Aduki Bean & Coconut Curried Stew

This great vegetarian main dish is full of beans!

Without a doubt, this Aduki Bean & Coconut Curried Stew is one of the best vegetarian/vegan curries in my opinion - and everyone in my meat-eating household agrees!

It's a curry that never disappoints. You won't miss the lack of meat either - it's just so satisfying. Plus, I like an easy life, so if everyone enjoys and eats all their dinner - I'm a happy Mother Cooker!

Aduki beans are a little gem. They are smaller than haricot beans (familiar kiddy favourite - Baked Beans), so I call them baby beans! I also add a whole load of grated veg into this curry. No one knows - and they all yum it up!

The coconut milk makes the dish lovely and creamy. It's also a fantastic store-cupboard meal that's great for a meat-free Mondays. Very cheap and very nutritious.

Feel free to add some fresh chilli for a bit of a kick. I leave it out whilst the kids are young. Of course, if you are a vegan - leave out the yoghurt.

BULGUR WHEAT BABY PILAF

I think bulgur wheat must be the ideal baby grain - it's the perfect size and it packed full of goodness including protein.

1 tablespoon bulgur wheat

1 thin slice of butternut squash, finely chopped

1 cherry tomato, halved

small handful of spinach

1 teaspoon yoghurt

4 tablespoons water

Lightly fry the bulgur wheat and squash in a small amount of olive oil. Add the tomato and the water and bring to the boil. Cover, turn the heat right down and simmer for 12 minutes. Add the spinach and as soon as it has wilted, remove from heat and whizz to desired consistency. Add yoghurt before serving.

Butternut Squash Soup

I love soup. I don't think it should be just a forgotten about starter - it should be the main attraction. And with the weather getting foggy, nasty and cold, there's nothing like a bowl of bright butternut squash soup to make everything better!
After watching Hugh Fearnley-Whittingstall the other week, I've made a new addition to this soup - peanut butter. He suggests a whole jar to be added to the soup, but I find this too over powering. Two teaspoons is plenty to bring out the nuttiness of the squash without becoming peanut butter soup. Take heed Whittingstall!

Ingredients:
1 onion, chopped
2 sticks of celery, chopped
1 butternut squash, diced into inch pieces
2 gloves of garlic, chopped
half a red chilli, chopped
1½ litres of vegetable or chicken stock
2 teaspoons crunchy peanut butter
toasted sunflower and pumpkin seeds

HOW TO MAKE:
Firstly, prepare all the veg. Start by frying the onion in a little olive oil and butter. Once the onion is translucent, add the celery and fry for another couple of minutes. Add the squash, garlic and chilli and saute for 5 minutes. Now add the stock and season. Simmer until the vegetables are tender. Add the peanut butter just before you blend the soup. Serve with the sunflower and pumpkin seeds scattered on top and some crusty bread.