1 tbsp vegetable oil

1 Red Onion, sliced 

350g potatoes, diced

1 aubergine, diced 

1 tbsp medium curry powder

400g can chick peas, drained and rinsed

200g red split lentils

800ml vegetable stock

250g bag Kale, thick stalks removed

Plain vegan yogurt alternative to serve

Instructions

1. Heat the oil in a large saucepan and fry the onion for 3 minutes, add the potatoes and aubergine and fry for a further 2-3 minutes. 
2. Stir in the curry powder then stir in the chick peas and lentils. Add the stock, bring to the boil and cook, covered for 15 minutes, stirring occasionally.
3. Add the Kale and cook for a further 5 minutes. Season to taste and serve with a little yogurt alternative.

Ingredients

• 600g potatoes (red-skinned varieties will work well), peeled and chopped into very small cubes
• 2 large cloves of garlic, grated
• 1cm piece of ginger, grated
• 1 red chilli, grated
• 150g frozen petit pois
• Large handful fresh spinach
• Small handful of fresh coriander
• 2 tbsp tikka masala spice paste
• 2 tbsp olive oil
• 1 tin of chickpeas, drained and rinsed
• 2 tsp cumin seeds
• 1 pack (12 sheets) of filo pastry
• 1 tbsp mango chutney (optional)
• Salt and pepper
• Sprinkle of sesame seeds to top (optional)

Method

1 Cook the potatoes in a pan of salted boiling water for 8-10 minutes.

2 Grate the garlic, ginger and red chilli and cook in a large frying pan with 1 tbsp of the olive oil for 3-4 minutes. Add the cumin seeds and fry for a further 1 minute.

3 Drain the cooked potatoes and add to the pan. Add the chickpeas to the pan at the same time.

4 Add the frozen petit pois and 100ml of water.

5 Add the tikka paste and season. Combine all the ingredients together.

6 Roughly tear the spinach leaves and coriander and mix into the pan and cook for 3-4 minutes. Then take off the heat and allow to cool. Once cooled add the mango chutney (optional).

7 Preheat the oven to 180°C / Fan 160°C / Gas 4 .

8 Take a large chopping board and place a layer of filo pastry on top (keep the remaining pastry under a slightly damp tea towel to ensure it doesn’t dry out). Using 3 tbsp of the olive oil very lightly brush the sheet of filo pastry and place another layer directly on top. Using a sharp knife cut down the middle.

9 Take one of the lengths of pastry and place a tbsp of the cooled potato filling mixture into the left-hand corner. Fold a corner of the pastry across (towards you) to make a triangle. Press down the edges. Brush edges with a little olive oil and fold over on itself again. Repeat the brushing with oil and folding until you come to the end of the pastry. You may need to cut off any excess.

10 Place the samosas on a baking tray lined with parchment paper. Brush with a little olive oil and sprinkle with the sesame seeds (optional).

11 Place in the preheated oven and bake for around 20 minutes or until crispy and golden.

12 Serve with mango chutney.

Recipe by www.seasonalspuds.com

Ingredients

• 500g Cornish New potatoes, halved
• 2tbsp vegetable oil
• 1 onion, thinly sliced
• 3cm piece ginger, peeled and finely grated
• 3 cloves garlic, crushed
• 1-2 green chilies, depending on your heat preference, finely chopped
• 2tsp ground turmeric
• 2tsp mustard seeds
• 2tsp garam masala
• 1tsp ground cumin
• 1tsp ground coriander
• Large tomatoes, roughly chopped
• 400ml coconut milk
• 200ml water
• 1tbsp white wine vinegar
• 1tsp caster sugar
• 200g green beans, trimmed and halved widthways
• 350g king prawns
• 200g spinach
• Juice of 1 lime, plus lime wedges to serve

Method

Heat the oil in a large frying pan over medium high heat and add the onion. Cook, stirring occasionally, until golden brown, 6-8 minutes. Once cooked, add the ginger, garlic, chilies, turmeric, mustard seeds, garam masala, ground cumin and coriander.

Cook, stirring, for 2 minutes then add the tomatoes and cook until slightly softened, 2 more minutes.

Add the coconut milk, water, vinegar and sugar. Season with salt and pepper, bring to a simmer and cook for 10 minutes.

Add the potatoes, cover with a lid and simmer for 15 minutes until almost cooked. Add the green beans, stir and cook for a further 5 minutes until the potatoes and beans are tender.

Add the king prawns and cook for 3-4 minutes, until cooked through. Stir through the spinach until wilted. Add the lime juice, taste and season with more salt and pepper if you like.

Recipe by www.seasonalspuds.com

Ingredients

• 400g New/Baby potatoes
• 1 block of paneer cheese
• 1 cup gram flour
• 1 cup plain flour
• 1 tsp bicarbonate of soda
• 2 large tomatoes
• 3 tbsp vegetable oil
• 1 tbsp olive oil
• 2 tsp mustard seeds
• 3 tsp garam masala
• 1 green chilli, chopped
• 1 tsp ginger paste
• 2 large cloves of garlic, crushed
• 2 large handfuls of coriander, chopped
• Juice of 1/2 lemon
• Juice of 1 lime

Method

1 Cube the potatoes and place in a pan of salted boiling water. Boil until just cooked, then drain and crush lightly with a fork.

2 Meanwhile, cut the paneer cheese into cubes and fry in the olive oil until golden, then remove from the heat.

3 Cut the tomatoes into cubes and cook in a small saucepan with 1 tbsp of the vegetable oil and the mustard seeds until soft, for around 10 mins.

4 Meanwhile put 1 tbsp of the vegetable oil in a large frying pan and add the crushed garlic cloves and ginger paste. Fry for 1 minute, then add half the chopped green chilli and the garam masala. Fry for a further minute then add the lime juice with 30ml water.

5 Add the potatoes, paneer and tomatoes to the pan and combine. Cook on a low heat for 15 mins while you make the dosa.

6 To make the dosa add the flours and bicarbonate of soda to a large bowl. Add just enough water to combine, then gradually whisk in approximately 400ml water to make a loose batter.

7 Place a large frying pan on a medium heat. Pour a small amount of vegetable oil into the frying pan and wipe around with kitchen paper. Pour a large spoonful of the batter mixture into the pan and spread it around to fit the whole pan. Once bubbles start to form turn the dosa and cook on the other side.

8 Cook each dosa one at a time, oiling the pan each time.

9 Take a cooked dosa and fill with some of the potato mixture. Add a squeeze of lime, a sprinkle of fresh coriander and green chilli, and a spoonful of natural yoghurt. Roll up the dosa and repeat with the remaining dosas.

Recipe from www.seasonalspuds.com

Ingredients:

·       2 tbsp vegetable oil

·       2 large shallots, peeled and finely diced

·       2 red chillies, deseeded and chopped

·       4 garlic cloves, finely chopped

·       3cm piece fresh ginger, peeled and grated

·       2 tsp ground cumin

·       2 tsp turmeric

·       2 tsp ground coriander

·       2 tsp garam masala

·       Seeds from 4 green cardamom pods

·       400ml tin coconut milk

·       400g tin of chopped tomatoes

·       1 tsp soft light brown sugar

·       600g skinless cod loin (or any other firm white fish fillets), cut into large chunks

·       250g frozen peas

·       Juice of 1-2 limes

To serve:

·       A handful of chopped coriander

·       Steamed coconut basmati rice

Method:

1.     Heat the vegetable oil in a large sauté pan and fry the shallots over a low heat stirring frequently for about 5 minutes until softened and beginning to colour.  Stir in the chillies, garlic, ginger, ground spices and cardamom seeds and cook on a low heat for a further 3 minutes.

2.     Add the coconut milk, tomatoes, brown sugar and 100ml of water or vegetable stock and season with some salt and pepper.  Bring to the boil, reduce the heat, and simmer half covered for about 5 minutes.

3.     Add the cod and continue to simmer half covered, stirring occasionally, taking care not to break up the fish pieces.  Cook for about 5 minutes and then add the peas and cook for a further 4 minutes.

4.     Season to taste, stir in the lime juice and a little more brown sugar if necessary, scatter over the chopped coriander and serve with the coconut rice.

Tip: Naan bread also goes well with this dish.

INGREDIENTS

FOR THE MADRAS

• 4 tbsp olive oil
• 1 medium onion, finely chopped
• 1 aubergine, chopped into 1 inch cubes
• 1 tbsp white wine vinegar
• 1 can tinned tomatoes
• A handful (10g) fresh coriander

FOR THE MADRAS SPICE BLEND

• 4 tsp ground coriander seeds
• 2 tsp ground cumin seeds
• 1⁄2 tsp ground black pepper
• 1⁄2 tsp turmeric
• 1⁄2 tsp ground black mustard seeds
• 1⁄2 tsp chilli powder
• 1⁄2 tsp salt
• 1⁄2 tsp crushed garlic
• 1⁄2 tsp grated fresh ginger

FOR THE DHAL

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 fresh tomato, roughly chopped
• 2 heaped tsp dhal blend
• 200g dried lentils (or 1 can of lentils to save time)
• Parsley to garnish, roughly chopped

METHOD

FOR THE MADRAS

1 Heat the oil in pan and fry the onion until soft. Add the chopped aubergine with a good glug of olive oil. Cook for approximately 10 minutes on a medium heat.

2 Mix together the madras spice blend, white wine vinegar and 2 tbsp olive oil to make a paste, add to the aubergine and onion and mix well together. For excess paste, rinse the mixing bowl with a bit of water and pour into the pan. Cook for 1-2 minutes to allow the aubergine to absorb the flavour.

3 Add the can of tomatoes plus half a can full of water and give it a good stir. Simmer for 10 minutes on a medium heat without the lid.

4 Garnish with freshly chopped coriander and serve with pilau rice and dhal.

FOR THE DHAL

1 Cook the lentils according to packet instructions.

2 Heat the oil in a pan and add the onion tomato and garlic and fry until soft.

3 Stir in 3 teaspoons of the dhal blend and mix well.

4 Pour cooked lentils and water from pan (or liquid from tin) in with the onions and tomato. Stir thoroughly so flavours are evenly distributed then let simmer for 10 minutes or until it forms a porridge like consistency. Serve and garnish with parsley.

Recipe by Hill & Vale Spices

INGREDIENTS

• 2 tbsp vegetable oil
• 2 shallots, halved and finely sliced
• 2 garlic cloves, finely chopped
• 1 heaped tsp fresh root ginger, grated
• 10 fresh curry leaves (or dried)
• 1 tsp garam masala
• 1⁄2 tsp ground turmeric, plus extra for dusting
• 1⁄2 tsp salt
• 400g can coconut milk
• 300g runner beans, trimmed and finely sliced on the diagonal
• 2 unwaxed limes; zest of 1, juice of 1, 1 cut into wedges
• 4 sea bass fillets
• 2 x 250g packs ready-cooked basmati rice (or 500g of cooked rice), to serve

METHOD

1 Put 1 tbsp oil in a large sauté or frying pan over a medium heat. Add the shallots, garlic, ginger and curry leaves; fry for 2-3 minutes until everything is fragrant and turning golden. Add the spices and salt; fry for 1 minute more.

2 Add the coconut milk to the pan and bring to a simmer; add the beans. Simmer gently for about 6-8 minutes, stirring occasionally until the beans are tender. Squeeze in the juice of 1⁄2 lime; add more salt and lime juice to taste.

3 Heat the remaining 1 tbsp oil in a large non-stick frying pan over a high heat. Pat the fish dry with kitchen paper and slash the skin a couple of times with a sharp knife. Season the skin with a pinch of salt and a dusting of turmeric then fry, skin-side down, for 3 minutes. Turn the fish, squeeze over the juice of the remaining 1⁄2 lime and fry for a final minute until fully cooked through and opaque.

4 Cook the rice according to pack instructions then stir through the zest of 1 lime.

5 Serve the fish and rice with the coconut runner beans and lime wedges.

Recipe by Waitrose

INGREDIENTS

FOR THE CURRY BASE

• 3 tbsp olive oil
• 2 medium onions
• 2 garlic cloves, finely chopped
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander seed
• 1 tsp turmeric
• ½ tsp salt
• 6 fresh coriander stalks, leaves removed
• 500ml vegetable stock
• 200g canned chopped tomatoes (approx ½ a tin)

FOR THE BHUNA

• 3 tbsp vegetable oil
• 1 medium onion roughly chopped
• 1 green chilli, de-seeded and finely chopped
• 1 tbsp coriander stems finely chopped
• 2 inch piece of ginger peeled and finely chopped
• 2 garlic cloves finely chopped
• 2 tbsp tomato purée plus 50 ml water to dilute
• 1 medium butternut squash, peeled, deseeded and chopped into 1 inch cubes
• 1 aubergine chopped into 1 inch cubes
• 3-4 cherry tomatoes, halved
• Spice mix: 2 tsp curry powder, 1 tsp kashmiri chili powder (if unavailable, you can substitute for ¼ tsp cayenne and ¾ tsp paprika), 1 tsp paprika, 1 tsp garam masala, ½ tsp black pepper, ½ tsp sea salt

FOR THE CHAPTIS

• 200g plain flour (use 100g wholemeal flour and
• 100g plain flour if you have them both)
• A pinch of salt
• 100ml water
• 1 tbsp olive oil

METHOD

FOR THE BHUNA AND CURRY BASE

1 Preheat the oven to 180°C/Gas Mark 4.
2 Bring water to a boil in a large saucepan. Quarter onions and separate the internal layers. Combine all of the above ingredients except tomatoes then bring to a gentle simmer for 40 minutes.
3 Add tomatoes and continue to simmer for an additional 20 minutes. Allow to cool slightly before blending to a smooth consistency with an immersion or upright blender.
4 Heat up again and simmer for an additional 20-30 minutes to allow the flavours to develop and the oil to separate out. Stir one last time to reincorporate oil.
5 While the curry base is simmering, add squash and aubergine to a baking tray. Season with salt, pepper and a drizzle of olive oil. Roast for approximately 40 minutes or until tender.
6 Heat a frying pan with oil on a medium heat, add and fry the onion for 2 minutes until golden brown. Add ginger, garlic, chilli and coriander stems stirring for a further 2 minutes.
7 Now reduce heat and add the spice mix, stirring constantly for 30 seconds making sure not to burn the spices.
8 Increase heat to medium high and add the diluted tomato pureé and mix well with other ingredients. Now add the curry base 1/3 at a time stirring in for 2-3 minutes on each occasion.
9 Lower the heat and add the roasted butternut squash and aubergine. Cover the curry and allow to simmer for a further 10-15 minutes.
10 Drop in the cherry tomatoes for the final 3 minutes of simmering. Garnish with fresh coriander and serve with rice and chapatis

CHAPTIS

1 Mix flour, water and salt in a mixing bowl and knead the dough for 10 minutes. Break the dough into small plum sized pieces and sprinkle flour on to your work surface.
2 Roll out the small dough balls into thin roughly circular chapatis.
3 Heat the frying pan on a medium to high heat and cook each of the flat breads one by one. There is no need to use olive oil in the pan when cooking the chapatis.

Recipe by Hill & Vales Spices

INGREDIENTS

• 600g potatoes (red-skinned varieties will work well), peeled and chopped into very small cubes
• 2 large garlic cloves, grated
• 1cm piece of ginger, grated
• 1 red chilli, grated
• 150g frozen petit pois
• Large handful of fresh spinach
• Small handful of fresh coriander
• 2 tbsp tikka masala spice paste
• 2 tbsp olive oil
• 1 tin of chickpeas, drained and rinsed
• 2 tsp cumin seeds
• 1 pack (12 sheets) of filo pastry
• 1 tbsp mango chutney (optional)
• Salt and pepper
• Sprinkle of sesame seeds to top (optional)

METHOD

1 Cook the potatoes in a pan of salted boiling water for 8-10 minutes.

2 Grate the garlic, ginger and red chilli and cook in a large frying pan with 1 tbsp of the olive oil for 3-4 minutes. Add the cumin seeds and fry for a further 1 minute.

3 Drain the cooked potatoes and add to the pan. Add the chickpeas at the same time.

4 Add the frozen petit pois and 100ml of water.

5 Add the tikka paste and season. Combine all the ingredients together.

6 Roughly tear the spinach leaves and coriander and mix into the pan and cook for 3-4 minutes. Then take off the heat and allow to cool. Once cooled add the mango chutney (optional).

7 Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.

8 Take a large chopping board and place a layer of filo pastry on top (keep the remaining pastry under a slightly damp tea towel to ensure it doesn’t dry out). Using 3 tbsp of the olive oil, very lightly brush the sheet of filo pastry and place another layer directly on top. Using a sharp knife cut down the middle.

9 Take one of the lengths of pastry and place a tbsp of the cooled potato filling mixture into the left-hand corner. Fold a corner of the pastry across (towards you) to make a triangle. Press down the edges. Brush edges with a little olive oil and fold over on itself again. Repeat the brushing with oil and folding until you come to the end of the pastry. You may need to cut off any excess.

10 Place the samosas on a baking tray lined with parchment paper. Brush with a little olive oil and sprinkle with the sesame seeds (optional).

11 Place in the preheated oven and bake for around 20 minutes or until crispy and golden.

12 Serve with mango chutney.

Recipe by Seasonal Spuds

Spice up your curry repertoire with a new beef recipe, perfect for summertime cooking. Best enjoyed with friends and a glass of something refreshing in the garden.

Serves 6

INGREDIENTS

• 900g/2lb organic diced beef 
• Salt and freshly milled black pepper
• 45ml/3tbsp sunflower oil
• 2 large onions, peeled and finely chopped
• 6 garlic cloves, peeled and finely chopped
• 1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
• 2 red chillies, deseeded (if preferred) and finely chopped
• 30ml/2tbsp tomato purée
• 30-60ml/2-4tbsp Madras curry paste or similar
• 200ml/7floz coconut milk
• 150ml/¼pint water
• 2 small cinnamon sticks
• 45ml/3tbsp freshly chopped coriander, to garnish
• Fresh coconut shavings, to garnish, optional

METHOD

1. Heat 30ml/2tbsp of the oil in a large frying pan, season the beef and brown the meat in batches for 3-4 minutes. Transfer to a large heatproof casserole dish.
2. In the same frying pan heat the remaining oil and cook the onion, garlic, ginger and chillies over a low heat for 10-15 minutes until soft and lightly brown.
3. Transfer to a food processor or mini blender and process until smooth. Return to the casserole dish and add the remaining ingredients except the coriander and coconut shavings.
4. Bring to the boil, reduce the heat, cover and simmer for 2-2½ hours, stirring occasionally. Remove the cinnamon sticks before serving.