Main Meals

These are some good hearty meals that can be used for lunch or dinner. Most a quick, healthy and tasty, I like to keep it simple.

  • Curried Lentils, Sweet Potato and Baby Spinach
  • Sweet Potato Gnocchi
  • Thai Red Curry

Thai Red Curry

This is a vegetarian version of Thai red curry. Healthy with good fats and plenty of veggies. Serve with rice or cauliflower rice.
Prep Time5 mins
Cook Time15 mins
Course: Dinner, Lunch, Main Course
Cuisine: Thailand
Keyword: Lectin Free, Paleo, vegan, vegetarian, Whole30
Servings: 4 people


  • 1 tbsp coconut oil
  • 1 can coconut cream or milk
  • 1-2 tsp high quality red curry paste
  • 1-2 cloves of garlic, crushed
  • 1 tsp fresh ginger, finely chopped (optional)
  • Juice of half a lime
  • 1 red onion, chopped
  • 2 cups assorted veggies, cut into bite size pieces broccoli, cauliflower, carrots, beans etc
  • 1 cup baby spinach, kale or silverbeet
  • 1/2 bunch of fresh coriander leaves, roughly chopped
  • Additional coriander leaf sprigs to serve
  • Bean sprouts to serve (optional)
  • Crushed nuts to serve (optional)


  • Place the oil in a deep sided fry pan or wok on medium to high heat. Add the onion and stir until softened a little. Add any of the harder veggies such as carrots and stir for a minute or 2.
  • Add the garlic, ginger and red curry paste stiring until fragrant. Add the coconut milk and turn the heat to medium low add the other hard veggies apart from the baby spinach. Cover with a lid and let simmer for a few minutes until the vegies are almost cooked.
  • Add the baby spinach and the coriander stir until wilted. Add the lime juice season to taste, stir to combined and remove from heat.
  • Serve on a bed of rice or cauliflower rice and top with the sprouts, nuts and coriander sprigs if desired

Sweet Potato Gnocchi

A great gluten free gnocchi recipe using only 2 ingredients.
Prep Time30 mins
Cook Time10 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Lectin Free, Paleo, vegan, vegetarian, Whole30
Servings: 4 people


  • Large saucepan
  • Fry pan (optional)


  • 2 large sweet potaotes
  • 1 cup cassava flour
  • Additional cassava flour for rolling


  • Peel and cut the sweet potato into chunks andsteam until soft. Alternatively bake the sweet potatoes, unpeeled, until cookedthrough. Try not to boil them as it makes them too wet and you will needadditional flour.
  • Mash the steamed sweet potato either with apotato masher or in a food processor. If you baked them, scoop out the fleshwith a spoon discard the skin and mash as above. Add the flour and mix untilall the flour is combined and the dough starts to form a ball. Adding moreflour if the dough is still a little sticky
  • Turn the dough out onto a well-floured surface.Divide into 4 pieces, take 1 piece and set 3 aside, start to roll the doughinto a rope about as thick as your thumb or a little thicker. Cut the rope at2.5cm intervals and set aside. Continue the process with the other 3 pieces ofdough. You may like to add fork marks into each little pillow although thiswill take additional time.
  • Fill a large pot with water and a pinch of saltand bring to the boil. Place a large piece of parchment next to the stove inpreparation for the cooked gnocchi. Once the water is boiling add ¼ of thegnocchi to the water. The gnocchi will sink to the bottom, once cooked it willfloat to the top where it can be scooped up with a slotted spoon and placed onthe parchment paper. Repeat with the remaining gnocchi.
  • Serve immediately with your favourite sauce orsauté in a pan with olive oil for a few minutes each side until golden brown.


Note: The dough can be kept in the fridge for several days. Remove a little before you are ready to use it and allow it to return to room temperature before attempting to roll out. Cooked gnocchi can be stored in the fridge too and heated when ready to eat.

Curried Lentils, Sweet Potato and Baby Spinach

Prep Time10 mins
Cook Time35 mins
Course: Dinner
Cuisine: Indian
Keyword: vegan, vegetarian
Servings: 4


  • 2 tbsp olive oil or ghee
  • 1 cup dried green lentils, soaked overnight
  • 1 onion chopped
  • 2 garlic cloves, crushed, optional
  • 1 tsp fresh ginger, finely chopped, optional
  • 1 medium size sweet potato, cubed
  • 1 handful of baby spinach
  • 3-4 cups of vegetable stock
  • 1/4 cup coriander, chopped, optional
  • 1-2 tsp curry paste or powder
  • Several sprigs of coriander for serving


  • Place the olive oil in a large pan with the onion on medium heat and saute until soft and translucent. Stir constantly to avoid sticking or burning.
  • Add the finely chopped ginger, the crushed garlic and curry paste to suit your taste stiring until it becomes fragrant.
  • Drain and rinse the lentils and place in the saucepan, add the stock to cover the lentils by about a finger width. Bring to the boil add the sweet potato bring to the boil again then turn the heat down to low and cover to simmer slowly.
  • Test the lentils after 20-25 minutes to see that they cooked through, if so add the baby spinach and the coriander stiring through until wilted.
  • Once the spinach is soft, season with salt and pepper to taste. Serve topped with sprigs of coriander.