A delicious butternut squash, apricot, chickpea and chard curry by Martin Dorey. So many delicious flavours and colours. A fantastic vegan one pot curry. You can serve this curry with rice or bread, either way we guarantee you are going to be wanting to mop up the sauce.
This vegan butternut squash curry can be adapted to include whatever is in season. The fact that is all cooked in one pot is ideal for vanlife, as it means less washing up!
Butternut Squash, Apricot, Chick Pea and Chard curry
MartinDorey
Vegan, Vegetarian
This delicious vegan butternut squash curry is packed full of freshness and flavour. If you like creamy, hearty one pot wonders this one is for you. And the great thing about much of the ingredients is that you can often find it without packaging in the supermarket! Brilliant. If you can’t get chard, use spinach or green beans.
Heat a pan over a medium heat. Add the oil (I used rape seed oil) and the chopped onion. Add the butternut squash and chickpeas and stir so everything is coated with spices and onions.
When the onions are soft, add the garlic and chilli and cook for a minute or so. Add the spices, curry leaves and stir to cover the onions
Add the coconut milk and chopped apricots and bring to the boil before simmering for about 20 minutes, stirring occasionally to avoid sticking. Season.
After 20 minutes or when the squash is tender, remove from the heat and add the sliced chard leaves. Allow them to wilt before serving.
Serve with the chopped coriander leaves and a sprinkling of almond flakes.
Peel the potatoes, carrots and parsnips and dice or julienne. Remove seeds from bell peppers and chop into 1-inch pieces. Peel the red onions and slice into wedges.
Put all the vegetables in a bowl. Drizzle over the oil and season with rosemary, salt and black pepper. Pour the vegetables into the Omnia pan.
Cover and bake on medium heat for about 25 minutes. Check the vegetables and turn gently now and then.
This recipe for Omnia pulled pork burgers gives 2 options. A quick version for those of us who want to eat quickly, and a slow version for those who want to cook from scratch. Both pulled pork burger options feature the Omnia oven.
Omnia pulled pork burgers
Omnia Sweden
Meat Based
This recipe has 2 options. A slow or quick version for those of us who are a little impatient!
Pull apart the ready-made pulled pork so that it fits in the Omnia. Bake about 30 minutes at low heat.
When the meat is done, shred with a fork and mix with the barbecue sauce
Divide among the hamburger buns and serve.
Slow burgers
Cut the meat into two or three smaller pieces so that it will fit in the Omnia. Season with salt and pepper on all sides. Put into the pan. Cover and bake about 3 hours at low heat until the meat is tender.
When the meat is done, shred with a fork and mix with the barbecue sauce
Divide among the hamburger buns and serve.
Delicious served with coleslaw and pickled red onions.
Peel the potatoes and grate finely. Rinse in a colander, press out excess water and put in a bowl. Peel and grate the onions. Mix with the potatoes. Salt and pepper to taste.
Melt the butter and oil in the pan. Spoon the potatoes into the pan in a single layer or separate into four smaller patties. Cover and bake at high heat.
When the potatoes have begun to brown on the bottom, turn and brown on the other side. Cooking time will depend on the thick-ness of the potato patties, but around 30 minutes total.
Melt the butter and chocolate in a saucepan (or directly in the Omnia pan)
Combine the sugar, flour and baking powder in a bowl. Add the melted butter, chocolate and vanilla. Stir into a smooth batter. Add one egg at a time and stir until smooth.
Pour the batter into the pan (preferably use the silicone mold, but if you do not have one, grease and flour the pan first). Bake at low heat for about 20 minutes. Test for doneness with a toothpick (there should be no wet batter). If necessary, bake for a minute or two more.
Mix the tomatoes, ½ cup of barbecue sauce, mustard, beans and ½ cup of water in a bowl. Pour the mixture into the pan. Cover and simmer for 30-40 minutes at low heat. Add a little more water if needed.
Season with salt, pepper, more barbecue sauce and (if using) smoked paprika, to taste.
Serve with barbecued chicken or ribs and coleslaw. Also delicious on toast with eggs and bacon.
Pre-heat oven to 350° F (175° C). Line an 8×8 in tray with parchment paper. (Sometimes you have to improvise – I had an 8x13ish tray and put a pyrex tupperware in one side to shorten the baking area which works for this!)
Mix all shortbread layer ingredients together thoroughly.
Press into tray evenly. Poke holes with a fork a few times.
Bake for 10-12 minutes. You are looking for a light golden color. Let cool
Middle layer
In a pot combine all gooey nut butter layer ingredients over medium heat. Stir until incorporated and just starts to bubble (keep stirring).
Pour over cooled base layer.
Place in fridge for 1 hour or freezer for 20-30 minutes. (I prefer the fridge)
For the top layer
Chocolate gems and coconut oil in pot over medium heat, stir until melted and combined.
Pour over chilled layers and return to fridge.
Remove when cooled. Pull out of tray with parchment and cut into thin rectangles! (slice the whole thing in 1/2 and then slice 8 ish times)
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