It gets dark early now, and you want something that warms up the whole kitchen. That doesn’t have to involve meat. Here are three vegan dishes from the Umeli library, each for four people, from a quick weeknight curry to a tagine that takes its time.
Creamy Pumpkin and Coconut Soup with Ginger
Pumpkin belongs to this time of year, and this soup lets it shine. You roast the pumpkin until tender, then blend it with coconut milk and ginger until silky. It takes 55 minutes, and most of the flavour comes from that time in the oven. It’s a good one for a cold evening, when you want dinner in a bowl.
Roasted Butternut Squash and Chickpea Tagine
This is the one for a slower evening, at 65 minutes. The squash roasts until caramelised, then gets folded into a hearty tomato and chickpea tagine with dried apricots and warming Moroccan spices. The apricots bring a little sweetness against the tomato, and the kitchen smells wonderful long before you sit down.
Tomato Chickpea and Spinach Curry
The quickest of the three, ready in 30 minutes. It’s a simple tomato curry with tender chickpeas and wilted spinach, made for a weeknight when nobody feels like a big project. Next to the soup and the tagine, this is the one you’ll know by heart after a few rounds.
Feel free to cook for two nights
Only two of you? Then one pot covers tonight and tomorrow. That way something good is already waiting on a busy day.
How to find them in Umeli
If you always eat plant-based, turn on Vegan under Diet & allergies. It then applies to every suggestion. If it’s just tonight, simply say so: “Something warm and vegan for four, within an hour.”
Once you’ve decided, put it on the week menu. The ingredients go on your shopping list, and you tap what you already have at home.
Is someone with an allergy eating with you? Always read the labels of what you buy, including tins and spice blends.
