Thick Sweet Potato and Cauliflower Massaman

Massaman is my favourite South East Asian curry. It should be thick and rich with a slight peanutty flavour. You can get Massaman curry paste in Asian supermarkets. If you cannot get any the use a red or yellow Thai paste and add half a teaspoon of ground cumin and ground coriander. Cauliflowers are really…

Creamy Coconut Dahl

It is so hard to get good, vegan, Indian food in Berlin. Dave and I have never eaten so little Indian food in the last 20 years. As I have said before, I love dahl for both feast and famine situations. This dahl is a more luxurious dish than the chana dahl with spinach. It…

Vegan Paneer Palak

Paneer is an Indian cottage cheese used a lot in North Indian food and often served with spinach (palak). I love spinach and this recipe is very spinachy so be warned if you are not as keen on it. Spinach is high in iron but needs to be cooked with other veg that contain vitamin…

Tempeh and Pumpkin Penang

I found fresh tempeh in the Asian supermarket yesterday for just over a euro. Tempeh is fermented soya bean curd and they use it a lot in Indonesian cooking. It makes a nice change from tofu as it has more texture and really crisps up when fried. It also takes on the flavour of the…

Chana Dahl and Purple Aubergine

Dahl is my favourite comfort food as well as a well-loved, dinner party dish but I also eat it when I am feeling the need for something plain.┬áDahls can be made richer with the addition of coconut milk, grated coconut or ground almonds or made simple and cleansing like this recipe. Chana dahl or just…