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Almond and Vegetable Korma
This is a really mild and creamy Indian dish, best served with basmati rice.
Read full recipeAloo Methi – Potato and Fenugreek
1. Take the leaves off the fenugreek, wash well and drain. Chop leaves into small pieces, place in a small bowl and…
Read full recipeAtta Dough and Roti
*Note: this recipe may be converted to vegan by using vegan margarine in place of butter, or by omitting the butter. For…
Read full recipeBroccoli Curry
*Use vegetable oil rather than ghee to make this dish vegan. For V for Life’s position statement on vegetarianism and veganism, please click…
Read full recipeCauliflower and Sweet Potato Bake
Take inspiration from the Middle East with this deliciously spiced bake.
Read full recipeCauliflower Bhaji, Daal and Bombay Potato (texture modified)
IDDSI LEVEL 5 MINCED AND MOISTThis dish has three elements, all flavoured with the same base curry sauce
Read full recipeChanna Daal Curry
1. Soak the daal for 3–4 hours before cooking.2. Place the daal into a medium sized saucepan and then boil for 30–40…
Read full recipeCorn Fritters
If using frozen corn make sure it is cooked for a few minutes first. Mix corn, flour, baking powder, cayenne and seasoning…
Read full recipeCurry Sauce for Channa Daal
1. Heat the vegetable oil in a small saucepan.2. Chop the onion, green pepper and tomato and add to the pan.3. Add…
Read full recipeEgg Curry
Serve with rice or naan bread. *For a dairy-free option, use a vegan margarine in place of butter. For egg replacements, see…
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