Veg Everyday is a great book - it's one of those rare books that I've made lots of recipes from. I love the quick chickpea curry. It's filled with recipes that have ingredients that aren't all that finicky, aren't so difficult to resource and a large collection of recipes that are easy and quick to make in the evening - which is what I need.
This also works well with baby-led weaning - Roo is very keen on new potatoes in sauce. It's the perfect texture and size for her to hold... and this is one of the less messy sauces as it is thicker. I can see this becoming a regular part of the weekly meal plans.
Stats: - 3 servings at 6pp each. The sauce is actually 0 propoints per serving.
500g new potatoes, cut into chunks - mostly quartered I found
2 tablespoons of olive oil
one finely chopped onion
a handful of thyme leaves
1 minced garlic cloves
one red chilli deseeded and finely chopped
one tin of chopped tomatoes
one teaspoon of sweet paprika
a pinch of sugar
First of all, sweat the onion with a few sprays of frylight in a large pan for five minutes. Add the thyme, garlic and chilli and sweet for a further ten minutes, until the onion is softened and the chilli released its flavour. Add the tomatoes, paprika and sugar. Bring to the boil and then simmer over a low heat for fifteen minutes, allowing the tomatoes to become thicker and a little jammy in consistency.
Bring a large pan of water to the boil and par-boil the potatoes. This should take about eight minutes. Drain well and rest for a few minutes to allow to dry further.
Warm the oil in a frying pan and sauté the potatoes for around fifteen minutes. Separate the potatoes into three dishes and lay the sauce over the top. For the adults, season. For babies, hold back!