Half an hour to happiness

Massaman tofu curry

Serves 4-6 Hands-on time 30 min

KNOW-HOW

Make sure the massaman curry paste is vegetarian if needed.

• 2 tbsp coconut oil

• 1 red onion, finely chopped

• 150g Waitrose Cooks’ Ingredients Massaman Paste (or other massaman paste)

• 600g waxy potatoes (desiree), peeled and cut into 2cm chunks

• 4 lime leaves, plus extra to garnish (optional)

• 375ml vegetable stock

• 250ml coconut milk

• 450g firm tofu, cut into chunks

• 1 tbsp light soy sauce

• 1 tbsp lime juice

• ½ tsp brown sugar

• 1 red chilli, sliced, to serve

• Handful salted peanuts, roughly chopped, to serve

• Steamed jasmine rice to serve

1 Heat the coconut oil in a medium saucepan over a medium heat. Add the onion and cook, stirring, for 4-5 minutes until softened. Add the curry paste and stir for 2 minutes or until lightly caramelised, then add the potato chunks, lime leaves and stock. Bring to the boil and cook for 15 minutes or until the potatoes are tender.

2 Pour in the coconut milk, bring to a simmer, then add the tofu and reduce the heat to low. Cook for 2-3 minutes to warm everything through, then stir in the soy sauce, lime juice and sugar. Season to taste with salt, then scatter over the chilli, extra lime leaves (if using) and peanuts. Serve with rice.

Per serving (for 6) 498kcals, 32.5g fat (17.1g saturated), 18g protein, 29.6g carbs (7.7g sugars), 2.4g salt, 7.4g fibre

Aromatic lamb and aubergine curry

Serves 6 Hands-on time 30 min

• 4 tbsp coconut oil

• 1 aubergine, cut into 2cm chunks

• 1 onion, finely chopped

• 2 tbsp finely chopped fresh ginger

• 2 garlic cloves, finely chopped

• 500g lean lamb mince

• 1 tsp fennel seeds

• 1 tsp kashmiri chilli powder or regular chilli powder

• ½ tsp ground turmeric

• 5 cardamom pods

• 1 cinnamon stick

• 4 tbsp Waitrose Cooks’ Ingredients Green Tikka Masala Paste (or other tikka masala paste) • 3 large vine tomatoes, roughly chopped, plus extra to serve

• Coriander, steamed rice, naan breads, lime wedges and yogurt to serve

1 Heat 2 tbsp of the coconut oil in a saucepan over a medium-high heat. Add the aubergine and cook, stirring occasionally, for 10 minutes or until golden.

2 Meanwhile, heat the remaining oil in a large deep frying pan over a medium heat. Add the onion, ginger and garlic and cook, stirring, for 3-4 minutes until softened. Increase the heat to high, add the lamb mince and cook, breaking up the mince with a wooden spoon, for 6 minutes or u