Meals in under 30 mins

Coconut & Chickpea Curry

Recipe / Lisa Holmen

This vegan recipe combines creamy coconut milk with a range of spices to create the most comforting dish. For a thicker-style curry, add more chickpeas if desired, or even sweet potato or pumpkin chunks. The addition of garam masala really adds to the beautiful depth of this dish.

Serves: 4

1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 tbsp fresh ginger
1 bunch coriander, stems and leaves separated
1 tbsp garam masala
1 × 400g tin diced tomatoes
1 × 400g tin coconut milk
1 × 400g tin chickpeas, drained and rinsed
250g cherry tomatoes, halved
Basmati rice, to serve
1 lime, cut into wedges, to serve

In large saucepan, heat oil on medium heat and cook onions for a few mins until soft and translucent.

Add garlic, ginger, finely chopped coriander stems and garam masala and cook for 1–2 mins until fragrant.

Add tinned tomatoes and simmer for a couple of mins, then pour in coconut milk and allow sauce to thicken slightly.

Add chickpeas and cherry tomatoes and simmer for another few mins. Season if required.

Serve immediately with rice and top with coriander leaves and fresh lime wedges.

Easy Beef Stroganoff

Recipe / Lisa Holmen

This creamy beef stroganoff is a lower-fat version using light sour cream which definitely doesn’t compromise on taste.

This creamy beef stroganoff is a lower-fat version using light sour cream which definitely doesn’t compromise on taste. Use a combination of Worcestershire sauce and Dijon mustard for the perfect tangy flavour combination to complement the cream. To avoid chewy beef, use high-quality beef