All Recipes RSS



Spice Pots Daal

This is a very simple recipe which can easily be made as a main meal or as an accompaniment to other curries.  Lentils are a great source of iron and contain high levels of proteins.  Use coconut oil in place of your usual oil for maximum health benefits.  This recipe is dairy and gluten free.Serves 4-6​Ingredients:1 onion, finely chopped3 cloves garlic, crushed4 cm piece of ginger, grated400g tin tomatoes (or use fresh tomatoes)3 teaspoons of Goan Spice Pot (or more if you like it hot)300g red split lentils, rinsed400ml tin coconut milkSalt, to tasteHeat the oil then slowly cook the onions, ginger and garlic until soft and browning.Add the tomatoes and cook down for a few minutes then add the...

Continue reading



Spice Pots Roasted Butternut Squash

A simple side dish or light meal.  Delicious with our Mint and Coriander Raita.  Substitute the squash for any number of vegetables to mix it up - works beautifully with sweet potatoes, cut into long, thin strips.Serves 4 1 butternut squash, seeds removed, halved length ways1 teaspoon of either the Goan, Bhuna, Korma or Tandoori Masala Spice Pot1 tablespoon oilSalt, to tastePreheat the oven to 190 C.Put the oil, spices and salt in a bowl and mix.  Rub the mix over the squash until well covered.  Place on a roasting tray (either lined or lightly oiled) and roast for 25 minutes or until tender.  

Continue reading



Spice Pots Lamb Bhuna Curry

A gorgeous curry, full of flavour and medium heat.  Bhuna is a style of curry from Northern India where it is cooked to the point of the sauce clinging to the meat, although I tend to leave quite a bit of sauce.  We think this tastes best with lamb but add vegetables too - potatoes work really well and add spinach towards the end for a bit of green.    We also have a separate recipe for Chicken Bhuna.Serves 6 Ingredients:About 8 teaspoons Bhuna Spice Pot2 tablespoons oil2 large onions, finely chopped4cm piece of ginger, grated or finely chopped5 fat garlic cloves, crushed or finely chopped10-15 curry leaves (optional)1 400g tin chopped tomatoes1kg boneless lamb (neck fillet works very well) or use chicken,...

Continue reading