pea curry with cumin

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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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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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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