Spices (a premade curry paste can be used if preferred)

• 1 red chilli, diced
• ½ tsp turmeric
• 1tsp ground coriander
• 1tsp ground cumin
• 1tsp garam masala
• thumb-sized piece ginger, peeled and chopped
• 1 garlic, peeled

• 2tsp groundnut oil
• 1 onion, chopped
• 400g butternut squash, peeled and diced
• 400g Cauliflower chopped into smallish pieces
• 400g chickpeas, rinsed and drained
• 400ml half-fat coconut milk or alpro coconut milk

alternative

• 200ml vegetable stock
• Squeeze of honey or maple syrup (optional)
• 150 baby spinach
• Coriander, peanuts and lime juice to serve (optional)

Method

Roast the butternut squash and cauliflower (with a drizzle of oil and some salt and pepper) in the oven at 180 for 20-25 mins until staring to colour.

If using the spices blend together in a food processor or mix in pestle and mortar.

Heat 1 tsp oil in a large pan and fry the onion for around 5 minutes with a pinch of salt, then add the spices or curry paste, and fry for another minute before adding the chickpeas.

Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the sauce thickens. Taste the sauce and add the honey/maple syrup and some salt and pepper to season as required. When the vegetables are roasted add them to the pan and stir.

Stir in the spinach until wilted, and serve with the coriander, peanuts and lime juice.

• 2 tsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1-2 red chillies, deseeded and finely chopped
• 1 tsp each paprika, chilli powder, ground cinnamon and cumin

• 1 red and 1 yellow pepper, chopped
• 100g dried red split lentils, rinsed
• 500ml vegetable stock
• 400g can red kidney beans, drained and rinsed
• 400g can chickpeas, drained and rinsed
• Small can of sweetcorn, drained
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato purée
• 25g coriander, chopped
• Maple Syrup/Coconut Sugar to season (optional)

Method

Heat the oil in a large pan and cook the onion for 3-4 mins, until softened. Add the garlic and half the chilli, then cook for another 2 mins.

Stir in the spices, along with a splash of water, then cook, stirring, for 2 mins. Add the peppers, lentils, sweetcorn, stock, kidney beans, chickpeas, chopped tomatoes and tomato pureé and stir.

Bring to the boil, then reduce the heat and simmer for 35-40 mins.

Once the veg is cooked and the sauce reduced, add salt pepper, a drizzle of coconut sugar/maple syrup and more chilli if needed along with half of the chopped coriander. Scatter the rest over the chilli when serving.

You could serve the chilli with avocado and lime wedges or on its own.

• 1 Red Pepper, sliced into thinly
• Bunch of Spring Onions or 1 Red Onion, sliced thinly
• 2 Chopped Tomatoes
• 1 Cucumber, sliced into matchsticks
• 1 Baby Gem/ Romaine Lettuce (or any leafy greens), chopped
• Handful of Beansprouts
• 1 Thai Green Mango or 1 unripe Mango, sliced into matchsticks
• 1 or 2 Carrots, sliced into matchsticks
• Bunch of fresh Coriander, chopped
• Handful of cashews or peanuts, whole or
• crushed

Dressing

• 2 tsp Maple Syrup
• 2 tsp Fish Sauce
• 1 Garlic Clove, finely chopped
• 2 tbsp Tamari or low sodium Soy Sauce
• Juice of one Lime
• 2 tbsp of Sesame Oil
• 1 Red Chilli deseeded and finely chopped

Method

Combine all ingredients for the dressing and mix well in a food processor or just in a bowl.

Layer the ingredients onto a large serving dish or bowl and pour over the dressing. Sprinkle over the coriander and nuts.

This isn’t a recipe as such but a Buddha Bowl is a great idea to use up leftovers and make dinner more interesting. Just fill your bowl with your favourite roasted or raw veggies, some hummus, lentils or chickpeas and top with seeds.

• 4 Garlic Cloves
• 1 Tablespoon Olive Oil
• 1 White Onion, chopped
• 3 Celery Stalks, chopped
• 1 Tablespoon of dried or chopped fresh Rosemary
• Few sprigs of fresh Rosemary for garnish (optional)
• 1 Bay Leaf
• 1 Litre of Vegetable Stock
• 2 400g Cans of white beans e.g. cannellini, butterbeans, strained.
• 2 teaspoons of Lemon Juice
• ½ Teaspoon of Lemon Zest

Method

Heat the oil in a pan and add the chopped onions and celery and fry until translucent, about 5 minutes. Add the garlic and rosemary and simmer for a further 2 minutes, stirring occasionally. Stir in the beans and the stock, bay leaf and add salt and pepper to taste. Simmer for around 2-30 minutes without boiling.

Remove the bay leaf and blend half of the soup before combining the blended and unblended soup back together. Stir in the lemon juice and zest and salt and pepper is required and serve with some fresh rosemary on top.