Cooking doesn’t have to be hard work – take it easy with dishes that are quick, simple and delicious
Pineapple curry
By The Coconut Tree (thecoconut-tree.com) Serves 5-6 | Prep 10 mins | Cook 30 mins
1 tbsp coconut oil
1 onion, finely chopped
1 ripe pineapple, peeled, cored and cut into
2cm (¾in) pieces
250ml (1 cup) coconut milk
1 tsp curry powder
3cm (1¼in) lemongrass stem, bruised
a sprig of fresh curry leaves or 1 tsp
dried curry leaves
3cm (1¼in) cinnamon stick
2 tsp dried chilli flakes
1 tsp mustard seeds
¼ tsp ground turmeric
¼ tsp fennel seeds, roasted and ground
1Start by heating the coconut oil in a heavy-based saucepan.
2Add the chopped onion and cook over a low heat for 5 minutes or until the onion is translucent.
3Add the curry powder, lemongrass stem and curry leaves and cook for a couple more minutes.
4Add the pineapple, cinnamon stick, chilli flakes, mustard seeds and turmeric. Mix well and cook for 20 minutes.
5Add the coconut milk and fennel and simmer for 4 minutes.
6Season to taste with salt and serve along with some rice.
NUTRITIONAL INFO
Calories (per serving) 244 | Total fat 15.2g Saturates 13g | Salt 0.13g | Sugar 20.4g Carbohydrates 29.5g | Protein 2.7g
Parmigiana
By Antonio Alderuccio from Plant Club (plantclub.uk) Serves 2 | Prep 15 mins plus salting | Cook 1 hr-1 hr 20 mins
2 medium-size
aubergines (eggplants)
400g (2 cups) of tinned
crushed tomatoes
1 onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
olive oil
salt and pepper, to taste
300g (3 cups) vegan
mozzarella cheese (or
another vegan cheese of
your choice)
fresh basil for garnish
1 Preheat the oven to 180°C/Gas Mark 4.
2 Slice the aubergines into thin rounds, sprinkle a little salt on both sides, and let them sit for about 30 minutes. This helps to remove any bitterness from the aubergines. After 30 minutes, rinse the slices and pat them dry with a kitchen towel.
3 In a pan, heat some olive oil and sauté the chopped onion and minced garlic until they become golden brown. Add the tinned crushed tomatoes and dried oregano, then simmer the sauce over medium heat for about 15-20 minutes, or until it thickens. Season with salt and pepper to taste.
4 In a non-stick frying pan (skillet), cook the aubergine slices on both sides until they are tender and slightly golden. Add more olive oil if needed.
5 In a baking dish, spread a little tomato sauce on the bottom. Layer with aubergine slices, followed by a layer of vegan mozzarella cheese. Repeat until you’ve used all t
