How was January? These three healthy recipes won’t leave you cold or hungry

January has an interesting habit of swinging between extremes. On the one hand, there’s a collective desire to “be good” after a December of cheese boards, second portions, and the like. dessert Reasonableness is not required. On the other hand, it’s cold, dark, and wet here, and no one really wants to live weak and powerless salad and good intentions.

As always, the sweet spot lies somewhere in the middle: food It’s a feeling that’s rejuvenating without sinking into boredom, and comforting without ruining New Year’s resolutions.

That’s where this trio is. recipe Come in. Depend on Groovy Food Companythey’re quietly sensible without making a big health claim—dishes like this you’ll happily make on weeknights when you want something warm, filling, and balanced without feeling like you’re detoxing.

There is a rich and fragrant eggplant curry. lentils and whole spices instead of excess oil to add depth, Mediterranean vegetable soup is lifted by salty, golden brown halloumi cheese “Croutons” (because January shouldn’t be entirely punishing), and smoky toast beans It has a grown-up, indulgent feel that’s still very comfortable.

What they all have in common is that they don’t ask you to completely change your entire way of eating. These are serious meals – you can throw them into a bowl and the toast is something you really look forward to – they just happen to be a little lighter on the feet. They’re refreshingly non-fussy, too: store cupboard spices, frozen vegetables doing a lot of the heavy lifting, and bold enough flavors to combat the post-Christmas food fatigue many of us suffer from mid-month.

Think of this as January cooking Down to earth: nourishing, warm, realistic—and all the better.

Vegan Eggplant Curry

raw material:

100g red lentils

3 spray cooking spray

1 large onion, grated

400 g canned cherry tomatoes

1 teaspoon turmeric powder

2 large eggplants, cut into 3cm pieces

2 tablespoons peanut oil

2 teaspoons cumin seeds

2 teaspoons coriander powder

4 cardamom pods, split

4 cloves garlic, crushed

small bunch of cilantro, chopped

1 teaspoon garam masala

Rice and naan, serve

method:

1. Place the lentils, onions, tomatoes, turmeric and 1 teaspoon salt in the pot with the water from the canned tomatoes.

2. After boiling, simmer for 20 minutes until the lentils are soft.

3. Toss the eggplant with the oil and seasonings. Fry in batches until golden and soft.

4. Return the eggplant to the pan, add the spices (except garam masala) and cook for 2 minutes.

5. Add the garlic, then the lentil mixture and 200ml water. Cook for 20 minutes.

6. Add fresh coriander and garam masala and cook for another 2 minutes. Serve warm with rice or naan.

Mediterranean Vegetable Soup with Halloumi “Croutons”

raw material:

3 Spray with olive oil cooking spray

500g frozen chargrilled Mediterranean vegetable mix

4 celery stalks, thinly sliced

2 cloves garlic, minced

1 teaspoon diced onion

1 teaspoon dry mixed herbs

227g canned chopped tomatoes

600ml chicken stock

½ lemon, juiced

10g parsley, chopped

For the Halloumi “Croutons”:

2 spray olive oil cooking spray

1 tablespoon sesame seeds

200g halloumi cheese, cut into 1cm cubes

method:

1. Heat oil in a large pan. Cook vegetable mixture, celery and garlic for 10 minutes. Add the diced onions, herbs, tomatoes and stock. Cook for 20 minutes. Season and finish with lemon and parsley.

2. For the croutons, spray the pan with oil, coat the halloumi with sesame seeds and fry until golden brown (5-7 minutes).

3. To serve, sprinkle the soup generously with the hot halloumi cubes.

Smoked baked beans on toast

raw material:

2 red onions

40 ml apple cider vinegar

4 cloves garlic

200g bacon bacon

40ml olive oil

4 slices of bread

2 teaspoons smoked paprika

1 dried bay leaf

3 x 400 g cans cooked cannellini beans

50 g Groovy Food Company Chipotle Tequila

method:

1. Slice half of the onion thinly, add vinegar, sugar and salt and mix well. Set aside.

2. Chop the garlic and dice the remaining onion. Add lard to pan and cook until crisp; set aside.

3. Add olive oil to the pan and fry the bread until golden brown. eliminate.

4. Add the chopped onions and garlic to the pot and cook for 6-8 minutes. Add chili powder, jalapeno, agave, and bay leaves. Return to Laden.

5. Add beans and liquid and cook for 4-5 minutes until thickened. Well seasoned.

6. Scoop the beans onto the toasted bread and top with the pickled onions.

Recipe from groovyfood.co.uk