Recipes

Prep time: 10mins, Cook Time: 30mins. Serves 4

Ingredients

2 teaspoons cumin seeds or ground cumin

Pinch chilli flakes

2 tablespoons olive oil

600g carrots washed and chopped (no need to peel)

140g split red lentils

1l hot vegetable stock (use low salt stock cube) or just add hot water, or add chopped celery to 1l water

125ml milk (or alternative for dairy free)

Serve with plain yoghurt or freshly chopped coriander

Equipment

1 pot

1 cutting board                                      

1 sharp knife

Stick blender

Method

1. Add spices, 2 tablespoons olive oil, 600g chopped carrots, 140g split red lentils, 1l vegetable stock (see above), and 125ml milk to the pot and bring to the boil
2. Simmer for 30mins until the lentils have swollen and softened
3. Whizz the soup with a stick blender until smooth and creamy (or leave it chunky if you prefer)
4. Season to taste with cracked black pepper, freshly chopped coriander, and/or plain yoghurt, and sprinkling of chilli flakes (according to taste)

Prep time: 15mins, Cook Time: 2-3hours, Serves 4-6 (per slow cooker)

Ingredients

700g chestnut mushrooms, roughly chopped

1 large onion, finely chopped

2 tablespoons plain flour

2 tablespoons mild curry paste

150ml dry white wine (optional) or reduced salt vegetable stock cube in 150ml boiling water

400g tin chopped tomatoes

2 tablespoons sun-dried tomato paste

2 x 400g tins mixed beans, drained and rinsed

3 tablespoons tinned mangos in juice (optional)

1 teaspoon olive oil

Chopped or dried coriander and/or mint leaves

Equipment

1 slow cooker

1 cutting board                                      

1 sharp knife

Frying pan

Method

1. Preheat slow cooker on high
2. Brown off the mushrooms and onions by adding 1 teaspoon of olive oil to a fry pan over a medium heat until all the vegetables are just softened and golden
3. Stir in the flour and curry paste and cook for 1-2mins
4. Add wine (optional), chopped tomatoes, tomato paste, and beans
5. Cover and cook on low for 2-3 hours
6. Stir in the tinned mangos and chopped herbs
7. Serve with brown rice, or wholegrain pitta

Prep time: 15mins, Cook Time: 40mins. Serves 9.

Ingredients

6 medium potatoes, peeled and cut into 2cm chunks

3 large carrots, peeled and sliced diagonally

1 and a half cauliflowers, cut into small florets and halved

9tablespoons vegetable oil

3 large onions, coarsely grated or finely chopped

3 tablespoons medium/hot curry powder

2 tins chopped tomatoes

900ml vegetable stock – 1.5 cubes (low salt)

300g frozen peas

Equipment

1 wide based saucepan

1 cooking pot

1 frying pan

1 tin opener

1 vegetable knife

1 chopping board

1 veg peeler

1 colander

Method

1. Half-fill a saucepan with cold water and add the potatoes and carrots. Bring to the boil and cook for 12mins. Add the cauliflower florets and cook for 5mins more. Drain and set aside
2. Heat oil in a large, non-stick frying pan or wide-based saucepan. Add the onion and cook over a medium heat for 10mins or until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and cook for a minute or two more, stirring.
3. Add the tomatoes to the onions and cook for 2-3mins, stirring constantly. Add the stock and bring to a gentle simmer. Add the vegetables and peas and simmer gently for 5 minutes, stirring regularly. If the sauce thickens too much, add a splash of water.
4. Serve immediately