indian

pea and cashew curry

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I made this delicious coconutty Sri Lankan curry for two of my friends that had been blown away by it on their holiday there and it sounded so good I had to make it. It’s mostly stored cupboard which I love and packed with lots of delicious flavours like ground fennel, garam masala and cumin. I serve it with my Dal recipe, chapatis which I buy frozen from the Indian frozen food section in the supermarket or my local Indian shop. I also sprinkled it with curry leaves fried till they were crispy, my ginger fries and chopped fresh coriander leaves on top to serve.

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sri lankan prawn curry with coconut and lime

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This creamy curry in a fragrant sauce is fresh and delicious, you can substitute the prawns for any fish, boiled eggs or roasted aubergines pieces. I added my own touch with nigella seeds and lime at the end as they are really good for you. It works well with black rice or basmati rice and it’s dairy and gluten free and makes a tasty dinner or a dinner party, just multiply the ingredients according to how many people are coming.

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pea curry with cumin

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I don’t need an excuse to use peas in anything, as I’ve always been a massive pea fan. My mum and sister always kept petit pois peas in the freezer in case they had to cook for me. So I have been looking at recipes that are predominantly pea based.

This recipe is from Madhur Jaffrey’s easy vegetarian books but I’ve tweaked it a bit to suit my taste, and added olive oil, a bit of lemon juice and parsley so it’s even healthier and tastier. Peas are a fantastic super food and are one of the highest fibre vegetables.

This recipe is perfect as an accompaniment to baked fish, basmati rice and salad. It’s got all the sweet and savoury flavours that work well with the fragrance of the spices. It’s also dairy and gluten free. I drizzle a bit of dairy free kefir on mine to add even more good things. And it’s delicious cold in a warm chapati for lunch.

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vegan chilli paneer

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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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creamy egg curry with a coconut sauce

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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

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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

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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

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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

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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 for you.

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