In her fifth cookbookDeliciously Ella Quick and Easy, British cookbook author and entrepreneur Ella Mills shares more than 100 new plant-based recipes,with a focus on fuss-free ideas that can be made in a few minutes or in bulk (or both!)
From hearty veg-laden bowls to quick chickpea curries,the collection is all about abundant recipes that put fruit and vegetables at the heart of our plates,that taste good and are easy to make.
Here are three vegan recipes to try.
Spinach and chickpea curry
Serves: 4,with rice
This is the perfect warming dinner and something we make a lot at home. We normally double the quantities and freeze half the batch,then we have some with brown rice and yoghurt one night,and spoon it into a baked sweet potato later in the week. The mix of chilli,ginger,mustard seeds,curry powder,cumin and ground coriander give it such depth,and the yoghurt and coconut milk make it nice and creamy.
INGREDIENTS
- 1 tablespoon coconut oil
- 1 onion,finely chopped
- 4 garlic cloves,finely chopped
- 2 celery stalks,finely chopped
- 250g spinach
- 1 × 400g tin of coconut milk
- 2.5cm piece of ginger,peeled and finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- 1 tablespoon medium curry powder
- 1 tablespoon ground cumin
- 24 cherry tomatoes,sliced
- 2 × 400g tin of chickpeas,drained and rinsed
- ½ lemon
- 2 tablespoons plain yoghurt (we use a pure coconut yoghurt )
- pinch of chilli flakes (optional)
Easy red lentil dhal
Serves:4
You can't beat a good dhal. I love the depth of spice,the warming,comforting sense of each bite and how good the leftovers taste the next day! This is a really easy recipe that always hits the spot. I like adding the coconut milk to make it extra creamy and the spinach to get my greens in,but otherwise it uses all the classic ingredients. I serve it very simply with brown rice and yoghurt.
INGREDIENTS