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 freeThere’s something about comfort food that just sets the world to rights – creamy sauces, hearty stews, golden toppings. But this round-up proves that cosy doesn’t have to mean carb-laden or veg-free. Here, the classics you crave are given a fresh twist, with leafy greens, beans and bold flavours sneaking their way into every bowl. Think a smoky Mexican casserole bulked out with kale and black beans, a miso-glazed salmon that pairs perfectly with crisped-up greens or a fragrant Thai-inspired chicken and cavolo nero soup that’s light yet deeply satisfying.It’s not about swapping indulgence for virtue – there’s still creamy stroganoff, rich curry and a chowder that tastes like it’s been simmering all afternoon – but about reimagining the dishes we know and love in ways that make us feel good long after we’ve eaten them. Cavolo nero, kale, spinach and leeks bring their nutrient-dense punch, while beans and turkey mince stand in for heavier meats without skimping on flavour.These are the recipes to turn to on nights when you want something hearty but not heavy, comforting yet clever. Classics, yes – but with enough of a twist to keep things interesting, and enough greens to feel smug about going back for seconds.Kale and black bean Mexican casseroleopen image in gallerySpicy, smoky and finished with crunchy tortilla chips – proof that comfort food can still pack in the greens (Discover Great Veg)Serves: 4Prep time: 10 minutes | Cook time: 25 minutesIngredients:1 tbsp olive oil1 large onion, finely chopped3 cloves garlic, crushed3 tbsp sun-dried tomato paste2 tbsp chipotle paste1 x 400g tins chopped tomatoes2 x 400g tins black beans, drained and rinsed180g curly kale100ml water80g plain tortilla chips (to serve)Method:1. Heat the olive oil in a large deep frying pan or casserole dish over a medium heat.2. Add the onion and cook for 8-9 minutes until softened. Stir in the garlic and cook for 1 minute more.3. Stir through the sun-dried tomato paste and chipotle paste, cooking for 1-2 minutes until fragrant.4. Pour in the chopped tomatoes and black beans. Bring to a simmer, then reduce the heat and cook gently for 12-15 minutes until the sauce thickens slightly.5. Stir in the kale and cook for 3-4 minutes until just wilted. Season to taste.6. Serve hot, topped with crunchy tortilla chips for dipping. Miso-ginger salmon with crispy kaleopen image in galleryA quick midweek dinner that tastes like it came from your favourite Japanese restaurant (Discover Great Veg)Serves: 4Prep time: 10 minutes | Cook time: 20 minutesIngredients:4 salmon fillets (about 500g total), skin on180g curly kale, tough stalks removed2 tbsp white miso paste2 tsp fresh ginger, grated2 cloves garlic, crushed2 tbsp toasted sesame oil2 spring onions, finely sliced250g cooked rice, to serveMethod:1. Preheat the oven to 200C (180C fan). Line a baking tray with baking paper 2. In a small bowl, whisk together the miso paste, grated ginger, garlic, and 1½ tbsp sesame oil 3. Place the salmon fillets skin-side down on the tray and brush generously with the miso mixture. Roast for 12-15 minutes, until almost cooked through 4. Meanwhile, toss the kale with the remaining sesame oil and spread it onto the tray around the salmon. Return to the oven for 5-7 minutes, until the kale is crisp at the edges and the salmon is cooked through 5. Serve the salmon and crispy kale over bowls of rice, topped with spring onions. Cavolo nero and chicken Thai rice soupopen image in galleryFragrant, soothing and zingy with lime – the kind of bowl that fixes everything from colds to long days (Discover Great Veg)Serves: 2Prep time: 10 minutes | Cook time: 25 minutesIngredients: 1 tbsp olive oil 3 cloves garlic, finely chopped 2 tsp fresh ginger, grated 4 tbsp green curry paste1.4 litres chicken stock – amended volume2 chicken breasts (300g), thinly sliced100g jasmine rice, rinsed200g cavolo nero, chopped1 lime, juice only1 red chilli, finely slicedMethod:1. Heat the olive oil in a large saucepan over a medium heat. Add the garlic and ginger, cooking for 1 minute until fragrant.2. Stir in the green curry paste and cook for another minute to release the flavours.3. Pour in the chicken stock and bring to a simmer. Add the sliced chicken and jasmine rice, cover and cook gently for 15-18 minutes until the rice is tender and the chicken is cooked through.4. Stir in the cavolo nero and simmer for 3-4 minutes until wilted and tender.5. Squeeze in the lime juice and taste – adjust with more lime if needed. 6. Season to taste.7. Ladle into bowls and scatter with sliced chilli. Spinach and turkey kofta curryopen image in galleryLean turkey mince and creamy coconut milk make this lighter curry just as satisfying as the takeaway (Discover Great Veg)Serves: 4Prep time: 15 minutes | Cook time: 25 minutesIngredients:500g turkey mince1 small onion, grated3 cloves garlic, crushed2 tsp fresh ginger, grated2 tsp garam masala1 tsp ground cumin1 tsp ground coriander1 tbsp olive oil1 x 400g tin chopped tomatoes200ml coconut milk150g spinach leaves, washed and roughly chopped2 tbsp plain yoghurt or coconut yoghurtMethod:1. In a large bowl, mix the turkey mince with the grated onion, 1 clove of garlic, 1 tsp ginger, 1 tsp garam masala, and a pinch of black pepper. Shape into 12 small koftas.2. Heat the olive oil in a large non-stick pan over medium heat. Add the koftas and cook for 4–5 minutes, turning, until browned all over (they don’t need to be fully cooked yet). Remove and set aside.3. In the same pan, add the remaining garlic and ginger. Cook for 1 minute, then stir in the remaining spices.4. Add the chopped tomatoes and coconut milk, bring to a simmer, and return the koftas to the pan. Simmer gently for 15 minutes until the koftas are cooked through and the sauce has thickened.5. Stir in the spinach and cook for 2-3 minutes until wilted. Swirl through yoghurt just before serving. Leek, spinach and smoked haddock chowderopen image in gallerySilky, smoky and soul-warming – the sort of dish that tastes like it’s been simmering all afternoon (Discover Great Veg)Serves: 4Prep time: 10 minutes | Cook time: 25 minutesIngredients:1 tbsp olive oil2 medium leeks, sliced (300-350g)3 cloves garlic, crushed2 medium waxy potatoes (300g), peeled and diced2 tsp fresh thyme leaves1 litre vegetable stock – increased volume2 smoked haddock fillets (300g), skin removed150g spinach leaves100ml milk or plant-based milk alternativeMethod:1. Heat the olive oil in a large saucepan over medium heat. Add the leeks and cook for 5-6 minutes until softened. Stir in the garlic and thyme, cooking for 1 minute more.2. Add the diced potatoes and stock. Bring to the boil, then reduce the heat and simmer for 12–15 minutes until the potatoes are tender.3. Gently place the smoked haddock into the pan and simmer for 5-6 minutes, until it flakes easily. Lift the fish out, break it into chunks, and return to the soup.4. Stir in the spinach and milk, cooking for 1-2 minutes until the spinach wilts.5. Season to taste and serve warm in deep bowls. Cavolo nero and mushroom stroganoffopen image in galleryClassic stroganoff comfort with a clever veg twist – creamy, earthy and perfect with mash or rice (Discover Great Veg)Serves: 4Prep time: 10 minutes | Cook time: 20 minutesIngredients:1 tbsp olive oil1 large onion, finely sliced4 cloves garlic, crushed400g mixed mushrooms, sliced (button, chestnut, or wild mix)1 tsp smoked paprika500ml vegetable stock – changed to 500ml200g cavolo nero150ml crème fraîche10g fresh parsley, choppedMethod:1. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 8-9 minutes until softened.2. Stir in the garlic and mushrooms, cooking for 6-8 minutes until the mushrooms release their liquid and turn golden.3. Sprinkle over the paprika, stir well, then pour in the vegetable stock. Simmer gently for 5 minutes.4. Add the cavolo nero and cook for 3-4 minutes until wilted and tender.5. Stir in the crème fraîche and heat through gently.6. Season to taste and scatter with parsley if using. Serve with rice, mash, or crusty bread. Recipes from www.discovergreatveg.co.uk
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Six comfort food classics made healthier with a veggie twist
