I often make this to go alongside an Indian Beef Curry. I have tried freezing it, which works, but the vegetables end up very mushy when it is defrosted.

Vegetable Curry  -

heat oil in pan and add 1 sliced onion. Cook until translucent, add 2 teaspoons crushed garlic and 1 tablespoon grated ginger and cook for 2 mins. Stir in 3 teaspoons each ground coriander and cumin and 1 teaspoon ground turmeric and cook for 2 mins. Add 1 parsnip, 400g/12oz potatoes, 600g/20oz sweet potato (all peeled and cut into 3cm pieces) to pan and stir to coat with spices. Add 2 cups vegetable stock, and ½ cup coconut milk and simmer for 10 mins. Add  300g/10oz cauliflower, 2 teaspoons sambal oelek (chilli) and simmer 10 mins or until potato is soft and mixture is thickening. Add cashews and coriander and stir through to serve.

Variations – use green curry paste and chilli powder in place of coriander, cumin and turmeric

Add mustard seeds, cinnamon stick

Vegetables – cauliflower, green beans, eggplant, carrots, mushrooms, canned tomatoes

Tomato Parmesan Couscous

1 tablespoons olive oil

2 cloves minced garlic

1 ¼ cups chicken broth

1 160g/5oz package of couscous

10 asparagus spears

2 large plum tomatoes

¾ cup grated parmesan

Heat oil in pan. Add garlic, fry for 2 mins

Add chicken broth and bring to the boil.

Add asparagus, reduce heat and cook 1 min.

Remove from heat, stir in couscous and leave for 5 mins

Add tomatoes and parmesan

Alternatives – add basil, pesto or chicken

Thai Mixed Greens

Heat wok or frying pan over high heat. Add 2 teaspoons of oil and 1 teaspoon chopped chillies. Fry for 1 minute. Add vegetables (broccoli, baby corn, snow peas, beans, bok choy etc) and stir fry for 1-2 minutes. Add 1 ½ tablespoons fish sauce, 1 ½  tablespoons lime juice and 1 tablespoon brown sugar. Cook for 2-3 minutes. Top with chopped fresh coriander/cilantro and serve.