Adapted from Madhur Jaffrey’s wonderful recipe, I’ve cut a few corners.
I make the sauce in the morning to give the flavours time to marry.
Serves 4-6, depending on whether you have other dishes with it, I usually serve this with dal and rice. Ingredients
600g potatoes, cubed
Oil to deep fry
Big handful of corriander, roughly chopped
1 teaspoon oil
Plus a few extra
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1 tablespoon corriander seeds
5 whole cardamoms
1 teaspoon paprika
200ml vegan yoghurt
1 inch of ginger, skin removed
3 cloves garlic
1 onion, roughly chopped
Plenty of roughly chopped coriander to sprinkle on top.
Blend all the sauce ingredients into a smoothish paste, put it in the fridge for several hours.
Fry the potatoes to golden brown and drain.
Chop the extra almonds fairly coarsely, then heat the oil in a pan and fry them with sauce for a few moments before adding the potato. Toss to coat and serve, sprinkled with coriander.
A Sunday Roast, very flexible so substitute in the nuts or beans you like. Ingredients
100g dried aduki beans
100g dried cannelini beans
50g cashew nuts
1/2 medium onion
2 slices of toasted bread
2 tablespoons vital wheat gluten (not essential but it helps it all hold together)
1 teaspoon dried oregano
1 teaspoon dried thyme
The night before…
Soak the beans in one bowl and the nuts in another.
Boil the beans for 45 minutes
Drain the nuts
Put the toast, gluten, carrot, courgette, onion, half the nuts and half the beans into the blender and blend until smooth. Add the remaining herbs, beans and nuts, and pulse until mixed but with remaining texture.
Oil a loaf tin and bake for 30 minutes at 180c.
You can eat it at this point, but it improves if you let it cool and turn it out onto a baking sheet… And then…
Mix the glaze ingredients together and pour over the top of the loaf, bake at 200c for 20 minutes. Make sure it doesn’t burn.
Serve with roast potatoes, onion gravy and vegetables.
Onion Gravy Ingredients
1 large onion, thinly sliced
1 tablespoon olive oil
200ml vegetable stock
1 tsp arrowroot Method
Fry the onion slowly in the oil, stir a little and then put the lid on. Don’t touch it for 10 minutes to let the onion caramelise. Add the stock and a roux made from the arrowroot and a little water. Cook for 5 minutes until glossy and thick.