One that seems perfect for summer and winter is a standard veggie curry. It goes with everything and is so adaptable, it’d be a shame not to share!
It takes about 40 minutes to prepare and cook, which is nothing for a chilli. Although that depends on how crunchy you like your veg…
You will need:
Veg… I used carrot, broccoli and red bell peppers although almost anything would work in here
A tin of chopped tomatoes (you can use fresh too but they need to be pretty juicy)
A large white onion
Several cloves of finely chopped garlic
A sprinkling of thyme
A tin of kidney beans (a tin is 200g I think?)
Throw in your veg, coating everything with oil, then add your tinned tomatoes and maybe a splash of water if it doesn’t look so saucy.
After about 15 minutes (or until your veg has softened) add your drained-and-rinsed kidney beans. Let it all simmer away for another 10 minutes or so.
Add your fresh corriander (save a sprig for presentation if you like) and simmer a tiny bit more.
It’s filling enough to satisfy whilst being light and crunchy for summer. The combination of veg makes for such a pretty-looking dish but is also an easy way to sneak in your 5-a-day as well. It’s very adaptable if you like spicier or juicier, and takes very minimal effort to prepare and cook.
If you fancy giving it a try, let me know. Even those of you in winter right now can enjoy this one!