January is a weird month for me. It starts off well – I’m inspired, positivity is seeping from my pores, I’m attacking new projects, I’m getting shit done. Then I stumble, I wipe myself off and am back at it, but there’s something amiss. My confidence is shaken and before I know it, I can’t quite remember what I was fighting for. What was making me tick for those couple of weeks? Where did that drive come from? Can I get it back? Please?

Maybe the days of endless grey skies and rain might have something to do with it. Or maybe it’s just that my body is saying relax, chill, take it easy. Have a beer, go out with friends, watch 3 episodes of Luther all in a row. And make a good dinner. A cozy dinner that feels like a warm blanket of niceness. A dinnertime hug. This smoked tofu and vegetable pot pie is just what your body needs.

I know, the ingredient list looks long and probably seems complicated. Think of it as a stir fry (easy, right?) with a biscuit top. No pie dough skills required. The vegetables are what I had on hand at the time, though you could certainly change things up to suit your own vegetable drawer. I used frozen organic butternut squash, peas and corn to make things super simple. I had fresh green beans on hand, but the frozen kind would be equally good. Don’t stress! The vegetables and tofu bathe in a lovely cream sauce which is simply that a sprinkle of flour and some vegetable stock and almond milk. Done and done!

Years ago – let’s be real, here – decades ago, when I read the Moosewood cookbook cover to cover, I would spy the words “smoked tofu” in a recipe and wanted to know more. But somehow, back then, I couldn’t easily find it in my local markets. But now, smoked tofu is quite commonplace and I’m surprised that this is my first time using it. And, yes, it’s as good as I imagined. If you don’t have smoked tofu on hand, try adding some smoked paprika or chipotle powder instead. I’m not the sort of person to have a bottle of liquid smoke on hand, but I’m sure that would work too. The smokiness here is fantastic and really helps to elevate this dish into super-fantastico territory. So pick some up at your local market.

elsewhere: Need a wholesome treat? What about a golden apple cake that makes January a happier little place. Go get the simple recipe over at Poppytalk.

smoked tofu & vegetable pot pie
When I made this, I had some extra biscuit dough leftover which is always a nice surprise. You could bake it up alongside the pot pie, or save it for the next day’s breakfast.

1 T olive oil
1/2 onion, diced
4 cloves garlic, minced
1/2 t sea salt
1/4 t crushed red chilies
1 pkg smoked firm tofu, diced into 1″ cubes
1 stalk celery, diced
1 carrot, sliced/diced
1 c mushrooms, sliced
1/2 t dried oregano
1/2 c fresh green beans, cut into 1″ pieces
1 c cooked butternut squash, diced (frozen is fine)
1 T sodium-reduced soy sauce
1 t sriracha (optional)
2 T flour
3/4 c vegetable stock
1/2 c almond milk (any dairy or non-dairy is fine)
1/4 c frozen peas
1/4 c frozen corn

biscuit topping:
1 c all-purpose flour
3/4 c whole wheat flour
4 t baking powder
1 t sugar
1 t dried parsley
1/2 t salt
1/2 t garlic powder
1/4 c butter, cubed (earth balance or other vegan butter)
1/2 c shredded cheddar cheese or daiya (vegan cheese)
1 c almond milk (any dairy or non-dairy is fine)

Preheat oven to 350F.

In a large skillet, heat oil over medium heat and add in onions, garlic, salt and chilies. Let everything sweat for a bit and then add in the cubed tofu, celery, carrots, green beans, oregano and mushrooms. Sprinkle with the dried oregano.

Let saute for 10 minutes and then add in the butternut squash, soy sauce, sriracha (if using) and sprinkle with flour. Stir until flour coats everything. Pour in the stock and milk and let things thicken, stirring occasionally. Stir in the peas and corn and then pour mixture into a deep oven-proof dish. Set aside.

Meanwhile, prepare your biscuit dough. In a large bowl, whisk together flours, baking powder, salt, sugar, parsley, salt and garlic powder. Add in the butter work it in with your fingers until it’s blended in with the flour and looks like oats. Stir in the cheese until well mixed and then pour in the milk, stirring lightly with a wooden spoon.

Turn out onto a floured surface and roll out until your dough is about 1 inch thick. Trim dough to the size of your dish and gently place on top of your tofu & veg filled oven-proof dish. Alternately, just drop spoonfuls of dough onto the top of the mixture and pop it in the oven. Bake for 30-35 minutes or until biscuit topping is golden brown and the mixture is bubbling.

Possibly related posts:

• c’mon spring, let’s get on with it! chicken pot pie with cheddar-biscuit topping
• the secret of great tofu: green beans & tofu in a thai coconut sauce

Usually the transition into a new year brings a bit of stress. Maybe I set my goals and expectations too high or maybe I just feed off the stress of others. But not this year. I made a couple simple goals and one of them – to be a better hugger – already got in some practice-time through December. And yeah, about that hugging goal, I’m totally serious. Truth is, I’m a wimpy hugger and I really noticed how lacking I was in the hugging department when I visited my friend in Montreal. After we had met up, he sent me off with a big ol’ bear hug and it made me feel pretty great. It’s amazing how a hug can really make someone else feel good. So I told myself that I’m going to quit giving out namby-pamby tentative hugs to my friends and instead deliver good, hearty and heart-felt hugs. We’ll see how it goes.

A hug makes you feel warm and loved and happy and I think this meal does the same. This dal uses red lentils which cook up in a hurry into a soft and tender bite. There’s curry involved along with a bit of sriracha because I like heat. But there’s also some diced apples to nudge in some mellow sweetness. I added in fennel because I had some lying about my vegetable crisper, but you could sub in something as common as celery, broccoli or cauliflower. I even think some greens like spinach, kale or chard would be good here too. There’s no fuss involved and it’s an easy enough meal to make on a busy weeknight. See, it’s like a nice hug for your insides and it’s a good a place to start as any.

elsewhere: Yup, I love year-end recaps and over at Poppytalk, I list my top 12 favorite recipes that have appeared over on Poppytalk through 2011! Take a peek and check out my favorite recipes.

tomato-apple dal
2 T coconut oil
1 onion, finely diced
1/2 c fennel bulb, finely diced
2 apples, finely diced
2 T fresh ginger, minced
pinch of salt
2 T curry paste
2 c red lentils
2 c diced tomatoes
3 c water
Sriracha or your favorite hot sauce, to taste
1/4 c yogurt (optional)

In a large heavy pot, melt coconut oil over medium-high heat and add in onions, fennel, apples and ginger along with a pinch of salt. Stir occasionally until everything starts to get a little soft. Add in the curry paste and lentils and stir around until the lentils start to glisten. Turn down heat and add in the tomato puree and water, stirring so everything is combined. Put the lid on the saucepan and let simmer over low heat for 20 minutes until everything is soft. If it’s too dry for your liking, add in a bit of water. Stir in yogurt (if using) and add salt and pepper to taste. Serve over rice.

Possibly related posts:

• curried apple & lentil dal
• warm up with winter squash, red lentil & tofu curry

Last night I had cooked up a pot of chickpeas, drained them and put them in the fridge. I had no immediate plans but figured I’d use them in a soup or stew sometime in the next few days. But then lunchtime rolled around and I was getting a hankering for some good eats. Ages ago, I had bookmarked a chickpea sandwich recipe on Smitten Kitchen and when I gave it a look over, any questions about what to eat were solved. A smashed chickpea salad sandwich coming up!

The recipe is really a cinch to prepare and it’s got a serious case of tangy with all that lemon and caper business going on. But it’s also got some creamy mayo in there too to help smooth things out a little. The original recipe calls for olive oil instead of mayo but I was all out because I only get my olive oil from Tosi & Co, the oldest Italian market in Chinatown and the shop been closed for about a week now. It makes me nervous to think about it and I’m crossing my fingers that it opens again soon! But I loved how much that dollop of mayo did for this salad. I added in capers instead of black olives, though I think that would be a great choice too. But the biggest bonus for me is the juice of a whole lemon. I used a rather juicy lemon and I loved the super lemony sucker punch it gave, but feel free to tone it down to just a half lemon if you’ve got timid taste buds.

I made sandwiches for me and Cornelius on rye toast and I couldn’t get enough, so I made another. This is a bit of a drippy sandwich, so I even licked my plate. I have no manners, but I sure can appreciate a good sandwich. Yeah, this is the good stuff. So good, next time, I’ll forget about the bread and just eat it as is, salad-style. Alone. And happy.

elsewhere: This week I go ball-istic over at Poppytalk and make a recipe for veggie balls. They’re great! Also, you have to make this creamy asian veggie slaw that converts slaw haters. It’s delicious and I make it often. Enjoy!

tangy lemon smashed chickpea salad
(adapted from Smitten Kitchen)
1 c chickpeas
1/4 c finely diced red onion
1/2 green pepper, finely diced
1 lemon, juiced (though you might just want to use half a lemon if you aren’t so into the tangy like I am)
2 T chopped fresh parsley
1 T good mayo (vegan mayo if that’s your thing)
1 t capers, finely chopped
1/4 t flakey sea salt
a few shakes of your favorite hot sauce

In a medium bowl, dump in your chickpeas and use a potato masher to smash your chickpeas. This shouldn’t be hummus texture here – just smashed with some whole chickpeas and a lot of roughly chopped ones. Stir in the red onion, pepper, parsley, capers, lemon juice and the remaining ingredients. Taste & adjust seasoning if needed. Serve on toasted bread or crusty rolls or just eat as is, salad-style. Makes 4 servings.

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• eat hungrily: chickpea & romaine salad with lemon-parmesan vinaigrette
• lemon, parmesan & chickpea cabbage salad

Something about fall pulls me into soup. Home feels more homey with a stock pot of something nutritious and wholesome simmering on the stove – it’s the comfort factor and the ease in how a meal can come together. This past week was a busy one. When you run a business or two, a simple pot of soup available for a quick meal is a bit of a lifesaver. This soup is hearty and flavourful one despite its humble ingredients.

Earlier this week, I figured I’d make soup with some random greens from our CSA that I desperately needed to use up before the new share arrived. Carrots, onion, garlic, no problem. The cupboard revealed a bit of barley which would be perfect, but when I went looking for lentils or chickpeas, I was all out. A small jar of green split peas would have to do. Luckily, everything worked out deliciously – though if you don’t have split peas, please feel free to substitute in some french green lentils (du puy) or toss in a drained can of chickpeas when you add in the greens.

barley, split pea & greens soup
If the barley & split peas you are using are old, they will take longer to cook. Mine were pretty old, so if you are using new grains/legumes, please adjust the cooking time.

1 T coconut oil
1 large onion, diced
2 cloves garlic, minced
1 carrot, diced
1 T cumin seeds, crushed
1 t aleppo pepper
1 pinch of sea salt
1/2 c barley
1/2 c green spit peas
6 c good stock (chicken or vegetable or a mix of both)
1/2 bunch each of swiss chard & kale, cut into thin ribbons
1/2 bunch baby spinach
1 t dried dill or 2 T chopped fresh dill

In a large pot, heat oil and add in onion until soft and fragrant. Add in the garlic, carrots, crushed cumin seeds, salt and pepper and stir around so everything gets coated and slick with spice and oil. Pour in the barley and spit peas along with the stock. Cover and cook over medium-high heat until it boils. Turn down heat to a simmer and cook until the barley and split peas are tender, about 45 minutes. Is it more stew-like that soup-like? Add more water or broth if you like. Add in greens and dill and let simmer for another 10 minutes and serve.

Possibly related posts:

• split pea & millet salad with lemon vinaigrette
• pee poop: easy green pea soup

As soon as we came back home from our NYC holiday, we picked up our first CSA share. As always, the first few CSA shares start small and then ramp up as the growing season really begins to take off. Our first couple shares looked something like this: tiny red and white potatoes, a wee bit of broccoli, chard and kale, a beet and turnip, or two, and lots of lettuce. We’ve got enough oak leaf and red leaf lettuce to make salads for days and I couldn’t be happier. These are our salad days and I’ve chosen to revel in our abundance.

Main dish salads are fine with me. I love to eat big raw salads when it’s too hot to cook. And while the rest of the country seems to be under this reported “heat dome”, the pacific north west seems to be just shy of its covering. It’s not hot here. In fact, it resembles a rainy spring April instead of a sweltering middle of summer July. But I’ve got salads to eat and I can crack open a cold beer and dig into my salad bowl and pretend that I’m in warmer climes. I pity those without imagination.

This taco salad is a cinch and it goes perfectly with a beer, if that’s how your summers roll by. Greens, freshly prepared salsa (or that “fresh” salsa from your local grocer works just fine here), sliced black olives, black beans, cucumbers and bright yellow peppers. If I had some fresh or decent frozen corn, I would have thrown some in. Add lots of lime juice, a bit of spice, and a handful of salty tortilla chips crumbled over top. I added avocados to my husband’s plate but skipped it on mine because I’m weird like that. Don’t worry, you don’t even need cheese or sour cream to muddy things up. Keep it light and bright, like the best summer of my mind.

taco salad
1 large head of lettuce (rinsed, dried & torn to bits)
1 can of black beans, drained & rinsed
1/2 cucumber, diced
1 yellow pepper, diced
1/4 can of sliced black olives, drained

1/2 c fresh salsa
1/4 c freshly squeezed lime juice (or about 1.5 – 2 limes)
1/4 c olive oil
1 t crushed aleppo peppers (or 1/4 t chili flakes)
1/2 t cumin
a few squirts of your favorite hot sauce

1 avocado, sliced
a few handfuls of tortilla chips

In a large bowl, toss together the first 5 ingredients. In a 2-cup measuring cup, mix together the next 6 ingredients and pour over the salad. Scatter avocado slices on top along with the crushed tortilla chips.

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• photographic evidence: mexican black bean & tortilla salad
• salad days: southwest bean & pasta salad

I have a back log of great meals to mention but this one jumped the queue. Not only is it delicious but it is one of those eating-out-of-the-pantry meals that come in handy. Last night I was tempted to order something in, but my husband – usually the first one to suggest delivery pizza – was the voice of reason. So we dug around and pulled out a can of chickpeas along with a can of diced tomatoes and a couple half-empty packages of pasta. Add an onion, some garlic and an interesting choice of spices and our meal was beginning to take shape.

What makes this dish really stand out is the cinnamon. Lately, I’ve been loving the combination of cinnamon with tomatoes – it adds a different twist and it really helps to make a simple, pantry meal come alive with flavour. There’s some chili powder in there to round things out and I threw in a stock cube because I really wanted to add in some chicken stock but I didn’t have any on hand. The stock cube along with the olive oil (more olive oil than I would normally add in), gave this meal richness.

I happily ate the leftovers for lunch today. Sadly, the only photos I have of this dish are of my lunchtime leftovers. So please don’t be put off my the shoddy pics – because this meal is fantastic. This is great topped with feta and I’m sure even better with fresh parsley or dill.

elsewhere: Looking for an easy muffin recipe? Try these yogurt berry muffins over at Poppytalk.

mediterranean tomato sauce with chickpeas
3 T olive oil
1/2 onion, finely diced
4 cloves garlic, minced
1 large can of diced tomatoes
a pinch of kosher salt & a good grind of black pepper
1 vegetable stock cube, crumbled
1 t mexican chili powder
1/4 t cinnamon
1 can of chickpeas, drained & rinsed
feta cheese (optional)

In a large saute pan, heat olive oil over medium heat. Add in onions and garlic and cook for a few minutes until soft. Add in the tomatoes, crumbled stock cube, chili powder, salt, pepper, cinnamon and chickpeas. Let simmer until sauce thickens, about 20 minutes. Serve over pasta and sprinkle with feta cheese if desired.

Possibly related posts:

• keep it simple stupid: quick n’ easy rainbow chard & chickpeas over rice
• brown rice bowl with vegetables & roasted chickpeas

It seems a bit foolish to whip up a big bowful of chili when spring is here. And that’s the wonderful thing about Vancouver – buds and blossoms begin to show their colours in February and by March and into April it’s a thing of beauty. Saturday morning we hopped on our bikes and went out for breakfast and the weather was incredible – no jackets required. And when I went for a run later that night, with every breath I seemed to inhale every fragrant flower within my neighbourhood. Spring is here.

And yet here I am posting about beans and yams – winter fare. When I went to the Asian grocer down the street yesterday, everyone was clamouring for the bags of pea shoots, yet I stood in line with an orange and some green onions. Oh well, spring will come into my cooking soon enough. It’s been a busy couple of weeks, work-wise, and I needed something comforting of the highest order. This chili set the bar. It’s sweet, spicy, smokey and hearty and utterly, perfectly, delicious.

I used dried vaquero beans from Rancho Gordo that I had purchased last June when we swung by their retail shop while on holiday. Some people might panic at the thought of using dried beans when cans just seem so easy – I know, I used to be like that too. But it’s quite simple, really. That morning, I soaked the beans on the counter just after I made my morning coffee. They sat covered in water, swelling up slowly, for a few hours. Then, I drained and rinsed them and threw the beans in a pot with water and a couple of dried bay leaves and let them simmer for about an hour until tender. I used some of the cooking water to cook the yams and carrots – just use less broth if you choose to go this route. And there’s no need to fear any “ill affects” to using the bean water, if you know what I mean.

Despite the relatively simple ingredients, the flavour of this chili is a knock-out. The orange juice and zest provide a citrus punch that brings out such a complex bite. The orange flavour also helps to cut through the almost dusky, smokey flavour from the chili powder and chipotle. I loved it and urge you not to skip the orange! As for the addition of yams, sweet potatoes can be subbed in here instead if that’s what you’ve got. However, I loved the bright orange colour from the yams and carrots and even the ribbons of orange zest. It’s nice when you’ve got a chili that you can eat with your eyes as well.

yam & bean orange-scented chili
(adapted from Bon Appétit)
1 T olive oil
1 large onion, diced
4 cloves garlic, minced
1 t dried chili flakes
1 T ground cumin
1 T chili powder
1 t dried chipotle powder
1/2 t dried oregano
2 yams, diced in 1″ cubes
1 large carrot, diced
1-2 c vegetable broth
1 large tin of diced tomatoes (28oz)
2 c cooked vaquero beans (black or pinto beans would be good substitutes)
salt & pepper
juice & zest of 1 orange

sour cream & diced green onions, for topping

In a large sauce pan or pot, heat olive oil and saute the onions and garlic until wilted and just starting to turn golden. Add in the spices, along with the yam, carrot and stir until coated. Pour in enough broth to just cover the yams & carrots and let cook, covered for 10 minutes. Add in the tomatoes and beans and simmer uncovered over med-low heat until the liquids thicken, about 30 minutes. Add in the orange juice and zest and taste, adding salt and pepper. Let simmer for another 10 minutes before serving. Serve with sour cream and diced green onions.

Possibly related posts:

• the girl can’t help it: spicy winter squash soup with apples & orange scented gremolata
• smoky spicy bean chili & elsewhere…

This weekend we finally got snow, and while most of us Vancouverites are total winter wimps, I admit to loving my Saturday night in the snow. We walked to the newly renovated Waldorf to celebrate a friend’s birthday and by the time we walked the 9 blocks, we looked like abominable snow creatures. But being outside while the snowflakes covered everything, including ourselves, made the late night so much brighter and beautifully quiet. Snow on the west coast is a novel and fun thing, but only because I know it’s temporary. And this morning I was happy to discover that almost all of the snow has melted and the sidewalks are no longer slushy danger zones. Blasts of winter are best when they’re short-term which is why I love Vancouver’s climate so much.

This lentil dish is perfect for cold winter nights. It also contains fennel which has become one of my new favorite vegetables and is readily available all winter. If you wanted this to be a strictly vegetarian affair, just skip the sausage or trade in the meat for your favorite vegetarian sausage links and you’ll still have a fantastic meal. Serve with a crusty peasant bread and a bottle of red wine.

lentils with fennel & sausage
(adapted from Gourmet)
1 c dried French lentils
2 T olive oil
1 onion, thinly sliced
1/2  bulb fennel, sliced thinly
1/2 red pepper, diced
1 t fennel seeds, lightly crushed
1/2 t crushed chili pepper flakes
1 bunch kale, tough ribs removed & sliced
2 European-style sausage links, sliced
salt & pepper
1 T balsamic vinegar, or to taste

Add the lentils into a medium-sized pot and cover with lots of cold water. Cover and bring to a boil and then simmer until tender, about 20 minutes.

Meanwhile, heat the oil and saute the onion, fennel, red pepper, fennel seeds, and chili flakes until soft and fragrant, about 5 minutes. Sprinkle with salt and add in the kale and let that soften before adding in the sausage and let that cook for a few minutes, adding in some of the lentil water if it gets too dry.

Drain off most of the water off the lentils, but keep at least half a cup or so and add it all into the sausage, kale and fennel mixture. Stir in vinegar and toss everything together. Adjust seasonings if needed and serve with crusty bread. Makes 4 main course servings.

Possibly related posts:

• happy new year: pasta with sausage, kale and lentils
• french lentils with sausage, yogurt & pasta

I love playing in the kitchen. Trying new ideas, techniques and recipes keep meals exciting and helps me write up new blog posts. Yet, there’s something comforting with the familiar and well-worn. This lentil soup is a very well-worn recipe. I transcribed it onto a blank page of my soup-splattered Moosewood cookbook years ago and I make it often. The recipe comes from an old boyfriend – but not a boyfriend of mine.

When I first moved to Vancouver almost 15 years ago, I made the move from London, Ontario with a good friend and we became roommates. Her first Vancouver boyfriend made this soup one Saturday afternoon and I was instantly smitten – with the soup, not her boyfriend. Prior to my first bowlful, I had never had lentil soup before and looking back, that tidbit kind of blows my mind. I was vegetarian at the time and cooked with tofu, beans and I practically lived on soup. One of my favorite dishes was a spicy kidney bean and lentil stew, so why I had never thought to turn lentils into soup is a stumper.

I was so thankful to have this soup in my repertoire and I made it constantly. It was an inexpensive meal to prepare – I used a couple cans of brown lentils, a couple of bullion cubes, and it would last for many a meal. I was drawn to its cheapness which was good since I was working for minimum wage in a record store while paying off my hefty student loan debt, amongst all my other expenses. But I loved how this soup tasted, especially when I was flush and could grate an unhealthy load of old cheddar cheese over the top of my bowl.

And despite all the years, this soup is as welcome and comforting as a pair of slippers. I now sub in French lentils du puy for the canned variety and have added in carrots for colour, but it still tastes as good as it did way back then. It’s certainly not fancy, but when you can have a huge pot of tasty homemade soup in about half an hour, how can you complain? Especially with grated cheese overtop.

lentil spinach soup
1 c lentils (brown, green or black)
5 1/2 c homemade vegetable stock
1 onion, diced finely
2 stalks celery, diced
1 large carrot, diced
6 cloves garlic, minced
1/2 t dried chili flakes
1 bunch spinach, stems removed & well rinsed
salt & pepper
grated cheese (optional)

In a large pot combine stock, lentils, onion, celery, carrots, garlic and chili flakes and bring to a boil. Simmer until lentils and vegetables are tender, about 20-30 minutes. Add in spinach and add in salt and pepper if necessary. Simmer for another 5 minutes. Serve and sprinkle with cheese, if desired.

Possibly related posts:

• a little bit of sunshine: coconut ginger lentil soup
• black beluga lentil soup with roasted cherry tomatoes

When I moved to Vancouver I met a punk rock boy. He wasn’t the sort of boy you’d take home to your parents, but it was okay because my family was thousands of miles away, and this tall, skinny musician was looking deep into my eyes. He was cute and just my type. On our first official date, he showed up with a bottle of Patak’s curry paste, commandeered my kitchen and made me curry. It blew my socks off. The boy didn’t stick around, but the curry did and I’ve been making it ever since.

I used to throw just about anything into this curry, but I’ve come to the realization that cauliflower, potatoes, garbanzo beans and green peas are the holy grail. As for the curry paste, I only use Patak’s – I love it. This curry benefited from 2 flavours, as I was scraping out the jar of Korma and digging into the jar of Garam Masala. Both are relatively mild to medium-spiced blends, so I topped up the hotness with a splash of sriracha. If you’ve got timid taste buds, skip the hot sauce altogether.

elsewhere: Ready my posts over at ReadyMade: Say no to plastic with these handy hints. Is it drink o’clock yet? Get your tipple on with an amaretto sour. Over at Poppytalk I make a lentil, bean and chard soup.

aloo gobi
1 T oil
1 large onion, diced
1 inch piece ginger, minced
2 large potatoes, diced
1 large head of cauliflower, broken into florets
3-4 T curry paste (I love Patak’s)
1 tin light coconut milk
1 T brown sugar
salt
1 can of chickpeas, drained & rinsed
1/2 c frozen peas
sriracha (optional)

In a large, heavy pot, heat oil and add in ginger and onion, saute for 3 minutes. Add in potatoes, cauliflower, and curry paste and let cook for 5 minutes, stirring occasionally. Pour in coconut milk and brown sugar along with enough water to just cover the vegetables. Add in the chickpeas and a good pinch of salt. Cover and simmer for 30 minutes or until the potatoes are cooked. Stir in the peas and taste, adjusting seasoning if necessary. Need more spice? Throw in a squirt or two of sriracha. Need more sweet? Add a bit more brown sugar or honey. Serve with rice and naan.

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• stir fry it up: pineapple – coconut vegetable curry
• curry vegetable dragon bowl