Vegatarian

Chilli Beans
£ 0.00

This is a quick and hearty dish which can be made within 20 minutes or cooked in advance and eaten a day later.
Serves 4-6
3 tbsp olive oil
2 bay leaves
4-5 garlic cloves, finely chopped
2 onions, finely chopped
1 tsp ground cumin
2 tsp paprika
A pinch of chilli powder
a pinch of cinnamon
¼ tsp salt (optional)
2 tbsp tomato purée
400g canned chopped tomatoes, blended
200ml stock
400g canned kidney beans, drained and rinsed
¼ tsp freshly ground black pepper
A few washed and chopped coriander leaves, for garnish
Heat the oil on a medium heat in a large saucepan. Put in the bay leaves and mix.
Add the garlic and onions and cook for 5-7 minutes until lightly browned. Stir in the cumin, 
paprika, chilli powder, cinnamon and salt, if using, into the mixture and cook for a further 5 
minutes.
Stir in the tomato puree. Then tip in the tomatoes and cook for 4-5 minutes. Once the 
sauce begins to thicken, add the kidney beans and cook for a further 7-10 minutes.
Pour in the stock and and stir in the tomato purée, bring the mixture to the boil and leave it 
to simmer.
Season with pepper and add the coriander leaves.
Serve hot with Mexican Green Rice.

Roasted Parsnips
£ 0.00

These popular root vegetables are deliciously versatile. Steam them and mash them with potatoes as an accompaniment to a stew or cut them into wedges and roast them.   Serves 4   500g parsnips, trimmed and sliced lengthways 2 tbsp fresh white breadcrumbs Himalayan pink salt and pepper 4 tbsp extra virgin olive oil Preheat the oven to 200c/400f/gas 6. Place the sliced parsnips in a large saucepan filled with water and bring to boil. Once boiled, reduce to a simmer for three minutes. Drain and keep warm. Place the breadcrumbs and salt and pepper in a bowl, and add the drained parsnips. Shake well to coat in the mixture. Add the oil to a medium sized roasting tray and place in the hot oven for 2-3 minutes Remove tray from the oven carefully – it will be very hot and add the parsnips and carrots Place the tray back in the oven and cook for a further 20 minutes until the vegetables are golden and crisp. Serve hot.

Fresh Green Coriander Chutney
£ 0.00

Coriander Chutney is an eternal favourite: it goes well with many snacks, such as pakoras or onion bhajis. It is often used as a relish when making vegetable sandwiches in India. Serves 4 75g-100g coriander leaves, washed and coarsely chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped 2 green chillies, roughly chopped Juice of ½ lemon 1 tsp sugar 1 clove garlic, coarsely chopped ¼ tsp salt Put all of the ingredients into a blender and whiz to a thick paste.  If it is too dry to process, add a tiny amount of water.  Be careful when you open the lid because the strong pungent aroma of the chutney will hit you immediately and may make your eyes water. Store covered in the refrigerator in a non-metallic container for up to 4 days.

Batata Poha – Potato with Rice Flakes
£ 0.00

This is an easy dish to make with any leftover vegetables you have such as peas, and carrots 🥕. Poha is a type of rice that has been parboiled then rolled, flattened and dried to create flakes. Poha is also often known as chura and used to create savoury light snacks seasoned with spices such as this dish which can be eaten at breakfast or for a brunch or lunchbox meal. Make sure the potatoes are cut in equal sizes. Or you could boil the potatoes in advance and add them later. #Easy Indian Cookbook Serves 3-4 125g thick rice flakes (poha)  2 tbsp sunflower🌻 or olive oil 1/2 tsp brown mustard seeds 1 onion, chopped 1 green chilli, chopped 1/4 tsp turmeric 1/2 tsp ground cumin 100g potatoes 🥔, peeled, boiled and cut into 2cm pieces 1 tomato 🍅, chopped 2 tbsp crushed peanuts 🥜 (optional) Juice of half a lemon 🍋  A few washed and chopped coriander leaves, for garnish   Place the rice flakes in a bowl and rinse them with cold water. Soak them in fresh cold water and set aside. Heat a pan on a medium heat and add the oil. Tip in a few of the mustard seeds. If they sizzle, the oil is ready. Add the remaining seeds and sauté for a few seconds. Mix in the onion and chilli and fry for a couple of minutes. Stir in the turmeric and ground cumin and cook for a minute. Add the potatoes continue frying for a further 5-7 minutes until the potatoes are cooked. Drain the rice flakes and add to the pan. Cook for a minute and then mix in the tomato. Cook for 2-3 minutes. Tip in the peanuts, if using, sprinkle over the lemon 🍋 juice and then garnish with the coriander leaves. Serve immediately.