Dhal with Spiced Cabbage

Ingredients

• Lentils (Green, Red, Yellow)
• Bay Leaf
• Mustard Seeds
• Garlic
• Ginger
• Chilli
• Spice Paste (Cumin, Coriander, Fenugreek, Tomato Purée)
• Turmeric
• Carrot
• Green Beans
• Cherry Tomatoes
• Spring Onions
• Coriander Leaves

Spiced Cabbage:

• Leek
• Cabbage
• Ginger
• Garlic
• Chilli
• Coconut Milk

Method

1. Boil Lentils in water and Bay Leaf (15 mins)
2. Fry Mustard Seeds (1 min)
3. Add chopped Garlic, Ginger and Chilli (2 mins)
4. Add Spice Paste and continue to fry (5 mins)
5. Add Turmeric, Green Beans and finely chopped Carrot (2 mins)
6. Add Lentils and enough water to loosen the mixture, simmer (10 mins)
7. Stir in chopped Cherry Tomatoes and Spring Onions
8. For Spiced Cabbage, fry chopped Garlic, Ginger and Chilli (2 mins)
9. Add chopped Leek and Cabbage (10 mins)
10. Add Coconut Milk and simmer (5 mins)
11. Serve Dhal with spiced Cabbage and chopped Coriander sprinkled over

Madras Sambal & Garlic Naan

Ingredients

• 200g Lentils (Red, Green, Yellow)
• 1/2 tsp Turmeric
• 2 Potatoes
• Handful of Green Beans
• 3tbsp Chickpeas
• Madras Paste (Chilli, Ginger Garlic, Coriander/Cumin/Fenureek/Mustard Seeds, Tomato Puree)
• 1 Onion

Naan:

• 5g Instant Yeast
• Milk
• 1 Egg
• 200g Plain Flour
• 1tsp Baking Powder
• 1tsp Salt
• 50g Butter
• 1 Garlic

Method

1. For Naan, sieve Flour, Baking Powder and Salt into bowl and mix
2. Add beaten Egg, Yeast and warmed Milk to bring the dough together (add plenty of Milk as the dough should be quite wet)
3. Knead the dough until soft and smooth – then leave in a warm place to rise
4. When doubled in size, roll out into a tear drop shape (1 cm thin)
5. Grill (on as high as it will go) until brown, flip it over and brown the other side
6. Fry chopped Garlic in Butter (1 min), then pour butter over grilled Naan
7. For curry, cover Lentils in Water and boil with Turmeric until soft (30 mins)
8. Cube and boil Potatoes until soft (20 mins)
9. Boil Green Beans until soft (5 mins)
10. Fry Onion and Madras Paste (5 mins)
11. Add Potatoes and continue to fry (5 mins)
12. Add Green Beans, Chickpeas and Lentils with the water they were cooked in and simmer (15 mins)
13. Add a little water if the mixture turns too dry (note: this is quite a dry curry though)

Paneer & Potato Curry

Ingredients

• Potatoes
• Paneer Cheese
• Cumin Seeds
• Mustard Seeds
• Garlic
• Ginger
• Chilli
• Onion
• 1 tsp Turmeric
• 3 tsp Curry Powder (Coriander, Cumin, Chilli, Fenugreek)
• Chopped Tomatoes
• Water
• Basmati Rice
• Butter
• Garam Masala Powder

Method

1. Fry cubed Potatoes in oil until brown, set aside
2. Fry cubed Paneer Cheese in oil until brown on each side, set aside
3. Fry chopped Onion, Garlic and Ginger (2 mins)
4. Score whole Chillis and add  (2 mins)
5. Add Turmeric and Curry Powder and continue to fry (1 min)
6. Add Chopped Tomatoes, the fried Potatoes and enough water to cover
7. Simmer until Potatoes are soft
8. Meanwhile boil Basmati Rice
9. Melt a little butter in a separate pan and fry Garam Masala and Paneer Cheese
10. Stir in to Potatoes and serve with Basmati Rice

Aloo Gobi

Ingredients

• Potato
• Onion
• Cumin Seeds
• Cauliflower
• Chilli
• Garlic
• Turmeric Powder
• Coriander Powder
• Mixed Nuts (walnut, cashew nut etc.)
• Sugar
• Water

Method

1. Boil potatoes (10 mins)
2. Fry Onion in oil with Cumin Seeds (5 mins)
3. Add Cauliflower, Chilli and Garlic and continue to fry (5 mins)
4. Add Turmeric and Coriander and Nuts
5. Add a little Sugar to sweeten and Season
6. Top up with water and simmer (20 mins)
7. Serve with Rice or Chapatis

Chickpea & Spinach Curry

Ingredients

• Onion
• Garlic
• Ginger
• Madras Curry Powder (Turmeric, Coriander, Cumin, Chilli, Fenugreek)
• Chopped Tomatoes
• Chickpeas
• Spinach
• Coriander Leaves
• Chapati

Method

1. Blend Onion, Garlic and Ginger in food process into a paste
2. Fry in a little oil (10 mins)
3. Add Curry Powder and continue to fry (2 mins)
4. Add Tomatoes, season and simmer (5 mins)
5. Add Chickpeas and continue to simmer (5 mins)
6. Add Spinach and cook until wilted
7. Serve with chopped Coriander Leaves and Chapati

Vegetable Biryani

Ingredients

• Onion
• Cumin Seeds
• Cardamom Pods
• Ginger
• Garlic
• Chilli
• Coriander Powder
• Cinnamon Powder
• Potatoes
• Carrots
• Vegetable Stock
• Sultanas
• Basmati Rice
• Turmeric
• Coriander Leaves
• Poppadoms

Masala:

• Chopped Tomatoes
• Ginger
• Garlic
• Chilli

Method

1. Fry Onion, Cumin and Cardamom (10 mins)
2. Add chopped Ginger, Garlic, Chilli, Coriander and Cinnamon (2 mins)
3. Add sliced Potatoes and Carrots (2 mins)
4. Add Stock to cover, then simmer
5. Meanwhile boil Basmati Rice with Turmeric (10 mins)
6. Drain Rice and stir into Vegetables
7. Stir in Sultanas
8. Place in oven dish and bake @160C (20 mins)
9. For Masala, Fry Ginger, Garlic and Chilli (2 mins)
10. Add Tomatoes and simmer
11. Serve with chopped Coriander Leaves and Poppadoms

Mango Dhal

Ingredients

• 250g Red Lentils
• 800ml Water
• Vegetable Stock Cube
• Turmeric
• Pinch Salt
• Mango
• Coriander Leaves
• Onion
• Cumin Seeds
• Chilli Flakes
• Naan Bread
• Mango Chutney

Method

1. Boil Lentils, Water and Stock Cube (10 mins)
2. Mash Lentils
3. Add diced Mango, Turmeric and Salt (5 mins)
4. Meanwhile fry Onion, Cumin Seeds and Chilli Flakes (10 mins)
5. Place lentils in bowl top with onions and Coriander Leaves
6. Serve with Naan Bread and Mango Chutney

Aubergine & Green Bean Curry

Ingredients

• Aubergine
• Onion
• Garlic
• Ginger
• Chilli
• Lemon-grass
• Coriander
• Cumin
• Turmeric
• Passata
• Coconut Milk
• Green Beans

Method

1. Fry Aubergine on high heat (10 mins), set aside
2. Blend Onion, Garlic, Ginger, Chilli, Lemon-grass, Coriander, Cumin and Turmeric into a paste
3. Fry Paste (5 mins)
4. Add Aubergine (2 mins)
5. Add Green Beans, Passata and Coconut Milk and simmer (20 mins)