Meat-free Archives

Cauliflower recipes

Buttermilk fried cauliflower

15 minutes

Picnic recipes

Phyllo pastry dippers

Dip recipes

Confit garlic-and-tomato dip

1½ hours

Bread recipes

Pull-apart buns with baked cheese dip

35 minutes

Cheese recipes

Goat’s cheese-and-baby marrow tarts

45 minutes

Christmas recipes

Baked celeriac

3 hours

Aliums

Stuffed onions

45 minutes–1 hour

Cabbage recipes

Savoy cabbage and lemony ricotta bake

1 hour

Cauliflower recipes

Creamy baked onions

45 minutes

Air-fryer recipes

Air-fryer baby carrots

12 minutes

20-minute chickpea curry

Serves 2

Difficulty Easy

Cooking Time 20 minutes

Ingredients

oil, for frying
1 onion, chopped
1 cinnamon quill
1 t yellow mustard seeds
2 T Woolworth's masala paste
1 x 400 g can Woolworths Indian style tomatoes
1 x 400 g can chickpeas
1 x 400 ml can coconut milk
salt and pepper, to taste
rice, cooked, for serving
coconut flakes, for serving
fresh coriander, for serving

Method

@wwtaste ♬ Happy Summer - Vin Music

1. Cook the onions in a little oil until translucent. Add the cinnamon, mustard seeds and masala paste and cook until fragrant.

2. Add the tomatoes and drained chickpeas and cook for 5 minutes. Add the coconut milk and stir.

3. Serve with the rice, coriander and coconut flakes.

Find more canned food recipes here.

Videography and photography: Shavan Rahim

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Buttermilk fried cauliflower

Phyllo pastry dippers

Confit garlic-and-tomato dip

Pull-apart buns with baked cheese dip

Goat’s cheese-and-baby marrow tarts

Baked celeriac

Stuffed onions

Savoy cabbage and lemony ricotta bake

Creamy baked onions

Air-fryer baby carrots

Tempura cauliflower and Tenderstem broccoli

20-minute chickpea curry

20-minute chickpea curry

Ingredients

Method