Can cook, will cook! Students are proving they can prepare more than just beans on toast…
The University of Manchester welcomed 8000 new students last month with a gift of a night vegging out with their flatmates. In partnership with Greater Manchester box scheme company Veg Box People and the Kindling Trust, each student flat was given a free veg…
A very mild coconut curry, with a nice balance of vegetables and flavours. You can always make it hotter by adding more chilli.
Serve with fluffy rice or naan bread.
SERVES 4 | Preparation time: 20 minutes | Cooking time: 20 minutes
• 2 tbsp coconut oil, or olive oil for frying
• 1 tbsp mild curry powder
You just feel healthy eating this colourful dish, full of textures and plenty of bite.
If you can’t find black quinoa, substitute with regular white quinoa.
Preparation time: 15 minutes
Cooking time: 30 minutes
• 1 large onion, sliced
• 1 head of broccoli, cut into florets
• 2 cloves of garlic, sliced
• 200g/8oz firm tofu
I almost always add a few potatoes to my curries. I like the extra bite they add, and they’re also satisfyingly filling.
Preparation time: 35 minutes | Cooking time: 30 minutes
• 1½ tsp Madras powder
• 1½ tsp turmeric
• 1 tsp curry powder
• 1 tsp cumin seeds, ground in a mortar
• 5 cardamom pods…
This aromatic vegetarian Thai green curry features this season’s best cauliflower.
Full of flavour and simple enough for weeknight dinners.
Preparation time: 25 minutes
Cooking time: 30 minutes
• 2 tbsp coconut oil
• 200g/8oz tofu, cubed
• 1 medium onion, diced
• 2 medium garlic cloves, thinly sliced
• 3 tbsp Thai green curry paste
These vegetarian pasties are great to make up for a picnic, or a party for easy one-handed eating!
MAKES 6 pasties
Preparation time: 1 hour 30 minutes | Cooking time: 30 minutes
You can get creative with the filling too – try adding cooked sweet potato or chickpeas.
FOR THE DOUGH:
• 225ml warm water
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