and 1 tablespoon of coconut oil into a heatproof bowl. Add about 2cm of water to a small saucepan and bring it to a boil. Sit the bowl of chocolate securely on top of the saucepan (ensuring the bottom of the bowl doesn’t touch the water), and reduce the heat to low. Gently melt the chocolate, stirring occasionally.
Once the chocolate is smooth and runny, remove it from the heat. (If you are using it, this is where you stir in 1 teaspoon of “Mothers blend” at a time, tasting after each addition to your liking). Pour the smooth chocolate coating over the caramel layer and pop the tray in the fridge overnight to set completely.
6. Slice & Store
Once fully set, use a hot, sharp knife to cleanly cut the slab into squares. Store your caramel slices in an airtight container in the fridge and enjoy!
Pro Tip: This recipe is completely freezer-friendly! Simply store the cut squares in an airtight container in the freezer. To defrost, just move a square to the fridge the night before you want to eat it.