Easy Meals

COOKING TIME

20 minutes

1 tbsp sunflower oil

250g (9oz) mushrooms, quartered

Salt and freshly ground black pepper

1–2 tbsp Thai green curry paste

1 tbsp soft dark brown sugar

1 x 400ml tin of coconut milk

1 x 400g tin of chickpeas, drained and rinsed

150g (5oz) potatoes, peeled and cut into 2–3cm (¾–1¼in) chunks

1 tbsp fish sauce (nam pla) or soy sauce for a vegetarian alternative

Juice of ½ lime

Chopped coriander, to serve (optional)

* Pour the sunflower oil into a large saucepan on a medium–high heat and, when hot, add the mushrooms, season with salt and pepper and cook for 8–10 minutes or until the mushrooms are golden.

* Stir in the curry paste and sugar, then stir in the coconut milk. Season with salt and add the chickpeas and potatoes.

* Bring to a simmer and cook for 8–10 minutes or until the potatoes are soft, then stir in the fish sauce or soy sauce and lime juice. Serve immediately with a sprinkling of fresh coriander (if using).

Tarka dahl (#ulink_6f46e5f5-1ad1-580e-ba75-d889bd8e9f5f)

Dahl is a traditional and simple Indian dish made from lentils. Red lentils are such a useful ingredient to have in your store cupboard. They are full of nutrients, easy to cook and have a glorious nutty flavour that can be enhanced by different spices.

Serves 4–6 (v)

PREPARATION TIME

5 minutes

COOKING TIME

15 minutes

400g (14oz) red lentils

8 slices of peeled root ginger 5mm (¼in) thick

1 bay leaf

50g (2oz) butter

10 cloves of garlic, peeled and finely sliced

4 tsp cumin seeds

1 tsp dried chilli flakes

Salt and freshly ground black pepper

* Place the lentils in a saucepan, along with the ginger, bay leaf and 1.5 litres (2½ pints) water. Bring to the boil, then reduce the heat and simmer for 10–15 minutes, skimming off and discarding any foam that rises to the surface, until the lentils are soft.

* While the lentils are cooking, melt the butter in a small frying pan on a medium–high heat. When the butter starts to foam, add the garlic, cumin and chilli flakes and stir-fry for 1–2 minutes or until the garlic is lightly browned.

* Serve the cooked lentils on a bed of boiled rice with the garlic butter poured over the top and seasoned with salt and pepper.

Poached eggs with bacon lentils (#ulink_50637d6a-219f-5964-b1fe-9088bb784e41)

I can usually find lentils lurking somewhere in my store cupboard, and by adding bacon and serving them with poached eggs, they make a really substantial lunch or supper.

Serves 4

PREPARATION TIME

5 minutes

COOKING TIME

25 minutes

4 eggs

Splash of vinegar

4 tbsp chopped parsley (optional)

For the bacon lentils

4 tbsp olive oil

200g (7oz) bacon (in the piece or about 6 rashers), cut into 2cm (¾in) dice

300g (11oz) Puy lentils

1 bay leaf

1 sprig of rosemary