Your go-to vegetarian recipe collection

Breakfast recipes

Basic granola

15 minutes

Asparagus recipes

Asparagus and goats cheese frittata

25 minutes

Berry recipes

Yoghurt muffins with warm sticky strawberry preserve

15 minutes

Beetroot recipes

Beetroot carpaccio

20 minutes

Vegan recipes

White Spanish sangria with ripe peaches

Vegan recipes

Patatas bravas

10 minutes

Cauliflower recipes

Roast cauliflower croquettes

20 minutes

Nut recipes

White almond gazpacho with grapes and Serrano ham

Diwali recipes

Lassi

Ice cream

Home-made mint ice cream

Stew recipes

Curried bean stew

10 to 15 minutes

Curried bean stew

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 to 15 minutes

Ingredients

2 T olive oil
1 small onion, sliced
1 t minced ginger
1 t minced garlic
1 minced fresh chilli
2 t ground cumin
2 t ground turmeric
1 t ground coriander
2 t curry powder
1 400g can of tomatoes
1 400g can of butter beans
poppadoms, to serve
fresh coriander

Method

Heat the olive oil and gently fry the sliced onion, minced ginger, minced garlic, minced fresh chilli until soft.

Add the cumin, turmeric, coriander and curry powder. Fry the spices for 30 seconds and then add the can tomatoes.

Simmer for 10 to 15 minutes and adjust the consistency with chicken stock if necessary.

Drain the butter beans and add. Remove from the heat when the beans are heated through.

Serve with poppadoms and chopped fresh coriander.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Moroccan carrot salad

Basic granola

Asparagus and goats cheese frittata

Yoghurt muffins with warm sticky strawberry preserve

Beetroot carpaccio

White Spanish sangria with ripe peaches

Patatas bravas

Roast cauliflower croquettes

White almond gazpacho with grapes and Serrano ham

Lassi

Home-made mint ice cream

Curried bean stew

Curried bean stew

Ingredients

Method