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.

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