Meat free Monday: Spinach and Chickpea Curry

Spinach and Chickpea curry is a way to impress your flatmates. This recipe makes 4 and can be served with rice and/or roti

  • 2 T oil
  • 2 Medium onion, finely chopped
  • 4 Garlic cloves, crushed or 1T garlic paste
  • 3 tsp curry powder
  • 2 tins of crushed tomatoes in juice
  • 2 tins of chickpeas drained
  • 200g Spinach leaves shredded
  • A pinch of salt
  • ½ tsp black pepper

Heat oil in a pan and add the onions and garlic and cook on a low heat until the onions are soft. Add the curry powder and heat to release the flavours of the spices (about 1 minute) Add tomatoes and chickpeas and heat until simmering. Add spinach leaves and cook for a further 5 minutes until spinach leaves are well wilted. Add salt and pepper to taste. It is important to remember curry does not have to be hot – often we sacrifice nice flavours for extra heat. If your curry is a bit too hot for your liking serving it with cucumber chopped into small cubes and natural yogurt as a cooling side dish.

Courgette and Lentil One Dish Meal

  • 1 C brown rice
  • 1 C french/puy/brown lentils – well rinsed

Cook together in a pot using an absorption method (i.e.3 C water, bring to boil, cover with tight fitting lid, reduce to a low heat and cook for 40 minutes. Switch off and let stand for 10 minutes)

  • 2 TBSP vegetable oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 325g tomato tinned tomato OR 500g fresh tomatoes chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • salt and pepper to taste

Heat the oil and then saute the onion and garlic until soft then add all other ingredients and cook until vegetables are tender.

Layer into a casserole dish (rice and lentils, vegetables, rice and lentils, ending with a vegetable layer).

  • Breadcrumbs
  • Vegan Parmesan cheese substitute

Sprinkle a layer of breadcrumbs, if you wish add a couple of tablespoons of this homemade vegan Parmesan cheese substitute to your crumbs for extra flavor. Bake at 180 degrees until bubbling at the edges

Corn, Quinoa and Chickpea Salad

This salad is suitable either as a main or a side. This contains seasonal vegetables as of the date of publication. Corn could be replaced with courgette or lightly cooked pumpkin.

  • ½ C quinoa cooked as per directions to give you 1 C cooked quinoa
  • 2 TBSP of canola oil
  • 1 C of corn kernels (with fresh corn, the amount off 2 corn cobs)
  • 1 C chickpeas drained and rinsed
  • 1 red or yellow capsicum chopped into small pieces
  • 2 spring onions finely sliced
  • ½ C fresh parsley or coriander
  • ¼ C olive oil
  • 2 TBSP lemon juice
  • 2 TBSP rice or white vinegar
  • 1 tsp brown sugar

Prepare the quinoa and drain in a sieve. Allow to cool.

Heat the oil in a heavy pan over medium heat. Add corn and well drained chickpeas and cook for about 5 minutes stirring regularly until they start to brown.

Transfer into a bowl. Add quinoa, pepper, onion and parsley or coriander

Mix the remaining ingredients in a bowl and mix. Drizzle over salad just before serving.

If you don’t have quinoa, you can use brown rice, but always follow food safe practices when cooling and storing grain foods.