Vegetarian Recipes on TV3’s Sunday AM

Healthy Nachos & Potato & Spinach Curry from my book, Good Food No Stress

Potato & Spinach Curry Small File

Watch the clip for the Nachos here

and the Potato & Spinach Curry here


Potato & Spinach Curry

Healthier Nachos

2  tortilla  wraps (wholemeal or corn)

3 tbsp olive oil

1/2 tbsp freshly ground coriander (optional)

1/2 tbsp freshly ground cumin (optional)

½ tsp salt

A large handful of grated cheese (strong cheddar is best)


Preheat the oven to 220’C.

Cut the tortillas into 8 wedges, place in a big bowl and toss together with the olive oil, spices (if using) and salt.  Spread out flat on a baking tray and cook in the hot oven for about 3-4 minutes until slightly golden brown.

Remove from the oven and switch the grill on. Sprinkle with the cheese and place under the hot grill for a few minutes until the cheese has melted. Spoon the mango salsa over.





Baba Ghanoush



2 aubergines

2 tblsp tahini

Juice of ½ a Lemon

3 cloves of garlic

A bunch of flat leaf parsley, chopped

A glug of olive oil

Salt to taste




Preheat the oven to 180˚C

Brush a baking tray lightly with olive oil

Slice the aubergines in half lengthways and place face down on the tray

Bake for about an hour or until soft

When they are cool enough to handle, scoop the flesh from the aubergines and place in a food processor with all the other ingredients

Whizz for a few seconds and taste. Adjust seasoning if necessary


Lovely served with flat breads or pittas, lightly oiled, seasoned with zataar, Baharat or harissa and toasted.


Whipped Feta

100g Feta Cheese                                      Combine in a food processor and adjust

100g Mascarpone                                       seasoning with salt & pink peppercorns

Juice of ½ a lemon

A good glug of Olive Oil

Optional if you can be bothered: add 1 shallot & 1 clove of garlic to the food processor

Potato & Spinach Curry with Raita

1 onion, finely chopped

1 1/2 tblsp tomato puree

2 garlic cloves, finely chopped

350g potatoes, peeled & cubed

200g spinach leaves, washed

400 ml vegetable stock

To serve: a handful of toasted flaked almonds, a couple of dollops of natural yoghurt & some chopped coriander.

For the curry paste:

1 tsp Cumin seeds

1 tsp Coriander seeds

1 tsp black peppercorns

1 tsp fennel seeds

1 tsp turmeric

3 cloves of garlic

1 tsp tamarind paste

A thumb-sized piece of ginger

1 tblsp red wine vinegar

1 tsp tomato puree

1 tsp sea salt

1 tblsp ground nut oil


For the raita:

Combine & check for seasoning

1 small tub natural yogurt
Fresh mint, finely chopped
1 cucumber

1 clove garlic,minced or chopped finely

lemon juice

½ a teaspoon of ground cumin




To make the curry paste, place the dry spices on a frying pan and toast gently

Transfer to a pestle and mortar and grind with the sea salt

Add the rest of the ingredients to a food processor and blitz with the dry spice mixture until you have a smooth paste.


To make the curry, heat a heavy based saucepan and add a glug of the groundnut oil. Add the onions with a pinch of salt and sweat with a lid on for a few minutes until softened

Add the curry paste, tomato puree  and cook out for a couple of minutes. Then add the potatoes & garlic.

Add the vegetable stock and simmer for about 10 minutes or until the potatoes have softened.

Finally, add the spinach in for the final 2 minutes of cooking.

Top with a dollop of raita, some of the toasted flaked almonds and the coriander to serve.


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