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Ingredients:

• 1 can of chickpeas
• 1 onion
• 2 cloves of garlic
• 1 red bell pepper
• 1 small zucchini
• 1 can of chopped tomatoes
• 200 ml coconut milk
• 2 tbsp curry powder
• Salt and pepper to taste
• Basmati rice

Instructions:

1. Peel and finely chop the onion and garlic. Wash the bell pepper and zucchini, remove seeds, and cut into small pieces.
2. Heat some oil in a large pot and sauté the onion and garlic until translucent. Add curry powder and toast briefly.
3. Add the bell pepper and zucchini and sauté for about 5 minutes. Then add the chopped tomatoes and drained chickpeas.
4. Mix everything well and stir in the coconut milk. Season with salt and pepper and let it simmer for about 15-20 minutes.
5. In the meantime, cook the Basmati rice according to package instructions.
6. Serve the chickpea vegetable curry with Basmati rice.

Ingredients:

• 200g tofu
• 1 bell pepper
• 1 zucchini
• 1 carrot
• 1 onion
• 2 garlic cloves
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Salt and pepper to taste
• Rice or noodles as a side
• Mixed salad with dressing of choice as a side

Instructions:

1. Cut the tofu into cubes and fry in a pan with some oil until golden brown. Set aside.
2. Cut the bell pepper, zucchini, carrot, and onion into strips. Finely chop the garlic.
3. Stir-fry the vegetables in a hot pan or wok with sesame oil until they are crisp-tender.
4. Add the fried tofu back into the pan and season with soy sauce, salt, and pepper. Mix well and let it simmer briefly.
5. Remove the wok with tofu from the heat and serve with a side of your choice, such as rice or noodles.
6. Serve with a small mixed side salad with dressing of choice.

Ingredients:

• 250g spaetzle
• 300g mixed vegetables (e.g. bell peppers, zucchini, carrots)
• 250g turkey strips
• 1 onion
• 2 garlic cloves
• Salt and pepper
• Paprika powder
• Oil for frying
• 100g mixed salad
• Dressing of your choice

Instructions:

1. Cook the spaetzle according to package instructions, drain, and set aside.
2. Peel and finely chop the onion and garlic cloves. Wash the vegetables and cut them into bite-sized pieces.
3. Heat some oil in a pan and sauté the onion and garlic until translucent. Add the turkey strips and cook until they are fully cooked.
4. Add the vegetables and sauté for about 5-7 minutes until they are tender-crisp. Season with salt, pepper, and paprika powder.
5. Add the cooked spaetzle to the pan and mix everything well. Heat briefly.
6. Wash the mixed salad and toss with dressing of your choice.
7. Serve the colorful vegetable and spaetzle pan with turkey strips on plates, accompanied by the side salad.