RED SPINACH WITH COCONUT-CORIANDER PASTE

BRUSSELS SPROUTS WITH GARLIC AND SMOKED PAPRIKA

OKRA WITH TAMARIND-CASHEW CURRY

BABY BEETS WITH CITRUSY SAUCE

GREEN PAPAYA WITH CLOVE-NIGELLA SCENT

EGGPLANT IN GREEN CHILLI SAUCE

PLANTAINS STUFFED WITH ROASTED PEANUTS

YAMS ROASTED WITH MUSTARD FLAVOURS

CARROT AND EDAMAME MEDLEY

SPICY DATES AND TOMATOES

CREAMY PEA KOFTAS

PEPPERS WITH CRANBERRIES AND LIME

SPICY STAR FRUIT AND FENNEL CURRY