See the recipe I love Tikka Masala. There’s something about the creamy, rich sauce that is just so incredibly satisfying. I’m pretty sure I’m tried almost every recipe for Tofu Tikka Masala on the internet but none of them hit the same spot as the classic takeout version of Chicken Tikka Masala. A treasured favourite of our pre-vegan days, I deeply wanted to find a homemade version that was just as good. Lets get something straight, I’m not claiming this is an authentic Indian recipe. Instead, this is based on a British-Indian restaurant classic and is a damn delicious fakeaway copycat dish that has converted some tofu-haters in our family.…
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Restaurant Style Brinjal Bhaji
An Indian restaurant specialty with aubergine cooked in a wonderfully spiced sauce. Served with my own okra side and saffron rice the house ended up smelling like an Indian restaurant and it was amazing!
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Mung Bean Coconut Curry (Vegan & Gluten Free)
Skip straight to the recipe This dish definitely fits the definition of #uglydelicious. I know it looks … dubious but trust me here, it’s so tasty that I probably ate twice as much as I should have. Another recipe borne from COVID lockdown when I was attempting to use every little bit of pantry staples before going shopping again, this turned out so tasty we’ve had it several times since. Like most pulses, mung beans are little powerhouses of nutrition, stuffed full of protein, vitamins, and minerals making them the ideal cornerstone for a plant based pantry. What’s more, they’re cheap and a bag of dried beans is the perfect…
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Indian Beetroot Pancakes or Beetroot Dal Chilla (Vegan & Gluten Free)
I’ve made pancakes inspired by dal chilla before (see here) but with these I’ve gone along the more traditional route. Healthy, nutritious, and packed with protein, these make the ideal companion to your next curry night. We paired them with last week’s Gobi Manchurian which made for a very colourful dinner. I’ve flavoured the pancakes with beetroot and chives and it’s a great way to squeeze in yet another vegetable into your dinner. Provided you have a blender, these are really quite easy to make. Stuff them with your favourite vegan cheese to make a quick snack, fold them up and they make a great addition to any lunchbox, or…
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Gobi Manchurian (Vegan & Gluten Free)
I saw Asama Khan’s recipe for Gobi Manchurian and I just knew I had to make my own version (find her recipe here). The first issue with this recipe for us is that batter on the cauliflower. It’s not gluten free but a crisp batter is incredibly important to make an authentic dish. I’ve pull together a tasty, gluten free batter that keeps your cauliflower crisp once dunked in the sauce. Unfortunately this can’t be baked, I did try but I’ve yet to find a baked version that I’m happy with. Kenny has pointed out that we eat perhaps a little more fried food than we should so I promise…
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Courgette Rotis (Vegan & Gluten Free)
I regularly make my own gluten free flour blends so getting bags of random flour types being delivered to the house is pretty normal here. On my last batch of sorghum flour I noticed a serving suggestion I’d never thought of before- parathas! Now I love a good flatbread alongside a curry so this was a perfect idea for us. After trying to make a good paratha however, I had to change my techniques and look towards making chapatis instead. There are numerous different types of Indian flatbreads and I love them all but, paratha is special. A decadent dish all by itself, you’re looking for a texture similar to…
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Spiced Potato Croquettes (Vegan & Gluten Free)
We’re heading into the festive season and for many people, that also means it’s the high point in the year for leftovers as well. If you’re anything like me, then you’d rather have too much food than too little. The festive season has always meant an overloaded dinner table surrounded by family, followed by a fridge heaving with leftovers. There’s nothing wrong with a leftovers, I’m a big fan of them. I always have a freezer full of them but who wants to eat the same thing day after day? Croquettes are one of my answers to this problem and they’re surprisingly easy to make. The perfect solution to any…
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South Indian Garlic Chilli Vegan Curry
In the last few months, Kenny has taken some time to meditate on his views and from an omnivore to a vegetarian. He was never a big meat eater so it wasn’t a huge change. But this leaves him with a slight problem, what does he eat if we go out for dinner or gets takeout? With his wheat allergy his choices are already limited but add in his new vegetarian dietary choice and getting takeout has become a little tricky. This isn’t a new problem in some respects, he hasn’t been able to get his favourite curry since he moved to London. The Glasgow food scene has a lot…
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Mung Bean Pancakes Stuffed with Braised Chard (Vegan & Gluten Free)
In my on going search for a decent vegan omelette, I came across Moong Dal Chilla. An old traditional Indian recipe for pancakes made from mung beans (also know as moong Beans), it works equally well as a healthy breakfast, delicious lunch or a light dinner. There’s a big difference between the traditional recipe and my interpretation – I use whole mung beans. The traditional recipe uses spilt and hulled mung beans, without their skins they’re a pleasant light yellow and produce a lovely golden pancake. Whole mung beans have green skins and I’ve leaned into the green by adding grated courgettes and fresh coriander. While I know its unusual,…
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Jackfruit Biryani (Vegan & Gluten Free)
My mother makes the best biryani, hands down. I have treasured childhood memories of important events being celebrated with mum’s biryani and it was one of the first recipes I made sure to take with me when I moved out. Culturally in India this dish has always been something reserved for celebrations and special occasions because in all honesty, what crazy person wants to spend 6 hours making an ordinary dinner? Unfortunately there’s now one problem with my mother’s version – it uses lamb. With meat firmly off the table since I went vegan, I’ve spent quite sometime trying to get back to that familiar taste using vegetables. I must…
