COME over for CURRY

Great for vegans

Pineapple and cashew curry

Both refreshing and spicy, this one is a sure vegan winner. Easy n Ready in 55 minutes n Serves 6

2tbsp sunflower oil
1 onion, chopped
1 lemongrass stalk, bashed and sliced
1tsp ground cinnamon
1 to 2tsp dried chilli flakes
2tsp turmeric
1tbsp black mustard seeds
2tsp fennel seeds
400g coconut milk
160g coconut cream a small handful of fresh or dried curry leaves
1 large pineapple, skin removed, cored and cut into medium chunks
100g unsalted cashew nuts, soaked in cold water for 30 minutes, then drained

1 Heat the oil in a sauté pan and cook the onion and lemongrass over a low heat for 15 minutes. Add the spices and seeds with some sea salt and black pepper, and cook, stirring, for 5 minutes.

2 Now add the coconut milk and cream with the curry leaves and simmer for 10 minutes. Add the pineapple and cashew nuts, bring to the boil, then simmer for 15 minutes. Serve with rice and a fresh green salad.

Per serving: 1 117 kilojoules, 21g fat (12g saturated), 14g carbohydrate

Lemongrass has a fresh, lemony scent and is used widely in Indonesian, Sri Lankan, Malaysian and Indian cooking

Quick & easy

One-pan spicy biryani

If you don•t eat red meat, you can use boneless, skinless chicken breasts instead of the lamb. Easy n Ready in 50 minutes n Serves 4

1tbsp vegetable