Vegan Moqueca

Vegan Moqueca

Plant-based living is sweeping the world, and where traditional recipes were once considered sacrosanct, many are now open to adapting fish and meat-based recipes to plant-based. So here is moqueca veganised! I was a bit nervous about adapting this recipe because these traditional recipes are 

Vegan Samla-Inspired Curry

Vegan Samla-Inspired Curry

I was inspired to add this recipe as a friend of mine loves Wagamama’s vegan Yasai Samla, which is a take on a Cambodian classic soup. Yasai is a Japanese word meaning vegetables, and so this is a veganised version of a dish usually made 

Vegan “Kukul Mas” Kariya – Sri Lankan Curry

Vegan “Kukul Mas” Kariya – Sri Lankan Curry

Kukul Mas Kariya/Sri Lankan Curry Kukul Mas Kariya is a chicken curry from Sri Lanka, but naturally there’s no kukul in this! It’s totally 100% plant-based. This is perfect for anyone wanting to reduce meat in their diet, who are meat-free, or have chosen to 

Jackfruit Rendang

Jackfruit Rendang

Rendang Curry- is what? There are many recipes online today for chicken rendang (rendang ayam), but this particular dish comes from west Sumatra in Indonesia and is traditionally made with beef. It became really popular in Malaysia and Singapore where you’ll find most of your 

Nigerian Curry – Mixed Vegetables

Nigerian Curry – Mixed Vegetables

Nigerian Curry I’ve called this curry a Nigerian curry, but equally it could be attributed to many of the west African countries. Africa itself doesn’t have a long curry tradition. In the east, the curries were bought over by Indian migrants who helped set up 

Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng Nasi goreng is one of Indonesia’s most renowned dishes, next to rendang and satay. It’s a favourite for breakfast, because it’s a great way to use up cooked rice from the day before. There are many many recipes for nasi goreng, and this 

Mangalorean Curry Base

Mangalorean Curry Base

Mangalorean Curry Mangalore is a region of southern India, and this curry is usually made with chicken where it t is known as Kori Ghassi. Mangalorean curry is firy, but offset with the sweetness from the shredded coconut and coconut milk. The spice from the 

Khoresht Fesenjan (Walnut and Pomegranate Curry)

Khoresht Fesenjan (Walnut and Pomegranate Curry)

Khoresht Fesenjan Khoresht Fesenjan originates from the Caspian region of Iran and is as old as the Persian people. It’s traditionally cooked with duck or chicken, but vegans around the world have adopted this and made it their own. The sauce is definitely one to 

East African “Kuku Paka” Curry

East African “Kuku Paka” Curry

Kuku Paka – Curry of East African Origin Kuku paka is a chicken and coconut curry popular across East Africa, such as Malawi, Tanzania, Kenya, and Uganda. Its origins are from India, but has a distinctly African influence and is very easy to make. This 

Vegan Massaman Curry

Vegan Massaman Curry

Massaman Curry OK, first thing’s first – there are a lot of ingredients in Massaman curry, so it’s not a midweek dinner! This one is for a rainy afternoon (like yesterday!). I invited a friend over for lunch and was going to make a vegan 

Cambodian Curry- Tempeh & Mixed Potato

Cambodian Curry- Tempeh & Mixed Potato

Cambodian Curry – With Tempeh and Potatoes We’re now back in Asia to veganise a traditional yellow Cambodian curry, known as Kari sach moan – or chicken curry. We’re hijacking two principles here: using tempeh, which is Indonesian, and implanting it in favour of chicken. 

Vietnamese Curry with Tofu & Sweet Potato

Vietnamese Curry with Tofu & Sweet Potato

Vietnamese Curry – An Ode to Lemongrass If you’re a fan of lemongrass, you’re going to love this dish! This adapted Vietnamese curry is traditionally made with chicken and known as Càri Gà. Vietnamese cooking involves using a spice known as annatto, which according to 

Tarka Dhal

Tarka Dhal

Tarka Dhal – the Ultimate Comfort Food For me, tarka dhal is up there with my favourite foods to sit, eat and forget the world! It’s not sophisticated, it’s not fancy, but made well – it takes great! Almost all Indian restaurants serve tarka dhal 

Jamaican Curry – With Chickpea & Potato

Jamaican Curry – With Chickpea & Potato

Jamaican curry – celebrating the Scotch bonnet chilli Today, we’re heading to the Caribbean to pinch a traditional recipe typically made with chicken – Jamaican curry! There are many recipes for this, and you can make it your own, but almost all have the same 

Burmese Curry – Mixed Vegetables

Burmese Curry – Mixed Vegetables

This dish is adapted from traditional Burmese chicken curries. Like all Asian dishes, the dishes of Myanmar change region to region, as influences come from many of the bordering countries such as Thailand, China and India. Burmese cuisine is renowned for its celebration of onion and garlic, and usually has less heat that Thai or Indian dishes.

Thai Curry – Red Thai Curry with Chickpea & Squash

Thai Curry – Red Thai Curry with Chickpea & Squash

Thai Curry – Red Style with chickpea and squash Most Thai dishes contain shrimp paste and/or fish sauce, neither of which is vegetarian-friendly. This makes it difficult to buy pre-made Thai curry sauces available in packets or jars. So here’s how to make your own 

Lotus Root Curry (Nelum Ala)

Lotus Root Curry (Nelum Ala)

Lotus Root Lotus root isn’t something we eat a lot of in the UK and you’ll rarely see lotus root dishes, let alone lotus root curry,  in most Asian restaurants. Yet if you go into any Asian supermarket, you’ll find a basket full of it! 

Jackfruit Curry (Gulai Nangka)

Jackfruit Curry (Gulai Nangka)

The easiest way to buy jackfruit in the UK is in a tin (around 565g tin). Larger Asian supermarkets may sell them fresh or frozen, but tinned is often easily obtainable. You can buy jackfruit either young and unripe, which is better for curries, or