Place the naan breads on a baking sheet, and spread each with a few tablespoons of the curry sauce, leaving a narrow crust around the edge.

Add the sliced onion and chopped spinach, and then add the chunks of paneer. I also topped mine with a tiny bit more sauce, but you don’t have to.

Bake for 15-20 minutes, until the naan is golden and slightly crispy, and the paneer is just beginning to brown.

Serve immediately, topped with the fresh coriander.

Transfer to a serving plate or serve over brown rice and enjoy!

2. Slice the tops off the peppers and remove the ribs and seeds. Cut a thin slice from the bottom of the pepper so that it stands up straight (but don’t cut through the bottom). Spoon the filling into the peppers and transfer to an 8-inch square baking dish. Fill the dish with about 1 inch of hot water. Bake for about 45 minutes, until the peppers are tender.

Remove from heat and top with sesame seeds if you like. Enjoy!

Move the tofu into a large bowl and mash with a fork. Add minced garlic, onion, carrot, parsley and ginger along with salt, 1 tablespoon soy sauce, 1 tablespoon sesame oil and 1 teaspoon of Worcestershire sauce. Then add 3 tablespoons of breadcrumbs and the egg and mix to combine.

Keep mixing until you get a soft mixture (add more breadcrumbs if you think it is too soft). Divide the dough into your preferred size of meatballs. I got about 23. Put them onto a platter and sprinkle them with breadcrumbs and press the crumbs into the balls to adhere.

Now, the first cooking option is to fry them in a pan. Heat up some canola oil (enough to coat the bottom of the pan) over medium heat and when hot add the tofu meatballs to the skillet and cook on one side then flip to the other. When the meatballs got a nice brown color on the outside, remove them from the skillet, dry the excess oil with paper towel then serve them nice and warm!

Second cooking option (a bit healthier) is to bake them. Place the tofu meatballs onto a baking tray, drizzle them with 1 tablespoon of sesame oil and bake them for 15-20 minutes at 200 C, then flip them over and cook for another 15 minutes. Remove from the oven and serve them!

Try both cooking methods and let me know which on you like most.

2. Add diced onion, garlic, chili pepper and ginger into a large saute pan and fry on a low heat in the olive or coconut oil for around 10 minutes until onion begins to turn translucent.

3. Add spices into the onion mixture and cook for a few minutes to coat the veggies in the dry spice mixture.

4. Add chickpeas, tomatoes, boiling water and sweet potatoes into the pan with the onions, stir well and let simmer for around 15 minutes

5. Garnish with fresh coriander.

2. Add in the chili, garlic and peppers. Cook them for a further 2 minutes then add in the beans and dry spices. Cook off the spices for another couple of minutes.

3. Pour in the tinned tomatoes then add the water. Pop the frozen spinach in too, the chunks will disperse as the ice melts. Simmer it for 20 minutes, it will reduce down by about a third.

4. Stir though the coriander and lime juice and season with a pinch of salt and pepper. Serve!

I served this with 50g of cooked rice for 64 calories and a tablespoon of low fat natural yogurt for a measly 21 calories. A yummy supper for only 300 calories, a 5:2 bargain!

For the dressing, combine the tahini, garlic, lemon juice and zest in a mixing bowl. Whisk vigorously to combine, adding water in little by little until desired consistency is achieved. (For use as a dipping sauce, I use less water. As a dressing, it will probably need the full 1/3 cup or even a tablespoon or two more.) Add salt and pepper to taste. Keep it refrigerated in an airtight container until ready to use. Whisk or shake to recombine ingredients that may have separated before serving.

For the falafel, combine all of the falafel ingredients except for 1 1/2 tablespoons of olive oil in a large food processor. Process in 15 second increments, scraping down the sides of the bowl each time, until the mixture is finely processed and no large chunks remain. Scrape falafel mixture into a large mixing bowl to make scooping easier.

In a large ovenproof, nonstick or cast iron skillet add the remaining 1 1/2 tablespoons of olive oil, swirling to distribute evenly. Heat oil over medium high heat.

With your hands, scoop out approximately 2 tablespoons of falafel mixture at a time and form even patties. Place patties in skillet and heat over medium high heat to brown them for approximately 3 to 4 minutes per side, flipping once during cooking.

Then move the skillet to the center rack of the oven and cook for an additional 10 minutes.

While the falafel is baking, arrange the salad ingredients on 4 plates, or toss the salad ingredients together in a large bowl with the dressing if serving it stuffed in pita bread.

When it’s done remove the falafel pan from the oven and set it on a rack. Allow the falafel to cool in the pan for 5 minutes before transferring to a cooling rack until ready to serve.

Add 1 tablespoon of oil into a skillet and put it over medium heat. Toss the chopped onion, peppers and the canned diced chilies in the pan and cook until the vegetables are softened.

Over the vegetables add the uncooked chopped spaghetti and the minced garlic. With the uncooked pasta in the pan, you will need to stir this mixture frequently to keep it from burning. The idea is to continue stirring and tossing the ingredients around until the cut spaghetti turns golden brown. Once you’ve achieved the golden brown look, add in the canned tomatoes and vegetable broth.

Now, add in all of the spices and the chopped zucchini. Mix everything together at this point, cover the dish and let it simmer, blending all of the flavors together for around 8 minutes.

Finally, squeeze lime juice into the dish and mix in Parmesan cheese thoroughly. Serve.