Curries, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Kadala Curry. A dish from Southern India.

My heart is truly with Asian Cooking, particularly Indian cookery, as, over the years,  before I became vegan, it is how I learnt that meat and dairy are not necessary ingredients.


Whenever I visit my local Asian shop, I always come out with something I haven’t tried before. It’s like an Aladdin’s cave for me.

This time, it was Kala Channa.  Black chickpeas.   They are small, and dark brown in colour.  They are prized because of their high protein and fibre content.

When I finally got around to searching for what I might do with them, this dish came up again and again.

It’s a speciality of Kerala, Southern India.

Often eaten for breakfast.

It’s delicious.  The sauce is creamy, spicy, hot and mellow.

Kadala Curry with Steamed Basmati and Flatbreads

I hope you enjoy.


I soaked the chickpeas for 3 days (changing the water twice daily),  and then cooked them in one big batch.  What I didn’t use in this dish, I froze for future use.

Makes life easier…..



For 4

Ingredients:   Continue reading “Kadala Curry. A dish from Southern India.”

Curries, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Cauliflower Curry – Two Ways: Pakora and Bharta.

It’s obvious really, but still surprising how you can cook the same vegetable in two different ways and end up with totally different flavours and character!

Here’s a fab. way to use a cauliflower to create two different curries that complement each other deliciously.

cauliflower curry: pakora and bharta


Pakora are small vegetable pieces dipped in a thick ice-cold batter and quickly fried.

Bharta is pureed vegetables, cooked gently and infused with spices.



Amply serves 2

Ingredients:   Continue reading “Cauliflower Curry – Two Ways: Pakora and Bharta.”

Curries, Vegan, Vegan Main Dishes

Mushroom and Sweet Potato Curry. Khumbi Ki Shakarkand.

A deliciously hot, sweet, sharp, sour curry.

Cooked gently with a double lid to retain moisture and flavour.

It’s really nice.

Serve with fluffy white steamed rice…..

Khumbi ki Shakarkand



for 2-3

Ingredients:   Continue reading “Mushroom and Sweet Potato Curry. Khumbi Ki Shakarkand.”

Curries, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Himalayan Potato, Tomato, Green Pepper and Onion Takari

Takari is a curry in which all ingredients are sautéed in oil, cooked in their own juices, and infused with fragrant spices.

potato, tomato, green pepper and onion takari . vegan

Really simple to do, and adaptable.  Just about any veg. will work.

A great dish for when you don’t want to spend hours in the kitchen, as it pretty much looks after itself….most of the time, anyway….

….and the photos don’t do this justice…it’s so very tasty….



for 2-3

Ingredients:   Continue reading “Himalayan Potato, Tomato, Green Pepper and Onion Takari”

Curries, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Winter Squash and Spiced Lentil Dal served with rice, chapati and yogurt. Vegan.

It’s January.  Time to break open a winter squash.  Home-grown squash will store in a cool dry environment for up to 6 months.  So they’re there just when you need them.  There’s also a fantastic variety of winter squash in the shops  these days…..

Homegrown winter squash: crown prince and hubbard…

A spicy winter squash and dal recipe that melts in the mouth, and revives the spirits.

Winter Squash and Lentil Dal.

A South Asian Dish.

winter squash and red lentil dal + steamed basmati

And here’s how to cook really nice rice: every time…

(click image for link)




Serves 4   Continue reading “Winter Squash and Spiced Lentil Dal served with rice, chapati and yogurt. Vegan.”