Indian

Vegetables take centre stage in these punchy, palate-awakening recipes from plant-powered restaurant Bubala

A new cookbook selects recipes with beneficial herbs and plants from top chefs, for dishes that are as delicious as they are health-giving. That’s culinary magic

SERVES 4 PREP 20 mins COOK 30 mins EASY 2 tbsp vegetable oil400ml can coconut milk4 boneless chicken thighs (about250g), cut into chunks or sliced1 courgette, cut into 1.5cm rounds or roughly chopped1

By Henry Firth and Ian Theasby Serves 6 | Prep 20 mins | Cook 30 mins FOR THE HARISSA MARINADE 3 garlic cloves3 tbsp harissa paste3 tbsp olive oil1 tbsp lemon juice2 tbsp maple (oragave) syrup½ tsp se

SERVES 4 Ingredients 2 tbsp vegetable oil2 white onions, roughly chopped1 tsp fine salt2 garlic cloves, roughly chopped1 heaped tsp roughlychopped ginger½ tsp dried chilli flakes,plus a little extra,

All these recipes can be easily doubled and frozen to save you time and money – it’s the ultimate kitchen hack