Indian Vegetable Rice

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Indian Vegetable Rice
This is a fragrant Indian rice dish cooked with whole spices, herbs and vegetables like mushrooms, red pepper, peas, mushrooms and coriander. It's vegan and gluten free. It also contains cashew nuts which means that not only is it full of fibre and phytonutrients but it also contains protein and good fats. Serve as a light lunch on its own or with some salad.
  1. Wash and rinse the rice. Then place in water and bring to the boil and simmer for 20-25 mins or until soft.
  2. In the meantime, in a large wok, add the oil and add the bay leaf, whole cloves, black peppercorns and cumin seeds and sauté for 1 minute.
  3. Then add the onions, green chilli and cashew nuts and cook for 5-7 minutes until onions are soft.
  4. Add the ginger and garlic and cook for a further minute.
  5. Then add the red pepper, courgette and mushrooms. Cook for another 5-7 minutes.
  6. Add the coriander, garam masala, smoked paprika, peas and seasoning. Stir and cook for a few more minutes.
  7. Add the cooked drained rice and thoroughly mix. Serve garnished with some fresh coriander.

Thai Red Curry with Tofu

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Thai Red Curry with Tofu
This is a quick, easy and tasty curry - it can be served with some steamed vegetables or some brown rice.
  1. Place the tofu into an oven proof dish and pour over 1 tbsp. olive oil. Place in oven for 25 mins on 180C. Remove from oven and set aside.
  2. In a large wok heat the oil and add the ginger, onion, garlic, and chilli and sauté for 5 mins.
  3. Add mushrooms and red pepper and sauté for another 5 minutes. Season.
  4. Stir in curry paste and cook for 2 mins. Pour in coconut milk, tamari, lime zest and juice. Add tofu pieces and simmer for 10 mins, stirring frequently.
  5. Serve and garnish with fresh chopped coriander,

Thai Sweet Potato and Roasted Red Pepper Soup

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Thai Sweet Potato and Roasted Red Pepper Soup
This is a rich creamy and colourful soup.
  1. Place sliced red peppers in an oven proof dish with 1 tbsp. oil and place in oven 180C for 10-15 mins until soft
  2. In a large saucepan add 1 tbsp. of oil. Add the onion, garlic, chilli and ginger and cook for 10 mins stirring regularly.
  3. Add the sweet potato chunks and saute for another 5 minutes.
  4. Por in the coconut milk and water, and roasted red peppers. Bring to the boil and then simmer for 30 mins until the sweet potato is soft. Add more water if the consistency is too thick. Season.
  5. Puree the soup in a food processor and serve garnished with coriander.

Sweet Potato Rosti with Spinach Masala and Spiced Tofu

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Sweet Potato Rosti with Spinach Masala and Spiced Tofu.
This is a smooth and subtle curry made with spinach, tomatoes, onions and spices. The sweet potato rosti is spicy and delicious and goes well with the curry and spiced tofu.
  1. Squeeze the grated raw potato in a clean teacloth or kitchen towel to remove most of the water.
  2. Mix all the ingredients together in a bowl to combine.
  3. Heat 1 tbsp of olive oil or coconut oil in a pan over a medium heat
  4. Shape spoonfuls of the sweet potato mixture into patties.
  5. Place the patties into the hot pan and cook until golden brown on both sides - about 7/8 minutes on each side.
  6. Remove from heat and serve.
  1. Heat 2 tablespoons of olive oil in a pan and gently fry the onion for 5 minutes until softened.
  2. Whilst cooking, place spinach in a steamer and steam until wilted. Then place spinach in a food processor with half tablespoon of oil. Season. Blend until you have a coarse puree. Set aside.
  3. Add the spices to the onions in the pan and cook for a further few minutes.
  4. Add the chilli, ginger and garlic and cook for a further 2-3 minutes.
  5. Then add the spinach puree and the tinned tomatoes and chopped tomatoes and cook for a further 5 minutes. Season.
  1. Place tofu in an oven proof dish. Mix the oil, tamari, and spices in a separate bowl and then pour over the tofu. Season.
  2. Put tofu into oven on 180C and cook for 25 minutes.
  3. To serve, place some sweet potato rosti, spinach masala and spiced tofu onto each plate and garnish with fresh chopped coriander.

Spicy Lentil and Vegetable Soup

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Spicy Lentil and Vegetable Soup
This is a thick and chunky soup that's great for a filling winter's lunch. Lentils are a really good source of both protein and fibre.
  1. Heat the oil in a large pan and add the cumin seeds, garlic, onion, celery and carrot - saute for about 10-15 mins until soft.
  2. Stir in ginger, ground cumin and cinnamon stick and saute for 1 minute. Then add the vegetable stock and tomato puree. Stir in the lentil, season and bring to the boil.
  3. Then simmer covered for 30 minutes.
  4. Remove pan from the heat and stir in the spinach leaves and allow them to wilt. Serve topped with fresh chopped coriander.