Mint Yoghurt

• 200g natural yoghurt
• ½ Lebanese cucumber, seeds removed, finely chopped
• 2 Tbsp chopped fresh mint leaves
• ½ tsp ground cumin

Chickpea Curry

• 2 Tbsp oil
• 2 tsp cumin seed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp ground coriander seed
• 2 x 400g cans chickpeas, rinsed, drained
• 2 x 400g cans diced tomatoes
• ½ tsp salt

To make mint yoghurt, place yoghurt, cucumber, mint and cumin in a small bowl and stir to combine. Refrigerate until needed.

To make the curry, heat oil in a large pan over a medium-high heat. Add cumin seeds and let pop. Add onion and cook until translucent. Add garlic, ginger, chilli flakes, garam masala, turmeric and ground coriander and cook, stirring, for 1-2 minutes.

Add chickpeas and stir, covering chickpeas in the spices. Add tomatoes and salt, stir and bring to a gentle boil. Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally.

Serve on rice topped with chopped coriander leaves, lemon wedges and a dollop of mint yoghurt.

Source: martha goes green

This is a great recipe for those on a budget

• Olive oil
• 1 turkey breast steak, chopped
• ½ brown onion, finely chopped
• 1 desiree potato, peeled, finely chopped
• 2 baby leeks, finely chopped
• 1 garlic clove, crushed
• ½ tsp dried oregano
• ½ cup vegetable stock
• ½ sheet frozen puff pastry, thawed

1.  Preheat oven to 220°C fan forced.

2.  Heat a little oil in a frying pan over medium het. Add turkey and cook, 1-2 minutes until seared, remove to a plate. Add onion, potato, leek and garlic to frying pan, cook for about 5 minutes, stirring occasionally until soft. Return turkey to pan with oregano and vegetable stock, simmer for 2 minutes or until potato is tender; season with salt and pepper.

3.  Spoon turkey mixture into an individual ramekin and place on a baking tray. Cut a circle from pastry large enough to cover top of ramekin; press over filling and pinch edges to seal. Bake for about 7-10 minutes or until pastry is puffed and golden.

I tried this last night and it was soooo delicious!!

• 2 potatoes, peeled, chopped
• 25g butter
• ¼ cup cream, warmed
• Olive oil
• 1 lamb rump, chopped
• ½ brown onion, finely chopped
• 1 long red chilli
• 1 cinnamon stick
• 2cm piece ginger, peeled, sliced
• Pinch saffron
• 2 cups water
• 400g can chickpeas, drained
• 2 tbs chopped flat-leaf parsley leaves

Boil, steam or microwave potatoes until tender; drain. Mash potatoes in a bowl with butter and cream until smooth. Season with salt and pepper.

Meanwhile, heat a little oil in a frying pan over medium-high heat. Add lamb and onion, cook, stirring occasionally until browned. Add whole chilli, cinnamon stick, ginger, saffron and water and bring to boil. Reduce heat to low and simmer for about 10 minutes or until lamb is tender.

Stir through chickpeas and parsley, cook 1-2 minutes until, warmed through. Serve lamb tagine with mashed potato.

I just love soup, especially on a cold wintery night!

• Olive oil
• ½ red onion, finely chopped
• 1 garlic clove, thinly sliced
• 3 sprigs thyme
• 1 1/2 cups chicken stock
• 200g brown mushrooms, sliced
• Sour cream and chives to serve

1 Heat a little oil in a saucepan over medium heat. Add onion, garlic and thyme, cook, stirring occasionally until soft. Add chicken stock and mushrooms; bring to boil, reduce heat and simmer, uncovered for 5 minutes.

2 Remove thyme sprigs; use a stick blender of food processor to process the soup until smooth. Season with salt and pepper and serve topped with sour cream and chives.