Neither of these are very authentic but they’re both cheap, simple and versatile. I would say it’s worth spending a bit extra on the really nice tinned tomatoes, especially if very tomato heavy. Makes such a difference. Everyone says it but spices are so much cheaper in Asian shops if you’re stocking up. Also included simple fridge pickles recipe.
Very simple bean chilli
1 onion diced
1 pepper diced (if you have celery or carrots to use up you can diced small and add with the peppers. Make sure to simmer until soft enough)
5 cloves garlic crushed
1 tin chickpeas drained
1 tin kidney/black beans drained and rinsed
2 tins tomatoes
chilli of you choice and as spicy as you like (fresh/powder or crushed)
Fry onions in a little oil for 5 mins, add garlic and pepper and fry for another 5 mins or so. Add all other ingredients and simmer. Can eat once hot through but nicer simmered on low for 20/30 mins stirring regularly. Season with salt and pepper.
Lovely on rice, baked potatoes, pasta, with bread and scrambled eggs! Top with sour cream/natural yogurt, cheese, chopped coriander and a squeeze of lime if wanted.
Freezes well.
Dahl
1 onion diced
1 pepper diced
5 cloves garlic crushed
1 inch ginger grated
1 tsp each of chilli, mustard seeds, cumin seeds, onion seeds, coriander and turmeric
2/3 cup red lentils rinsed (can use mix of red and brown/black for texture or all brown/black for a different type of dish. Just simmer longer. Speed up cooking by soaking the brown/black in boiling water while starting the rest and draining. No need to soak red)
1 tin tomatoes/ carton of passata
1 tin coconut milk (optional)
Stock powder/pot/cube. (I use the tubs of Marigold)
Fry the onions for 5 mins in a little oil, add peppers and garlic and fry for a further 5 mins. Add all spices and fry for 1-2 mins.
Add all the rest of the ingredients and enough water to get desired consistency (lentils will absorb water, you can add more as you go along). Season well. Simmer until lentils are cooked, I like my red lentils to still hold their shape and have a little bite.
Serve with rice (short grain brown is my favourite) or with a flat bread or pitta to dip in. Lovely with all the same toppings as the chilli except cheese, particularly benefits from a squeeze of lime or lemon before serving.
Easy fridge pickles
Chopped vegetables (my favourite are carrots cut in coins about 1/2cm thick, cauliflower in little florets, cucumber sliced thin rounds courgette sliced thin rounds or red onions in half moons sliced thin. Or a mix of onion and carrot)
Put about 2/3 cup vinegar (I use apple cider), 1/3 cup water, 1tbsp flaked salt and 1tbsp sweetener (honey/maple syrup/sugar) into a very large jar. Shake the jar to dissolve the salt and sugar if used.
Add the veg until jar nearly filled. Add spice of your choice. Coriander seeds amazing with carrot, mustard seed nice with cauliflower, dried whole chillis nice with most things. Try different things. Shake jar again. The liquid will extract from the veggies over the next hour or so. If veggies aren’t covered then add more vinegar to cover. You can eat straight away but best after an hour or more. Lasts for 1/2 weeks in fridge.
Lovely on both the above dishes, in sandwiches, salads, mixed through pasta, served with eggs. On anything really. I always have a jar on the go (carrot and coriander seeds are my favourite). They’re cheap, quick and elevate every meal.