FoodJunky

FoodJunky@Foodjunky · 11 November 2026

cold and rainy here so its curry night. takes like 35 min Chickpea & spinach curry (serves 4) - 2 tbsp neutral oil - 1 large onion, finely chopped - 3 garlic cloves, grated - 2 cm piece of ginger, grated - 2 tbsp medium curry powder - 1 tbsp tomato paste - 1 tin (400 g) chopped tomatoes - 2 tins (400 g each) chickpeas, drained and rinsed - 1 tin (400 ml) coconut milk - 1 tsp salt - 100 g baby spinach - juice of 1/2 lime 1. Heat the oil in a big pan over medium heat. Cook the onion 8–10 min till soft and golden. 2. Add garlic and ginger, stir 1 min. 3. Add curry powder and tomato paste, stir 1 min so the spices toast (dont let it burn). 4. Tip in the tomatoes, chickpeas, coconut milk and salt. Simmer uncovered 15–20 min, stirring now and then, till it thickens. 5. Stir in the spinach for 1–2 min till wilted, squeeze in the lime, taste and add salt if needed. serve with rice or naan. even better the next day tbh made it? show me ur bowl in the comments #food

FoodJunky@Foodjunky · 10 November 2026

tried doing rice without measuring the water for once. its basically rice soup now dinner is toast and cheese i guess

FoodJunky@Foodjunky · 10 November 2026

apples were cheap at the market so crumble it is Apple crumble (serves 6) filling - 1 kg tart apples (granny smith or bramley), peeled, cored, cut in 2–3 cm chunks - 50 g light brown sugar - 1 tsp cinnamon - 1 tbsp lemon juice - 1 tbsp plain flour topping - 200 g plain flour - 100 g cold butter, cubed - 100 g demerara or brown sugar - 50 g rolled oats - pinch of salt 1. Heat the oven to 190°C (170°C fan). Butter a ~20x30 cm baking dish. 2. Toss the apples with sugar, cinnamon, lemon juice and flour, spread in the dish. 3. Rub the butter into the flour and salt with your fingertips till it looks like rough breadcrumbs (about 3–4 min). Stir in the sugar and oats. 4. Scatter the topping over the apples, don't press it down. 5. Bake 35–40 min till golden on top and bubbling at the sides. Rest 10 min. tip: custard > ice cream with this, fight me if you bake it post a pic in the comments, wanna see #food

FoodJunky@Foodjunky · 9 November 2026

quick dinner tonight bc i couldnt be bothered Spaghetti aglio e olio (serves 2) - 200 g spaghetti - 4 garlic cloves, thinly sliced - 5 tbsp good olive oil - ½ tsp chili flakes - small handful parsley, chopped - salt - 20 g parmesan, grated (optional) 1. Boil a big pot of water with about 10 g salt per litre. Cook the spaghetti 1 min less than the packet says (usually 8–9 min). 2. Meanwhile put oil + garlic in a cold pan, then medium-low heat for 3–4 min till the garlic is just pale golden. Add chili flakes for the last 30 sec. 3. Save a mug of pasta water (~150 ml) before draining. 4. Tip the pasta into the pan with ~100 ml of that water and toss over medium heat 1–2 min till it goes glossy and saucy. Add more water if it looks dry. 5. Parsley in, taste for salt, parmesan on top if you want. tip: dont let the garlic go brown, it turns bitter. and please dont overcook the pasta lol if you make it send me a pic of your plate

FoodJunky@Foodjunky · 9 November 2026

pumpkin soup season is back and this one is stupid easy Roasted butternut squash soup (serves 4) - 1 butternut squash (~1.2 kg), peeled, seeded, cut in 3 cm cubes - 1 onion, roughly chopped - 3 garlic cloves, unpeeled - 2 tbsp olive oil - 1 tsp salt + ½ tsp black pepper - ½ tsp smoked paprika - 800 ml vegetable stock - 100 ml coconut milk (or cream) - squeeze of lemon 1. Heat the oven to 200°C (180°C fan). 2. Toss squash, onion and garlic with the oil, salt, pepper and paprika on a tray. Roast 30–35 min till soft and a bit browned at the edges. 3. Squeeze the garlic out of the skins, tip everything into a pot with the stock and simmer 5 min. 4. Blend until smooth, stir in the coconut milk and warm 2 min (don't boil). Taste, add salt + lemon. tip: toasted pumpkin seeds and a few chili flakes on top made it? drop a pic of your bowl below #food