Cooking dinner is a breeze with these throw-itall-together plant-based recipes
Tomato, courgette and olive pasta
HANDS-ON TIME 10 mins TOTAL TIME 25 mins SERVES 4 \ V Vn DF
500g cherry tomatoes 2 courgettes 350g dried linguini* 2 garlic cloves, thinly sliced 50g pitted black olives a pinch of chilli flakes 2 tbsp olive oil 3 sprigs of basil, snipped, to serve
Dinner could hardly be easier than this pasta recipe full of high-summer ingredients; you simply throw it all in one pot, bubble and stir!
1 Halve the cherry tomatoes and shave the courgettes into ribbons using a veg peeler or a spiraliser. Put the tomatoes, courgettes and all the other ingredients except for the basil in a large pan or casserole, around 26cm diameter.
2 Add 750ml water, a good pinch of salt and some freshly ground black pepper. Bring to the boil and cook uncovered over a medium heat for about 15 minutes, stirring regularly. Serve with the snipped basil. *Check your pasta is egg-free.
473cals; 12g fat (2g sat fat); 15g protein; 8g fibre; 73g carbs; 9g total sugars; 0.4g salt
Malaysian sweet potato curry
HANDS-ON TIME 20 mins TOTAL TIME 50 mins SERVES 4-6 \ V Vn GF DF ❄
600g sweet potatoes, peeled and chopped into 2cm chunks 1x 400g tin chickpeas, rinsed and drained 1x 400g tin chopped tomatoes 1x 400ml tin full-fat coconut milk 300ml vegan vegetable stock*, made using 1 stock pot or cube 1x 260g pack spinach 1 tbsp tamari or soy sauce*, to taste
For the Malaysian curry paste 1 tbsp coconut oil 1 large onion, finely diced 3 garlic cloves, crushed 10g root ginger, finely chopped 1 lemongrass stalk, trimmed and finely chopped 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon ½ tsp hot chilli powder, or to taste
To serve 1 large handful of coriander leaves 1 lime, cut into wedges sliced red chilli (optional)
A wonderfully versatile recipe that also freezes well: you can easily swap the sweet potato for butternut squash or carrots, or chickpeas for whatever pulses you have to hand.
The smoked paprika is not traditional but it adds a rich depth of flavour.
1 To make the curry paste, heat the oil in a large pan. Add the onion, garlic, ginger and lemongrass, and fry for 5-6 minutes until the onion has softened. Add the spices and cook until fragrant, about 2-3 minutes.
2 Add the sweet potatoes, chickpeas, tomatoes, coconut milk and stock.
Cover, bring to the boil, then simmer for 25 minutes, or until the sweet potatoes are just cooked. You can test by using a fork – if it goes into the flesh easily, it’s done. Add the spinach and cook for a further 3-5 minutes, or until the spinach has wilted. Add the tamari or soy, and season to taste.
3 Di
