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Donal Skehan: Avo go at zesty veg

Meatless doesn't mean mundane if there's colour and aroma on the table

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Roast Cauliflower Curry with Saffron Rice. Photo: Sarah Watchorn

Roast Cauliflower Curry with Saffron Rice. Photo: Sarah Watchorn

Super Power Veggie Chilli with Charred Corn Salsa. Photo: Donal Skehan

Super Power Veggie Chilli with Charred Corn Salsa. Photo: Donal Skehan

Thai Style Roast Aubergines with Jasmine Rice. Photo: Donal Skehan

Thai Style Roast Aubergines with Jasmine Rice. Photo: Donal Skehan

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Roast Cauliflower Curry with Saffron Rice. Photo: Sarah Watchorn

Like most households these days, we are trying to include more meals in our weekly dinners that rely heavily on veggies rather than meat. I'm a committed carnivore but it makes sense to bring more variety into our meals. The key to including more vegetable-forward meals is to bring both colour and flavour to the table. And this week's recipes do just that.

My cauliflower curry, despite its long list of ingredients (mainly pantry essentials), is easy to throw together and leaves you with a really colourful dish that will draw people to the dinner table. Florets are roasted until they turn golden and just a little crisp, then stirred through an aromatic curry sauce and served with saffron rice and quick-pickled onion - it will make you look at your Saturday night takeaway in a whole new light.

There are certain dishes I turn to for lighter eating, particularly after a period of gorging and guzzling. One of them is a vegetarian chilli consisting of quinoa, lentils and kidney beans. It's a spunky recipe that always surprises. The secret lies in the simple little extras - a twist of lime, a smoky charred corn salsa and creamy avo. This recipe gets a regular spot on my meat-free dinner table.