Make this Spicy Noodles Recipe with peanuts, ginger, chilli, and garlic! Quick, easy, and packed with bold Asian-inspired flavours, perfect for lunch or dinner.

Ingredients (Serves 4)

1 tbsp rapeseed or vegetable oil

100g tenderstem broccoli cut into 3cm long pieces

100g sugar snap peas

250g dried wholewheat noodles

1 tbsp tamari soya sauce

For the satay sauce -

1 tbsp rapeseed or vegetable oil

1 medium red chilli finely chopped

2 cloves garlic finely chopped

1 thumb ginger finely chopped

1 shallot finely chopped

1 can coconut milk

1 tsp palm sugar

1 tbsp tamari soya sauce

1 tsp chilli oil

1 tbsp peanut butter

Half a lime juiced

Method -

To make the satay sauce, fry the chilli, garlic, ginger and shallot in oil for 3 minutes.

Add the coconut milk, palm sugar, lime juice, tamari soya sauce and peanut butter. Gently heat for 5 minutes taking care to not boil the coconut milk so that it doesn’t split.

Blend with a stick blender and put aside.

Cook the noodles according to the packet instructions.

In a wok, fry the broccoli and sugar snap peas in oil for 2 minutes before adding the tamari soy sauce. Add the cooked noodles and a few tablespoons of the satay sauce.

Serve topped with spring onion, a wedge of lime with the remainder of the sauce on the side.

These spicy noodles with peanuts, ginger, chilli, and garlic are a fiery, flavour-packed dish that comes together in minutes. With a glossy sauce that coats each strand of noodle, a satisfying crunch from the peanuts, and the warmth of ginger and chilli, this recipe delivers comfort and heat in equal measure. Ideal for weeknights, meal prep, or a quick craving fix, it’s a versatile dish you’ll want to return to again and again.

Looking for a flavorful and comforting dinner idea? This easy lentil curry recipe is the perfect one-pot meal! Packed with protein-rich lentils, warming spices, and a creamy sauce, it’s budget-friendly and healthy.

Ingredients (Serves 4) -

250g red lentils

1 large thumb of ginger grated

1 tbsp rapeseed or vegetable oil

1 medium onion finely chopped

1 medium red chilli finely chopped

2 garlic cloves finely chopped

1 tsp mustard seeds

1 tsp coriander

1 tsp cumin

1 tsp turmeric

1 tbsp tomato paste

A handful of fresh coriander

500ml water

Salt

Method -

Wash the lentils then place in a large saucepan with the water and grated ginger.

Bring to the boil then reduce to a simmer. Remove any scum that comes to the surface.

Cook for 1 hour (stirring regularly) or until the lentils soften. You may need to add more water. Season generously with salt.

Next put the oil in a frying pan and fry the mustard seeds until the start to pop open.

Then add the onion and cook for 2 minutes until it starts to soften.

Next add the garlic and chilli and cook for a further 2 minutes.

Now add the coriander, cumin, turmeric and tomato paste and cook gently for 5 minutes taking care to not burn the spices.

Finally, empty the pan into the pot of cooked lentils and stir throughly.

Serve topped with chopped fresh coriander.

This easy lentil curry recipe is the perfect comfort food for busy weeknights or meal prep. Made with protein-rich lentils, warming spices, and a creamy, flavorful sauce, it’s a one-pot vegan dinner that’s both healthy and budget-friendly. Whether you serve it with rice, naan, or a fresh salad, this simple curry delivers big flavor with minimal effort. Try this easy lentil curry recipe today for a satisfying plant-based meal everyone will love.

Make this quick and easy chickpea curry in under 30 minutes! Packed with protein-rich chickpeas, fragrant spices, and a creamy sauce, this vegan curry is the perfect weeknight dinner. Healthy, budget-friendly, and full of flavor, it’s a simple one-pot recipe you’ll come back to again and again.

Ingredients (Serves 2)

1 tbsp rapeseed or vegetable oil

1 tsp mustard seeds

1 medium onion

1 garlic clove

1 small ginger thumb

1 medium red chilli

1 tsp cumin

1 tsp coriander

1 tsp turmeric

1 dsp tomato paste

250g cooked chickpeas

250ml water

Salt and pepper

Method -

Fry the mustard seeds in oil, on a medium heat until they start to pop.

Finely chop the onion, add to the mustard seeds and cook for 5 minutes.

Now peel the ginger and grate, finely dice the garlic and chilli.

Add to the onions and cook for a further 10 minutes.

Next add the spices and tomato paste and cook for 2 minutes, stirring regularly, taking care to not burn the spices.

Add 250ml water, bring to a gentle simmer and cook for half an hour.

Add 250g cooked chickpeas, cook for a final 5 minutes and you are ready to serve.

This quick and easy chickpea curry is the kind of recipe you’ll want to have on repeat. It’s hearty, comforting, and comes together with just a handful of pantry staples and everyday spices. The creamy tomato-based sauce wraps around tender chickpeas, creating a dish that feels both nourishing and deeply flavorful. It’s naturally vegan, plant based, and budget-friendly, making it a great option for weeknight dinners or meal prep. Serve it over fluffy rice, with warm naan, or even on its own for a lighter bowl. This curry proves that simple ingredients can create something truly delicious, all in less than half an hour.

Make this Easy Vegan Black Bean Chilli! A hearty plant-based recipe packed with black beans, vegetables and spices – healthy, comforting and full of flavour.

Ingredients (Serves 4)

1 tbsp olive oil

1 medium onion finely chopped

2 stalks of celery finely chopped

2 carrots finely chopped

2 garlic cloves

1 medium red chilli finely chopped

2 tsp thyme

1 tsp cayenne pepper

1 tsp chilli powder

1 dsp tomato paste

1 dsp spoon red wine vinegar

1 can tinned tomatoes

500ml vegetable stock

250g cooked black turtle beans

Salt & pepper

Method -

Fry the onion, celery and carrots in the olive oil with salt and pepper for 20 minutes on a medium to low heat.

Add the red chilli, thyme and garlic and cook for 2 minutes.

Add the cayenne pepper, chilli powder and the tomato paste and cook for a further 2 minutes.

Add the red wine vinegar and reduce for 2 minutes.

Add the tinned tomatoes and vegetable stock, bring to the boil then reduce and simmer and cook for 30 minutes.

Add the black beans and cook for 5 minutes.

Serve with yoghurt, sliced red chillis and coriander.

This Easy Vegan Black Bean Chilli is the ultimate plant-based comfort food. With protein-rich black beans, vibrant vegetables and warming spices, it’s a dish that’s hearty, nourishing and naturally dairy-free. Perfect served with rice, tortillas or a simple green salad, this chilli is versatile and satisfying. Whether you’re after a cosy dinner, a make-ahead meal or a vegan dish to share, this black bean chilli is a recipe you’ll come back to again and again.

Make this easy sweet potato curry recipe in one pot for the perfect weeknight dinner. Creamy, comforting, and full of flavour, this plant-based curry is ready in under 30 minutes.

Ingredients (Serves 4)

1 tbsp vegetable oil

1 onion

2 garlic clove

1 red chilli

1 large thumb of ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tbsp tomato puree

100g tomatoes

100ml water

500g sweet potato

A large handful of spinach

A large handful of fresh coriander

To garnish -

30g cashew nuts

4 tbsp natural yoghurt

Salt and pepper

Method -

Chop the onion into approximately 1cm pieces and place in a large saucepan with the oil.

Season with salt and pepper and fry on a medium heat for 5 minutes stirring frequently.

Peel and grate the ginger and finely chop the chilli and garlic.

Add all to the pan and cook for another 5 minutes.

Turn down the heat and add the cumin, coriander and turmeric as well as the tomatoes and tomato puree.

Cook for 5 more minutes take care not to burn the spices.

Peel the sweet potato and cut into 3cm chunks.

Turn the heat back up to medium, add the sweet potato and water, mix well and simmer for 20 minutes or until the sweet potato has cooked through.

Serve over rice with chopped cashew nuts, fresh coriander and a spoonful of sweet potato.

This easy sweet potato curry recipe is a one-pot wonder that’s rich, creamy, and deeply satisfying. Sweet potatoes simmer in a fragrant coconut curry sauce with warming spices, garlic, and ginger to create a wholesome dish that’s both nourishing and comforting. Ideal for busy evenings, it’s simple to prepare yet tastes like it’s been slow-cooked for hours. Serve it with rice, quinoa, or warm flatbreads for a complete meal that everyone will love.