YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 30 mins READY IN: 40 mins Cashew nuts add depth to this complex tasting dish- but it couldn't be easier to make! Ingredients 1 Tsp Coconut Oil 2 Red Onions Diced 4 Garlic Cloves Crushed 2 Tsp Black Mustard Seeds 2 Tsp Dried Fenugreek Leaves 1 Tsp Chilli Flakes 2 Tsp Ground Turmeric 2 Tsp Garam Masala 1 Cup Pumpkin Cubed 3 Potatoes Cubed 2 Carrots Sliced 1 Green Capsicum Diced 1 Cup Broccoli Florets 1/2 Cup Raw Cashews (Kaju) 1 Cup Coconut Cream 1 1/2-2 Cups Water 2 Tbsp Tomato Paste 2 Tomatoes Diced Pinch of Himalayan Sea Salt Instructions Heat oil in a large pot Process cashews in a blender or processor with 50ml water; set aside Saute onions and garlic until translucent, then add mustard seeds and stir for 30 seconds until they pop Add fenugreek leaves, chilli...
YIELD: Serves 2 (2 Servings)
PREP: 15 mins
COOK: 10 mins
READY IN: 25 mins
Ingredients
4 Cups Waxy Potatoes Diced
1 Tbsp Coconut Oil
1 Large Yellow Onion Diced
2 Garlic Cloves
1 Tsp Garam Masala
1 Tsp Ground Cumin
1 Tsp Ground Turmeric
1 Cup Coconut Cream
1 Cup Torn Kale
Salt To Taste
Instructions
Steam the potatoes until tender, but not falling apart; about 15 minutes
In the meantime, sauté the onions and garlic until soft
Add the spices, and stir until fragrant
Gently add the steamed potatoes, and stir to coat
Pour in the coconut cream, and the torn kale
Bring to a gentle simmer, and add salt to taste
Serve as a side dish to a vegetable curry or with a big salad
CUISINE: Indian
COURSE: Main Meals
SKILL LEVEL: Easy
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 35 mins READY IN: 40 mins Ingredients 1 Tsp Coconut Oil 1 Tsp Cumin Seeds 1 Tsp Yellow Mustard Seeds 1 Brown Onion Diced Finely 3 Cloves of Garlic Minced 2 Tbsp Garam Masala 2 Tsp Fenugreek Leaves/Fenugreek Powder 1 Tsp Cumin Powder 2 Tbsp Ground Turmeric 2 Cups Sliced Button Mushrooms 2 Cups Water 1 Can of Crushed Tomatoes 1 Tbsp Tomato Paste 1 Can Drained and Rinsed Navy Beans Instructions Heat oil in a large pot, and add mustard and cumin seeds; heat until they pop Add onions and garlic, and cook until fragrant Stir in garam masala, fenugreek, cumin and turmeric, then add the mushrooms, stirring gently Pour in water, tomatoes and tomato paste - bring to a gentle boil, then simmer for 15 minutes Add the navy...
YIELD: 4 Servings PREP: 10 mins COOK: 15 mins READY IN: 25 mins Ingredients 3 Large Potatoes Peeled, Diced & Steamed Until Soft 1 Cup Fresh Baby Peas Frozen & Thawed 1/2 Cup Spring Onions Sliced Thinly 2 Tsp Turmeric 2 Tsp Cumin 2 Tsp Garam Masala 1 Tsp Fenugreek 2 Tsp Chilli Flakes 1 Tbsp Tomato Paste 3 Cloves of Garlic Minced 1/8 Cup Warm Water 1 Packet Vegan Phyllo Pastry (most are vegan, just check the ingredients) Instructions Pre-heat oven to 180C In a small bowl, mix spices, garlic and tomato paste with the warm water Mix to a paste- you may need some more water Mix this through the cooked potatoes and add the peas and spring onions- combine really well Using a phyllo sheet folded in half, place a dessert spoon of mix onto one corner Fold...
YIELD: Makes 36 samosas PREP: 15 mins COOK: 15 mins READY IN: 30 mins Ingredients 3 Large Potatoes Peeled & Diced 1 Cup Grated Cauliflower 1 Tbsn Safflower OIl 2 Tsp Turmeric 2 Tsp Cumin 2 Tsp Garam Masala 1 Tsp Fenugreek 2 Tsp Chilli Flakes 1 Cup Water 1 Packet Vegan Puff Pastry (most are vegan, just check the ingredients) Instructions In a pan, saute onions and cauliflower in the safflower oil Add the spices and water, and slowly simmer until soft (you may need to add more water-a tbsp at a time) Add the potatoes, and boil for 15-20 minutes until soft Pre-heat oven to 180C Lightly mash the potato and cauliflower Using a cookie cutter, cut the puff pastry into circles, add a tsp of the mix, fold and crimp edges Do this...
