Potato and Spinach Vindaloo

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Singapore fried rice vermicelli

2 vegan eggs 1 tsp curry powder 2 tbsp linseed oil Block of tofu 1 birds eye chilli, chopped 1 in piece of root ginger, grated 1 red pepper, thinly sliced ¼ white cabbage, shredded 150 g/5 ¼ oz rice vermicelli, cooked and drained 200 ml 7 fl oz/1/4 cup vegetable stock 1 tsp sesame

pumpkin tackari

Ingredients: 1 block of tofu, diced 1 tbsp curry powder 1 tsp coriander power 1 tsp masala powder Salt to taste 1 chilli (optional) 500ml 2 cups diced, pumpkin 1 ½ pint of water 500ml 2 cups basmati rice 2 sprigs of spring onion chopped Method: Prepare the pumpkin and all spices in a saucepan

KHAO SOI-THAI CURRY NOODLES

Ingredients: 1 tbsp toasted oil 150g/5 ½ oz 1 cup cashew nuts 2 tbsp Thai red curry paste 2 courgette/zucchini, cut in half And sliced 1 carrot, chopped 400g/14 oz button mushrooms, Sliced 2 ½ tbsp tomato purée/paste 400ml/14 fl oz/1 ½ cups canned Coconut milk 2 tsp curry powder 3 tbsp tamari soy sauce

Curried Cabbage with Potatoes

Ingredients: 2 tbsp plus 2 tsp olive oil or coconut oil 120g/4 ½ oz/3/4 cup peanuts 2 tbsp curry powder 3 large potatoes, peeled or unpeeled and cut in cubes 1 garlic clove, crushed 1cm/1/2 In piece of fresh root ginger, peeled and grated 1 tsp ground turmeric ½ tsp coconut sugar or brown sugar

Spicy Oven-Roasted Cauliflower

Ingredients: 1 small cauliflower, (500g 1lb 2oz) 1 tbsp chilli oil 2 tbsp olive oil Pinch of chilli powder Salt and pepper ½ tsp ground cumin Pinch of ground turmeric 3 slightly heaped tsp top Thai chilli paste Method: 1.Preheat the oven to 190°C (375°F/Gas 5). Split the cauliflower into florets and place in a

Cauliflower & beans biryani with crisp onions

This can be time-consuming as it has a few stages so it is worth making a larger quantity to serve when there is a bit of family or friends gathering- any leftovers are good too. Ingredients: 500g/1lb 2oz/2 ¾ cups white basmati rice 1 bay leaf About 6 cardamom pods, crushed 2 tbsp olive oil

Crispy crumbled tofu With curry sauce

This is a Japanese dish that uses chicken or pork fillets.. why not turn into a Tofu dish dish which works exceptionally well. Ingredients: FOR THE CURRY SAUCE: 3 tablespoons olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 small piece fresh ginger, peeled and finely grated 3 small carrots, diced small 2

Tomato and Coconut Curry

Ingredients: 1 tbsp of olive oil 1 tsp or yellow mustard or black mustard ½ tsp cumin seeds 10 curry leaves 3 garlic cloves, finely chopped or grated 5cm fresh ginger, peeled and finely grated 2 green chillies, deseeded and finely chopped Pinch of turmeric Pinch of ground coriander 4 cardamom pods 4 cloves (optional)

Potato chickpea curry

Ingredients: 4 tablespoons olive oil 2 garlic cloves, crushed 2 teaspoons grated fresh root ginger 2 teaspoon ground coriander 1 teaspoon cumin ½ ground turmeric ½ teaspoon ground cinnamon ¼-1/2 teaspoon chilli powder 4 ripe tomatoes, chopped 300ml(1/2pint) water 500g (1 lb) potatoes, cubed 400g (13 oz) can chickpeas, drained 250g (8 oz) button mushrooms,