Healthy Veg Recipes

Ingredients 100g gram (chickpea) flour 1 tsp turmeric 1 tsp ground cumin small bunch coriander, finely chopped (optional) oil, for shallow frying 150g natural yogurt 1 garlic clove, crushed 75g vegetarian feta, mashed 2 tbsp finely chopped mint pitta breads and salad, to serve For the roast cauliflower & squash base 1 cauliflower, split into florets,  the stalk cut into cubes ½ large butternut squash, cut into cubes 1 tbsp oil Method Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.) Put the flour in a bowl and gradually stir in 125-150ml water to make a batter as thick as double cream. Stir in the turmeric and cumin and some seas...

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped thumb-sized piece of ginger, peeled and finely chopped 1 small pack coriander, stalks finely chopped, leaves roughly shredded 1 tsp ground cumin 1 tsp ground paprika 2 tsp garam masala 400g can chopped tomatoes 400g can kidney beans, in water cooked basmati rice, to serve Method Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant. Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil. Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the c...