Meg's Scottish Kitchen

A go-to midweek favourite that’s always a hit. You can replace the chicken for tofu or chickpeas if you want to go meat free.  Serve with fluffy rice or naan and a spoonful of mango chutney.

Serves 4

Ingredients

2  tbsp oil or ghee

1 onion, finely chopped

2 garlic cloves, minced

1 tsp grated ginger

1 tbsp curry spice mix

1 tbsp tomato purée

400ml coconut milk

4 chicken breasts or 6 thighs, diced

Salt

To serve 

30g cashew nuts

fresh coriander - optional 

Method

​Sauté onion, garlic, and ginger in oil or ghee on a medium heat until soft and starting to colour a little.

1. Stir in curry mix and tomato purée, cook for 1 min.

2. Add chicken and cook until sealed, then pour in coconut milk.

3. Simmer gently for 20 minutes until thick and tender.

Hearty, nourishing, and full of plant-based goodness. Top with crispy onions or yoghurt. Lovely with naan or chapati.

Serves 4

Ingredients

2 tbsp oil or ghee

Salt and pepper

1 small onion, diced

2 garlic cloves, minced

2 tsp curry spice mix

200g red lentils, rinsed

100ml vegetable stock

1 x 400g tinned tomatoes

1 x 400ml coconut milk (optional you can use 400ml more of stock if you prefer)

Method

1. Fry onion and garlic in oil or ghee on a medium heat until soft and starting to colour at the edges.

2. Stir in spices, then add lentils, tinned tomatoes, stock and coconut milk if using

3. Simmer 20–25 minutes until soft and thick.

​A one-pan wonder, easy and adaptable. Serve with yoghurt, flatbreads or spoon over rice for a hearty veggie bowl.

Serves 4

Ingredients

1 sweet potato, cubed

2 carrots, sliced

1 courgette, sliced

1 tin chickpeas, drained

2 tsp curry spice mix

Olive oil, salt

Method

Preheat oven to 200°C

1. Toss all ingredients with oil and spice mix.

2. Spread on a tray and roast at for 30–35 minutes.