Tomato chutney (Tamatar Ki Chutney)

Ingredients:

     

• 6 to 8 large cloves garlic finely chopped
• 1/4 cup spring onion whites chopped
• 1 tbsp finely chopped spring onion greens
• 2 dry red chilies, soaked
• 1 cup tomatoes, finely chopped
• 1 tbsp finely chopped coriander
• 1 tsp oil
• Salt To Taste 

Preparation:

• Drain the soaked chillies and chop them finely.
• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
• Add the chillies and salt and sauté again.
• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
• Cool completely and add the coriander and spring onion greens and mix well.
• Serve tomato chutney chilled or at room temperature.

Chickpea, tomato & spinach curry

Ingredients:

•     1 onion , chopped
•     2 garlic cloves , chopped
•     3cm/1¼ in piece ginger , grated
•     6 ripe tomatoes
•     ½ tbsp oil
•     1 tsp ground cumin
•     2 tsp ground coriander
•     1 tsp turmeric
•     pinch chilli flakes
•     1 tsp yeast extract (we used Marmite)
•     4 tbsp red lentils
•     6 tbsp coconut cream
•     1 head of broccoli , broken into small florets
•     400g can chickpeas , drained
•     100g bag baby spinach leaves
•     1 lemon , halved
•     1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews.

     

How to prepare:

 

•     Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
• Heat oil in a large pan. 
• Add the spices, fry for a few secs and add purée and yeast extract. 
• Bubble together for 2 mins, then add lentils and coconut cream. 
• Cook until lentils are tender, then add the broccoli and cook for 4 mins. 
• Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture.
• Serve with brown rice, if you like.
• And enjoy the taste!!!

Butter bean & tomato salad

Ingredients:

•     420g butter beans , drained and rinsed
•     500g cherry tomatoes       
•     2 small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
•     1 small red onion , chopped
•     15-20g pack fresh coriander , chopped
•     2 tbsp lemon juice
•     3 tbsp olive oil
•     1 tsp ground cumin

How to Prepare:

•     Tip all the ingredients into a bowl with some salt and pepper and mix well. 
•     Cover and leave at room temperature until ready to serve. 
•     This salad can happily be made the day before and chilled.
•     On the day, bring the salad to room temperature and give it a good stir before serving.