Thai green curry with quinoa

Description: Thai green curry with quinoa

Thai green curry with quinoa

Serves: 4

Preparation time: 15 minutes

Cooking time: 35 minutes

Per serving: 591 calories, 15g protein, 43g fat (of which 31g saturated fat), 36g carbs (of which 5g sugar), 3g fibre, 0.2g salt

For the spice pasta

1 tbsp each cumin and coriander seeds

5 green chillies, desseded

2 shallots, chopped

4cm piece ginger, grated

2 lemongrass stalks, chopped

¼ tsp each turmeric and palm sugar

Handful coriander leaves

For the veg

2 tbsp vegetable oil

2 x 400ml coconut milk

1 courgette, thickly sliced

Salt and freshly ground black pepper

125g asparagus, halved

100g fine green beans

50g mangeout

100g bok choi, sliced

20 basil leaves

Fresh chillies, to serve

200g quinoa, steamed

Lime wedges, to serve

1.    To make the spice pasta, dry-fry the cumin and coriander seeds for a few minutes until fragrant, then grind in a mortar and pestle. Transfer to a blender and add the remaining ingredients. Blitz for five minutes until smooth, then set aside.

2.    Gently warm the vegetable oil in a large pan. Add 40g of the spice pasta and cook for two minutes, gently stirring. Add the coconut milk, bring to the boil and simmer for five minutes.

3.    3.Toss the courgette in some oil, season and fry on a hot griddle for two minutes on each side. Add the courgettes to the curry mixture and cook for six minutes. Add the remaining vegetables and cook for three to four minutes. Stir in 12 basil leaves, and serve over the quinoa with lime wedges and the remaining basil leaves.

Chef’s tip: If you can’t find palm sugar, use brown sugar. Keep tasting the pasta, as you may need to use less or more, depending on the brand.

Vegetable tagine

Description: Vegetable tagine

Vegetable tagine

Serves: 6

Preparation time: 20 minutes

Cooking time: 1 hour 20 minutes

Per serving: 352 calories, 7g protein, 4g fat (of which 0.8g saturated fat), 52g carbs (of which 19g sugar), 14.5g fibre, 1g salt

1 tbsp olive oil

2 onion, chopped

2 sticks celery, chopped

6 cloves garlic, crushed

2 cinnamon sticks

1 tbsp ground cinnamon

½ tbsp each of ground coriander, ginger, black pepper, paprika, nutmeg and ground cloves.

2l hot vegetable stock

1kg each parsnips and carrots, chopped

1kg new potatoes, halved

100g ready-to-eat dried apricots

Salt and freshly ground black pepper Couscous, to serve

1.    Heat the oil in a large pan, and cook the onions, celery and garlic for five minutes over a low heat. Add all the spices and cook for a further two minutes. Add two tablespoons of the stock and cook until the stock has reduced.

2.    Add all the remaining vegetables and stock to the pan, and bring to the boil. Reduce the heat to a simmer and leave the tagine to cook for one hour. Add the apricots and seasoning and serve with couscous.

Chef’s tip: This recipe is full of spices, but don’t leave any out or you’ll alter the balance

Tips for vegetarian eating

You don’t have to rely on cheese for protein. Quinoa is a complete protein – serve hot in place of rice or cold in salads. Almonds, pine nuts, beans (dry or fresh), chick peas and lentils are also good protein options.

The best way to eat veggie food is to keep it seasonal. Look up what’s growing now and use it – you’ll become more creative with your dishes.

Carbohydrates are not only found in pasta or while rice, but also in beans, walnuts, chestnuts, legumes, lentils, artichokes and oats.

Don’t be limited by the obvious choices – one of my favourite recipes in the book is Courgette flowers. This great veg is so versatile, so make your own fillings and roast these babies – you’ll become addicted!

Fill up on fennel – it’s good for weight-loss and is great raw or cooked.

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