This curry is packed with flavour and it is a great comfort food. If you have been out walking in the cold, it is the perfect dish to warm you up.

Squash and potato curry

1 can of chickpea

1 butternut squash, cubed

2 sweet potatoes, cubed

1 can of chopped tomatoes

1 small tin of coconut cream

chopped fresh tomatoes

1 chopped onion

2 cloves of garlic, finely chopped

1 tablespoon of garam masala

1 teaspoon of mustard seeds

1 small chilli, finely chopped

1 tablespoon of chopped parsley

Fry the onion in a little vegetable oil, season with salt

When the onion is starting to turn golden brown, add the garlic, chilli and spices

Fry for a further minute

Add the squash and potato, cook for a few more minutes, stirring constantly, to coat the vegetables in the spicy onion mix

Add the tinned and fresh tomatoes, coconut cream and enough water to cover the veggies

Cook for an hour or until the vegetables are cooked through (do not over cook the vegetables to mush)

Add the chickpea and heat through, scatter the parsley over the curry at the last minute and enjoy

French bean salad

1 clove of garlic
Large pinch of sumac
Large pinch of Turmeric

Chopped fresh dill and parsley

Finely chopped onion
Bunch of French beans

Top and tail the beans
Parboil the beans in salted water for 3 minutes
Heat a little olive oil in a pan and throw the onion in, season with salt
Fry gently for a few minutes
Add the garlic, turmeris and sumac and fry for a further minute
Add the beans and heat through
Throw in the fresh herbs at the last minute, stir and transfer immediately into a serving dish


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