Vegetable and Vegetarian

Indian vegetarian cuisine is incredibly varied and you'll find a great choice of mouth-watering curries in this chapter. Many are based on vegetables, others on beans and pulses and a few on eggs or paneer - a delicious fresh Indian cheese.

You don't have to be a vegetarian to enjoy these meat- and fish-free dishes.

Because food gently simmers rather than boils in the slow cooker, vegetables retain their shape and texture and are complemented by the use of spices. Slow cooking also ensures that you retain most of their nutrients as the cooking juices become part of the curry sauce.

Vegetable Kashmiri

Vegetables are cooked in an aromatic yoghurt sauce and topped with a generous amount of toasted flaked almonds to add protein to this vegetarian main course. You can, of course, vary the vegetables according to your personal taste and seasonal availability. This is delicious served with parathas or deep-fried pooris.

Serves 4

Seeds of 2 green cardamom pods
10 ml/2 tsp cumin seeds
4 black peppercorns
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp freshly ground nutmeg
2.5 ml/½ tsp chilli powder
2.5 ml/½ tsp salt
45 ml/3 tbsp groundnut (peanut) or sunflower oil
1 green chilli, seeded and finely chopped, or 10 ml/2 tsp green chilli purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
2 large potatoes, peeled and cut into 2.5 cm/1 in chunks
½ cauliflower, broken into smaller florets
450 ml/¾ pint/2 cups hot (not boiling) vegetable stock
150 ml/1¼ pint/2/3 cup Greek-style yoghurt
225 g/8 oz okra, thickly sliced
50 g/2 oz/½ cup flaked (slivered) almonds, toasted

Put the cardamom seeds, cumin seeds and peppercorns in a mortar or spice grinder and grind until fairly fine. Mix together with the cinnamon, nutmeg, chilli powder and salt.
Heat the oil in a frying pan, add the green chilli and ginger and fry for a minute, stirring continuously. Add the ground spice mixture and continue frying for a further 2 minutes, stirring to prevent the spices sticking. Turn off the heat.
Put the potatoes and cauliflower in the ceramic cooking pot. Stir a little of the stock into the spice mixture, then tip over the vegetables. Stir to coat them evenly in the mixture. Pour in the rest of the stock, cover the slow cooker with a lid and switch on to Low. Cook for 3 hours.
Stir a few spoonfuls of the stock from the slow cooker into the yoghurt in a bowl. Add the okra and the yoghurt to the pot and stir until combined.
Cook for a further 2-3 hours or until all the vegetables are very tender. Sprinkle with toasted flaked almonds and serve with Indian breads.

TIP

Use ¼ tsp of ground cardamom if you don't have the pods.

Aubergine Biryani

Biryani is one of India's most famous rice dishes. Often served at festivities, it traditionally takes centre stage. This all-in-one dish is usually baked in the oven with the rice piled on top or alongside a meat or vegetable curry; here it is all mixed together. Biryanis should never be very hot and are flavoured instead with a subtle mixture of fragrant spices.

Serves 4

1 aubergine (eggplant), sliced
2 onions, chopped, or 90 ml/6 tbsp frozen diced onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/2 tbsp grated fresh or bottled ginger
750 ml/1¼ pints/3 cups very hot (not boiling) vegetable stock
45 ml/3 tbsp sunflower oil
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/1 tsp chilli powder
1 yellow (bell) pepper, seeded and sliced
250 g/9 oz/1½ cups easy-cook (converted) basmati rice
40 g/1½ oz/¼ cup sultanas (golden raisins)
Pinch of salt
100 g/4 oz/1 cup unsalted cashew nuts, toasted

Layer the aubergine slices in a colander, lightly sprinkling with salt between the layers. Leave to drain while preparing the rest of the ingredients.
Put one of the chopped onions (or half of the frozen diced onions) in a food processor with the garlic and ginger. Add 60 ml/4 tbsp of the stock and blend to a smooth paste.
Heat 30 ml/2 tbsp of the oil in a large frying pan and add the remaining chopped onion. Gently fry for 10 minutes, stirring occasionally, until soft and just beginning to colour.
Thoroughly rinse the aubergine slices under cold running water to remove the excess salt, then cut into small chunks of about 1 cm/½ in. Add the aubergine to the onion and cook for 2-3 minutes or until it starts to soften. Tip the mixture into the ceramic cooking pot.
Add the remaining 15 ml/1 tbsp oil to the pan, add the onion paste and cook for 2 minutes, stirring. Mix in the ground coriander, cumin and chilli and cook for another minute.
Turn off the heat, stir in a little of the stock and tip the mixture into the ceramic cooking pot. Add the yellow pepper and stir in the rest of the stock, then cover with the lid and cook on High for 2 hours or Low for 4 or until the vegetables are tender.
Sprinkle the rice and sultanas into the vegetable mixture and stir. Replace the cover and cook on High for a further 45 minutes to 1 hour or until the rice is tender and most of the stock has been absorbed.
Turn off the slow cooker and leave for 5 minutes, then taste and season with a little extra salt, if needed. Scatter with the cashew nuts and serve with plain yoghurt.

TIP

Bottled ginger is useful to keep in the fridge.

Potato and Chick Pea Curry

Aloo chana comes from the Punjab, a northern state in India, and is typically eaten with Indian bread such as roti or naan. High in protein and a good source of iron, chick peas are used extensively in Indian vegetarian food. The slow cooker is brilliant for cooking pulses (it was first invented commercially for cooking baked beans).

Serves 4

225 g/8 oz/1½ cups dried chick peas (garbanzos)
1 bay leaf
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onions
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
2 green cardamom pods, split
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli purée (paste)
150 ml/¼ pint/2/3 cups vegetable stock or water
2 large potatoes, peeled and cut into 2.5 cm/1 in chunks
Salt and freshly ground black pepper

Put the chick peas in a large bowl and cover with plenty of cold water. Leave to soak for at least 6 hours, or overnight, if preferred.
Drain the soaked chick peas and tip into a saucepan. Pour over just enough boiling water to cover and add the bay leaf. Bring to the boil and boil rapidly for 10 minutes. Turn off the heat and leave to cool for 3-5 minutes, then tip the chick peas with the cooking water into the ceramic cooking pot. Cover with the lid and cook on High for 3-4 hours or Low for 6-8 hours, until tender and most of the liquid has been absorbed.
Meanwhile, heat the oil in a frying pan and cook the onion for 10 minutes until beginning to turn golden, stirring frequently. Stir in the garlic, ginger, cumin, ground coriander, cardamom pods and chilli. Cook for 1 more minute. Turn off the heat and stir in the stock or water.
Add the potatoes to the chick peas and season with salt and pepper. Pour the onion and spice mixture on top and stir well. Replace the lid and cook on High for a further 2 hours or on Low for 4 hours, until tender. Taste and adjust the seasoning if necessary before serving with warmed Indian breads.

TIP

If you haven't time to soak and pre-cook dried chick peas, use two large cans of chick peas, drained and rinsed, instead with 60 ml/4 tbsp extra stock or water and start from step 3.

Aubergine Balti

Good food does not have to be complicated or time consuming. A winning combination of vegetables, this balti is easy to make and so delicious, it is destined to become a firm family favourite. Serve with basmati rice and naan bread or chapattis to make a substantial meal.

Serves 4

15 ml/1 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
1 aubergine (eggplant), trimmed and cut into 2.5 cm/1 in chunks
30-45 ml/2-3 tbsp balti curry paste
150 ml/¼ pint/2/3 cup hot (not boiling) vegetable stock
1 large potato, peeled and cut into 2.5 cm/1 in chunks
225 g/8 oz button mushrooms
400 ml/14 oz/large can coconut milk
Salt and freshly ground black pepper
Chopped fresh or thawed frozen coriander (cilantro) (optional)

Heat the oil in a large frying pan and fry the onion for 5 minutes. Add the aubergine and curry paste and cook for a couple of minutes, stirring all the time. Turn off the heat and stir in about half of the stock.
Tip the onion and aubergine mixture into the ceramic cooking pot. Add the potato, mushrooms, coconut milk and the rest of the stock. Season with salt and pepper and stir well.
Cover with the lid and switch the slow cooker on to Low. Cook for 4-5 hours, or until the vegetables are very tender.
Serve the curry with boiled or steamed basmati rice and naan bread or chapattis. If you like, you can scatter with some chopped fresh coriander before serving.

TIP

It's not essential to peel or salt aubergines before use. Older varieties used to be bitter, but this is no longer the case.

Vegetable and Lentil Curry

This is a low-fat curry, packed with vegetables and combined with lentils which cook to a delicious sauce. Sultanas add a sweetness and fruity flavour to the dish. Choose your favourite vegetables or make the most of seasonal produce.

Serves 4

15 ml/1 tbsp groundnut (peanut) or sunflower oil
2 red onions, chopped
45 ml/3 tbsp curry paste
750 ml/1¼ pints/3 cups very hot (not boiling) vegetable stock
700 g/1½ lb mixed vegetables, such as carrots, parsnips, turnips (rutabaga) or sweet potatoes, peeled and cut into 2 cm/¾ in chunks
100 g/4 oz/¾ cup red lentils
40 g/1½ oz sultanas (golden raisins)
Salt and freshly ground black pepper

Heat the oil in a frying pan and cook the onions for 7-8 minutes until almost soft. Stir in the curry paste and cook for a further minute. Turn off the heat and stir in a little of the stock. Tip the mixture into the ceramic cooking pot.
Add the vegetables, lentils and sultanas and pour in the rest of the stock. Season with a little salt and pepper and stir well.
Cover with the lid and cook on Low for 4-5 hours or until the vegetables are tender and the lentils have cooked to a sauce. Taste and adjust the seasoning if necessary. Serve with white or brown basmati rice.

TIP

You can substitute ready-to-eat dried apricots for the sultanas if you prefer.

Vegetable Curry

This is a satisfying main course with loads of flavour and also ensures that you get your '5-a-day'. Cut the vegetables into even-sized pieces of about 2.5 cm/1 in, so that they cook evenly.

Serves 4

30 ml/2 tbsp ghee or unsalted butter
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
10 ml/2 tsp cumin seeds
10 ml/2 tsp garam masala
5 ml/1 tsp ground turmeric
150 g/5 oz creamed coconut, roughly chopped
15 ml/1 tbsp tomato purée (paste)
600 ml/1 pint/2½ cups very hot (not boiling) vegetable stock or water
15 ml/1 tbsp fresh lime or lemon juice
Salt and freshly ground black pepper
1 aubergine (eggplant), trimmed and diced
1 red (bell) pepper, seeded and cut into 2.5 cm/1 in pieces
1 carrot, sliced
1 large potato, peeled and diced
200 g/7 oz broccoli, cut into florets
100 g/4 oz/2/3 cup frozen peas
1 bay leaf

Heat the ghee or butter in a large saucepan, add the onion and fry for 6-7 minutes, until it is almost soft. Add the garlic, cumin seeds, garam masala and turmeric and cook for a further minute, stirring all the time.
Add the coconut, tomato purée and about half of the stock or water, and stir until the coconut has melted. Turn off the heat, stir in the citrus juice and season with salt and pepper.
Put the aubergine, red pepper, carrot, potato, broccoli and peas in the ceramic cooking pot. Add the bay leaf. Pour over the spicy coconut sauce. Cover with the lid, switch the slow cooker to High and cook for 3 hours or to Low for 6 hours, or until the vegetables are tender.
Remove the bay leaf, taste the curry and adjust the seasoning if necessary. Serve with basmati rice or spiced naan breads.

VARIATIONS

You can ring the changes with different vegetables such as courgettes (zucchini) instead of aubergines (eggplants) or cauliflower instead of broccoli.

Chick Pea Curry

Canned chick peas make this homely curry blissfully simple. It includes pomegranate molasses, a dark and sticky reduction of pomegranate juices, which adds a sweet tartness and a rich colour. It's most commonly used in Middle Eastern cuisine, but also features in some Indian dishes.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
15 ml/1 tbsp grated fresh or bottled ginger
5 ml/1 tsp ground turmeric
2.5 ml/½ tsp chilli powder
2.5 ml/½ tsp garam masala
150 ml/¼ pint/2/3 cup hot (not boiling) vegetable stock
10 ml/2 tsp tomato purée (paste)
350 g/12 oz ripe tomatoes, skinned, seeded and chopped
400 g/14 oz/large can chick peas (garbanzos), drained and rinsed
15 ml/1 tbsp pomegranate molasses
Salt and freshly ground black pepper

Heat the oil in a frying pan. Add the onion and cook for 7-8 minutes until soft. Stir in the ginger, ground turmeric, chilli powder and garam masala and cook for a further 30 seconds. Turn off the heat and stir in the stock and tomato purée.
Tip the mixture into the ceramic cooking pot, then stir in the tomatoes, chick peas and pomegranate molasses. Season with salt and pepper.
Cover with the lid and cook on Low for 3-4 hours or until the tomatoes are very pulpy and the sauce is thick. Taste and adjust the seasoning if necessary. Serve with warmed naan bread or parathas.

TIP

You can buy pomegranate molasses in most supermarkets.

Aubergine and Lentil Madras

I love this as an accompaniment to a chicken or lamb curry, but it's great with plain grilled meat or poultry, too. Lentils and aubergines are a winning combination and a few soya beans or peas add freshness and colour. Using a can of fried onions and a ready-made Madras curry paste makes this dish incredibly quick to prepare.

Serves 4

175 g/6 oz/1 cup red split lentils
750 ml/1½ pints/3 cups very hot (not boiling) vegetable stock or water
2 large waxy potatoes, peeled and cut into 2.5 cm/1 in chunks
1 large aubergine (eggplant), trimmed and cut into 2.5 cm/1 in chunks
400 g/14 oz/large can of fried onions in olive oil
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
45 ml/3 tbsp Madras curry paste
150 ml/¼ pint/2/3 cup thick plain yoghurt
100 g/4 oz/2/3 cup frozen peas
Salt, to taste

Rinse the lentils in a sieve (strainer) under cold running water, then tip them into the ceramic cooking pot with the stock or water. Switch on the slow cooker to High and leave to cook for a few minutes while preparing the rest of the ingredients.
Add the potatoes, aubergine and onions to the slow cooker. In a bowl, stir the garlic and curry paste with a little of the yoghurt to blend, then stir in the rest of the yoghurt. Pour over the vegetables and lentils and stir everything together.
Cover with the lid and cook on High for a further 2 hours or on Low for 4 hours or until the lentils, potatoes and aubergine are tender.
Meanwhile, allow the peas to thaw in the sieve. Briefly rinse with boiling water, then stir into the curry. Cook for a further 15 minutes on High or 30 minutes on Low. Taste and season with salt before serving with warmed naan bread.

TIP

Always buy good-quality curry pastes for the best flavour.

Red Lentil and Vegetable Dhal

This dhal recipe involves no pre-cooking or frying making it quick and easy to prepare. A bag of frozen mixed grilled vegetables is a great buy - slices of red and yellow (bell) peppers, courgettes (zucchini), aubergines (eggplant) are already lightly grilled, which brings out their flavour. Combined with spiced lentils, they make a wonderful vegetarian meal. A sprinkling of nuts adds both protein and some texture.

Serves 4

1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30-45 ml/2-3 tbsp curry paste
750 ml/1¼ pints/3 cups very hot (not boiling) vegetable stock
100 g/4 oz/2/3 cup red lentils
750 g/1¾ lb bag of frozen grilled (broiled) vegetables, preferably thawed
Salt and freshly ground black pepper

Put the onion, garlic and curry paste in the ceramic cooking pot, add a little of the stock and stir thoroughly until the curry paste is well blended.
Rinse the lentils in a sieve (strainer) under cold running water. Allow to drain well then add them to the pot with the remaining stock and grilled vegetables. Stir to combine, then cover with the lid and switch the slow cooker on to Low.
Cook for 3-5 hours or until the lentils and vegetables are very tender. Season to taste with salt and pepper.
Serve the dhal, drizzled with a little yoghurt and scattered with toasted flaked almonds.

TIP

You can use your favourite curry paste for this recipe.

Egg and Lentil Curry

Sometimes referred to as continental lentils, 'green' and 'brown' lentils have a distinctive disc shape that is retained when cooked. Here they are simmered in a mild and creamy coconut curry sauce and served with eggs gently poached in the sauce.

Serves 4

100 g/4 oz creamed coconut
1.2 litres/2 pints/5 cups very hot (not boiling) vegetable stock
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp korma curry paste or other mild alternative
175 g/6 oz/1 cup green or brown lentils
Salt and freshly ground black pepper
4 eggs

Roughly chop the creamed coconut and put in the ceramic cooking pot. Pour the stock over and stir until the coconut has dissolved. Add the onion, garlic and curry paste. Switch on the slow cooker to High.
Rinse the lentils in a sieve (strainer) under cold running water. Allow to drain well, then add to the pot. Season with freshly ground black pepper, stir, then cover with the lid and cook for 1-1¼ hours or until the lentils are just tender and have absorbed most of the liquid.
Season the lentils with a little salt, then make a 4 small hollows in the mixture. One by one, break the eggs on to a saucer, then gently tip into a hollow. Put the lid back on and cook for a further 15 minutes or until the egg whites are set and the yolks are still soft, or cook for a little longer if you prefer them firmer.
Carefully spoon the curried lentils and eggs on to warmed serving plates. Serve at once with some warmed coriander and garlic naan bread.

TIP

Don't add salt to lentils or pulses while cooking as it toughens them up and they will take longer to cook.

Eggs in Mughlai Sauce

Mughlai cuisine dates back to the 16th century and the Moghul emperors, yet is still a popular style of cooking in Delhi and the Punjab. The dishes are characterised by aromatic and rich creamy sauces.

Serves 4

15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
15 ml/1 tbsp grated fresh or bottled ginger
1.5 ml/¼ tsp cayenne pepper
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
2.5 ml/½ tsp garam masala
2.5 ml/½ tsp salt
15 ml/1 tbsp lemon juice
10 ml/2 tsp tomato purée (paste)
120 ml/4 fl oz/½ cup vegetable stock
5 ml/1 tsp cornflour (cornstarch)
250 ml/8 fl oz/1 cup single (light) cream
6-8 eggs, at room temperature
30 ml/2 tbsp chopped fresh or thawed frozen coriander (cilantro)

Heat the oil in a frying pan, add the onion and cook for 10 minutes, stirring from time to time until it just begins to colour. Stir in the ginger, cayenne pepper, cumin, ground coriander and garam masala and cook for a further minute. Turn off the heat.
Stir in the salt, lemon juice, tomato purée and vegetable stock. Tip the mixture into the ceramic cooking pot, scraping the pan well.
Blend the cornflour with a little of the cream in a bowl, then stir in the rest of the cream. Add to the spice mixture in the pot and mix well. Cover with the lid and switch the slow cooker on to Low. Cook the sauce for 2-4 hours.
About 20 minutes before you are ready to serve, bring a pan of water to the boil. Lower the eggs one at a time on a spoon into the simmering water, taking care not to let them drop on to the base of the pan or they will crack. When the water starts simmering again, cook for 7-8 minutes (depending on whether the eggs are medium-sized or large).
Plunge the eggs into cold water and leave for 2-3 minutes or until just cool enough to peel. Cut each egg in half lengthwise. Add the eggs to the sauce, replace the cover on the pot and cook for a further 15 minutes, until heated through.
Sprinkle with chopped coriander and serve with warmed Indian breads.

VARIATION

Instead of hard-boiled eggs, you could add ready-cooked chicken or vegetables to the sauce and reheat until piping hot.

Tomato and Cashew Nut Rice

With contrasting textures of tender vegetables and crunchy cashews in brown rice, this makes a great dish on its own or as an accompaniment to meat dishes, so is perfect if you are entertaining both vegetarians and meat-eaters.

Serves 4

1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
30 ml/2 tbsp ghee or unsalted (sweet) butter
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
275 g/10 oz/1½ cups easy-cook (converted) brown rice
2 carrots, peeled and coarsely grated
100 g/4 oz green beans, trimmed and cut into 2.5 cm/1 in lengths
6 tomatoes, chopped
750 ml/1¼ pints/3 cups very hot (not boiling) vegetable stock
Salt and freshly ground black pepper
75 g/3 oz/¾ cup unsalted cashew nuts, toasted

In a frying pan, gently cook the onion in the ghee or butter for 7-8 minutes until almost soft. Stir in the garlic, ground coriander and cumin and cook for a further minute, stirring continuously.
Add the rice and stir for a few seconds to coat in the ghee or butter, then stir in the carrots, beans and tomatoes. Tip the mixture into the ceramic cooking pot.
Stir in the vegetable stock, then cover with the lid and switch the slow cooker to High. Cook for 1¾ hours or until the rice is cooked and tender, and has absorbed the stock.
Season with salt and pepper to taste and stir in most of the cashew nuts. Sprinkle the rest of the cashew nuts on top of the rice and serve with thick plain yoghurt.

TIP

For non-vegans, scatter some diced paneer - fresh Indian cheese - over the top just before serving.

Spiced Dhal with Cauliflower

Cauliflower and potatoes are a favourite combination for vegetable curries. In this dish, they are cooked with colourful red peppers, spinach and lentils to provide a variety of complementary flavours and textures. Serve topped with a few spoonfuls of plain yoghurt for a healthy low-fat meal.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/ 4 tbsp frozen chopped onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
30 ml/2 tbsp mild curry paste
5 ml/1 tsp ground turmeric
900 ml/1½ pints/3¾ cups very hot (not boiling) vegetable stock or water
175 g/6 oz/1 cup red lentils
350 g/12 oz small new potatoes, halved
1 small cauliflower, broken into florets
1 red (bell) pepper, seeded and chopped
5 ml/1 tsp salt
150 g/5 oz bag baby spinach leaves

Heat the oil in a frying pan and gently cook the onion for 6-7 minutes. Add the garlic, ginger, curry paste and turmeric and cook for 2 more minutes, stirring all the time. Turn off the heat and stir in a little of the stock or water - about 150 ml/ ¼ pint/2/3 cup.
Put the lentils in a sieve (strainer) and rinse with cold water. Drain well and tip them with the potatoes, cauliflower and red pepper into the slow cooker. Add the spicy onion mixture, then stir in the rest of the stock. Cover with the lid and switch the slow cooker on to Low. Cook for 4 hours or until the lentils are thick and pulpy and the vegetables are just tender.
Stir in the salt. Add the spinach leaves, pressing them down into the hot lentil mixture. Replace the lid and cook for a further 30-45 minutes or until the spinach has wilted.
Stir the spinach into the lentil and vegetable mixture and serve topped with a few spoonfuls of plain yogurt.

TIP

Don't worry if the sauce looks very thick after step 2 - a lot of juices will come from the spinach as it steams in the pot.

Cauliflower and Coconut Dhal

Always use full-fat coconut milk when cooking in the slow cooker as half-fat versions may separate during the long cooking process. If you want to reduce the fat content of this dish (or any other containing coconut milk), you can substitute stock for some or all of the coconut milk.

Serves 4

15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 onion, finely chopped, or 45 ml/3 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
45 ml/3 tbsp hot curry paste
75 g/3 oz red lentils, washed and drained
250 ml/8 fl oz/1 cup very hot (not boiling) vegetable stock
1 small cauliflower, cut into florets
400 ml/14 fl oz/large can coconut milk
Salt and freshly ground black pepper
100 g/4 oz/¾ cup frozen peas, thawed
45 ml/2 tbsp chopped fresh or frozen coriander (cilantro) or parsley
15 ml/1 tbsp fresh or bottled lemon juice

Heat the oil in a frying pan and cook the onion for 6-7 minutes until almost soft. Add the garlic, ginger and curry paste and cook for 1 minute, stirring all the time. Turn off the heat and stir in the lentils and stock.
Put the cauliflower in the ceramic cooking pot. Pour in the spicy onion mixture and stir to coat, then add the coconut milk. Season with salt and pepper, then stir again.
Cover with the lid and cook on Low for 4-5 hours or until the cauliflower is tender and the lentils have cooked to a pulpy sauce. Stir in the peas and cook for a further 15 minutes.
Stir in the coriander or parsley and lemon juice, then taste and adjust the seasoning if necessary. Serve with naan bread.

TIP

If canned coconut milk is unavailable, use 150 g/5 oz creamed coconut mixed with 400 ml/14 fl oz/1¾ cups boiling water.

Indian Potatoes and Okra

Also known as ladies' fingers or bhindi, okra is used extensively in Indian cooking and its sticky juices help thicken and enrich dishes. This is an excellent main course for 2-3 when served with plenty of Indian breads such as pooris or paratha, or you can serve it as a vegetable side dish.

Serves 4

1 large onion, roughly chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, peeled, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 red chilli, seeded and finely chopped, or 5 ml/1 tsp chilli purée (paste)
5 ml/1 tsp black mustard seeds
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
2.5 ml/½ tsp ground turmeric
400 ml/14 fl oz/1¾ cups very hot (not boiling) vegetable stock
400 g/14 oz/large can chopped tomatoes
175 g/6 oz okra, trimmed and sliced
450 g/1 lb potatoes, peeled and cut into large chunks
25 g/1 oz sultanas (golden raisins)
Salt and freshly ground black pepper

Put the onion, garlic and ginger in a food processor and blend to a smooth purée (paste). Heat the oil in a large saucepan and pour in the purée and add the chilli. Cook over a low heat for 5 minutes, stirring frequently.
Add the mustard seeds, ground coriander, cumin and turmeric and cook for a further minute. Turn off the heat. Pour in roughly a third of the stock and stir well. Tip into the ceramic cooking pot.
Add the chopped tomatoes, okra, potatoes and sultanas to the pot. Season with salt and pepper. Pour in the rest of the stock and mix well. Cover with the lid and switch the slow cooker on to Low.
Cook for 4-6 hours or until the vegetables are tender. If having as a main dish, top with a spoonful of plain yoghurt and serve with rice or Indian breads.

TIP

Always use chillis or chilli purée to suit your own taste.

Vegetable and Chick Pea Balti

Ready-made curry paste flavours the mixed vegetables in this colourful contemporary curry; a good mixture of roots and softer vegetables gives a varied texture. It makes a substantial meal for four, accompanied with basmati rice and naan bread or chapattis, or could be served as an accompaniment to a meat curry for 6-8 people.

Serves 4

1 large onion, roughly chopped
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
3 red chillies, seeded and roughly chopped
10 ml/2 tsp grated fresh or bottled ginger
30 ml/2 tbsp groundnut (peanut) or sunflower oil
45 ml/3 tbsp balti curry paste
350 g/12 oz ripe tomatoes, chopped
225 g/8 oz potatoes, peeled and cut into bite-sized chunks
225 g/8 oz butternut squash, peeled and cut into bite-sized chunks
1 carrot, peeled and sliced
400 g/14 oz/large can chick peas (garbanzos), drained and rinsed
30 ml/2 tbsp fresh or bottled lemon juice
450 ml/¾ pint/2 cups very hot (not boiling) vegetable stock
Salt and freshly ground black pepper

Put the onion, garlic, chillies and ginger in a food processor with 15 ml/1 tbsp cold water and blend until fairly smooth.
Heat the oil in a large pan, add the onion mixture and gently fry for 10 minutes, stirring often. Stir in the curry paste and cook for 1 more minute. Add the tomatoes, potatoes, squash, carrot, chick peas, lemon juice and stock. Season with salt and pepper. Mix well, then tip into the ceramic cooking pot.
Cover with the lid and cook on High for 2-3 hours or on Low for 4-6 hours or until all the vegetables are tender.
Taste and adjust the seasoning if necessary. Serve with basmati rice and naan or chapattis.

TIP

You could use canned tomatoes instead of fresh.

Paneeer Korma

Paneer is a simple fresh cheese, similar to cottage cheese, but smooth and usually served cut into cubes. Unlike most cheeses, it does not contain rennet, so is suitable for vegetarians. It is now sold in most supermarkets or you can make your own. Here it is added to a creamy spiced tomato sauce which involves no pre-frying. Serve with popadoms for simplicity or for a more substantial meal with another vegetable dish such as Indian Potatoes and Okra.

Serves 4

4 shallots, finely chopped, or 45 ml/3 tbsp frozen chopped shallots
1 garlic clove, crushed, or 5 ml/ 1 tsp garlic purée (paste)
1 red chilli, seeded and finely chopped, or 5 ml/1 tsp red chilli purée (paste)
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/1 tsp ground turmeric
5 ml/1 tsp garam masala
200 g/7 oz/small can chopped tomatoes
15 ml/1 tbsp tomato purée (paste)
2.5 ml/½ tsp soft light brown sugar
150 ml/¼ pint/2/3 cup boiling vegetable stock or water
Salt and freshly ground black pepper
175 g/6 oz/1 cup frozen peas, thawed
150 ml/¼ pint/2/3 cup single (light) cream
350 g/12 oz paneer, cut into 2.5 cm/1 in cubes
For the paneer:
Makes 350 g/12 oz
1.75 litres/3 pints/7½ cups whole milk
22 ml/1½ tbsp lemon juice

Put the shallots, garlic, chilli, ground coriander, cumin, turmeric, garam masala and chopped tomatoes into the ceramic cooking pot.
Stir the tomato purée and sugar into the boiling stock or water and carefully pour into the pot. Season with salt and pepper, stir, then cover with the lid and cook on High for 2 hours or on Low for 4 hours, or until the shallots are very tender.
Put the peas in a sieve (strainer) and briefly rinse with boiling water (so that they will quickly heat when added to the cooking pot). Add to the pot with the cream. Stir well, then add the paneer and gently mix everything together. Replace the lid and cook for a further 30 minutes on High or 1 hour on Low, or until the paneer is heated through and the peas are cooked.
Taste and adjust the seasoning if necessary and serve with popadoms or Indian Potatoes and Okra.

To make the paneer:

Gently warm the milk over a medium heat. When it starts to boil, add the lemon juice and stir well. After 5-7 minutes, the milk will separate into curds (white lumps) and whey (thin yellow liquid).
Turn off the heat and drain through a sieve lined with muslin (cheesecloth). Discard the whey, or use it in baking.
Tie up the cloth and place it in the sieve over a bowl. Put a weight on top, a plate with a can of beans on top for example, then leave in the fridge to drip and compress for at least 6 hours, or overnight, until the cheese is firm. Use within four days.

Sweet Potato and Paneer Curry

Sweet potatoes have a creamy texture and a sweet flavour that make a delicious combination with spices in curries. There are two types: one with bright orange flesh, the other with pale cream flesh; if possible, buy some of each for this dish. Home-made paneer works particularly well in this curry as the lemon juice makes it slightly tangier than the shop-bought version.

Serves 4

15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
15 ml/1 tbsp mild curry powder
400 g/14 oz/large can chopped tomatoes
450 g/1 lb sweet potatoes, peeled and cut into chunks
150 ml/¼ pint/2/3 cup hot (not boiling) vegetable stock
Salt and freshly ground black pepper
100 g/4 oz/¾ cup frozen peas
350 g/12 oz paneer, cut into bite-sized cubes
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)

Heat the oil in a frying pan and fry the onion for 6-7 minutes, until almost soft. Add the garlic, ginger and curry powder and cook for a further 2 minutes. Stir in the chopped tomatoes, then tip the mixture into the ceramic cooking pot.
Add the sweet potatoes and stock and season with salt and pepper. Cover with the lid and cook on High for 2½ hours or on Low for 5 hours.
Meanwhile, allow the peas to defrost, then add them to the curry with the paneer and cook for a further 30 minutes on High or 1 hour on Low until the potatoes are tender.
Stir in the chopped coriander. Taste and adjust the seasoning if necessary. Serve with naan bread.

TIP

You can buy paneer in Asian stores if you don't wish to make your own.

Vegetable Vindaloo

Originally brought to Goa by the Portuguese (the 'vin' part refers to the wine or vinegar in the dish), this curry is known for its hot and fiery kick. Vindaloo curry paste makes this version quick and easy to prepare; it contains a blend of chillies, cumin, coriander and turmeric with a dash of vinegar. Serve with a cooling cucumber raita.

Serves 4

45 ml/3 tbsp vindaloo curry paste
15 ml/1 tbsp fresh or bottled lemon juice
5 ml/1 tsp soft brown sugar
150 ml/¼ pint/2/3 cup very hot (not boiling) vegetable stock
350g/12 oz cauliflower florets (about half a head)
3 courgettes (zucchini), thickly sliced
400 g/14 oz/large can chick peas (garbanzos), drained and rinsed
350 ml/12 fl oz/11/3 cups passata (bottled sieved tomatoes)
150 g/5 oz bag baby spinach leaves
Salt, to taste

Put the curry paste, lemon juice and sugar in the ceramic cooking pot. Add a few spoonfuls of the stock and stir until blended, then stir in the rest of the stock. Add the cauliflower, courgettes and chick peas. Stir the passata in well.
Cover with the lid and cook on High for 2 hours or on Low for 4 hours until the cauliflower is tender.
Place the spinach on top of the vegetables, pushing it down into the hot liquid. Replace the lid and cook for a further 30-45 minutes or until the spinach has wilted.
Stir the spinach into the vegetable mixture. Season with salt to taste. Serve with basmati rice, popadoms and Cucumber and Coriander Raita.

TIP

Vindaloo is a hot mixture so use according to taste.

Vegetables with Jaipuri Spices

Jaipur, also known as 'the pink city' is the capital of the Indian state of Rajasthan. The food from this region tends to be milder and more subtly spiced, as this delicious vegetable curry shows. This dish may also be served as an accompaniment to a meat or fish curry for 6-8 people.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp cumin seeds
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
30 ml/2 tbsp rogan josh curry paste
250 ml/8 fl oz/1 cup very hot (not boiling) vegetable stock or water
1 large potato, about 225 g/8 oz, peeled and diced
2 large carrots, peeled, halved lengthways and sliced
225 g/8 oz green beans, trimmed and halved
4 tomatoes, skinned and seeded, if preferred, chopped
175 g/6 oz frozen peas
15 ml/1 tbsp fresh or bottled lemon juice
Salt and freshly ground black pepper
45 ml/3 tbsp thick plain or Greek-style yoghurt
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)
50 g/2 oz/½ cup flaked (slivered) toasted almonds

Heat the oil in a frying pan, then add the cumin seeds. When they smell fragrant, stir in the onion. Cook for 6-7 minutes until starting to colour. Stir in the curry paste and cook for a further 30 seconds. Turn off the heat.
Gradually add the stock or water to the pan, stirring to mix. Put the potato, carrots, green beans and tomatoes into the ceramic cooking pot and pour over the spicy onion mixture.
Cover with the lid and cook on High for 2½ hours or on Low for 5 hours, until the vegetables are tender.
Meanwhile, let the peas thaw in a sieve (strainer). Pour over some boiling water to heat them and add to the cooking pot with the lemon juice. Season with salt and pepper. Stir, then replace the lid and cook for a further 15 minutes on High, 30 minutes on Low.
Stir in the yoghurt and most of the chopped coriander. Taste and adjust the seasoning if necessary. Sprinkle with the remaining coriander and flaked almonds and serve hot with Indian breads.

TIP

Use full fat plain or Greek-style yoghurt, or the sauce may split and separate.