extra spicy

This one-pot Indian-inspired dish doesn't rely on curry powder alone for punch. We've amped up the flavor profile with extra coriander, cumin, and Thai chili for bite. The best part? You'll have just one pan to clean by the end of the recipe. Oh, and another bonus - leftovers taste even better the next day.

Curried Cauliflower & Potatoes with Green Peas

unit Cauliflower

Yukon Gold Potatoes

Peas

Cilantro

Crushed Tomatoes

Yellow Onion

unit Curry Powder

Chili Pepper

Coriander

Cumin

Cut the cauliflower into bite-sized florets. Cut the potatoes into 1/2-inch pieces. Peel, halve, and thinly slice the onion. Coarsely chop the cilantro. Thinly slice the Thai chili.

Heat 1 tablespoon olive oil in large, tall-sided pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the coriander, cumin, curry powder, and as much Thai chili as you dare. Cook, stirring, for 30 seconds, until fragrant.

Add the cauliflower and potatoes and cook, stirring, for another 5 minutes until veggies begin to soften. Season with salt and pepper.

Add 1 cup of water and 1 cup crushed tomatoes to the pan. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, covered for about 15 minutes, until potatoes and cauliflower are tender. HINT: If you need more liquid to cover the cauliflower, add additional crushed tomatoes or water.

Add the peas and half the cilantro to the pan and cook for 2 minutes to heat through. Taste and season with salt and pepper.

Garnish with remaining cilantro and enjoy! Did You Know? India has one of the most creative vegetarian cuisines out there! A large percentage of its population sticks to a vegetarian or vegan diet.

Thai Larb Style Pork Salad with Sticky Rice and Cucumber Salad

Jasmine Rice

unit(s) Baby Gem Lettuce

Cucumber

½ unit(s) Ginger

unit(s) Garlic Clove

bunch(es) Mint

Lime

Salted Peanuts

Pork Mince

sachet Thai Style Spice Blend

sachet Ketjap Manis

sachet Soy Sauce

sachet Honey

Water

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from the stalks. Zest and halve the lime. Roughly chop the peanuts.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands after handling raw meat. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Add the Thai style spice (see ingredients for amount, add less if you don't like heat), ginger and garlic, and stir-fry for 1-2 mins. Add the ketjap manis with a splash of water, stir and simmer until glazed, 1 min. Cover to keep warm while you make the salad.

Meanwhile, mix the soy sauce, honey and the juice from the lime together in a large bowl. Set to one side.

Pop the lettuce, cucumber and mint leaves into the dressing bowl. Toss to coat.

Reheat the mince mixture until piping hot. Fluff up your rice, stir in the lime zest and divide the rice between bowls and top with the mince. Sprinkle over the peanuts. Serve with the salad alongside. To get the most enjoyment, eat the salad, mince and rice all together. Enjoy.

Fall in love with salads again with our Spicy Roasted Veg, Chickpea and Couscous Salad. Roasting chickpeas turns them into crispy flavour bombs, adding texture and plant-based protein to your salad whilst still getting your veg in.

Spicy Roasted Veg, Chickpea and Couscous Salad  with Veggie 'Nduja and Yoghurt

unit(s) Courgette

Baby Plum Tomatoes

unit(s) Red Onion

carton(s) Chickpeas

sachet(s) Mixed Herbs

unit(s) Garlic Clove**

sachet(s) Vegan ‘Nduja

Couscous

Vegetable Stock Paste

Lemon

Greek Style Natural Yoghurt

Sugar

tbsp Olive Oil

Trim the courgette and slice into 1cm thick rounds.
Halve the baby plum tomatoes. Halve and peel the red onion, then cut each half into 3 wedges.
Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper.

Spread the chickpeas onto a baking tray.
Add the courgette, onion and baby plum tomatoes to the same baking tray and drizzle with oil. Sprinkle over the mixed herbs, season with salt and pepper. Toss to coat, then spread out in a single layer.
Roast on the top shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).

Put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. Once hot, add the garlic and half the veggie &#39;Nduja. Fry for 30 secs.
Stir in the couscous until coated, 30 secs.
Stir in the veg stock paste and water for the couscous (see pantry for amount) and bring to the boil.
When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

While everything cooks, cut the lemon into wedges. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a large bowl, mix together the lemon juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.
In a small bowl, mix together the Greek style yoghurt and remaining veggie &#39;Nduja (add less if you&#39;d prefer things milder).

When everything&#39;s ready, add the couscous, roasted veg, chickpeas and half the mint to the lemon dressing and toss together.

Share the warm salad between your serving bowls.
Drizzle over the veggie &#39;Nduja yoghurt and finish by sprinkling over the remaining mint.
Enjoy!

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