Coconut, spinach and Chickpea Curry

Serves 4

  • 2 tsp oil
  • 1 small chopped onion
  • 4 cloves minced cloves
  • 3″ grated ginger
  • Handful chopped sundried tomatoes
  • 1 lemon, zest end and 2 Tablespoon juice
  • Dash of chilli flakes (optional)
  • 400g chickpeas
  • 500g spinach or over greens
  • 1tin coconut milk
  • 1teaspoon salt
  • 1tsp ginger

Pinto Bean Chilli

Serves 4-5

  • 2 tablespoon olive oil
  • 3onions chopped
  • 2-3 green chilies
  • 2 garlic cloves, finely chopped
  • 1teaspoon cayenne pepper
  • 1/4 teaspoon all spice
  • 2 courgettes, cut into 1cm dice
  • 1 red pepper, cored, deseeded and cut into 1 cm
  • 2 tablespoons tomato purée
  • 400g tin plum tomato, roughly chopped any stalky ends and skin removed
  • 400g pinto beans
  • Good handful of parsley
  • Good handful of coriander, plus extra to serve
  • Handful of oregano, finely chopped
  • Sea salt and ground pepper

Parsnip and Ginger Soup

Serves 2-4

  • 1tablespoon olive oil
  • 1large onion, finely chopped
  • 2garlic cloves, finely chopped
  • 4-5cm piece of ginger, peeled and finely chopped
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 500g parsnips and cut into 1 cm cubes
  • 500 ml vegetable stock
  • 200 ml milk (optional)
  • Sea salt and ground black
  • To Finish
  • 2/3 tablespoon flaked almonds or pumpkin seeds
  • 1-2 tablespoon plain yoghurt or crime fraiche