vegetable tajine with harissa

This tajine has all the flavours of a tasty Moroccan dish.  It’s perfect for a warming supper or dinner party now it’s colder.  It has that lovely combo of savoury and sweet because it’s got delicious spices and dried apricots in it. It’s super easy as it’s sll baked in the oven and needs little attention. Perfect if you are busy. I serve it with saffron couscous, garlicky yogurt (Alpro have just started doing a sugar free plain yogurt) and my Moroccan orange salad, recipe in the index, and it’s a big hit with vegetarians and non vegetarians.

Serves 4.

Ingredients:
4-5 carrots sliced lengthways
4-5 shallots peeled
1 aubergine cubed
100g unsulphured dried apricots, chopped
4-5 baby courgettes or two large ones cut into spears
250 ml vegetable stock
1 big pinch of saffron fronds
A tin of chick peas and the water they come in
4 tablespoons of olive oil
A few bay leaves
1/2 teaspoon each of ground ginger, turmeric, chilli flakes and smoked paprika
Salt to taste
1 teaspoon of Harissa
A small handful of chopped parsley (optional)

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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.

Serves 2 for a main, 4 for a side.

Ingredients:
7 oz (200g) red split lentils
1 litre of water
2 thin slices of unpeeled ginger
1/2 teaspoon of turmeric
1 teaspoon of salt (or to taste)
3 tablespoons of coconut oil or olive oil
A pinch of ground asafetida (optional)
1 teaspoon whole cumin seeds
1 teaspoon ground coriander seeds
1/4 teaspoon cayenne pepper
Finely chopped fresh coriander

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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.

Recipe

Makes about 8.

Ingredients:
2 medium red onions
A pinch of salt
2 minced garlic cloves
2 teaspoons curry powder
1 teaspoon of tumeric
5 tablespoons of gram flour
Water, as needed
Coconut oil for frying
Salt and pepper

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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

Recipe

Serves 1-2.

Ingredients:

A couple of teaspoons of coconut oil
A big bunch of kale or a big supermarket bag of it
½ cup of coconut milk (the thick cream bit only)
A handful of pine nuts
A handful of sultanas
1 teaspoon of maple syrup
½-1 teaspoon of chilli powder
¼ teaspoon of turmeric
¼ cup desiccated coconut
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 clove of garlic peeled and minced

The semi final
A couple of teaspoons of coconut oil
2-3 fresh mild red chillies
½ teaspoon of mustard seeds

The final
A thumb size piece of fresh ginger cut into matchstick pieces
½ cup of coconut oil

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beetroot pachadi

I think beetroot rocks and this is my take on beetroot pachadi, a creamy Indian curry dish which is normally served puréed. I prefer it chunky but with the same great flavours, I also love the popping texture of the mustard seeds in your mouth when you eat it. I have added crunchy coconut chips as a garnish, to add even more texture. It’s a great Indian sweet and sour dish which can be a stand alone dish, but is delicious with other curries too, including meat ones, and perfect served with basmati rice and a salad or a paratha. My friends have tested this recipe out for me and they all think it’s brilliant. Thanks friends.

Recipe

Serves 3-4 as a side dish serves 2 as a main.

Ingredients:
400g raw beetroot or 2x vacuum pack of cooked beetroot in its own juice (not in vinegar)
2 tablespoons of coconut oil or olive oil
2 teaspoons of mustard seeds
2 garlic cloves
A quarter of a thumb of peeled fresh ginger
1-2 green chillies, deseeded and chopped (chillies can vary in hotness, some are mild, some are really hot)
3/4 tsp salt
1/2 tsp of ground turmeric
1/2 tsp of ground cumin
250g carton coconut cream
4 tablespoons almond milk or milk alternative
2 tsp of maple syrup
A sprig of fresh coriander finely chopped
1 tablespoon of coconut chips or desiccated coconut (can be toasted)

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creamy fish curry

I love this delicious Madur Jaffrey dairy free creamy fish curry recipe and have been cooking it for years. It’s perfect for a dinner party or as an antidote to all the Christmas fare. Really nice served with a wedge of lime and fantastic to serve on Christmas eve to guests as a simple supper with basmati rice or with whatever you fancy.

Recipe

Serves 4.

Ingredients:
A thumb size piece of ginger
3 green chillies
7 cloves of peeled garlic
400ml can of coconut milk
250ml carton of coconut cream
4 tablespoons of coconut oil or olive
3 medium onions finely chopped
8 small tomatoes halved
800g of white skinless fish (haddock, cod, monkfish), cut into big chunks
¾ teaspoon of turmeric
¼ teaspoon of cayenne pepper
A handful of coconut chips, toasted in a dry pan (optional)
A bunch of finely chopped coriander (optional)
Salt to taste

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prawn and coconut curry

This creamy dairy free coconutty curry is a brilliant dinner party dish served with basmati rice and a salad… or make half the quantity for dinner for two.

Serves 4.

Ingredients:
A thumb sized piece of ginger
1-2 green chillies depending on how hot you want it
7 cloves garlic
400 ml can of coconut milk
250 ml coconut cream
4 tablespoons of coconut oil or olive oil
3 medium onions finely sliced
8 small tomatoes halved
400-500g of large raw shelled prawns (I use king prawns)
1 ½ teaspoon turmeric
1/4 teaspoon cayenne pepper
A handful of toasted coconut chips (optional)
A bunch of coriander finely chopped
Salt to taste
1 lime

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