Every recipe inside Diat
Browse the recipes the app is built on. Each one lists what goes in it; download Diat free to open the amounts, the method and the full nutrition on your phone.
BudgetTofu & Cauliflower Butter Curry
Pan-fried tofu and cauliflower in a smooth, gently spiced butter-tomato sauce, finished with kefir and coriander.
45 min
Accessible IngredientTofu With Blistered Tomato & Pesto Lentils
Pan-fried tofu over puy lentils stirred with pesto, blistered cherry tomatoes and wilted spinach.
BudgetTomato & Chickpea Chaat Salad
A no-cook chaat salad — tomatoes and chickpeas in tamarind dressing over herby yoghurt, finished with Bombay mix.
SpeedyTomato & Chickpea Salad with Green Kefir Dressing
Tomatoes and chickpeas over a green avocado-kefir dressing, finished with a warm cumin and cashew chilli oil.
BudgetTomato & Red Lentil Stew
A thick tomato and red lentil stew, mild in the pot, finished at the table with feta, harissa and parsley.
BudgetTomato Butter Pasta with Lentils & Whipped Ricotta
A buttery tomato sauce infused with onion and sage, stirred with lentils and topped with whipped ricotta.
BudgetTomato, Mozzarella & Avocado Tricolore
Tomato, mozzarella and avocado in a sharp chilli and red wine vinegar dressing, with plenty of basil.
BudgetTriple Lemon Chickpeas
Chickpeas braised with charred, preserved and fresh lemon, finished with creme fraiche, parmesan and spinach.
BudgetTuna and Bean Salad with Green Beans
Blanch the green beans for one minute and refresh them under cold water straight away — that keeps them squeaky and bright green rather than dull and soft in the dressing.
BudgetTuna, Cannellini and Green Olive Spaghetti
Spaghetti with tuna, cannellini beans, green olives and capers, finished with lemon zest and chilli flakes.
SpeedyTuna, Fennel and Tomato Spaghetti
Use jarred tuna in oil rather than tinned in brine if you can — it stays in meaty flakes instead of shredding into the sauce, and the oil carries flavour into the pasta.
Good To FreezeTurmeric Roasted Cauliflower with Dukkah and Jammy Onions
Searing the cut sides before roasting is what gets the colour and keeps the middle from going soft. The dukkah is worth making properly - toast the nuts and seeds together so the flavour comes through.
