20 SUPERB can-do meals

sweet potato coconut curry

Serves 4-6 Takes 30 mins

400ml tin coconut milk
2 sweet potatoes, scrubbed, skins on, thickly sliced
15ml olive or avocado oil
1 onion, chopped
5ml ginger, finely grated
1 garlic clove, crushed
30ml red curry paste
410g tin Indian-style chopped tomatoes
400g tin chickpeas, drained
2 handfuls baby spinach
handful coriander, chopped + extra
brown basmati rice, to serve
fresh or dried coconut
shavings, to serve
lime wedges, to serve

1 Heat the coconut milk and sweet potatoes over medium. Cover and simmer for 10 minutes.

2 Heat the oil over high and sauté the onion. Add the ginger, garlic and curry paste and cook, stirring, for about 2 minutes, or until fragrant. Add the tomatoes and bring to a boil. Season.

3 Add the chickpeas, coconut milk and sweet potatoes and cook for 5 minutes. Add the spinach and heat through before adding the coriander.

4 Serve with basmati rice, coconut, lime and extra coriander.

salmon and corn cakes

Makes 12 Takes 25 mins + refrigeration

500ml mashed potato
200g tin corn kernels, drained
2 x 220g tins salmon, drained and flaked
handful parsley, chopped
125ml fresh breadcrumbs 1 egg, beaten
sunflower oil, for frying
sweet chilli sauce, to serve
green salad, to serve
lemon wedges, to serve

1 Combine the potato, corn, salmon, parsley, breadcrumbs and egg. Shape into 12 patties and refrigerate for 30