Cook Smart, Eat Well!

A Student Cooking Initiative by Isuri Ratnayake

I recently led a healthy cooking event as part of the Student Life Team, focused on promoting affordable, nutritious eating for students. The aim was to show that healthy food does not have to be expensive or complicated, especially within the realities of student life

The event centered around a simple and cost-effective dish: beetroot and chickpea curry, served with rice or naan bread. Working within a tight budget of approximately £1 per person for a portion of curry (around £2–3 to serve two people), the event demonstrated how students can prepare filling, nutritious meals using accessible ingredients.

During the session, I led a live cooking demonstration, guiding students through the process step-by-step. This interactive format encouraged participation and created a relaxed, social environment where students could ask questions, learn practical cooking skills, and build confidence in preparing their own meals.

The event also highlighted the importance of healthy eating in supporting student wellbeing. With many students experiencing financial pressures, stress, and time constraints, cooking can often feel like a challenge. By breaking down the process and focusing on simple, affordable recipes, the workshop aimed to show that maintaining a balanced diet is both achievable and sustainable.

Students were able to taste the dish, take away the recipe, and apply these skills in their own kitchens. 

Beetroot & Chickpea Recipe - serves 2

INGREDIENTS

• 150g Beetroot
• 1 Can boiled Chickpeas
• Medium Onion
• 3 Cloves Garlic
• Fresh/Dry Curry Leaves
• 1 Green Chilli
• 1.5tsp Curry Powder
• 1tsp Turmeric Powder
• 1tsp Cayenne Powder
• 50ml Coconut Milk
• 25ml Water
• Salt

METHOD

1.  Cut and remove the beetroot tops, wash and peel.  Slice the beetroot into slices that are about 3mm in thickness.  Once sliced, julienne the beetroot slices into batons.

2.  Place the julienned beetroot into a saucepan, along with the onions, sliced green chili, garlic, curry leaves, curry powder, turmeric powder, cayenne powder and salt - mix well to combine.

3.  Stir in the coconut milk and water.

4.  Heat the saucepan over a medium to high heat, while stirring occasionally until the coconut milk and water comes to the boil.

5.  Add the chickpeas.

6.  Reduce the heat to simmer and let it cook covered for a further 5 minutes.

7.  Uncover and cook for a further 5-10 minutes stirring frequently until the beetroot is cooked to 'al dente'

8.  Taste and add more salt if necessary

Serve with cooked rice/naan bread