January has a curious habit of oscillating between extremes. On the one hand, there is the collective need to “be good” after a December marked by cheese boards, second helpings and the kind of desserts that don't ask to be justified. On the other, it's cold, dark and damp, and no one really wants to live on bland salads and good intentions alone.
The sweet spot, as always, lies somewhere in the middle: food that's restorative without falling into sadness, and comforting without undoing all that New Year's resolve.
That's where this trio of recipes comes into play. Put together by The Groovy Food Company, they're quietly sensible rather than shouting about healthiness: the kind of dishes you'd happily cook on a weeknight when you want something warm, hearty and balanced, without feeling like you're on a cleanse.
There's a richly spiced eggplant curry that relies on lentils and whole spices for depth rather than excess oil, a Mediterranean vegetable soup enhanced with salty, golden halloumi “croutons” (because January shouldn't be all that punitive), and a smoky baked bean version that feels grown-up, indulgent and still very much grounded in comfort.
What unites them is that they don't ask you to change your entire way of eating. These are proper meals (bowls you can sink into, toast you actually look forward to) that happen to be a little lighter. They're also refreshingly simple: pantry spices, frozen vegetables that do a lot of the heavy lifting, and flavors that feel bold enough to banish the post-Christmas food fatigue many of us suffer mid-month.
Think of this as down-to-earth cooking in January: nutritious, warm, down-to-earth, and so much better.
Vegan eggplant curry
Ingredients:
100 g red lentils
3 sprays cooking spray
1 large onion, grated
400 g canned cherry tomatoes
1 teaspoon ground turmeric
2 large eggplants, cut into 3cm pieces
2 tablespoons peanut oil
2 teaspoons cumin seeds
2 teaspoons ground coriander
4 cardamom pods, split
4 cloves of garlic, crushed
Coriander in small bunch, chopped
1 teaspoon garam masala
Rice and naan, to serve
Method:
1. Put the lentils, onion, tomatoes, turmeric and 1 teaspoon of salt in a saucepan with a can of tomato water.
2. Bring to a boil and simmer for 20 minutes until the lentils are tender.
3. Toss the eggplants with the oil and seasoning. Fry in batches until golden and soft.
4. Return the eggplants to the pan, add the spices (except garam masala) and cook 2 minutes.
5. Add the garlic, then the lentil mixture and 200ml of water. Simmer for 20 minutes.
6. Add fresh coriander and garam masala and simmer for 2 more minutes. Serve hot with rice or naan.
Mediterranean vegetable soup with halloumi 'croutons'
Ingredients:
3 sprays olive oil cooking spray
500 g mixed frozen grilled Mediterranean vegetables
4 celery sticks, finely chopped
2 cloves garlic, finely chopped
1 teaspoon granulated onion
1 teaspoon mixed dried herbs
227 g canned chopped tomatoes
600 ml chicken broth
½ lemon, squeezed
10 g parsley, finely chopped
For the halloumi 'croutons':
2 sprays olive oil cooking spray
1 tablespoon sesame seeds
200g halloumi, cut into 1cm cubes
Method:
1. Heat the oil in a large saucepan. Cook vegetable mixture, celery and garlic for 10 minutes. Add the onion granules, herbs, tomatoes and broth. Simmer for 20 minutes. Season and finish with lemon and parsley.
2. For the croutons, spray a frying pan with oil, top the halloumi with sesame seeds and fry until golden brown (5-7 minutes).
3. Serve the soup generously topped with warm halloumi cubes.
Smoked Bean Toast
Ingredients:
2 red onions
40 ml apple cider vinegar
4 cloves of garlic
200 g bacon
40 ml olive oil
4 slices of bread
2 teaspoons smoked paprika
1 dried bay leaf
3 cans of 400 g of cooked cannellini beans
50 g chipotle agave from The Groovy Food Company
Method:
1. Cut half the onion into thin slices and mix with vinegar, sugar and salt. Set aside.
2. Mince the garlic and finely chop the remaining onion. Cook lards in a skillet until crisp; set aside.
3. Add the olive oil to the pan and fry the bread until golden. Eliminate.
4. Add the diced onion and garlic to the pan and cook for 6-8 minutes. Add the paprika, chipotle agave and bay leaf. Return lardons.
5. Add the beans with the liquid and simmer for 4-5 minutes until thickened. Season well.
6. Place the beans on the toasted bread and top with pickled onions.
Recipes groovyfood.co.uk
