These delicious meals and incredible flavours will leave you wanting to add a side of veg to every meal.
Masala cauliflowers
(Serves 4)
YOU NEED:
- 4 whole small cauliflowers, base and leaves removed
For the marinade:
- 100ml natural yoghurt
- 2tbsp tikka masala paste
- 3 cloves garlic, crushed
- 1tsp garam masala
- 1/2tsp turmeric
- Juice 1/2 lemon
For the sauce:
- Oil for frying
- 1 onion, finely diced
- 4 cloves garlic, crushed
- Thumb-sized piece fresh ginger, grated
- 1tsp chilli powder
- 1/2tsp turmeric
- 1tsp garam masala
- 2tbsp tikka masala paste
- 1tbsp tomato purée
- 1 x 400ml tin coconut milk
- 500ml vegetable stock
- 1tsp sugar
To serve:
- Natural yoghurt
- Flaked almonds
- Fresh coriander
METHOD:
Hasselback butternut squash
(Serves 4)
Prep time: 20 minutes
Cooking time: 55 minutes
Cals: 470/Sat fat: 5g
YOU NEED:
- 2 butternut squash, peeled and halved
- 1tbsp extra virgin olive oil
- 30g Parmesan, grated
- 50g breadcrumbs
For the pesto:
- Handful fresh sage
- Large handful fresh parsley
- 50g pine nuts, toasted
- 1 clove garlic, crushed
- Lemon juice
- 75ml olive oil
- 30g Parmesan
To serve:
- 30g pine nuts, toasted
METHOD:
- Compiled by: Kirsty Spence
- Food styling: Emily Jonzen
- Prop styling: Jenny Hodges
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