Ingredients:

• 2 tbsp Olive Oil

• 500 g Chicken Breasts (Boneless, Skin Off) diced

• 1 Onion finely chopped

• 2 cloves of Garlic crushed

• 3 cm Fresh Ginger grated

• 2 tbsp Thai Yellow Curry Paste

• 2 Carrots diced

• 350 g Pumpkin diced

• 60 g Baby Spinach / Silverbeet Leaves

• Optional 100g Green Beens

• 1 × 400ml Can Of Coconut Milk

• ½ C Chicken Stock

• 3 tbsp Forty Thieves Almond Butter

• 3 tbsp Crispy Fried Shallots

• ½ handful Fresh Coriander

• Handful of Peanuts

• Splash of Lime Juice

Sides

• Rice Stick Noodles

• Basmati Rice

• Cauliflower Rice

• Slendier Konjac Spaghetti

Instructions:

STEP 1

Heat the oil in a large pot over medium-high heat.

STEP 2

Add the chicken and cook until it's browned on all sides, about 5-7 minutes.

STEP 3

Remove the chicken from the pan and set aside.

STEP 4

In the same pan, add the onion, garlic, and ginger and cook for 3 minutes. Then stir through the curry paste and cook for a further minute.

STEP 5

Add the carrots and pumpkin to the pan. Cook for about 3-4 minutes, stirring occasionally.

STEP 6

Return the cooked chicken to the pot, pour in the coconut milk, stock, almond butter, stirring to combine everything evenly. Season with salt and pepper to taste.

STEP 7

Reduce the heat to medium-low and let the curry simmer for about 15 minutes, or until the vegetables are tender.

STEP 8

Stir occasionally.

STEP 9

Stir in the spinach and cook for an additional 2-3 minutes, until the spinach is wilted.

STEP 10

While the curry is cooking, cook the rice noodles according to packet instructions.

STEP 11

Serve the curry with a side, sprinkle with crispy shallots, lime drizzle, peanuts and coriander.

Ingredients

• 1 tbsp olive oil

• ½ cup onion chopped

• ½ cup carrots chopped

• 2 tbsp garlic minced

• 1 tbsp ginger minced

• 1 tbsp curry powder

• 400ml (1 can) chickpeas rinsed drained

• 1 cup vegetable stock

• 400ml (1 can) coconut milk

• ¾ cup couscous

• 3 tbsp coconut sugar

• 1 tbsp lime zest finely grated

• Salt to taste

• Chopped coriander for topping

• Lime wedges for serving, optional

Instructions

• In a large saucepot, heat oil over medium-high heat.

• Add onions, carrots, garlic, and ginger.

• Cook stirring for 4-5 minutes.

• Add curry spices and cook for 30 seconds.

• Add chickpeas and stir to coat.

• Pour in vegetable stock and coconut milk. Bring to a simmer.

• Add couscous, coconut sugar, lime zest, and simmer with a closed lid, occasionally simmering for 15 minutes.

• Remove from the heat and season to taste with salt.

• Serve warm, garnished with chopped cilantro.

Hope you stay warm wherever you are in the southern hemisphere or stay cool and enjoy summer in the northern hemisphere.

Enjoy and share the stoke

Felix

#StayStoked

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Ingredients:

• 2 tbsp vegetable oil

• 1 tsp ground turmeric

• 1 tsp allspice

• 2 tbsp Madras curry powder

• 1 tbsp tomato purée

• 2 × 400g (14oz) cans young jackfruit in water, drained and rinsed

• 1 × 400g (14oz) can black eyed beans, rinsed and drained

• 500ml (18f oz) vegetable stock

• ¾ tsp freshly ground black pepper

• 1 tbsp soy sauce

• 4 fresh thyme sprigs

• 2 large tomatoes, chopped

• 1 large potato, chopped into 1cm (in) chunks

• 2 carrots, chopped into 1cm (½in) chunks

• ½ Scotch bonnet chilli, seeded and finely chopped

Curry Paste

• 1 onion, roughly chopped

• thumb-sized piece of fresh root ginger

• 4 garlic cloves

• 2 spring onions

Instructions:

Place all the curry paste ingredients in a food processor or finely chop them and to try to blend to form a coarse paste. Heat the oil in a large saucepan over a medium heat. Add the curry paste, followed by the turmeric, allspice, curry powder and tomato purée. Stir to combine, then reduce the heat to low and cook for 5 minutes.

Now add all the remaining ingredients. Increase the heat to high and bring to the boil, then reduce the heat to a low simmer, cover and cook for 20 minutes. Now that the jackfruit has softened start to squash and separate it with the back of a spoon so it becomes stringy - it will look like pulled chicken. Remove the lid, stir, and cook for another 10 minutes until the potato and carrots have softened.

The curry is now ready and you can some sides to it. Disfrutas!

To serve (some ideas)

• Brown Rice

• Red Cabbage Slaw

• Tomata & Pineapple Salad

• Coconut Rice

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As a surfer and avid camper, I know how important it is to have delicious, easy-to-make meals that everyone can enjoy. With a variety of dietary restrictions and preferences, it can be challenging to find meals that fit the bill. That's why I'm excited to share some of my go-to one-pot recipes that are perfect for any surf trip.

Whether you're plant-based, gluten-free, dairy-free, or just looking for a delicious meal that's easy to make, these recipes have got you covered. And the best part? They're all made in one pot, so you don't have to worry about hauling multiple pots and pans on your trip. Plus, most of them don't require a fridge, making them perfect for off-grid adventures.

So grab your favorite pot and get ready to cook up some delicious meals that everyone can enjoy. And be sure to leave a comment and let us know which one-pot wonder is your favourite!

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Ingredients:

• 1 tbsp vegetable oil

• 1 onion, finely chopped ¼-1 tsp cayenne pepper (to taste or leave it away)

• 1 tbsp ground turmeric

• 1 tbsp paprika

• 1 tbsp Madras curry powder

• 1 tbsp ground cumin

• 3 garlic cloves - finely chopped

• Thumb-sized piece of fresh root ginger, peeled and grated or finely chopped

• 2 medium carrots, peeled and cut small chunks

• 2 medium all-purpose potatoes, peeled and cut into small chunks

• 2 × 400g tins of chickpeas, drained and rinsed

• 500ml vegetable stock

• Salt and black pepper

• Handful of fresh parsley, roughly chopped, to garnish

To serve (some ideas)

• Rotis

• Fried Bananas

• Red Cabbage Slaw

• Cooked Rice

Instructions:

Pour the vegetable oil into a large saucepan, add the onion and sauté over a medium heat for 5-6 minutes until softened and lightly browned. Add the spices and some salt and pepper, followed by the garlic and ginger, and cook for another 5 minutes until the garlic has softened.

Tip the carrots, potatoes and chickpeas into the pan and mix well to coat in the spiced onion mixture. Pour in the stock and stir everything together well, then cover the pan with a lid and bring to the boil. Reduce the heat and cook for about 30 minutes until the potatoes and carrots are tender, then remove the lid and simmer for another few minutes until thickened. The potatoes should help thicken the curry too. Taste and add more salt and pepper if needed.

Once cooked, remove from the heat and garnish with the chopped parsley. Serve the channa with the rotis, fried plantains and red cabbage slaw.

Join the crew

To stay in the loop and get the latest updates from the Stoke Crew community, don't forget to subscribe to our newsletter. We'll keep you posted on our latest adventures, product news, and tips for living the search to the fullest. Together, we can make a difference and create a better world for everyone. Let's do this!

Thanks for reading STOKE CREW JOURNAL! Subscribe for free to receive new posts and support our work.