Red bean stew

Serves 3

Ingredients
- 200g red beans, soaked overnight
- olive oil
- ¼ onion, finelu chopped
- 1 carrot, roughly chopped
- 1 bell pepper, roughly chopped
- 50g broccoli, roughly chopped
- ½ cup passata or chopped tomatoes
- 300ml vegetable stock
- paprika
- oregano
- cumin
- salt
- pepper

Directions
In a skillet heat the olive oil and lightly fry the onion with paprika and oregano. Add all the remaining ingredients and bring to the boil. Cover and let simmer for about 1 hour till the beans are soft. Add water as needed. Serve with bread.

Roasted pumpkin seeds

Ingredients
- Pumpkin seeds
- Olive oil
- Salt

Directions
When cutting a pumpkin save the seeds and wash them to remove all pumpkin bits. Lay them out on a baking tray, drizzle them with oil and sprinkle salt over them. Bake for about 30 minutes at 120C.

Pumpkin and potato curry

Serves 3

Ingredients
- oil
- ¼ onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 potatoes, peeled and chopped
- 300g pumpkin, chopped
- curry powder to taste
- 100g green peas
- a handful of raisins
- salt
-pepper

Directions
In a skillet heat the oil and lightly fry the onion and garlic. Add the curry powder, potato and pumpkin and cook for 15-20 minutes. If it gets very dry add ½ cup of vegetable stock. Add raisins and green peas (if using fresh green peas add them together with the potato and pumpkin) and cook for another 15-20 minutes till the potatoes and pumpkin are soft. Add salt and pepper to taste.
Serve with basmati rice. 

Aubergine and courgette curry

Serves 4

Ingredients
- ¼ onion
- 2 cloves garlic
- 1 augergine
- 1 courgette
- 1 jar tomato sauce (or passata)
- 1 can coconut cream (or dairy cream)
- curry powder
- cumin
- chili powder
- cardamom pods
- salt
- pepper
- vegetable (or olive) oil

Directions
In a skillet heat the oil. Finely chop the onion and garlic and lightly fry them. Add the spices to taste. Thinly slice the aubergine and courgette and chop into quarters and halves respectively. Add them to the pan. Once they're soft, add the tomato sauce and coconut cream. Cook for about 15 minutes. Serve with basmati rice. 

Spicy bean stew

Serves 3

Ingredients
- 200g passata
- onion
- garlic
- olive oil
- 1 chili pepper, sliced
- curry powder
- cumin powder
- 1 glass coconut milk
- 200g cannellini beans (any bean will do)
- 100g green peas
- 100g spinach
- 180g basmati rice

Directions
Finely chop the onion and garlic and lightly fry in a large pan. Add curry and cumin powder to taste. Add the passata, beans, peas and pinach and siimmer for 15 minutes. Add the coconut milk and the chili pepper and cook for another 5 minutes.
Cook the basmati rice in water and serve with the stew. 

Spicy vegan curry

Serves 3

Ingredients
- 1 tbsp olive oil
- garlic, crushed
- ¼ onion, diced
- 1 tbsp garahm masala powder
- 1 tbsp cumin powder
- 2 tbsp ginger powder (or fresh ginger)
- 1 chili pepper, chopped
- 400g tinned tomatoes or passata
- 200g spinach
- 1 cup split red lentils
- 1 glass cocunut water
- ¾ cup couscous
- parsley, finely chopped

Directions
Cook the lentils in cold water for 20 minutes. When they are cooked drain them.
In the meantime, in a large frying pan heat the oil, then add the onion and garlic and fry for a couple of minutes. Then add the garahm masala, cumin, ginger and fry for another minute. Add the passata and the chili pepper, cook for a few minutes then stir in the spinach, lentils and cocunut water. Simmer for 15 minutes.
Pour boiling water over the couscous and cover for 5 minutes, then mix in the parsley.
Serve the curry over the couscous.