We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
Green chilli dip
- 3 medium tomatoes
- 4 green chillies
- 1 red onion
- Handful of parsley
- Handful of coriander
- 1 cucumber
- Salt and pepper
- ½ tsp of garam masala
- ½ tsp ground cumin
- 1 large lemon, juiced
Blend all the above ingredients right before serving, until smooth.
Ingredients – Serves 4:
For the breaded veg or tofu
- Courgette, mushrooms, aubergine or tofu, sliced
- 5tbsp of cornflour
- 100ml plant-based milk
- 250g breadcrumbs (ideally panko)
- Rapeseed oil for frying
For the coconut curry sauce
- 1tbsp of olive oil
- 1 onion, diced
- 2cloves of garlic
- 3cm of ginger, grated
- 1 carrot, peeled, grated
- 1tsp of mild Japanese curry powder
- 1tsp of turmeric
- 100ml of veg stock
- Salt and pepper
- 300ml of coconut milk or 100g of coconut cream
- 1tbsp of light soy sauce
For the stir-fried red rice
- 300g of red or black rice, boiled
- 1tbsp of oil
- 2 spring onions, chopped
- 1 red onion, sliced
- Handful of chopped coriander
- Soy sauce to season (tamari)
- 1 lime, juice and zest
For the Sauce
- Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.
For the breaded veg or tofu
- Get 3 mixing bowls ready: one with cornflour, one with plant-based milk and one with breadcrumbs. Dip the mushrooms or vegetables into cornflour, milk and then coat in breadcrumbs. Repeat if you have too many uncoated patches.
- Fry in rapeseed oil until golden brown and cooked through
For the rice
- Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
- Toppings/garnishes – Serve with some toasted peanuts, chopped chillies and some extra chopped coriander.
Kadai Sabzi Vegan Curry
Ingredients – Serves 4
- 1 Big tbsp of plant-based butter
- 1 white onion, diced
- 2 green chillies, chopped
- 1 carrot, peeled and sliced
- 4 new potatoes, quartered
- Handful of garden peas
- 1 small courgette, diced
- 1 small aubergine, diced
- 10 cauliflower florets
- ½ tin of chopped tomatoes
- 3tsp of grated ginger
- 3 cloves of garlic, minced
- ½ cup of plant-based yoghurt
- 1tsp of garam masala
- 1tsp of chilli powder
- 3tsp of gr. Coriander
- 1tsp of black mustard seeds
- Handful of chopped fresh coriander
- 150ml of boiling water
- – Melt the butter in a saucepan, add black mustard seeds when the butter is foaming and toast for a couple of minutes.
- – Saute onions until caramelised, followed by garlic and ginger.
- – Add all of the dried spices next and make fragrant.
- – Add tomatoes, chillies, salt and pepper.
- – Stir in all of the vegetables and toss well in thick sauce.
- – Add boiling water, cover and simmer for 15 minutes.
- – Remove the lid and check if the potatoes are soft.
- – Cook off excess liquid, stir in the yoghurt and garnish with chopped coriander.
Ajwaini crispy tofu (carom seed tofu)
Ingredients – Serves 2
- 300g of firm tofu, cut into pieces 2x
- Corn flour 2tsp
- Salt and pepper to taste
- Ajwain 2tsp (ground carom seeds)
- Turmeric ¼ tsp
- Sparkling water 100ml
- Garlic powder ½ tsp
- Onion powder ½ tsp
- Vegetable oil for frying
Mix the tofu with cornflour, garlic powder, onion powder, turmeric, toasted carom seeds and coat well. Add sparkling water, tablespoon at time until your tofu is coated with thick batter.
Deep-fry until crispy, golden and cooked through.
Prepare the Dough:
Ingredients – Makes about 16 small rotis
- – 185g plain or 00 flour – plus extra for dusting
- – 20 ml of olive oil
- – 80ml water
- – 0.5tsp of baking powder
- Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
- Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
- Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
- Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
- Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
- Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.