Ingredients 2tbs olive oil or rapeseed oil 2 large onions chopped finely 1 large butter nut squash, peeled and cut into 3cm pieces. 1 can diced tomatoes 5 cloves garlic, pressed or chopped finely 250g cooked chickpeas Small bunch of coriander, finely chopped 2 tbsp chili flakes or 1½ fresh jalapeno pepper 1 tsp ground cumin 1000ml Vegetable stock 250g frozen peas 1tsp sesame seeds 100g pumpkin seeds Method 1....

A really easy curry to make – remember to use fresh peppers including the seeds for a spiced-up version! (more…)...

  Ingredients 2tbsp oil 150gs yellow split peas 750 ml vegetable stock 1 large onion reasonably finely chopped 6 cloves garlic pressed or very finely chopped 2 cm ginger freshly grated or 1tsp dried ginger 1 cm turmeric or 1tsp ground. 1 tsp ground cumin 1 tsp ground coriander 1 tsp chili flakes 250ml passata 3 medium sweet potatoes chopped into 2 ½ cm slices 100gs finely chopped cabbage 1...

This recipe has been tweaked from a traditional Red Thai Curry dish to make it vegan friendly, with the fish paste chopped from the ingredients, needless to say! (more…)...