by Tom Kerridge
2.5cm piece of fresh ginger, grated
1 tbsp black mustard seeds
1 tbsp cumin seeds
1 tsp ground turmeric
A handful of curry leaves
600g wedge of peeled pumpkin, cut into 2cm dice
400g red lentils
1.2 litres vegetable stock
2 dried red chillies
400ml full-fat coconut milk
150g baby spinach
Sea salt and freshly ground black pepper
To finish and serve
Coriander leaves
Parathas, ready-made (optional)
Raita (optional)
1 Heat the oil in large non-stick saucepan over a high heat. Add the onion and cook for 5–8 minutes, until golden brown.
2 Add the garlic and ginger, cook for 2–3 minutes, then add the mustard and cumin seeds and cook for 1 minute until fragrant.
3 Add the turmeric, curry leaves and diced pumpkin, stir well and cook for 5 minutes. The mixture will be quite dry, so keep stirring regularly so it doesn’t catch on the bottom of the pan.
4 Add the lentils, vegetable stock and dried chillies and bring to a simmer. Cook, stirring a few times, for 15 minutes or until the lentils become tender and the pumpkin is cooked.
5 Stir in the coconut milk and simmer for 5 minutes. Add the spinach and stir until it wilts.
6 Serve scattered with coriander, with parathas and raita alongside if you wish.
To freeze: Allow to cool, then pack in one- or two-portion containers and freeze. Defrost fully in the fridge, then reheat in a saucepan over a medium-low heat until hot all the way through.
Pumpkin and spinach dhal
Curried vegetable patties
Full flavoured, with a lovely chunky texture, these patties are really satisfying. The naans are so simple and tasty, you’ll want to make some every time you prepare a curry. V
Serves 6
565 calories per serving
500g potatoes, peeled
500g carrots, peeled
500g parsnips, peeled
3 tbsp vegetable oil
2 tbsp medium Madras curry powder
1 onion, finely chopped
1 tsp cumin seeds
2 garlic cloves, finely chopped
200g Savoy cabbage, shredded
200g frozen peas
400g tin chickpeas, drained
Sea salt and freshly ground black pepper
For the naan
250g self-raising flour, plus extra for dusting
250g natural yoghurt (0% fat)
1 tsp sea salt
Vegetable oil, for brushing
1 tbsp nigella seeds
For the mango and lime mayo
2 tbsp natural yoghurt (0% fat)
1 tbsp reduced-fat mayonnaise
1 tbsp mango chutney
1 tbsp lime pickle, finely chopped
To serve
Salad leaves
Sliced cucumber
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a large roasting dish with baking parchment.
2 Cut the root veg into 2cm chunks, and place in the roasting dish. Drizzle with 1 tbsp oil, sprinkle with salt, pepper and the curry powder and toss well. Roast for 40–50 minutes until tender, turning halfway through.
3 Meanwhile, to make the naan dough, mix the flour, yoghurt and salt together in a large bowl. Remove from the bowl and knead the dough until smooth, then wrap in cling film and set aside.
4 When the veg are ready, take them out of the oven (leave it on) and let cool slightly. Heat 1 tbsp oil in a non-stick frying pan over a medium-high heat and add the onion with the cumin seeds. Sauté for 3–4 minutes to soften, then add the garlic and cook for 2–3 minutes. Toss in the cabbage and cook for 5–6 minutes, until tender. Remove from the heat and stir in the peas.
5 Put the chickpeas into a food processor and pulse to mash lightly. Add the roasted veg and pulse again to mix; the mixture will be quite stiff. Scrape into a large bowl, stir through the cabbage mix and season with salt and pepper. With wet hands, form into 6 patties.
6 You’ll need to cook the patties in batches. Heat the remaining 1 tbsp oil in a large non-stick frying pan. Add 2 or 3 patties and cook for 3–4 minutes on each side or until slightly crispy. Transfer to a baking tray. Repeat to cook the rest. Place the tray in the oven for 10 minutes to finish cooking. Meanwhile, for the mango and lime mayo, mix all the ingredients together in a bowl.
7 Divide the naan dough into 6 pieces. Roll out on a lightly floured surface to a tear-drop shape, 5mm thick. Heat a griddle pan over a high heat. Cook the naan in batches: brush one side with oil and lay on the griddle, oiled side down. Brush the top with oil and sprinkle with a few nigella seeds. Cook for 1–2 minutes on each side until browned and lightly puffed. Remove and wrap in a tea towel to keep warm. Repeat to cook the rest.
8 Place a naan on each warmed plate and top with a veg patty. Serve the salad and mayo on the side.
Curried vegetable patties
Romanesco, corn and coconut curry
Romanesco is like a cross between broccoli and cauliflower, and it has an amazing, subtle flavour. If you can’t find it, use ordinary cauliflower, as it’s closer in texture than broccoli and holds its shape better in this curry. This is a great midweek recipe, as it mainly uses store-cupboard ingredients. V
Serves 4
465 calories per serving
715 calories with rice
2 tbsp vegetable oil
2 tsp cumin seeds
1 onion, finely chopped
4 garlic cloves, finely chopped
2 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
500g romanesco cauliflower, cut into florets
300ml vegetable stock
400ml coconut milk
350g tin sweetcorn, drained
200g frozen peas
A handful of coriander, chopped
Sea salt and freshly ground black pepper
For the fried paneer
225g paneer, cut into cubes
½ tsp ground turmeric
½ tsp sea salt
1 tbsp vegetable oil
To serve
1 long red chilli, finely sliced
300g basmati and wild rice, cooked (optional)
1 Heat the oil in a large non-stick pan over a high heat. Add the cumin seeds, let them sizzle for a few seconds then add the onion. Cook for 5 minutes, then add the garlic and cook for another 2 minutes.
2 Lower the heat, add the ground spices and stir for 1 minute, then add the romanesco florets and stir-fry for 1 minute. Pour in the vegetable stock and half the coconut milk and cook for 20 minutes.
3 Meanwhile, prepare the paneer. Put it into a bowl with the turmeric and salt and mix well. Heat the oil in a non-stick frying pan over a medium-high heat. Add the paneer and cook until browned well on all sides, about 5–8 minutes. Remove from the heat.
4 Add the remaining coconut milk to the romanesco pan and stir though the sweetcorn, peas, fried paneer and half the coriander. Bring to a simmer and cook gently for another 5 minutes. Taste to check the seasoning, adding salt and pepper as needed.
5 Serve the curry scattered with the sliced red chilli and remaining coriander and accompanied by the rice, if serving.
Romanesco, corn and coconut curry
Portobello mushroom tray bake
For this easy tray bake, portobello mushrooms are piled high with a delicious lentil filling then topped with blue cheese and grilled. Choose a medium strength cheese, such as Stilton; Roquefort is likely to be too strong and will overpower the dish. V
Serves 4
640 calories per serving
1 small onion
1 carrot, peeled
2 celery sticks, de-stringed with a veg peeler
4 thick slices of sourdough bread
2 tbsp olive oil
4 large portobello mushrooms, stems removed
4 garli
c cloves, finely sliced
2 x 250g packs cooked Puy lentils
150ml vegetable stock
1 tbsp thyme leaves
100g blue cheese
Sea salt and freshly ground black pepper
For the salad
180g mixed rocket, watercress and spinach
Juice of ½ lemon, or to taste
1 tbsp extra-virgin olive oil
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.
2 Using a food processor, pulse the onion, carrot and celery until finely chopped.
3 Lay the slices of sourdough on the lined baking tray and drizzle with half the olive oil. Place a mushroom, cup side up, on each slice of sourdough.
4 Heat the remaining olive oil in a large non-stick sauté pan over a medium heat. Add the onion, carrot, celery and garlic and cook for 10–15 minutes or until softened and starting to caramelise.
5 Add the lentils, vegetable stock and thyme leaves and cook for 5 minutes, or until the liquid is reduced by half. Remove from the heat and season with salt and pepper to taste.
6 Spoon the lentil mix into the mushroom cavities, piling it up high. Bake in the oven for 20 minutes, then remove and turn on the grill.
7 Crumble the blue cheese on top of the filled mushrooms and place under the grill for 5 minutes, or until the cheese has melted.
8 Meanwhile, in a bowl, dress the salad leaves with a little lemon juice, extra-virgin olive oil, salt and pepper. Serve the mushrooms straight away, with the leafy salad on the side.
Portobello mushroom tray bake
Penne with roasted red pepper sauce
This may look like a very basic pasta dish but the sauce has so much complexity and depth – created by slow-cooking the onion with the tomato purée and blowtorching the roasted peppers before blending everything to a rich, smooth sauce. V ❄
Serves 4
585 calories per serving
2 tbsp olive oil
1 onion, finely chopped
3 tbsp tomato purée
400g whole roasted peppers from a jar (drained weight)
4 garlic cloves, sliced
½ tsp sweet smoked paprika
300ml whipping cream
A handful of basil leaves (10g)
500g dried penne pasta
Sea salt and freshly ground black pepper
Freshly grated Parmesan, to serve
1 Heat the olive oil in a non-stick sauté pan over a medium-high heat. Add the onion and cook for 5 minutes, until starting to soften. Add the tomato purée, stir well and cook over a medium-low heat for 8–10 minutes, stirring occasionally.
2 Meanwhile, slit the peppers open down one side and lay them flat on a baking tray. Pat dry with kitchen paper, then wave a cook’s blowtorch over them until they are blackened and blistered in parts. Set aside.
3 Add the garlic and smoked paprika to the sauté pan and cook for 2–3 minutes. Add the roasted peppers and cream and simmer for 5 minutes. Stir in half of the basil and season with salt and pepper. Remove from the heat, tip into a blender and blitz until smooth.
4 Bring a pan of salted water to the boil. Add the pasta and cook until al dente, about 10–12 minutes.
5 While the pasta is cooking, return the blended sauce to the sauté pan and bring to a gentle simmer. Taste to check the seasoning and adjust as necessary.
6 Once the pasta is cooked, drain in a colander, saving some of the water. Add the pasta to the sauce, with a splash of the water, and toss to mix. If the sauce is too thick, add a little more pasta water. Serve in warmed bowls, sprinkled with Parmesan and the remaining basil.
To freeze the sauce: Let cool, then freeze portions in tubs. Defrost in the fridge and reheat in a small pan over a medium-low heat until hot right through.
Penne with roasted red pepper sauce
New potato, spinach and goat’s cheese frittata
I’m a big fan of baked omelettes. They are quick and easy, and good for using up any leftovers you might have lurking in the fridge. They also work well either hot or cold, so take a slice to work for a healthy alternative to your usual sandwich lunch. V
Serves 4
445 calories per serving
2 tbsp olive oil
400g new potatoes, diced
1 large red onion, finely diced
8 large free-range eggs
100ml single cream
½ tsp freshly grated nutmeg
A handful of mint leaves, finely chopped
3 garlic cloves, sliced
150g spinach, chopped
120g goat’s cheese, roughly chopped
12 sage leaves
Sea salt and freshly ground black pepper
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the diced potatoes with a pinch of salt and cook for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes.
2 Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well; set aside.
3 Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for 1 minute, then remove from the heat.
4 Dot the goat’s cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes until the egg has set and the cheese is golden.
5 Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.
TIP ✔ This veggie frittata uses a classic combination of flavours, but feel free to vary the ingredients using whatever is in your fridge – diced cooked peppers, onions, peas or mushrooms, crumbled feta or sliced spring onions, for example.
New potato, spinach and goat’s cheese frittata
Veggie bolognaise
Soya protein mince is a good meat-free alternative for a traditional bolognaise and this is such an intensely flavoured sauce that you won’t feel like you’re missing out on the meat. The slowly caramelised vegetables create a rich base for the sauce and getting in all that flavour early on gives the sauce an incredible taste. V ❄
Serves 6–8
375–500 calories per serving
1 onion, roughly chopped
2 large carrots, peeled and roughly chopped
4 celery sticks, roughly chopped
4 garlic cloves, peeled
2 tbsp olive oil
4 tbsp tomato purée
250ml red wine
680g jar passata
400g tin chopped tomatoes
3 tbsp Swiss vegetable bouillon powder
½ tsp dried chilli flakes
750ml water
2 red peppers, finely chopped
200g baby chestnut mushrooms, quartered
1 tbsp dried oregano
4 sprigs of rosemary, leaves picked, finely chopped
750g dried spaghetti
100g soya protein mince
Sea salt and freshly ground black pepper
Freshly grated Parmesan, to serve
1 Put the onion, carrots, celery and garlic into a food processor and pulse a few times to chop finely. Heat the olive oil in a large non-stick saucepan over a high heat. Add the chopped veg and cook for 20 minutes or until softened and starting to caramelise, stirring often. Lower the heat to medium.
2 Stir in the tomato purée and cook for a further 5–8 minutes, stirring to ensure it doesn’t catch or burn. Pour in the wine and simmer until reduced by half. Add the passata, chopped tomatoes, bouillon powder and chilli flakes, then pour in the water and bring to a simmer. Add the peppers, mushrooms and herbs and cook gently for 20 minutes.
3 Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook until al dente.
4 Stir the soya mince through the sauce and cook for a further 2–3 minutes, until nicely thickened. Season with salt and pe
pper to taste.
5 Drain the spaghetti and divide between warmed bowls. Spoon on the sauce and grind over some pepper. Serve with lots of Parmesan grated over.
To freeze the sauce: Allow to cool then freeze in a sealed container. Defrost fully in the fridge, then reheat in a saucepan over a medium heat until hot right through.
Veggie bolognaise
Easy homemade pizzas
This is a fun way to get the whole family involved in mealtimes. Everyone can roll out their own pizza dough base and then pile on their favourite toppings. Just lay out a range of topping ingredients to choose from (if you want to include some meat options, then that’s totally up to you). Everyone’s happy! Just don’t add too many toppings or the base won’t get nice and crispy. V ❄
Serves 4
710 calories per serving (plus chosen toppings)
For the pizza dough
400g strong white bread flour (or ‘00’ flour)
100g semolina flour, plus extra for dusting
½ tsp fine sea salt
325ml tepid water
7g sachet fast-action dried yeast
1 tsp caster sugar
2 tbsp extra-virgin olive oil
For the tomato sauce
680ml jar passata
3 garlic cloves, grated
2 tsp dried oregano
Sea salt and freshly ground black pepper
For the cheese layer
320g reduced-fat mozzarella (80g per pizza), grated
Toppings
Choose a selection from:
New potatoes, thinly sliced
Herbs (sage, basil, oregano)
Courgette, thinly sliced
Red onion, finely sliced
Mushrooms, thinly sliced
Chargrilled artichokes, quartered
Pitted green or black olives
Red or green chilli, sliced
Roasted peppers, cut into strips
Parmesan, finely grated
Rocket leaves (top the pizza with these just before serving)
1 To make the pizza dough, sift the flours into a large bowl, mix in the salt and make a well in the centre. Measure the warm (but not hot) water into a jug. Stir in the yeast, sugar and extra-virgin oil and set aside to activate for 5 minutes.
