A dry vegetable curry is a new concept for me, having always had curries that are full of sauce. The possibilities for a dry curry are as varied as those for a sauce one, the only real difference is that you omit the liquid. This omission can also make the cooking time shorter, which is …
Mooli, or Daikon, is a mild-flavoured white radish native to East Asia. It is used throughout the region in a variety of different ways, from pickles, salads and garnishes to soups and other hot meals. You can pick it up now in lots of places here in the UK. Your local greengrocer will often stock …
These Southern Fried Potato Wedges are not, as the name suggests, deep fried. They are par-boiled potatoes, tossed in southern-fried seasoning (among other things) and then roasted in the oven. As most of the cooking time takes place in the oven, you are free to get on with other things, namely making a great vegan …
I made these vegan naan breads quite a while back and have been cooking them up periodically ever since. At the time of writing, it is still difficult to get hold of vegan naan without making it yourself, so this Restaurant Style Vegan Naan bread is the perfect solution. These Stuffed Naan Breads use the …
Stuffed Naan Breads with Vegan Mince and Spinach Read More »
The falafel you buy in the shops doesn’t compare to the stuff you can make at home. In fact, once you start making it yourself, you’ll probably never want to buy it again. The combination of fresh herbs, spices and dried apricots, the bite of the lime zest, and the background nutty flavour coming from …
A vegan mushroom korma is a great Indian meal if you want a subtle blend of spices that aren’t too hot and maximum flavour. When I make a curry at home (which is reasonably often) my wife Samantha almost always requests a korma, or at least a curry in that style. Needless to say, I’ve …
Vegan Naan Bread Recipe Vegan naan bread is still, at the time of writing, a difficult item to get hold of. They do have it at a vegetarian Indian restaurant near me, but I’ve not seen it anywhere else. Even if it was available in the supermarkets, anyone who has bought naan bread will know …
I confess that I’m almost always in the mood for curry. My wife, Samantha, would happily tell you how annoyingly often I suggest a curry for dinner. She, however, is not so keen and frequently holds me in check. This is probably a good thing as, unrestrained, I would probably melt my insides over time …
I’m one of those people who, when it’s pumpkin season, tries to put it in everything. Main courses, desserts, cakes, if I can get it in there I will. I also try to hang onto them as long as I can. Whether I’m freezing the flesh or keeping them whole for as long as they …
This dish uses the same technique as the potato rosti and is a great way of doing something a little different with your spuds. It involves grating the raw potato and squeezing as much of the moisture out as you can so that you don’t end up with a mushy, water-logged mixture that isn’t going …