Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releasesGet our food and drink newsletter for freeGet our food and drink newsletter for freeThe best bit about a takeaway isn’t the plastic tubs, the delivery fee or the fact your korma always arrives lukewarm – it’s the joy of having dinner that tastes like more effort than it actually was. Enter the “fakeaway”: your favourite order, only faster, cheaper and (whisper it) often healthier. With food prices still biting, more of us are recreating Friday night favourites at home – a third of shoppers say they’re cooking more to save money, while one in five are already trying their hand at DIY versions of their go-to curry, stir-fry or pad Thai.But here’s the twist: these fakeaways don’t just save you cash, they sneak in a whole lot of veg too. Kale, cavolo nero and spinach aren’t exactly the stars of your local takeaway menu, but with a bit of clever cooking, they add colour, crunch and goodness to the classics. Think kale stirred into a fiery prawn madras, cavolo nero tucked into a glossy pad Thai or chickpeas blitzed with greens for falafels that taste as good as they look.Each of these recipes can be on the table in half an hour or less, meaning there’s no waiting around for a delivery driver to find your street. No compromises, no mystery ingredients – just vibrant, veg-packed dishes that feel like a treat without leaving the sofa.Prawn and kale madras curryopen image in galleryA fiery, fragrant curry that hides a generous handful of kale among the prawns and chickpeas (Discover Great Veg)Serves: 4Prep time: 10 minutes | Cook time: 10 minutesIngredients:1 tbsp oil 1 onion, chopped 250g mushrooms, halved 75g Pataks Madras Curry Paste 410g can chickpeas, drained and rinsed 400g can chopped tomatoes 200g bag ready-prepared kale 300g tiger prawns Method:1. Heat the oil in a large saucepan and fry the onion for 4 minutes. Add the mushrooms and fry for 1-2 minutes. 2. Add the curry paste, then the chickpeas, tomatoes and 150ml water. 3. Cover and simmer for 5 minutes. 4. Add the prawns and kale and simmer covered for 5 minutes, stirring occasionally. 5. Serve with freshly cooked basmati rice. Super veg pad ThaiServes: 2Prep time: 10 minutes | Cook time: 10 minutesIngredients:150g shredded cavolo nero 150g folded rice noodles 1 tbsp oil 1 yellow pepper, sliced 1 red birds eye chilli, sliced 4 spring onions, thinly sliced 1 tbsp smooth peanut butter 2 tbsp reduced salt soy sauce 1 tbsp vegetarian fish sauce 2 tbsp chopped coriander Juice 1 lime To serve: chopped roasted peanuts, coriander leaves, lime wedges Method:1. Cook the cavolo nero in boiling water for 3 minutes, drain. At the same time, cook the noodles according to pack instructions until tender then drain. 2. Meanwhile, heat the oil in a frying pan and fry the pepper for 2-3 minutes, add the chilli and spring onions and cook for 1 minute. 3. Stir in the peanut butter, soy, fish sauce and 4 tbsp water. 4. Add the noodles and cavolo nero and stir to combine. 5. Stir in the coriander and lime juice. 6. Divide between 2 bowls and serve scattered with peanuts, coriander leaves and lime wedges. open image in galleryA speedy fakeaway that tastes restaurant-ready, with glossy salmon and garlicky greens (Discover Great Veg)Serves: 2Prep time: 10 minutes | Cook time: 20 minutesIngredients:½ small red onion, sliced 25g sushi ginger, shredded, plus 1 tbsp pickling juice125g sushi rice1 tbsp vegetable oil2 salmon fillets 125g thick-cut cavolo nero2 tsp toasted sesame oil1 tbsp soy sauceMethod:1. Mix the onion with the ginger juice and set aside.2. Place the rice, 250ml water and a pinch salt in a small saucepan, cover and cook on a low heat for 15-20 minutes until just tender, leave the lid on and set aside.3. Meanwhile, heat the vegetable oil in a frying pan and fry the salmon for 10 minutes, turning halfway until cooked through.4. Cook the cavolo nero in boiling water for 3-4 minutes, drain well. Heat the sesame oil in a frying pan and fry half the onion for 2 minutes, add the ginger, cavolo nero, rice and soy and stir fry for 1-2 minutes.5. Serve the salmon on top of the rice mixture and scatter with the remaining onion.open image in galleryTender turkey, coconut milk and a kick of Thai spice – proof a stir-fry can be hearty and healthy (Discover Great Veg)Serves: 4Prep time: 5 minutes | Cook time: 15 minutesIngredients:1 tbsp rapeseed oil 1 onion, chopped 50g Thai green curry paste 500g pack diced turkey breast 1 red pepper, diced 400ml can reduced-fat coconut milk 200ml chicken stock 200g pack shredded kale 2 tsp Thai fish sauce 28g pack coriander, chopped Method:1. Heat the oil in a large frying pan and fry the onion for 2-3 minutes, add the curry paste and cook for 30 seconds. 2. Add the turkey and pepper and fry for 5 minutes. 3. Stir in the coconut milk, stock and kale. 4. Cover and cook for 5 minutes. 5. Stir in the fish sauce and coriander and serve with cooked rice or noodles. open image in galleryGolden, crisp falafels with a hidden veg twist, served on a bed of greens and spicy yoghurt (Discover Great Veg)Serves: 2Prep time: 10 minutes | Cook time: 10 minutesIngredients:400g can chick peas, drained and rinsed200g pack cavolo nero, thick stalks removed1 tbsp tahini1 clove garlic½ tsp ground cumin½ tsp ground coriander2 tbsp vegetable oil100g yoghurt alternative 1 tsp harissa paste Method:1. Place the chick peas in a food processor with the leaves from 2 stems cavolo nero, roughly chopped, the tahini, garlic and spices and blend to a coarse paste, season well. 2. Divide into 8 and roll into balls. 3. Heat the oil and fry the falafels for 2-3 minutes until golden, turning once halfway. 4. Remove and add the remaining Cavolo Nero, shredded and fry for 2-3 minutes, season. 5. Meanwhile, mix together the yoghurt and harissa. 6. Serve the falafels onto the Cavolo Nero and drizzle with the harissa yoghurt. Recipes from www.discovergreatveg.co.uk
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5 Easy Fakeaway Recipes That Are Healthier, Cheaper and Packed With Veg
