Spice Pots Lazy Vegetable Bhuna Curry

Most of the ingredients in this curry came from my freezer.  I've only just discovered the convenience of cooking with frozen vegetables, thanks to the lovely Batch Lady I used frozen onions, garlic, ginger and butternut squash, a few fresh potatoes and mange tout but frozen peas.  No chopping at all except for the coriander for the garnish.   If you are feeling...

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Spice Pots Aloo Gobi

A simple recipe of the much loved Aloo Gobi dish from Northern Indian.  The cauliflower florets should be larger than the potato chunks, so they cook at roughly the same rate.  Serve as a stand alone dish or as a side dish. Prep time: 10 mins, cook time 30 mins Vegan Curry Serves 4 Hot (use different spice blends for...

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Tandoori Masala Mushroom, Pea and Spinach Curry

A rich, creamy and very easy to make Mushroom Curry that pairs perfectly with our Tandoori Masala blend. The mixture of chestnut and portobello mushrooms gives the curry a real depth and a lovely 'meaty' texture. We've added peas and spinach to this recipe or you could use chickpeas too.  Serves 4 Ingredients: 1 tablespoon oil1 large onion, finely chopped2...

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Cauliflower Tikka Masala

This recipe came about after a visit to Dishoom in Edinburgh.  I saw that they had a chicken tandoori masala marinated in sweet vinegar (rather than the usual yoghurt).  So, I though I would give it a try for one of my monthly pop-up Indian takeaways.  The heat comes from the marinated cauliflower whilst the sauce is very gentle and...

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Coconut Milk Ice Cream - Vegan

This is a delicious alternative to dairy ice cream.  Easy to make and so refreshing.  Made without an ice cream maker. Ingredients: 400ml coconut milk 120g raw sugar 1 tsp vanilla extract 2 tsp sweet spice   Mix the coconut milk, sugar, vanilla extract and the sweet spice in bowl.  Stir well to dissolve the sugar.   Put in the...

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