Make a filling meal that encourages healthy gut bacteria with this chickpea and cauliflower stew. A valuable plant-based protein, chickpeas are full of fibre

Spicy chickpea stew

tbsp rapeseed oil

onions (320 grams), roughly chopped

green peppers, deseeded and

tsp chilli powder

tbsp coriander

tsp cumin

carton passata

chickpeas

vegetable bouillon powder

flame raisins

cauliflower florets

parsley, chopped

wholemeal couscous

almonds

Heat the oil in a large lidded pan over a medium heat and fry the onions for 10 mins, stirring often until golden. Stir in the peppers and cook for 5 mins more.

Add the chilli powder, coriander and cumin, stir briefly, then tip in the passata and chickpeas along with the liquid from the cans.

Stir in the bouillon powder, raisins and lemon zest, then add the cauliflower. Cover tightly and simmer over a medium heat for 15-20 mins until the cauliflower is tender. Stir in half the parsley.

Meanwhile, put the couscous in a heatproof bowl and pour over 175ml boiling water from the kettle. Stir in the lemon juice, then cover and let stand for about 10 mins until the couscous has absorbed the liquid and is tender. Stir in the toasted flaked almonds and most of the remaining parsley.

Divide half the couscous between two plates and top with half the chickpea stew and the rest of the parsley. Leave the remainder to cool for another day. Will keep covered and chilled for up to three days. Reheat the stew in a pan over a low heat with a splash of water until piping hot. Reheat the couscous in the microwave.

Add the punchy flavours of halloumi to pasta along with olives, courgette and tomato. Halloumi has more salt than cheddar, so a little goes a long way

Halloumi pasta

wholemeal penne

tsp rapeseed oil

halloumi,

baby plum tomatoes

courgettes,

garlic cloves, finely grated

can chopped tomatoes

Kalamata olives, quartered

oregano

Boil the pasta following pack instructions. Meanwhile, heat the oil in a large, deep, non-stick pan over a medium heat and fry the halloumi, stirring occasionally for 3 mins until browned. Tip onto a plate, then cook the tomatoes in the pan for 1-2 mins until softened. Tip into the bowl of halloumi.

Tip the courgettes and garlic into the pan, stir-fry briefly, then pour in the canned tomatoes and stir in the olives and oregano. Cover and simmer for 10 mins.

Drain the pasta and toss in the sauce along with the parsley, halloumi and baby plum tomatoes. Serve half straightaway, then leave the remainder for another day. Will keep covered and chilled for up to three days. Reheat in a pan with a dash of water over a medium heat until piping hot.

Pack lentils into a carrot soup for a filling, hearty lunch. As well as being rich in protein and fibre, lentils are a good source of B vitamins and iron

Carrot & lentil soup with feta

onions, chopped (420 grams)

garlic cloves, chopped

carrots, sliced

tbsp smoked paprika

thyme leaves

red lentils

vegetable stock, made with 2 tsp bouillon powder

feta, crumbled

Heat the oil in a large pan over a medium heat and fry the onions for 10 mins, stirring frequently until starting to turn golden. Add the garlic and carrots, and cook a few minutes more, then stir in the spices, thyme and lentils.

Pour in the stock, then cover and simmer for 20 mins until the lentils are pulpy and tender. Remove from the heat and roughly blitz using a hand blender – you don’t want it to be completely smooth. Stir in the chickpeas and the liquid from the cans, and reheat the soup. Serve two bowls straightaway, each topped with 25g of the crumbled feta. Leave the remaining soup to cool before keeping chilled for up to four days. Reheat in a pan over a low heat until piping hot, then scatter over 25g of the remaining feta for each portion.

The butter beans in this veggie curry create a satisfying texture. We’ve paired them with dark-skinned aubergine, which is packed with antioxidants

Butter bean curry

onions (320 grams), finely chopped

tbsp ginger

garlic cloves

red chilli

butter beans

bouillon powder

cumin seeds

tbsp medium curry powder

aubergine (320 grams),

coriander

pouch cooked wholegrain rice

bananas

lime

¼ cucumber

red onion (60 grams), finely chopped

Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 mins until softened. Add the ginger, garlic and chilli, and cook for a few minutes more. Measure 300ml of the liquid from the cans of butter beans into a jug, and mix in the bouillon powder to make a stock (don’t worry if it’s thick or lumpy as it will dissolve in the pan as it cooks).

Stir the cumin seeds and curry powder into the onions, followed by the tomatoes, beans and aubergine. Add the stock. Bring to the boil. Reduce the heat to medium-low, cover and simmer for 30 mins until the veg is tender. Stir in half the coriander. Remove from the heat.

For the raita, toss the bananas in the lime juice. Add the cucumber, onion, chilli and remaining coriander. Warm the rice following pack instructions and serve with half the curry and raita. Cool and chill the rest of the curry and raita to make our butter bean curry wraps. The curry will keep chilled for up to three days. The raita keeps chilled for a day.

Serve up some quick and easy curried noodles. Packed with wholewheat, pulses, vegetables and spices, this recipe is full of healthy plant-based foods

Curried satay noodles

dried wholewheat noodles

red pepper, halved seeded and thinly sliced

carrot,

tbsp finely chopped ginger

garlic cloves, finely chopped

chilli, deseeded and finely chopped (optional)

curry powder

½ -3 tbsp crunchy peanut butter

tomato purée

vegetable stock, made with 1⁄2 tsp vegetable bouillon

frozen peas

½ lemon, juiced

Boil the noodles following pack instructions, then rinse well to ensure the strands are separate. Meanwhile, heat the oil in a wok or sauté pan over a high heat and stir-fry the pepper, carrot, ginger, garlic and chilli, if using, for 5 mins until softened. Stir in the cumin seeds and curry powder and cook for 30 seconds or so until aromatic.

Mix the peanut butter and tomato purée with the vegetable stock until smooth. Add the drained noodles to the wok along with the frozen peas, then pour in the peanut and tomato mixture and toss everything together. If it seems a bit claggy, stir in a drop more water. Squeeze in the lemon juice, toss well and serve. This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.

Start with ½ tsp of five-spice in this spiced rice as it’s quite a strong flavour, but you may want to add more. It makes a filling and healthy veggie main

One-pot five-spice rice

garlic cloves, thinly sliced

ginger,

½-1 tsp Chinese five-spice powder

chilli,

red peppers, deseeded and diced

easy-cook brown rice

frozen mixed beans (broad beans, peas and French beans)

½ pack spring onions, (about 8), trimmed and sliced

tsp sesame oil

roasted cashews

Heat the rapeseed oil in a large pan over a medium heat and fry the garlic and ginger for 5 mins. Add the five-spice, chilli, peppers and rice, then pour in the stock, cover tightly and cook for 15 mins.

Stir in the frozen beans and spring onions, then cover and cook for 10 mins. Check the rice is tender; if not, leave for 5 mins more. Turn off the heat, stir in the sesame oil and leave to stand, covered, for 5 mins.

Divide the rice between two bowls and scatter over half the cashews. Leave the remainder to cool completely for another day. Will keep chilled in an airtight container for up to three days. Reheat in a microwave until piping hot, then add the cashews.

Combine pasta with spinach, pesto and tomatoes for an easy healthy meal. Tomatoes contain vitamin C, which will help your body absorb the iron in the spinach

Pesto spinach penne

tbsp vegetarian basil pesto

baby spinach

cherry tomatoes

Cook the penne following pack instructions. Meanwhile, heat 4 tbsp of the pesto in a non-stick pan over a medium-low heat. Add the spinach and 2 tbsp water, then cover to wilt.

Drain the pasta and toss with the spinach, the rest of the pesto and the tomatoes. Serve half. Cool and chill the rest. Will keep chilled for three days. Reheat with a splash of water.

Use up the leftovers from our butter bean curry to make these filling wholemeal wraps. They're low in fat and calories, and rich in fibre

Butter bean curry wraps

wholemeal tortilla wraps

½ the butter bean curry (recipe below)

salad leaves

½ the raita (recipe below)

Warm the wraps following pack instructions, or for a few seconds on each side over the gas flame of the hob to create a slight char.

Reheat leftover butter bean curry in a pan over a low heat until piping hot (if it’s quite wet, allow it to reduce slightly). Spread the curry over the centre of the wraps, then top with the salad and the raita. Roll up tightly and serve straightaway.

Top 8 hdp recipes from across the web

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Top Tags

Spicy chickpea stew

Halloumi pasta

Carrot & lentil soup with feta

Butter bean curry

Curried satay noodles

One-pot five-spice rice

Pesto spinach penne

Butter bean curry wraps

Top 8 hdp recipes from across the web

The most viewed hdp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy chickpea stew

Halloumi pasta

Carrot & lentil soup with feta

Butter bean curry

Curried satay noodles

One-pot five-spice rice

Pesto spinach penne

Butter bean curry wraps

The most viewed hdp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine