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.

Masala Chickpea and Butternut Squash Curry

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Masala Chickpea and Butternut Squash Curry
This is a delicately flavoured curry. Although this curry is quite subtle, it has a great flavour and the butternut squash goes well with the chickpeas and beans. This curry is full of fibre, phytonutrients and protein. Serve with brown or cauliflower rice.
  1. Put the herbs, chillies, garlic, ginger and coconut milk into a blender and blend until smooth and green.
  2. Pour mixture into a saucepan and add the spices and season. Add the squash and bring to a simmer. Cook squash until soft - about 25 mins.
  3. In the meantime steam the beans and broccoli until cooked.
  4. Add to the chick peas, broccoli and beans to the curry just before serving to blend everything together and to warm the chick peas. Serve garnished with fresh coriander.

Vegan Rogan Josh with Cauliflower Rice

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Vegan Rogan Josh with Cauliflower Rice
This curry is made with tempeh so that it provides good levels of protein. The cauliflower rice is also nutritious and low in carbohydrates. Cauliflower is a cruciferous vegetable and therefore aids in detoxification and balancing hormones.
Vegan Rogan Josh
  1. Place into a food processor the chilli, tomato purée, ginger, garlic and 1 - 2 tbsp water. Blend to make a smooth paste. Set aside.
  2. Place 1 tbsp oil into a frying pan on a medium heat. Add the tempeh and cook for 2 mins on each side until slightly brown. Set aside.
  3. In the same pan add the aubergine, onion and red pepper with some extra oil and cook for 5-10mins until soft.
  4. Then add the cardamom, cinnamon, bay leaf and whole peppercorns and stir for 1-2 minutes. Add the xylitol and stir.
  5. Then add the ginger, chilli, garlic paste prepared earlier. Stir through. Add the coriander, cumin and garam masala and continue to mix for 1 minute. Season.
  6. Add the tempeh and coconut milk and stir. Bring to the boil and then simmer for 5 minutes covered.
  1. In a food processor, process the cauliflower florets until they are crumbly and about the same size as rice.
  2. In a frying pan add the oil and fry the onion until soft. Add the cauliflower rice, turmeric and cumin and stir thoroughly until everything is combined. Cook on a low heat for 10 minutes until the cauliflower is cooked through.
  3. Serve the cauliflower rice with the vegan Rogan Josh - scatter over some freshly cut coriander

Aubergine Masala

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Aubergine Masala
Aubergines have a really smooth and earthy taste and soak up the flavours in this curry which is warming and filling. Served here with dahl which provides both protein and fibre. Add some steamed green vegetables to make a complete meal.
  1. Put the aubergines, onions and green pepper in a large pan over a medium heat and add the oil, the spices, salt and xylitol. Add more oil if necessary.
  2. Cook covered for 20-25 minutes, stirring frequently or until the vegetables are soft. Drain off any excess oil before serving.

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.