alt="Plan your meals"/>
With this wonderful, Anna Jones-inspired recipe you can have a gorgeous, creamy curry on the table in minutes. Or serve it alongside some of our other curries, such as the jalfrezi or our tikka masala. If you are cooking a few, get this one in the oven first then lower the heat as you finish off the others. Remove from the oven and stir through the yoghurt.
SERVES 4.
1 head cauliflower (about 500g). 500g carrots. 2 tbsp vegetable oil. a big pinch of salt. a big pinch of black pepper. 1 tsp chilli flakes. 1 x 400ml tin full-fat coconut milk. 50g ground almonds. 2cm piece fresh ginger. 2 garlic cloves. 1 tsp ground turmeric. 1 tsp ground cumin. 1 tsp garam masala. ½ tsp chilli powder, optional. 200g green beans. 250g coconut yoghurt. 30g flaked almonds. 20g fresh coriander. Preheat oven to 180°C. Roasting tin. Grater. First prep and cook the veg. Trim the cauliflower and break it into 3cm florets. If your cauliflower has a lot of good-looking leaves, reserve them to add to the dish near the end. Trim the carrots and cut them into 3cm chunks. Spread the vegetables over a roasting tin and drizzle with the oil. Season with big pinches of salt, pepper and the chilli flakes. Toss to coat the vegetables with the oil and spices. Put the tin in the oven for 15 minutes. Meanwhile, pour the coconut milk into a mixing bowl. Add the ground almonds and stir. Peel the ginger by scraping off the skin with a spoon then finely grate it. Peel and grate the garlic. Add the ginger, garlic, turmeric, cumin, garam masala and chilli powder, if using, to the bowl. Stir everything together until it’s really well mixed. After 15 minutes, take the tin out of the oven and pour the coconut paste and green beans over the vegetables. Put the tray back in the oven for 20 minutes, until the cauliflower pieces have started to blacken at the edges. 10 minutes before the end of cooking, add any reserved leaves, if using. Remove the tin from the oven and stir through the coconut yoghurt. Season to taste and add more chilli powder if you like a hotter curry. Sprinkle over the flaked almonds and fresh coriander and serve. This is our take on the classic Spanish omelette. It’s a great way to use up leftover cooked veggies, so feel free to use whatever you have – just aim for about 400g in total. If you want to up the protein content, replace 100g of the veg with crumbled firm tofu.
SERVES 4.
200g waxy new potatoes, such as Jersey Royals. 100g Tenderstem broccoli. 100g asparagus. 1 red pepper. 100g cherry tomatoes. 1 medium red onion. 1 garlic clove. 1 fresh red chilli. 3 tbsp olive oil. 175g gram flour. 1 tbsp salt. 175ml water. Preheat oven to 180°C. Large saucepan. Large baking tray. Large frying pan. Medium frying pan. Wash and thinly slice the potatoes and put them into the saucepan. Fill the pan with cold, salted water and place over a high heat. Bring to the boil and cook for 10 minutes. Drain and set aside. Meanwhile, prepare the rest of your veg. Trim the broccoli and asparagus and cut them into bite-sized pieces. Cut the pepper in half, cut out the stem and seeds and chop into bite-sized chunks. Spread the broccoli, asparagus, pepper and tomatoes evenly over the baking tray. Put the tray in the oven to cook the veggies for 20 minutes. Peel and thinly slice the red onion and garlic. Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop. Put the large frying pan over a medium heat and add 2 tablespoons of the olive oil. Add the onions and sweat, stirring occasionally, for 8–10 minutes, until translucent. Add the garlic and chilli and cook for a further 3–4 minutes. Remove from the heat and set aside. Sift the gram flour and salt into a large bowl. Gradually add the water, whisking constantly until you have a smooth batter (you may not need to use all the water). Tip all the cooked vegetables into the batter and stir to cover. To cook the tortilla, put the medium frying pan over a medium heat and add 1 tablespoon olive oil. Pour in the batter with all the vegetables and cook for about 20–25 minutes, until the edges are golden and crispy. Gently loosen the edges with a spatula or spoon and remove from the pan, cut it into slices and serve immediately. We love to serve this with a little rocket on the side. If you’re looking for a really quick and easy spaghetti dish, then look no further! Everything goes into the same pot and the water the pasta cooks in then becomes the sauce. It’s saucier than a typical pasta, but it’s quick, easy, delicious and we love it!
SERVES 4.
1 small red onion. 2 garlic cloves. 75ml olive oil, plus extra for drizzling. 1 tsp salt. 400g cherry tomatoes. ½ tsp chilli flakes. 2 tbsp red wine (or
