Chickpea and spinach coconut curry
Ingredients
- 2 tbsp (30 ml) neutral oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp (6 g) finely grated fresh ginger
- 2 tbsp (about 12 g) mild curry powder
- 1 tsp ground cumin
- 400 g (14 oz) can chopped tomatoes
- 2 × 400 g (14 oz) cans chickpeas, drained and rinsed
- 400 ml (14 fl oz) can coconut milk
- 150 g (5 oz) baby spinach
- 1 tsp salt, or to taste
- Juice of 1 lime
- Rice or flatbreads, to serve
Method
- Heat the oil in a large pan over medium heat and cook the onion for 8 minutes until soft and lightly golden.
- Add the garlic and ginger for 1 minute, then the curry powder and cumin for 30 seconds, stirring so the spices do not catch.
- Pour in the tomatoes and simmer for 5 minutes until slightly thickened.
- Add the chickpeas and coconut milk and simmer for 10 minutes.
- Stir in the spinach a handful at a time until wilted. Season with salt and lime juice and serve with rice or flatbreads.
Tip: Mash a few chickpeas against the side of the pan to thicken the sauce.
Mushroom risotto
Risotto needs attention more than skill. Keep the stock hot and stir often.
Ingredients
- 1.2 litres (5 cups) vegetable stock
- 2 tbsp (30 ml) olive oil
- 400 g (14 oz) mushrooms, sliced
- 30 g (2 tbsp) butter, divided
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 300 g (1½ cups) arborio or other risotto rice
- 120 ml (½ cup) dry white wine (optional; use more stock instead)
- 50 g (½ cup) grated vegetarian hard cheese
- 1 tsp fresh thyme leaves, salt and pepper
Method
- Bring the stock to a gentle simmer in a saucepan and keep it there.
- Heat the oil in a wide pan over high heat. Brown the mushrooms in two batches for 5 to 6 minutes each, season, and set aside.
- Lower the heat to medium. Melt half the butter, add the onion and cook for 5 minutes, then the garlic for 1 minute. Add the rice and stir for 1 to 2 minutes until the edges look translucent.
- Pour in the wine and stir until it is absorbed. Add the stock one ladle at a time, stirring often and waiting until each ladle is mostly absorbed before adding the next.
- After 18 to 20 minutes, the rice should be creamy and just tender with a slight bite. Stir in the mushrooms, thyme, remaining butter and the cheese. Cover and rest for 2 minutes, then season and serve.
Tip: Traditional Parmesan is made with animal rennet. Look for a hard cheese labelled vegetarian if that matters to you.
Black bean and sweet potato tacos
Ingredients
- 2 medium sweet potatoes (about 600 g / 1⅓ lb), cut into 2 cm (¾ in) cubes
- 2 tbsp (30 ml) olive oil
- 1 tsp ground cumin and 1 tsp smoked paprika
- ½ tsp salt
- 400 g (14 oz) can black beans, drained and rinsed
- ½ red onion, very thinly sliced
- Juice of 1 lime
- 8 small corn or flour tortillas
- 1 ripe avocado, sliced
- 60 g (½ cup) crumbled feta
- Fresh coriander (cilantro), to serve
Method
- Heat the oven to 220°C (425°F). Toss the sweet potato with the oil, spices and salt and roast on a large tray for 25 minutes, turning once, until soft and browned at the edges.
- Meanwhile, toss the onion with the lime juice and a pinch of salt and leave it to soften.
- Warm the beans in a small pan with 2 tbsp water and a pinch of cumin, lightly mashing about a third of them.
- Heat the tortillas one at a time in a dry frying pan for about 30 seconds per side.
- Fill each tortilla with beans, sweet potato, avocado, feta, the lime onions and coriander.
Tip: For a vegan version, leave out the feta and add a spoonful of plain plant-based yogurt with lime.
Short of an ingredient? Coconut milk, wine and cheese all have swaps in the substitutions table.