I knocked up this store cupboard recipe when I had a cold and wanted to make something that was packed with garlic, chili, ginger and vitamins that would help me get better. A friend eventually came over and tried it and started to make it for her family; she loved it so much she wanted me to share it on the blog. It’s super tasty comfort food. So, here’s the recipe.
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. Originally this recipe was created by an Indian Chinese chef and has the components of both food cultures combined. I converted this recipe from a Madhur Jaffrey recipe and I replaced the paneer cheese with a very firm tofu by The Tofoo Co, which is available in supermarkets. 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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