Here’s a basic vegetarian curry that doesn’t require a great deal of effort. Roasting the vegetables separately means they’re guaranteed to be cooked through when you’re ready to serve – there’s nothing worse than preparing to dish up a curry only to find that the spuds still haven’t started to break up properly in the […]
Tag Archives: vegetarian
Here’s a nice accompaniment to make while your curry is cooking. This recipe delivers hot, fluffy naan breads, cooked on the stovetop in a matter of minutes (plus however long it takes your breadmaker to run its dough cycle).
I made this curry using fresh turmeric, an ingredient I’d been meaning to try for some time. Widely available at Thai, Chinese and Indian stores, it looks like small, orangey pieces of ginger root, and I can confirm that it’s every bit as fabulously delicious as I had hoped. Thanks, probably, to fresh turmeric, this […]
This is a great way to cook aubergine, either under a red hot grill or, preferably, on a barbecue. It’s rich and quite filling – half an aubergine per person is probably plenty. The chermoula herb paste also goes well with fish, should you happen to have any left over.
This is one of the simplest breads you can make. You don’t even need to measure anything out accurately – just scoop up the ingredients in a mug, mix them into a rough batter, and bake. It’s brilliant with a nice veggie chilli, and you can customise it to your taste by adding a spoonful […]
This one-pot dish is basically a spicy casserole that requires a minimal amount of cooking liquid. The conical tagine lid seems to generate its own microclimate in the oven, so you can cook a lot of ingredients in what seems like a tiny amount of stock, and it won’t boil dry – in fact it […]
I’m very pleased with this. It took a couple of attempts to get it right but I reckon this recipe is pretty reliable now. It’s fragrant and spicy, thanks to the addition of some ras el hanout spice mix that came loaded with rose petals and chilli (Seasoned Pioneer brand, if you’re interested). Every ras […]
Raw lettuce is the most boring of salad ingredients, but cooked like this it’s a gorgeous side dish. You need small, fairly compact lettuces such as little gems, plus some sweet peas to bulk it out and complement the natural bitterness of the leaves. Very little work, and very good indeed.
Here’s a slightly different way of serving asparagus and wild garlic – which is still in late season, thanks to the cold weather we’ve had this year. It’s a simpler recipe than it looks. You need to make a lot of different things but none of them requires any skill or takes any longer than […]
This is what I had with the flatbreads I made the other day. I’m not sure if it’s an entirely authentic version, since I hadn’t heard of this dish until last week, but it went down very well. According to the internet, the real deal should probably contain parsley, but I’m more of a coriander […]