3 Simple Veg-Focussed Meals To Try At Home

Preheat your oven to 200°C (180°C fan/400°F/Gas 6).

Prep ingredients. Finely chop the onion. Slice the red onions into 5mm- (¼ in-) thick rounds. Peel and grate the garlic and ginger. Finely chop the dried apricots. Whisk 1 tablespoon of the oil into the tamarind paste in a small bowl, then set aside.

Heat the remaining 2 tablespoons of oil in a large, shallow casserole over a medium heat. Add the cumin seeds, curry powder, garam masala, turmeric, and chilli powder, then cook for about 20-30 seconds, until foaming and fragrant. Add the chopped onion and a generous pinch of salt and cook for 7-8 minutes, until soft and beginning to caramelize, adding a little water if the onion starts to catch. Add the garlic and ginger and cook for a minute or two until fragrant.

Rinse the lentils in a sieve under cold running water until the water runs clear, then drain well. Add the lentils, apricot jam, chopped apricots, canned tomatoes, coconut milk, stock, and nooch. Season with salt, then stir until combined. Bring to a gentle simmer, then reduce the heat to low and heat through briefly.

Top the lentil mixture with an even layer of the sliced red onions, then spoon over the tamarind mixture to glaze. Season with salt and bake in the preheated oven for 40 minutes, until the lentils are tender and the onions are caramelized and jammy. (For extra-caramelized onions, finish cooking the dish under the grill.)

Carefully remove the dish from the oven (or grill). Chop some extra dried apricots and scatter them over the top with a few sliced green chillies and coriander leaves. Serve with basmati rice by the side. Leave the dal to cool and store in the fridge for up to 3 days or freeze for up to 3 months.

Preheat your oven to 220°C (200°C fan/425°F/Gas 7) and line 2 large roasting tins with baking paper.

Prep the harissa marinade – peel and crush the garlic, then combine with the harissa, olive oil, lemon juice, maple syrup, salt, and pepper in a large bowl.

Drain the tofu and pat dry with kitchen paper to remove any excess moisture. Tear the tofu into small, bite-sized chunks and add to the marinade. Cut the red and yellow peppers into similar-sized chunks, discarding the seedy cores. Peel and cut the onions into wedges. Slice the courgette into half-moons. Drain the chickpeas. Add the prepared veg to the marinade with the chickpeas and cherry tomatoes, then toss well to combine.

Divide the marinated tofu and vegetables between 2 lined roasting tins, spreading them out in an even layer. Halve the lemons, then make space in both tins, adding them cut-side down. Roast in the preheated oven for 25-30 minutes, swapping the trays halfway, until the tofu is golden and the vegetables are tender.

Meanwhile, place the cashews in a heatproof bowl, pour over enough just-boiled water from a kettle to cover and leave to soften for at least 10 minutes. Drain and blend the nuts in a blender with the rest of the cashew cream ingredients until smooth.

Once the traybake is ready, allow the lemon halves to cool a little, then squeeze the juice into the cashew cream. Stir and season with extra salt and some pepper, if needed.

Spoon the tofu and vegetables onto plates and drizzle over the cashew cream. Scatter over some chopped coriander leaves and pomegranate seeds. Any leftovers can be stored in the fridge for up to 3 days.