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Afternoon tea

Creamed spinach with smoked chilli-yoghurt

30 minutes

Chilli recipes

Chilli linguine with blistered tomatoes

20 minutes

Chilli recipes

Tomato curry with coconut-hazelnut rice

30 minutes

Braai recipes

Charred corn on the cob with tomato salsa

5 minutes

Asian recipes

Toasted caprese sandwich

10 minutes

Turmeric-and-coconut cabbage

Serves 4

Difficulty Easy

Ingredients

3 T coconut oil
2 t ground cumin, lightly toasted
2 t ground coriander, lightly toasted
1 T fresh turmeric, finely chopped
4 garlic cloves, finely chopped
1 T fresh ginger, finely chopped
1 x 297 g box tofu, cubed
20 g coconut chunks, finely grated
1 cup coconut cream
2 T black sesame seeds
2 green chillies, finely sliced
Lemon wedges. for serving

Method

Heat the coconut oil in a nonstick pan over a medium heat. Add the cumin, coriander, turmeric, garlic and ginger and cook for 1 minute.
Add the cabbage and coconut cream and cook for 5 minutes, or until soft but with a slight bite. Remove from the heat.
Coat the tofu in the black sesame seeds. Heat the remaining coconut oil in a nonstick pan over a high heat. Brown the tofu on all sides.
Place the cabbage on a serving dish, top with the tofu and garnish with the coconut and chilli. Serve with a squeeze of lemon juice.

Cook's note: Powdered turmeric is nothing new – you’ve been using its peppery taste in curries for years – but the fresh root is making waves for its extra-punchy flavour. It’s also packed with antioxidants such as curcumin.

Discover more health conscious recipes here.

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Creamed spinach with smoked chilli-yoghurt

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Tomato curry with coconut-hazelnut rice

Charred corn on the cob with tomato salsa

Lynette’s tofu “halloumi”

Pan con tomate

Toasted caprese sandwich

Asian carrot juice dipping sauce with crispy tofu

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Turmeric-and-coconut cabbage

Turmeric-and-coconut cabbage

Ingredients

Method