Category Archives: Mains


Potato, squash & peas curry

Potato, squash & peas curry(6)

Here’s a simple and quick curry you could rustle up. I try to keep the recipes simple if possible – you could always adapt and use more squash or substitute broad beans for peas….. whatever is handy and lights your fire – very little that could go wrong with this one!

4 servings


1 medium onion, sliced
4 medium waxy potatoes, diced about 1½ inches
Butternut squash – about two-third amount of potatoes, cut about same size as potatoes
1 large cup frozen peas
1 teaspoon cumin seeds
½ teaspoon turmeric
1 teaspoon cumin powder
1½ teaspoon mild curry powder (or hot if you prefer)
2 tablespoons tomato puree
2 tablespoons oil
1 large cup water
½ teaspoon salt
Fresh coriander leaves, chopped


  1. Heat oil and add cumin seeds, give a quick stir and add onions – fry until golden
  2. Take off the heat and add all the ground spices, salt and tomato puree
  3. Put back on low heat, give it a stir and add a splash of water
  4. Fry the spices gently, adding small amounts of water for about 5 minutes
  5. Add vegetables and 1 large cup of water
  6. Cover and cook on low for about 18 – 20 minutes until vegetables are cooked
  7. Sprinkle chopped fresh coriander leaves

Butternut squash with prunes

Butternut squash with

2 servings


1 medium butternut squash, cut into 2 inch pieces
1 large onion, sliced
½ teaspoon turmeric
½ teaspoon cinnamon powder
½ teaspoon mild chilli flakes (I use Aleppo sold as Pul Biber)
12 pitted dried prunes (California prunes are excellent)
2 tablespoons oil
2 tablespoon Pomegranate molasses
1½ cups water
Salt to taste


  1. Fry onion in oil until golden
  2. Remove onion with slotted spoon and set aside
  3. In the same pan fry the squash and for about 5 minutes until lightly browned
  4. Add turmeric, cinnamon, chilli flakes and salt and fry for a further minute or so
  5. Add prunes, pomegranate molasses and water, cover and simmer for about 20 minutes until squash is cooked
  6. Serve with rice or quinoa

Courgettes with red pepper

Courgettes & red pepper

I know a number of people who aren’t very fond of courgettes (zucchini) or big brother marrow!  I think this may be because courgettes tend to go soft and limp very quickly.  I personally quite like them cooked and a little squidgy is fine, but if you like them crunchy, cutting them into strips is the solution.  

Here I have combined them with red peppers, tomatoes and onions and it worked very well.  Keep an eye on the vegetables to ensure they don’t go too mushy.


2 medium size courgettes, cut into 2 inch strips – no need to peel
Red pepper, cut into 2 inch strips (I used the long red pepper called Romano, but bell pepper is fine)
1 large onion, sliced
2-3 cloves garlic, sliced
2 tablespoons oil
1 teaspoon whole cumin
½ teaspoon turmeric
1 teaspoon cumin powder
½ teaspoon chilli flakes
1 large tomato, cut into 8 pieces
Salt to taste


  1. Heat oil and add the cumin; after 30 seconds add the onion and garlic (don’t let the cumin burn)
  2. Fry till onion is translucent
  3. Add turmeric, cumin powder, chilli flakes, salt and tomato – cover and cook until tomato is soft but holds its shape, about 10 minutes.
  4. Now add the courgettes and red pepper, cover and cook for 10-12 minutes stirring to ensure it doesn’t stick and the vegetables are properly coated with the spices
  5. Serve with rice or quinoa




Turnips, celery & fresh apricots stew


2 regular portions, serve with rice or quinoa


1 large onion, sliced
3 tablespoons oil
3 medium turnips, cut into quarters
2-3 sticks celery, cut into 2 inch pieces
8 fresh apricots, deseeded and halved (you could use dried apricots but soak them in a little hot water for 20 minutes and add the water to the stew)
1 teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup water
Salt to taste
1 teaspoon sugar (optional – only if apricots are tart)


  1. Fry onion in oil until golden
  2. Take off the heat and add turmeric, cinnamon, nutmeg, turnips, celery and salt
  3. Fry gently for a 2-3 minutes, add apricots and small cup of water
  4. Cook on low until turnips are cooked
  5. Check for taste – if the apricots are too tart you may wish to add some sugar at this point.
  6. Simmer for a few minutes and serve with rice or quinoa