Midweek meals: Five easy family dinners to see you through to Christmas

Quick and comforting meals to get you through the week

Midweek meals: Five easy family dinners to see you through to Christmas

Black-eyed bean, pumpkin and chickpea stew

recipe by:Darina Allen

One of the very best vegetarian one-pot dishes. What’s not to like about black-eyed beans, chickpeas and pumpkin with lots of spices?

Servings

6

Preparation Time

 11 mins

Cooking Time

 30 mins

Total Time

 41 mins

Course

 Main

Ingredients

• 6 tbsp extra virgin olive oil

• 1 tsp cumin seeds

• 1 x 2.5cm (1 inch) cinnamon stick

• 150g (5oz) onions, chopped

• 4 garlic cloves, very finely chopped

• 225g (8oz) fresh mushrooms, sliced approx. 3mm (1/8 inch) thick

• 450g (1lb) pumpkin or butternut squash, peeled and cut in 2cm (3/4 inch) cubes

• 400g (14oz) fresh tomatoes, peeled and chopped or 1 x 400g (14oz) tin of chopped tomatoes

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1/2 tsp ground turmeric

• a pinch of sugar

• 1/4 tsp cayenne pepper

• 450g (1lb) cooked black-eyed beans, strained (reserving the cooking liquid)

• 225g (8oz) cooked chickpeas, strained (reserving the cooking liquid)

• 1 tsp salt

• freshly ground black pepper

• 3 tbsp chopped coriander

• For the Mint Yoghurt

• 300ml (10fl oz) natural yoghurt

• 1 tbsp chopped mint leaves

Method

1. Heat the oil in a sauté pan over a medium-high heat. When it is hot, put in the cumin seeds and the cinnamon stick. Let them sizzle for 5 - 6 seconds, then add the onions and garlic.

2. Stir-fry for 3 - 4 minutes until the onion is just beginning to colour at the edges. Add the mushrooms and cook until the mushrooms wilt, then add the pumpkin or squash, tomatoes, ground coriander, cumin and turmeric, a pinch of sugar and the cayenne. Cook for 1 minute, stirring, then cover with a lid and cook over a gentle heat for 10 minutes.

3. Turn off the heat and tip in the drained beans and chickpeas. Add the salt and pepper, together with 2 tablespoons of coriander. Pour in 150ml (5fl oz) of bean cooking liquid and 150ml (5fl oz) of the chickpea liquid (or 300ml (10fl oz) vegetable stock if you’ve used tinned pulses). Return to the boil, and then reduce the heat and simmer for 10 - 15 minutes, stirring occasionally, until the beans and chickpeas are tender.

4. To make the mint yogurt, combine the yogurt with the chopped mint in a bowl.

5. Remove the cinnamon stick from the pan before serving and sprinkle with the remaining coriander. Spoon into serving bowls and top with a dollop of the mint yogurt. Accompany with a good green salad and rice, if you wish.

Lamb Curry

recipe by:Derval O'Rourke

The most amazing recipe to dig into after an autumn walk.

Servings

4

Preparation Time

 10 mins

Cooking Time

 1 hours 30 mins

Total Time

 1 hours 40 mins

Course

 Main

Ingredients

• 1 lime, zest and juice

• 3 garlic cloves, crushed

• 800g diced lamb

• 3 tbsp coconut oil

• 1 onion finely chopped

• 1 tbsp medium curry powder

• 1 tsp cumin

• 1 tin of coconut milk

• 2 tbsp tomato puree

• 1 tbsp tabasco (optional for those that like heat)

• 1 tbsp honey

• chopped fresh coriander to garnish

• brown rice or couscous to serve

Method

1. Mix the lime zest, juice and garlic in a large bowl.

2. Add the lamb and use your hands to massage the marinade into the meat.

3. Cover and leave in the fridge for 2 hours.

4. Heat the coconut oil in a large casserole over a medium heat.

5. Add the onion and cook for about five minutes.

6. Cook the lamb in batches in the casserole, until browned on each side.

7. Stir in the curry powder and cumin and cook for 1 minute.

8. Stir in the coconut milk, tomato puree, tabasco and honey and cook for another 5 minutes.

9. Reduce the heat, cover and simmer for at least 1 hour.

10. Stir occasionally and add a little water if the curry seems dry.

11. Ladle the curry into warmed serving bowls and sprinkle over the coriander. Serve with brown rice or couscous.