baby aubergine curry with coconut

I love trying new ways of cooking tasty vegan food, and I particularly love aubergines. Because the aubergines are babies they cook differently to large aubergines, they are tender but at the same time they stay firm. I adapted this recipe from an Indian cookbook called 50 Great Curries of India by Camellia Panjabi.
I have cooked this for dinner parties with basmati rice, salad and papadums and it is always a huge hit. It looks impressive and it’s tasty, sweet and savoury and has all the lovely flavours of delicious Indian spices. I sometimes serve it with a dollop of dairy free yogurt or kefir too.

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vegan chilli paneer

This recipe is really easy, dairy free, gluten free and vegan. Vegan food lends itself really well to the flavours of middle eastern and Indian ingredients because it peps up foods like tofu which has little flavour and adds va va voom. This recipe is converted from a Madhur Jaffrey recipe and I replaced the paneer cheese with a very firm tofu by The Tofoo Co, which is available in my supermarket. It’s the perfect paneer replacement. I serve this with hot chapatis, salad and pickles but you can serve it as a side with any of my other Indian recipes.
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creamy egg curry with a coconut sauce

This recipe is from Madhur Jaffrey’s cookbook Simple Indian Cookery. I have made a few alterations to the recipe, like removing the dairy and chicken stock, and replacing them with coconut cream and coconut milk. I have also used an assortment of different eggs and put less oil in so it’s healthier. It is an excellent dinner party recipe and I would serve it with freshly made wholemeal chapatis from the Indian section of my supermarket in the freezer (Shana)as they are a great combination with this curry and super easy. I also would add a salad with wedges of lemon and my {okra} and or basmati rice. My friends think this is the most delicious curry ever, see what you think. I love it.

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dal

I have cooked this simple recipe for a thousand years…it is from Madhur Jaffrey’s Indian Cookery book. Not only is it the nicest dal recipe I’ve ever tried, it’s my friend Sophie’s fave recipe for dal too. Its thick creamy and tasty, and lentils are fantastic for your digestion, stabilising blood sugar levels and lowering cholesterol amongst many other things.

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express salmon kedgeree

Kedgeree is one of those quintessentially British dishes, dating back to the 1800’s, that’s easier to make than you think plus I’ve made it even easier. It’s a lovely mixture of creamy eggs, fish and rice with the gentle perfume of Indian spices. My version is inspired by a recipe by the cook Roxy Beaujolais which uses salmon instead of smoked haddock. It’s perfect for a light Christmas Eve supper, or as a New Years Eve supper bearing in mind it only takes about twenty minutes to cook. It’s also perfect for dinner for two. Continue reading

red onion bahji

A freshly made onion bhaji is one of the finest things in life and surprisingly easy to make. The perfect bhaji is crispy on the outside and waffley on the inside with the perfume of Indian spices and fried onions, making this a fantastic snack or accompaniment to an Indian meal. I cooked them in healthier coconut oil and my friends that tried them loved the coconutty flavour the oil gave them. I serve them with wedges of lemon or lime and a sprinkle of fresh coriander, but they are equally good with mango or lime chutney, tamarind sauce or a cucumber raita.

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kale curry

This Kale curry is really creamy and it’s got pine nuts, sultanas and coconut milk in it so it’s quite rich. I wasn’t sure if it was too rich, but once you put it with plain basmati rice it’s perfect. You could also serve it with roast chicken. It’s also a more complicated recipe than my usual recipes, but bear with it as it’s worth it and it’s a tasty way to eat kale. My friend Babs tried it when she popped round and she loved it and she normally loathes curries… So if you fancy a healthy, creamy curry this recipe is made for you.

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creamy pineapple pachardi

This is the ultimate Indian sweet and sour dish and I like the idea of fruit being used as if they were vegetables. This quick and easy recipe would be fab served with other Indian dishes, like tandoori chicken or any meat dish or just with basmati rice and a salad. I converted it to vegan, by replacing the curd in the traditional recipe with creamy coconut milk and I think it tastes just as good. About to get my friends Louise and Nicola to test try it for dinner tonight and will get back to you with their verdict.
They loved it and couldn’t get enough of it. I served it with plain boiled basmati rice, poppadums, garlicky raita, homemade onion bhajis (recipe coming soon) and salad.

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Georgia O’Keeffe’s potato curry

I went to the Georgia O’Keeffe exhibition at the Tate last year which was great but I am fascinated by her lifestyle more than I am by her paintings. I would love to go to her house Ghost Ranch in Mexico and I pore through the book I have about it. I love her style, aesthetic and of course her kitchen and larder. A few weeks ago some friends took me to an amazing book shop in Piccadilly called Assouline, and there I got a cookbook with her favourite recipes in it called Dinner with Georgia O’Keeffe. It’s a lovely book with great pictures and lots of recipes that she cooked at Ghost Ranch. I feel theres something that brings you closer to people through recipes. You can almost feel them there with you. So I thought I’d share my favourites from that book with you, because it’s evocative of her history and lifestyle. Apparently she kept a stack of cookbooks as bedside reading. A woman after my own heart.

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