Splits Peas Dhal

Ingredients 1 cup split peas 2-3 cups water 2 garlic cloves crushed 2 tsp turmeric 1 tbsp curry powder 1 tsp coriander 1 tsp garam masala Pinch of salt 1 hot chilli pepper whole Method Preheat the saucepan pan with 1 tablespoons of sunflower oil. Add the crushed garlic and coriander seeds allow garlic andContinue reading “Splits Peas Dhal”

Indian-Spiced Pumpkin Wedges:

kg (2 lb) pumpkin or butternut squash 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 cardamom pods 3 tablespoons sunflower oil 1 teaspoon castor sugar or mango Chutney For the coconut pesto 25 g (1 oz) fresh coriander leaves 1 garlic clove, crushed 1green chilli, deseeded and chopped Pinch of castor sugar 1 tablespoonContinue reading “Indian-Spiced Pumpkin Wedges:”

Thai yellow Curry with Jasmine Brown Rice

Ingredients: 3 shallots, chopped 1 lemongrass stalk, peeled and chopped 2 small red chillies, deseeded 2 garlic cloves ½ handful of coriander (cilantro) 1 fresh or dried kaffir lime leaf 1 tsp of ground coriander seeds 1 ½ tsp mild chilli powder ½ tsp turmeric 2 tsp rice syrup ½ tsp Himalayan pink salt FORContinue reading “Thai yellow Curry with Jasmine Brown Rice”

Rich & Creamy Vegetable Curry

Making curry paste might seem like a palaver but it’s easy. Most of the work is done in the food processor and the flavour is deeper and fresher than the shop-bought paste. This paste is quite mild so add another fresh chilli and/or more chilli powder if you prefer more heat. Ingredients: FOR THE CURRYContinue reading “Rich & Creamy Vegetable Curry”