Recipe Reservoir

Aubergine Dhansak Makes 4 servings Ingredients red lentils 100g onion 1 large, grated cherry tomatoes 400g tin ground turmeric 1 tsp aubergines 2 large, cut into 3cm chunks groundnut oil 2 tbsp cumin seeds 2 tsp ground coriander 2 tsp cardamom pods 4, split garlic 4 cloves, crushed coriander a small bunch, chopped garam masala 1 tsp rice and naans to serve Method Put the lentils, onion, tomatoes, turmeric and 1 tsp of salt in a pan with a tomato tin full of water, and bring to a boil. Turn down the heat and simmer gently for 20 minutes or until the lentils are tender. Meanwhile, put the aubergines in a bowl, and toss with the oil and some seasoning. Heat a large frying pan then cook half the aubergines until golden brown and softened. Tip out on a plate and do the next batch. Tip all the aubergines back into the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes. Stir in the garlic and cook for a few minutes then tip in the tomato a...

Quorn chilli https://www.google.com/amp/s/www.quorn.co.uk/amp/recipes/chilli-con-carne-quorn-mince Served with rice Served in a jacket potato with cheese and jalapenos 275 calories (the chilli alone).

Quorn spaghetti bolognese https://www.google.com/amp/s/www.quorn.co.uk/amp/recipes/quick-spaghetti-bolognese 464 calories per serving (including non gluten-free pasta) less for gluten-free pasta. Served in roasted peppers with broccoli.

Creamy mushroom ravioli (gluten-free). https://www.jamieoliver.com/recipes/pasta-recipes/gluten-free-pasta-dough/ Make the pasta as the above recipe. Grate about 250g of mushrooms and 3 or 4 cloves of garlic fry them well and add a splash of double cream, a bit of salt and loads of fresh pepper.  Roll out the pasta and cut into rounds. Fill each round with a small amount of the mushroom mix then fold and seal well to create the ravioli. Once all the raviolis are made drop them into boiling water for a few minutes. Once they float they are cooked.  Put the left over mushroom mix in a frying pan warm up and add some double cream to make a sauce. Once the raviolis are cooked, take them out of the water and put them straight into the frying pan with the mushroom and cream mix until they are well coated. Serve with a grating of parmesan.

Veggie enchiladas. 4 Gluten-free wraps 2 cloves of garlic 400g passata 200g peppers 60g mushrooms 80g courgette 1 onion 120g cheddar cheese 20g vegetarian parmesan Various spices including - paprika, cumin seeds, chilli flakes, ancho chilli powder. Jalapenos to serve. Fry the sliced onion, peppers, mushrooms and courgette until softened. Add the diced garlic and continue to fry for a few minutes. Add the spices into the fried vegetables fry for a few minutes then add about 50g of the passata and season.  Split the vegetable mix between the four wraps, wrap them tightly and fit them into an oven dish pour the rest of the passata over the top, ensuring to cover all of the wraps. Grate the two cheeses and mix them together then sprinkle over the top. Bake until the cheese is melted and golden.  Once cooked, put some jalapenos on top, serve with dips and wedges. 587 calories not including the wedges and dips. 

Cauliflower tikka masala. From The Hairy Bikers Veggie Feasts book. Didn't work out calories.

Sweet potato nachos. 1109 cals including the nachos and mango salsa, kidney bean molé, sour cream, corn and avocado.

Soft corn tacos. https://www.thekitchn.com/how-to-make-corn-tortillas-from-scratch-cooking-lessons-from-the-kitchn-85904 275 calories for 4 tacos using this masa harina (without any fillings)

Spicy lentil dal. https://www.cooked.com/uk/James-Martin/Quadrille-Publishing/More-Home-Comforts/Sharing-comforts/Dahl-chicken-chilli-paneer-and-naan-recipe 233 calories (without the naan)