Servings: 1 Time: 15 minutes
2 eggs To serve:
1/4 tsp garam masala
1/4 tsp ground cumin
1/4 tsp ground turmeric
sprinkle chilli flakes (optional)
salt & pepper
1/4 red onion, peeled & finely diced
2 cherry tomatoes, soft centre removed & finely chopped 1 tbsp coriander, chopped
olive oil, coconut oil, or butter
1. Whisk the eggs in a bowl. Add the spices and a generous grind of salt and pepper and whisk again.
2. Chop the onion, cherry tomatoes and coriander and add these to the egg mixture. Combine thoroughly.
3. Melt a little oil or butter in a medium non-stick frying pan over medium heat and pour in the egg mixture.
4. Fully coat the base of the pan by swirling the eggs around, and let the mixture cook for about 20 seconds.
5. Then push the outside into the middle and tilt the pan again to allow it to fill back up with the runny egg.
6. Repeat a few times until the egg has just set.
7. At this point, you can fold the omelette in half or slip it straight on to your plate in its original form.
8. Serve straight away with spinach, seeds, a generous drizzle of extra virgin olive oil and a good crack of black pepper.
Servings: 6-8 people Time: 30 minutes + overnight
1 tbsp coconut oil 800ml vegetable stock (good quality eg Kallo) To serve:
1 small red onion, diced 3 garlic cloves, sliced
1 thumb grated ginger 2 tsp garam masala
1 tsp of cumin
1 tsp of coriander
1 tsp of turmeric
1 tsp cinnamon
1-2 tsp chilli flakes
1 tsp of mustard seeds 3-4 curry leaves
250g red lentils
1 small cauliflower head, cut into bitesize chunks 8 cherry tomatoes, quartered
50g green garbanzo beans, frozen (or peas)
3 tbsp cashew nuts, roasted squeeze of lemon, juice
dollop greek yoghurt fresh coriander
fresh chilli, sliced
1 tbsp coconut oil
800ml vegetable stock (good quality eg Kallo)
1. Heat the coconut oil in a large heavy-bottomed pan, add the onion and cook on medium heat for 5-10 mins until they begin to soften.
2. Add the garlic, ginger, and all the spices and cook for a further 5 minutes, being careful not to burn them (add a little water if it’s getting dry).
3. Rinse the lentils then add them to the pan along with the cauliflower, cherry tomatoes and stock. Season with salt & pepper and simmer for 30+ minutes depending on how much time you have. Go longer for maximum flavour infusion, adding a little more water if it’s getting too thick.
4. About 5 minutes before serving, stir through the spinach, and garbanzo beans until defrosted but still with a slight crunch. Add a squeeze of lemon and serve with your choice of toppings!
Servings: 4 Time: 1 hour
2 tsp ground turmeric 600ml vegetable stock To serve:
2 tsp garam masala
1-2 tsp dried chilli flakes
1 cinnamon stick
1 tsp cumin seeds
1 tsp ground coriander
5 cardamom pods, crushed and shells removed
1 tsp fenugreek seeds
1 tbsp curry leaves, crushed 5 garlic cloves, grated
1 inch ginger, grated
100g ground almonds
2 tbsp coconut oil
3 chicken breasts, sliced
1 aubergine, cubed
1 tin chopped tomatoes
200g cherry tomatoes
2 tbsp tomato purée
250g spinach, torn
salt and pepper
toasted flaked almonds
2 tsp ground turmeric
600ml vegetable stock
1. Heat a heavy-bottomed pan and add all of the spices, ginger, garlic and ground almonds. Toast for 5 minutes on low-medium heat to draw out the aromas of the spices. At this point, there will be a gorgeous smell filling the kitchen!
2. Next, add the coconut oil, stir for 2 minutes until fully melted, then add the chicken strips and aubergine cubes and mix thoroughly through the almond spice mixture until completely coated.
3. Add the stock, tinned tomatoes, cherry tomatoes, and tomato purée. Season well with salt and pepper.
4. Cover and simmer for 30 minutes until the cherry tomatoes have broken down to form a thick sauce and the chicken is cooked through.
5. Fold the spinach through a few minutes before you’re ready to serve.
6. Serve with brown rice, green beans, mango chutney, a big dollop of yoghurt and a scattering of toasted almond flakes and coriander. You can also add a cheeky homemade onion bhaji (see separate recipe).
Servings: 10 bites Time: 1 hour
2 tbsp coconut oil To serve:
2 large or 3 small white onions, peeled and sliced (0.5cm thick) 1 tsp ground cumin
1 inch ginger root, grated
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp chilli powder
1/2 tsp chilli flakes
1/2 garlic granules (optional) 120g chickpea or plain flour squeeze lemon juice
water (up to 50ml)
squeeze lemon juice
2 tbsp coconut oil
1. Preheat oven to 180°C fan. Line a baking tray with parchment and lightly coat with oil.
2. Heat the coconut oil in a large frying pan and add the onions. Cook over a medium heat for 10 minutes, then add roughly half of the spices. Cook for another 5 minutes until onions are translucent and softened and the spices are fragrant,
3. Add onions to a large mixing bowl along with the remaining spices, flour, lemon juice, and a generous grind of salt and pepper.
4. Combine everything well with your hands and very slowly add water until a thick paste is formed (up to 50ml). If it gets too runny add more flour.
5. Spoon a tablespoon of the mixture on to the lined tray until all the mixture is used up.
6. Bake for 35-40 minutes, until the bhajis are nice and crisp. Remove from the oven, leave to firm up for a couple of minutes then loosen with a spatula. Enjoy alongside a curry, dahl or simple dunked in raita or mango chutney.