Enjoy these Tasty Vegetarian Winter Warming Recipes!

Everyday Vegetable Stew

Serves 2–4

You’ll need:
200g sweet potato, chopped into cubes or slices
2-3 tsp coconut oil or any oil
1 teaspoon cumin seeds
1 red onion, sliced or chopped
1-2 cloves garlic, finely chopped
1 tomato, chopped or sliced
½ red pepper, deseeded and sliced
½ courgette, sliced into rounds
1½-2 teaspoons salt
80g brown rice, cooked and drained
1 x 400g can black beans or kidney beans
1 teaspoon paprika
½ teaspoon ground coriander
1 tablespoon yoghurt
2-3 tbsp tamarind and date chutney
a handful of fresh coriander leaves
To serve (optional)
Yoghurt
Tamarind and date chutney
Grilled halloumi slices
Fried, boiled or poached eggs

Method Start by boiling the sweet potato for around 10 minutes until a little soft, then strain off the water and set aside. In a large pan on a low to medium heat, melt the oil and add the cumin seeds. After a few minutes, when the cumin is slightly browned, stir in the onion, garlic, tomato, red pepper and courgette and ½ teaspoon of salt. Mix well and let the vegetables cook for around 10 minutes before adding the cooked brown rice, black or red kidney beans (you can either strain the liquid from the beans or add some of it), paprika, ground coriander, remaining salt, the yoghurt and tamarind and date chutney. Stir well and taste for salt and spices. Garnish with coriander leaves. Serve with an extra dollop of yoghurt, an extra drizzle of tamarind and date chutney, grilled halloumi slices or an egg – whichever you choose.

Haldi Chai, Spicy Turmeric

Boil the following together for 10 minutes, then pour into a glass and serve:

1 mug of dairy or nut milk
½ teaspoon ground turmeric
¼ tsp ground ginger
¼ tsp ground cinnamon, optional
A pinch of ground black pepper, optional

Yellow Dal with Spinach and Extra Ginger

Serves 2

You’ll need:
150g moong dal (yellow lentils)
1 tsp oil (any type)
1 tsp cumin seeds
¼ tsp ground turmeric
1-inch piece of fresh ginger, grated
1 litre water
Large handful of spinach leaves
Amall piece of fresh ginger, thinly sliced
½ teaspoon salt, to taste
2 tablespoons coconut milk, optional To serve (optional)
Cooked rice
Yoghurt
Green coriander and cashew chutney

Method
Rinse the lentils under cold running water to get rid of any extra starch. Heat the oil in a pan on a low to medium heat and cook the cumin seeds for around a minute until a darker brown. Add the turmeric and grated ginger and immediately pour in the water and add the yellow lentils. Boil on a low to medium heat for 30 minutes, stirring regularly, until the lentils are soft and cooked. Add the spinach leaves, thin ginger slices and salt to taste. If using coconut milk, add this at the end when the lentils are cooked and the water is absorbed. Serve with rice and yoghurt and/or green coriander and cashew chutney, if you like.

Image Natalie Seldon @prettyediblestylist
Recipe taken from Prajna: Ayurvedic Rituals for Happiness by Mira Manek (£12.99, Headline Home).