Batch-cook dinners

Vegetable korma

Cutting down on meat is a great way to save on the grocery shop, and you won’t miss it in this easy and comforting curry.

SERVES 8 PREP 15 MINS COOK 25 MINS

✱ 2tbsp vegetable oil

✱ 2 onions, chopped

✱ 300g korma curry paste

✱ 1 large butternut squash, cut into chunks

✱ 1lt hot vegetable stock

✱ 1 small cauliflower, cut into florets

✱ 2 red peppers, chopped

✱ 400g mixed frozen soya beans and
sweetcorn

✱ 300g natural yogurt

✱ Handful flaked almonds, toasted (optional)

✱ Handful coriander leaves, to serve
(optional)

1 Heat the oil in a large pan, add the onion and cook for 5-6 mins over medium heat, until translucent and beginning to soften. Stir in the curry paste and cook for a further 2 mins.

2 Add the squash and stock, bring to the boil then simmer for 15 mins, until the squash begins to soften. Add the cauliflower, pepper, soya beans and sweetcorn, then bring back to the boil and cook for a further 5 mins.

3 Stir through the yogurt, season generously with salt and black pepper, and cook for another 2 mins, until heated through. Serve in bowls sprinkled with toasted almonds and coriander.

Per serving: 395 cals, 22g fat, 1.5g sat fat, 27g carbs

Chicken thighs with braised lentils, cauliflower and chorizo

Healthy and wholesome, leftovers can be stripped and mixed with salad leaves for an easy lunch the next day.

SERVES 4 PREP 20 MINS COOK 40 MINS

✱ 2tbsp olive oil

✱ 4-6 bone-in, skin-on chicken thighs
(about 800g)

✱ 150g chorizo, casing removed,
sliced

✱ 1 red onion, thinly sliced

✱ 4 garlic cloves, bashed

✱ 2tsp smoked paprika

✱ 1tsp dried oregano

✱ 300g cauliflower florets

✱ 140g sundried tomatoes, roughly
chopped

✱ 400g can green lentils, drained

✱ 1 low salt chicken stock cube,
dissolved in 300ml boiling water

✱ Small bunch flat leaf parsley,
roughly chopped

✱ 1-2 tbsp balsamic or red wine
vinegar, optional

✱ 100g feta, crumbled

1 Heat the oven to 180C Fan/Gas 6. Heat 1tbsp oil in