This Kerala style moong dal is so simple to make and has got a lovely texture of coconut in it. This is great with some rice. The dal is called Cherupayar in Malayalam and is very popular in the south of India. Hope you will give this a go.Serves 4 people. Ingredients300g green moong, washed and drained4 large garlic cloves, … Read More
This is a gorgeous easy dal recipe that is ready in 30 minutes from the cooking to serving. Serve this with some rice and carrot sabzi.Serves 4 people. Ingredients200g moong dal1 tsp salt1 tsp turmeric powder3 large garlic cloves, thinly sliced1 brown onion, roughly choppedghee/oil of choice1 tsp cumin seedshandful fresh coriander, roughly chopped1 tsp chilli powder Method– Place the … Read More
So simple but tastes divine! Even though it’s ready in 30 minutes, it still really delivers on flavour. Ingredients1 aubergine cut into chunky fingers¼ tsp salt2 onions, thinly sliced2-3 tbsp sunflower oil1 tbsp dry roasted fennel seeds1 tsp ground ginger1 tsp chilli powder100-150ml water1 tsp sugar1 tsp tamarind paste Method– Cut the aubergine into chunky fingers and sprinkle the salt … Read More
The combination of the dal paratha and the cumin potatoes makes this such a special dish. Ingredients For the Cumin Potatoes8 small-medium Maris Piper potatoes – peeled and chopped into small bitesize pieces2-3 tbsp sunflower oil1 tsp cumin seedsA few fresh curry leaves2 red chillies1 tsp chilli powder1 tsp turmeric powder1 tsp ground cumin1 tsp ground coriander2 tbsp water2 large … Read More
A great recipe for an ‘everyday’ vegetarian/vegan meal – brown lentils cooked beautifully with tomatoes. The jaggery adds a delicious sweetness to the spiced lentils. Ingredients For the Lentil Dhal3 tomatoes, finely chopped2 tbsp sunflower oil1 tsp cumin seedsfresh curry leavestomatoes, chopped2 tsps ginger garlic paste1 tsp turmeric1 tsp salt1 tsp chilli400g brown lentils1 tbsp jaggery, grated (or dark brown … Read More
Use the beautiful rainbow colours of seasonal chard to make a quick and delicious vegan dish. If you don’t have chard, you can make this with kale or even humble spinach. A perfect accompaniment or side dish for any curry.Serves 4 Ingredients600g rainbow chard, roughly chopped2 tbsp sunflower/rapeseed oil1 tsp cumin seeds1 medium onion, thinly sliced3 garlic cloves400g tin chopped … Read More
A quick, easy and completely delicious way to serve up a healthy meal for the whole family, packed full of vegetables and flavour. Keep it vegan by using mushroom sauce. Serves 4 Ingredients½ cabbage (sweetheart or Chinese), thinly sliced1 red pepper, thinly sliced1 carrot, grated2 tbsp sunflower oil1 tsp sugar4 nests medium egg noodles120g shitake mushrooms, thinly sliced1 tsp sesame … Read More
A beautifully moist and delicious chocolate cake with ginger nut butter running through the batter, layered and topped with a ginger and chocolate ganache. This recipe is amazingly decadent and entirely vegan! IngredientsFor the Cake300ml almond milk100g vegan butter50g ginger nut butter2 tbsp cider vinegar250g self-raising flour50g cocoa powder2 level tsp baking powder250g golden caster sugar1 tbsp instant coffee powder … Read More
North Indian Chickpea curry also known as Chole. This is quite a classic north Indian curry made with chickpeas and it is best to use dried chickpeas soaked overnight for best results. Enjoy this with chapati, naan, rice or bhature! 500 gms dried chickpeas Soaked in 1500 ml water For the curry 5 tbsp sunflower oil 1 tsp carom … Read More
This soup is the ultimate comfort food! IngredientsFor Butternut Squash1 butternut squash, cut into 1 inch pieces1 tsp sunflower oil½ tsp salt For the Soup1 tbsp sunflower oil2 medium sized onions, finely chopped1 tsp salt1 tsp ground cinnamon1 tsp chilli powder1 tsp ground cumin400g chopped tomatoes400g chickpeas400 ml boiling water100g spinach leaves, roughly chopped½ tsp sugar Method – Preheat the … Read More