Ingredients

For the paste

• 2 x 400g cans chickpeas, drained
• 400g can chopped tomatoes
• 100g creamed coconut
• ½ small bunch cilantro, chopped, plus extra to garnish
• 100g spinach

For the curry

• Your choice of mango chutney, lime pickle, diced cucumber or raita, and crumbled bhaji

To serve

• Cooked rice and/or dal

Method

1. To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chili, and cook until softened, about 8 mins.
2. In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger, and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt, and the fried onion. Blend to a smooth paste — add a drop of water or more oil, if needed.
3. Cook the paste in a medium saucepan for 2 mins over medium-high heat, stirring occasionally so it doesn’t stick.
4. Add the chickpeas and tomatoes, and simmer for 5 mins until reduced down.
5. Add creamed coconut with a little water, cook for 5 more mins, then add the cilantro and spinach and cook until wilted.
6. Garnish with extra cilantro and serve with rice or dal (or both).

Ingredients

• 2 red onions (320g), sliced into rings
• 1 large red bell pepper, deseeded and chopped
• 300g potatoes, peeled and chopped
• 2 tbsp canola oil
• 4 bone-in chicken thighs, skin and fat removed
• 1 lime, zested and juiced
• 3 garlic cloves, grated
• 1 tsp smoked paprika
• 1 tsp thyme leaves
• 2 tsp vegetable bouillon powder
• 200g long-stem broccoli

Method

1. Preheat oven to 400°F. Put the onion, pepper, potatoes, and oil in a non-stick roasting pan and toss. Roast for 15 mins while you rub the chicken with lime zest, garlic, paprika, and thyme. Stir the veg, then nestle the chicken thighs among the veg, covering them with onion. Roast for 40 mins.
2. Mix 200ml boiling water with the bouillon. Add broccoli to the pan, pour over stock and lime juice, cover with foil, and roast 10 more mins until broccoli is tender.

Ingredients

• 1 tbsp canola oil
• 1 large onion, chopped
• 2 garlic cloves, grated
• 1 tsp chili flakes
• 1 tsp smoked paprika
• 400g can chopped tomatoes
• 1 tsp vegetable bouillon powder
• 1 eggplant, chopped
• 150g whole-wheat penne or fusilli
• Large handful of basil, plus extra to serve
• 25g grated Parmesan or vegetarian alternative

Method

1. Heat oil in a non-stick pan. Cook onions covered for 5 mins, then uncovered for 5 more mins. Add garlic, chili, and paprika. Stir in tomatoes and a can of water. Add bouillon and eggplant, simmer covered for 20 mins.
2. Cook pasta until al dente. Reserve some water. Mix pasta into sauce with basil and reserved water. Top with cheese and extra basil if desired.

Ingredients

• 2 tbsp canola oil
• 250g baby potatoes, sliced
• 1 large orange bell pepper, chopped
• 1 bay leaf
• 1 leek, thinly sliced
• 2 garlic cloves, thinly sliced
• 200g passata
• 200ml vegetable stock (made with 1 tsp vegetable bouillon powder)
• 10g flat-leaf parsley, chopped
• 280g cod loin, cut into large chunks
• 100g frozen wild red shrimp, thawed and peeled
• 100g fine green beans, halved

Method

1. Heat oil in a wide non-stick pan over medium heat. Fry potatoes, pepper, and bay leaf for 5 mins until starting to brown. Add leek and garlic, cook a few more mins, then stir in passata and stock. Simmer covered for 25 mins until potatoes are tender.
2. Add parsley, cod, shrimp, and green beans. Cover and cook for about 7 more mins until fish flakes easily. Best eaten fresh but can be chilled overnight.

Ingredients

• 1 tbsp canola oil
• 1 red bell pepper, diced
• 150g whole-wheat spaghetti
• 2 zucchini (250g), grated
• 2 garlic cloves, grated
• 1 lemon, zested and juiced
• 15g basil, chopped
• 25g toasted pine nuts
• 2 tbsp grated Parmesan or vegetarian alternative (optional)

Method

1. Heat oil in a non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook pasta for 10–12 mins until tender.
2. Add zucchini and garlic to the pepper and cook, stirring often, for 10–15 mins until very soft.
3. Stir in lemon zest and juice, basil, and drained spaghetti (reserving some pasta water). Toss everything together, adding a splash of pasta water if needed. Add pine nuts, and serve with Parmesan if using.