To make a no-soak dal, add red lentils to a large pan with chilli powder, ground coriander, ground ginger, ground turmeric, a cinnamon stick, coconut milk, chopped tomatoes, chopped fresh coriander, salt and enough water to cover everything by 5cm. Cook over a medium-high heat for 15 minutes, or until the lentils are cooked. Check the seasoning before serving topped with a tarka: add oil to a pan and fry sliced garlic with cumin and mustard seeds until they pop.
It’s fun to make your own wraps at the table and Falafel wraps make a lovely, fresh meal. Fry falafels until crisp and make a crunchy salad by mixing together thinly sliced white cabbage, peeled carrot, chopped tomato, cucumber and jarred pickled chillies, a squeeze of lemon juice and a pinch of salt. Meanwhile, mix together tahini, plain yoghurt, a little crushed garlic and enough water to make a pouring consistency. Lay out some warmed tortillas and let everyone build their own wrap.
Black bean quesadillas are a real favourite: drain tinned black beans and mix together with finely chopped red onion, chopped roasted red peppers, ground cumin and coriander. Mash slightly and season to taste. Spread the mixture onto one tortilla, sprinkle over some grated Cheddar and then top with another tortilla, sandwiching them together. Heat a little oil in a frying pan large enough to fit the tortilla, and then carefully lower it in. Fry for a few minutes on each side, pressing down and turning with a spatula, until the tortilla is golden and the inside melted. Slide out of the pan, cut into triangular slices and serve with guacamole and chilli sauce or salsa.
FAMILY TIP ‘Saffron will never fail to add that touch of luxury to a dish’
Sweetcorn fritters: add sweetcorn kernels (tinned or fresh) to a large bowl with crumbled feta, chopped fresh parsley, flour, salt, pepper, dried chilli flakes and a beaten egg and mix together until incorporated. Be generous with the seasoning! Heat oil in a frying pan over a medium heat and drop in spoonfuls of the mixture, spacing apart. Press down lightly with a spatula to flatten and then leave for 3–4 minutes, or until crisp and golden. Turn and cook the other side. Grated courgette, beetroot or carrot make wonderful fritters, too.
To make roasted cauliflower couscous, add couscous to a heatproof bowl and pour over boiling stock. Cover the bowl with a clean tea towel and leave to sit for a few minutes. Once the liquid has been absorbed, fluff up the grains with a fork. Separate a large cauliflower into florets (halve or quarter any large ones) and chop the stalk into chunks. Place in a roasting tray, drizzle with olive oil and season with salt and a sprinkle of turmeric. Roast in a hot oven for 20 minutes. Remove from the oven and add a tin of drained chickpeas, mixing everything together. Roast for another 20 minutes. Remove from the oven and tip the cauliflower and chickpea mixture into the couscous, adding chopped parsley and lemon juice to taste. Swap in other veg such as broccoli, courgettes, butternut squash or carrots in place of the cauliflower, or try cumin or dried chilli flakes instead of turmeric.
FAMILY TIP ‘We usually try to use whatever is in the fridge or freezer to create a new dish and to avoid waste, and this makes us more imaginative in our cooking as it challenges us to try new things.’
SALT & PEPPER TOFU WITH SMACKED CUCUMBER SALAD
FENNEL & LEMON RISOTTO WITH PARMESAN CRISPS & FENNEL FRITTERS
FALAFEL WRAPS WITH HOME-MADE HUMMUS
ROASTED VEGETABLE & LENTIL SALAD WITH GOATS’ CHEESE
VEGETARIAN GORDITAS MEXICAN PASTRIES WITH ROASTED AUBERGINE, REFRIED BEANS & SALSA
VEGETABLE MEXICAN CHILLI WITH MINI TACOS & TORTILLA CHIPS
ROASTED AUBERGINES BAINGAN KA BHARTA
POMEGRANATE & CHICKPEA CURRY ANARDANA CHANA
YOGHURT CURRY & FRITTERS PUNJABI KADHI & PAKORAS
AUBERGINES WITH CHILLI CA TIM NUONG
SERVES 4
For the salt and pepper tofu
1 x block firm tofu (about 340g), cut into 1cm cubes
cornflour, to coat
vegetable oil, for frying
3 garlic cloves, peeled and finely chopped
2 large chillies, red and green, thinly sliced
2 large spring onions, cut into 3cm pieces, plus 1 extra finely sliced, to garnish
½ tsp Sichuan peppercorns, coarsely ground
1 tsp white pepper
1 tsp caster sugar
1 tsp sea salt
1 lime, cut into wedges
For the smacked cucumber salad
1 large cucumber
2 tsp salt
1 garlic clove, peeled and very finely chopped
2½ tbsp rice vinegar
2 tsp sugar
2 tsp chilli oil
2 tsp sesame oil
1 tsp light soy sauce
1: Prepare the cucumber Lay the cucumber on a chopping board and smack lightly with a rolling pin. Roughly chop, put in a colander and sprinkle with the salt. Leave for 30 minutes, then rinse and pat dry with kitchen paper.
2: Meanwhile, dust the tofu in cornflour and heat 4cm of oil in a wok to 180°C, or until a cube of bread browns in 20 seconds.
3: Cook the tofu So the wok is not overcrowded, drop the tofu into the oil in batches and move it around with chopsticks to stop the pieces sticking together. When they are crisp and golden (about 2 minutes), take them out with a slotted spoon and drain on kitchen paper. Bring the oil back up to temperature before repeating with another batch. Carry on until all the tofu is cooked.
4: Pour away most of the oil, leaving about 2 tablespoons, and fry the garlic, chillies and spring onions until fragrant.
5: Mix the peppercorns with the white pepper, sugar and salt and add to the wok, along with the cooked tofu. Stir-fry for 2 minutes.
6: Make the salad Mix the garlic with the vinegar, sugar, oils and soy sauce in a bowl. Toss the cucumber in the dressing and leave it to marinate for 10 minutes before serving.
7: Serve the tofu garnished with the sliced spring onion and lime wedges, alongside the cucumber salad.
FAMILY TIP ‘If you think you don’t like tofu, you’re doing it wrong.’
SERVES 6
1 large butternut squash
200g mozzarella, sliced
40g freshly grated Parmesan
75g breadcrumbs
salt and pepper
For the tomato sauce
1 tbsp rapeseed oil
1 red pepper, seeded and thinly sliced
2 garlic cloves, peeled and crushed
1 red chilli, finely diced (optional)
800g ripe tomatoes, chopped (or 2 x 400g tins chopped tomatoes)
a handful of fresh basil leaves, chopped
For the spinach filling
400g ricotta cheese
30g freshly grated Parmesan
50ml sour cream
3 shallots, peeled and sliced
1 tbsp rapeseed oil
500g spinach leaves, wilted, squeezed dry and chopped
grating of nutmeg
For the mushroom filling
1 tbsp rapeseed oil
500g chestnut mushrooms, sliced
2 garlic cloves, peeled and finely chopped
1 tbsp finely snipped thyme
1: Make the tomato sauce Heat the oil in a large pan over a medium heat and fry the pepper for 5 minutes, or until starting to soften. Add the garlic and chilli, if using, and continue to cook for 1 minute. Add the tomatoes and simmer for 20–30 minutes, or until the sauce thickens and any excess moisture has evaporated.
2: Make the spinach filling Mix the ricotta, Parmesan and sour cream together in a large bowl and season well. Meanwhile, heat the oil in a small pan over a medium heat and fry the shallots for 5 minutes, or until soft. Stir in the wilted spinach and season with some grated nutmeg. Add to the ricotta mixture, mix well and taste for seasoning.
3: Make the mushroom filling Heat the oil in a pan over a high heat and fry the mushrooms for 5–6 minutes, or until there is not much moisture left in the pan. Stir in the garlic and thyme, season and remove from the heat.
4: Preheat the oven to 180°C/Fan 160°C.
5: Cut the butternut squash in half and peel. Discard the seeds and cut the flesh into wide slices 0.5cm thick.
6: Assemble the lasagne In a medium-sized oven dish, spread some tomato sauce on the base and then lay slices of squash to cover. Top with half the mushroom filling and then half the spinach and ricotta filling and repeat. Finish with a layer of squash and spread with a thin layer of tomato sauce. Cover with a layer of mozzarella and then sprinkle with Parmesan and breadcrumbs.
7: Bake for 30–40 minutes, or until the top is golden and a knife slides through the squash with no resistance.
8: Serve with a fresh rocket salad.
SERVES 4
2 tbsp olive oil
1 garlic clove, peeled and chopped
1 tsp fennel seeds, ground
½ tsp dried chilli flakes
2 large fennel bulbs, 1½ finely chopped and ½ cut into thin wedges, fronds kept for garnish
140g Parmesan, finely grated
1 large onion, peeled and finely sliced
280g Arborio rice
250ml white wine
700ml–1 litre chicken stock, hot
zest and juice of 1 lemon
salt and pepper
For the fennel fritters
250ml soda water, ice cold
1 large egg
good pinch of cayenne pepper
1 tsp baking powder
2 tbsp cornflour
100g plain flour
1 litre vegetable oil, for
deep-frying
1: Heat 1 tablespoon of the olive oil in a large pan over a medium heat and sauté the garlic with the ground fennel seeds and chilli flakes for 1–2 minutes. Add the finely chopped fennel and cook for 15–20 minutes, or until soft.
2: Make the Parmesan crisps Preheat the grill to medium high. Using half the Parmesan, spread piles of cheese onto a silicon sheet and place under the grill until melted and golden – if the cheese is spread too thin it will burn. Remove and leave to cool before breaking into pieces.
3: Make the risotto Heat the remaining olive oil in a large frying pan over a medium heat and cook the onion until soft. Stir in the rice and cook for 1–2 minutes. Pour in the white wine and let it bubble until all the liquid has gone. Stir in the stock, ladleful by ladleful, waiting until each ladleful has been absorbed before adding more. Continue adding the stock until the rice is tender but still creamy (about 25–30 minutes). Stir in the cooked chopped fennel, along with the lemon zest and juice and plenty of seasoning. Finally, stir in remaining grated Parmesan. Cover and take off the heat while you make the fritters.
4: Make the fennel fritters Combine the soda water with the egg in a bowl. Place this bowl in a separate bowl full of ice, to keep it as cold as possible, and then slowly stir in the cayenne pepper, baking powder, cornflour and plain flour to make a batter.
5: Heat the oil in a high-sided pan or wok until it reaches 180°C, or a cube of bread browns in 20 seconds. Dip the fennel wedges in the batter, then deep-fry in batches until golden – this will take 1–2 minutes. Drain on kitchen paper.
6: Garnish the risotto with fennel fronds and the Parmesan crisps and serve with the deep-fried fennel wedges alongside.
SERVES 4
300g dried chickpeas, soaked overnight with 1 tsp bicarbonate of soda
½ tbsp sunflower oil
50g minced lamb
a good handful of fresh parsley, leaves picked
1 litre vegetable oil, for deep-frying
2 large Middle Eastern flatbreads
1 beef tomato, sliced
2 pickles, sliced
a squeeze of fresh lemon juice
sumac, to garnish
salt and pepper
For the falafel
a handful of fresh coriander, leaves picked
a handful of fresh parsley, leaves picked
1 garlic clove, peeled
1 tsp ground cumin
1 tsp coriander seeds
25g sesame seeds
For the hummus
1 tbsp tahini
1 garlic clove, peeled
a drizzle of olive oil
2 tbsp natural yoghurt
juice of 1 lemon
1–2 ice cubes
For the sauce
3 tbsp tahini
3 tbsp natural yoghurt
a good squeeze of fresh lemon juice
1: Prepare the chickpeas Drain the chickpeas and tip half of them into a pan, keeping the other half to one side for the falafels. Cover with water and bring to the boil. Reduce the heat and simmer for 45–50 minutes, or until tender. Alternatively, use a pressure cooker and cook for 20 minutes. Drain, reserving the cooking liquid.
2: Make the falafel Put the reserved uncooked chickpeas in a food-processor with the remaining ingredients and whizz. Add a little warm water if the mixture is too thick. Season to taste. Shape into 20 falafels and set aside until ready to fry.
3: Make the hummus Whizz the cooked chickpeas in the food-processor with the tahini, garlic, olive oil, yoghurt, lemon juice and some seasoning. Add 1 or 2 ice cubes and whizz again until smooth.
4: Make the sauce Mix the tahini with the yoghurt and lemon juice and season to taste.
5: Heat the sunflower oil in a small pan over a medium heat. Fry the mince until golden brown, breaking the meat up as it cooks.
6: Spoon half of the hummus into a dish and top with the cooked lamb and garnish with the sumac and half the parsley. Keep the remainder of the hummus to serve alongside the falafel.
7: Heat the vegetable oil in a high-sided pan until it reaches 170°C, or a cube of bread browns in 30 seconds.
8: Fry the falafels Carefully place a few balls of falafel into the hot oil and fry them for 2–3 minutes, or until the outside is brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Continue to cook the falafel in batches until they are all done.
9: Make the wraps Split the large flatbreads in half around the circumference so you end up with 2 circles. Lay one half on top of the other so they are slightly overlapping. Spoon falafel sauce along the middle, top with 5 falafel, half the tomato and pickle, some parsley and a good squeeze of lemon. Wrap up carefully and repeat with the second flatbread.
10: Place a griddle over a high heat and, when hot, cook the wraps until hot and charred.
11: Cut each flatbread in half and serve with the hummus and the remaining falafels alongside.
SHORTCUT
Buy ready-made falafel and hummus and skip steps 1, 2, 3, 7 and 8
FAMILY TIP ‘You don’t need a deep-fat fryer if you’ve got a decent wok. A wok can deal with the high temperature of the oil, but don’t try this in a cheap frying pan.’
SERVES 4
2 beetroot, peeled and quartered
½ butternut squash, peeled, seeded and sliced
1 whole head of garlic, cloves separated
a few fresh thyme sprigs, leaves picked
1 tsp cumin seeds
1 tsp coriander seeds
olive oil, to drizzle
200g tenderstem broccoli
½ tsp smoked paprika
pinch of cayenne pepper
200g Puy lentils
350ml chicken stock
100g goats’ cheese, crumbled
juice of ½ lemon
3 tbsp crème fraîche
a handful of freshly chopped flat-leaf parsley
a few fresh mint sprigs, leaves picked and torn
2 tsp balsamic vinegar
2 tbsp extra-virgin olive oil
salt and pepper
1: Preheat the oven to 200°C/Fan 180°C.
2: Roast the vegetables Place the beetroot, squash, garlic, thyme, cumin and coriander seeds in a large roasting tin, drizzle with lots of oil and season well. Roast for 40–50 minutes until tender, turning every now and then.
3: Put the broccoli in another roasting tin with the paprika and cayenne pepper, a good drizzle of oil and some seasoning, and roast for 20 minutes.
4: Cook the lentils Put the lentils in a large pan with the chicken stock. Bring to the boil then gently simmer for 20 minutes until tender. Drain off any liquid.
5: Scatter the goats’ cheese over the broccoli and roast for a further 10 minutes, or until lightly golden.
6: Stir the lemon juice, crème fraîche and herbs into the lentils and season well.
7: Toss the roasted beetroots and squash with the balsamic vinegar.
8: Assemble the salad Tip the lentils onto a large platter and top with the roasted veg and extra-virgin olive oil, and serve.
FAMILY TIP ‘Cooking shouldn’t be a chore, it’s always fun in our kitchen. I think when you’re having a laugh with the people you love it shows in the food you produce.’
SERVES 6–8
8 small courgettes
8 baby aubergines
6 mini peppers
1 tbsp vegetable oil
1 whole head of garlic, cloves separated
2 tbsp tomato purée
800ml warm water
2 fresh mint sprigs, leaves picked
toasted pitta bread, to serve
For the stuffing
200g pudding rice
250g minced lamb (shoulder with minimal fat)
good pinch of saffron
1 tsp each salt, pepper and ground cumin
½ tsp ground cardamom
1 tbsp vegetable oil
For the garnish
2 spring onions, finely sliced
1 small bunch coriander, chopped
1 small bunch parsley, chopped
1–2 fresh mint sprigs, leaves picked and chopped
1 x small bag rocket
1: Prepare the vegetables Carefully hollow out the courgettes, auberbines and peppers, discarding the flesh on the inside.
2: Make the stuffing Mix the ingredients together in a large bowl.
3: Fill the cored vegetables with the stuffing mixture.
4: Measure the oil into a large pan then lay the stuffed vegetables in the bottom, in a single layer if you can, then tuck in the cloves of garlic.
5: Mix the tomato purée with the water, then pour into the pan.
6: Cook the vegetables Cover the pan with a lid, bring to the boil, then reduce the heat and leave to simmer over a low heat for 40 minutes.
7: Serve the stuffed vegetables and the cooking juices garnished with the spring onions, herbs and rocket scattered over the top, and with toasted pitta breads to soak up the juices.
TIP Cook the vegetables on a bed of lamb chops for a meaty alternative.
SERVES 4
For the roasted aubergine
1 large aubergine, cut into small chunks
5 garlic cloves
3 fresh thyme sprigs
50ml olive oil, plus extra for frying
1 large onion, peeled and finely sliced
1 x 400g tin chopped tomatoes
½ red pepper, seeded and finely sliced
2 tbsp demerara sugar
2 tbsp tomato purée
½ tbsp soy sauce
5 tbsp Chipotle Paste (see here or use shop-bought)
juice of ½ lime
½ bunch fresh coriander, leaves picked and stalks finely chopped
salt and pepper
For the refried beans
1 tbsp olive oil
1 onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
1 red chilli, finely chopped
1 x 400g tin mixed pulses, drained and rinsed
½ small bunch coriander, leaves picked and stalks finely chopped
1 tbsp Chipotle Paste (see here or use shop-bought)
½ small bunch flat-leaf parsley, chopped
For the salsa
½ small bunch coriander, chopped
1 large red onion, peeled and diced
½ chilli, diced
juice of ½ lime
1 tomato, diced
For the gorditas
250g masa harina flour
good pinch of salt
1 tsp baking powder
200–250ml hot water
250ml olive oil, for shallow frying
1: Preheat the oven to 200°C/Fan 180°C.
2: Make the roasted aubergine Place the aubergine in a roasting tin with 2 of the garlic cloves – left whole and unpeeled – and the thyme. Season with salt and pepper and coat everything in the oil. Roast in the oven for 30–40 minutes, turning every so often, until lovely and soft and golden.
3: Make the refried beans While the aubergine is roasting, heat the oil in a pan over a medium heat. When hot, fry the onion for about 5–10 minutes, until starting to turn golden. Add the garlic and the chilli and cook for a further minute. Add the drained pulses, coriander stalks and chipotle paste. Cook for another 10–12 minutes. Season with salt and pepper.
4: To finish the roasted aubergines, heat a splash of oil in a pan over a medium heat and fry the onion for about 5 minutes, or until translucent. Peel and crush the remaining garlic cloves and add to the pan. Fry for a further 2 minutes before adding the chopped tomatoes, red pepper, sugar, tomato purée and soy sauce. Bring to the boil, season and simmer to reduce by about a third. Add the chipotle paste, lime juice and coriander stalks and bring back to the boil. Finally, add the roasted aubergine cubes and the coriander leaves, and check the seasoning.
5: Make the salsa Mix all the salsa ingredients together and leave to one side.
6: Make the gorditas Combine the masa harina, salt and baking powder in a large bowl. Make a well in the centre and slowly add the water until you have a workable dough. Shape into 8 pieces and roll each one into a 10cm circle.
7: Heat the oil in a non-stick frying pan and fry the gorditas in batches for 2–3 minutes, turning, until golden brown. Drain on kitchen paper.
8: Stir the coriander leaves and parsley through the refried beans, then serve with the gorditas, the warm aubergine sauce and the salsa.
SHORTCUT
Buy ready-made refried beans and salsa and skip steps 3 and 5
FAMILY TIP ‘We would always recommend adding a few spices, trying it and then adding more. Don’t worry too much, just keep whacking stuff in until it tastes good!’
SERVES 4
2 small sweet potatoes, peeled and cut into cubes
2 tsp chilli powder
pinch of ground cinnamon
2 tsp paprika
4 tbsp olive oil
1½ red onions, peeled and finely diced
2 celery sticks, finely diced
2 carrots, peeled and finely diced
2 garlic cloves, peeled and crushed
1 red chilli, finely chopped
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
150g chestnut mushrooms, quartered
1 aubergine, cut into bite-sized pieces
1 tsp ground coriander
1 tsp ground cumin
2 x 400g tins kidney beans in chilli sauce
1 x 400g tin plum tomatoes
few dashes of Worcestershire sauce
few dashes of Tabasco sauce
dash of red wine vinegar
200ml vegetable stock
1 small bunch coriander, leaves picked and stalks chopped
salt and pepper
For the tortilla chips and mini tacos
vegetable oil, for deep-frying
3 large flour tortillas
1 tbsp olive oil
½ red onion, peeled and finely diced
good pinch of chilli powder
To finish
1 ripe avocado, finely sliced
50g Cheddar, grated
sour cream, to serve
rice, to serve
1: Preheat the oven to 200°C/Fan 180°C.
2: Make the chilli Put the sweet potato in a roasting tin and sprinkle with half the chilli powder, the cinnamon and half the paprika. Season and drizzle with half the oil. Roast in the oven for 20 minutes until tender.
3: Meanwhile, heat the remaining oil in a large pan over a medium heat and fry the onions, celery and carrots gently for 10 minutes until softened. Add the garlic and chilli and fry for a minute more before adding all the remaining vegetables. Cook for a further 10 minutes, until everything is starting to soften, particularly the aubergine.
4: Add the remaining chilli powder and paprika, the ground coriander and cumin, and plenty of seasoning, and cook for 1–2 minutes more.
5: Add 1½ tins of the kidney beans to the pan, keeping the remainder to one side for the mini tacos.
6: Add the tomatoes, Worcestershire sauce, Tabasco, red wine vinegar and the stock. Bring to the boil, reduce the heat and leave to simmer for 20–30 minutes.
7: Finally, add the coriander stalks to the chilli with the roasted sweet potato and cook for a further 5 minutes.
8: Make the home-made tortilla chips and mini tacos While the chilli is cooking, heat the vegetable oil in a high-sided pan or wok until it reaches 180°C, or a cube of bread browns in 20 seconds.
9: Cut 4 x 10cm discs out of one of the flour tortillas and set aside. Cut the other 2 tortillas into small triangles and, together with any trimmings left from the first tortilla, deep-fry in batches for 1–2 minutes, or until crisp. Drain on kitchen paper.
10: Heat the olive oil in a small pan over a medium heat and fry the onion for 10 minutes, or until softened. Stir in the chilli powder, reserved kidney beans, season and leave to bubble for 1–2 minutes.
11: Preheat the grill to medium high.
12: Put the tortilla rounds on a baking sheet and top each one with some of the bean mixture. Cover with the avocado slices and sprinkle with the cheese. Place under the preheated grill until the cheese has melted. Top each taco with a small amount of sour cream and garnish with the reserved coriander leaves.
13: Serve the tacos and tortilla chips with the vegetable chilli and rice.
SHORTCUT
Buy ready-made tortilla chips, wraps and refried beans and skip steps 7–9
FAMILY TIP ‘Know your audience – go easy on the chilli elements if members of your family don’t like spicy food.’
SERVES 4
4 aubergines, lightly oiled and pierced with a knife in a few places
2 tbsp sunflower oil
2 tbsp unsalted butter
3cm piece fresh root ginger, peeled and grated
3 garlic cloves, peeled and very finely chopped
1 onion, peeled and finely chopped
2 tsp cumin seeds
1 tsp turmeric
1 tsp salt
5 large vine-ripened tomatoes, sliced
2 tsp garam masala
1: Cook the aubergines over a charcoal fire or bbq until the skin is blackened and the flesh tender. Otherwise, preheat the oven to 200°C/Fan 180°C and cook the aubergines for 40 minutes.
2: Remove the skin from the aubergines and keep the pulp.
3: Heat the oil and butter in a pan over a medium heat and add the ginger, garlic and onion. Cook for 15 minutes until really soft and tender and the oil starts to separate. Add the cumin seeds and turmeric and cook for 1 minute more.
4: Add the salt and tomatoes and cook for 5 minutes.
5: Finally add the aubergine pulp and garam masala. Mix together and serve.
FAMILY TIP ‘Whether it’s a meal for one, a family get-together or entertaining friends, cooking is never a chore but always a delight.’
SERVES 4
200g dried chickpeas
100g chana dal
2 tbsp sunflower oil
2 onions, peeled and diced
3cm piece fresh root ginger, peeled and grated
1½ tsp cumin seeds
1 cinnamon stick
2 black cardamom pods
2–3 cloves
1 tsp freshly chopped green chilli (to taste)
1 tsp salt
1½ tbsp anardana powder (crushed pomegranate), or 1 tbsp pomegranate molasses
1 tsp garam masala
50g pomegranate seeds, to garnish
a handful of freshly chopped coriander, to garnish
1: Soak the chickpeas and chana dal separately in cold water overnight.
2: Drain the chickpeas and place in a pan. Cover with water and bring to the boil. Reduce the heat and leave to simmer for 45 minutes, or until tender. Drain and keep to one side.
3: Meanwhile, heat the oil in a pan over a medium heat. When hot, add the onions and cook for a few minutes until starting to soften. Add the ginger, spices, chilli and salt. Drain the dal and add them to the pan with 250ml water. Bring to the boil, then leave to simmer for 20–25 minutes, or until the dal are tender. Add a little more water if needed.
4: Stir in the anardana, garam masala and the chickpeas, bring back to the boil and adjust the seasoning.
5: Serve garnished with the pomegranate seeds and coriander.
SERVES 4
50g gram/chickpea flour
150g live yoghurt
1 tsp salt
2 tbsp vegetable oil
1 tsp black mustard seeds
2 tsp cumin seeds
1 tsp black peppercorns
1 cinnamon stick
3 cloves
2 onions, peeled and finely sliced lengthways
3 tbsp grated fresh root ginger
3 tbsp grated garlic
1 tsp turmeric
1 red chilli, finely chopped
a handful of fresh fenugreek (methi) leaves
2 tsp garam masala
For the pakoras
200g gram/chickpea flour
2 onions, peeled and finely sliced
3 potatoes, coarsely grated
2 tbsp grated fresh root ginger
1 tbsp garam masala
a handful of chopped fresh coriander
1 tsp salt
vegetable oil, for deep-frying
For the tarka
4 tbsp vegetable oil
3–4 whole dried red chillies
10–12 curry leaves
1 tsp yellow mustard seeds
1: Make the yoghurt curry Whisk the gram flour, yoghurt and salt together in a bowl until smooth. Add 750ml water and mix again.
2: Heat the oil in a large pan over a low heat, add the whole spices and cook for 1 minute. Add the onions and cook for 3–4 minutes, or until softened but not coloured. Add the ginger, garlic, turmeric, chilli and fenugreek and cook for 10 minutes more. Add the yoghurt mixture and bring to the boil. Reduce the heat and leave to simmer, stirring every so often to stop it catching, for about 20–25 minutes. It should thicken up nicely – if it is too thick you can add a little more water.
3: Make the pakoras Mix all the ingredients except the oil with enough water to bring it together to form a thick batter.
4: Heat a deep pan of vegetable oil to 170°C, or until a cube of bread browns in 30 seconds.
5: Fry dollops of the pakora mixture for 4–5 minutes, turning, until golden brown. Drain on kitchen paper. Add to the kadhi with the garam masala and cook for 5 minutes more.
6: Make the tarka Just before serving, heat the oil for the tarka in a small pan and add the whole red chillies, curry leaves and mustard seeds and cook for 30 seconds.
7: Serve the curry and pakora with the tarka spooned over the top.
SERVES 4
For the dal
175g mung dal
175g masoor dal
2 tsp freshly chopped green bird’s-eye chillies (to taste)
1 tsp turmeric
2 tsp salt (to taste)
2 tsp garam masala
fresh coriander, to garnish
For the tarka
2 tbsp sunflower oil
30g butter
2½ tsp cumin seeds
5 garlic cloves, peeled and finely diced
3cm piece fresh root ginger, peeled and grated
1 onion, peeled and diced
2 tomatoes, diced
1: Make the dal Wash and rinse the dal. Place in a large pan and pour over 1.7 litres of water. Add the chilli, turmeric and salt and bring to the boil. Reduce the heat and leave to simmer for 10–15 minutes, or until the dal is cooked through.
2: Make the tarka Heat the oil and butter in a small pan over a medium heat. Add the cumin seeds, garlic, ginger, onion and tomatoes, and cook for 12–15 minutes.
3: Stir the tarka and the garam masala into the dal, bring it back to the boil and then remove the pan from the heat. Garnish with coriander before serving.
FAMILY TIP ‘Cumin is such a simple, staple spice and is used in most curry and rice dishes in our home.’
SERVES 4
2 medium aubergines
6 tbsp vegetable oil
3 banana shallots, peeled and finely sliced
2cm piece fresh root ginger, peeled and julienned
2 garlic cloves, peeled and finely chopped
4 fresh Thai chillies, finely sliced, to garnish
a large handful of fresh coriander leaves
For the sauce
6 tbsp dark soy sauce
2 tbsp rice vinegar
2 tbsp soft brown sugar
1 tsp dried chilli flakes
1 tsp cornflour
1: Make the sauce Mix all the ingredients together with 4 tablespoons of water and set aside.
2: Prepare the aubergines Cut the aubergines in half lengthways then into 2cm slices. Place in a bowl with 1 tablespoon of the oil and toss to coat.
3: Cook the aubergines Heat 4 tablespoons of the oil in a pan over a medium-high heat. Add the aubergines and fry till lightly browned on each side and lovely and soft. Remove and set aside.
4: Add the remaining oil to the pan and fry the shallots until slightly browned. Add the ginger and cook for 1 minute before adding the garlic and frying for 1 further minute.
5: Return the aubergine to the pan, add the sauce and bring it up to a boil. Reduce the heat slightly and leave to simmer for 1–2 minutes, or until the sauce has thickened.
6: Serve sprinkled with the red chilli and coriander leaves.
