A collection of vegetarian curries and spice-driven mains that focus on depth of flavour without overcomplication. Expect lentils, beans, and vegetables cooked in ways that work for weeknight meals as well as leftovers.
A vibrant Malaysian classic reimagined for the plant-based kitchen. Fiery dried chillies, tangy tamarind, aromatic galangal and lemongrass, and a touch of fermented taucu create a rich, deeply savoury broth that pairs beautifully with tofu and vegetables. Inspired by traditional Malay and Indonesian asam pedas. Why this recipe works Variations & substitutions Storage & leftovers … Read more
These fiery, slurp-worthy mala noodles deliver the signature Sichuan combination of ma (numbing) and la (spicy). Tahini replaces traditional Chinese sesame paste, creating a rich, creamy sauce that clings to every strand of noodle. Finished with crunchy peanuts, fresh spring onions, and pak choi, this is a quick weeknight meal that feels like restaurant food. … Read more
This vegetarian take on Mapo Tofu combines the sweetness of Korean gochujang with the fermented depth of Lao Gan Ma Spicy Fermented Soybean Oil Chilli and the distinctive numbing heat of Sichuan peppercorns. The result is a hearty, flavour-packed dish that’s quick enough for a weeknight dinner but impressive enough for guests. Why this recipe … Read more
This curry is built around kidney beans cooked with coconut milk, tomatoes, and a small blend of spices, with thyme adding a distinctive flavour to the base. The combination of beans, aromatics, and liquid creates a thick, balanced sauce that develops as it simmers. It’s a straightforward way to turn simple ingredients into a fully … Read more
This is a straightforward mung bean curry made in the Instant Pot using a simple combination of spices, coconut milk, and tomatoes. Once the base is built, it cooks with minimal attention and produces a consistent, filling result. It’s easy to scale and works well for batch cooking. Why this recipe works Variations & substitutions … Read more
This is the kind of dal I make when I want something warm and dependable without putting much thought into it. Everything comes together in the Instant Pot, the flavours build from a simple tempering, and once it’s cooking there isn’t much to manage. It’s straightforward, consistent, and easy to rely on for a quick … Read more
This is a straightforward chana masala built around tinned chickpeas and a small, reliable set of spices. It’s the kind of curry I make when I want something filling and familiar without turning dinner into a project. It works well on a weeknight, reheats properly, and is easy to adjust depending on what you have … Read more
This is a simple, one‑pot lentil dahl built around sweet potato and spinach. It’s filling without being heavy, uses ingredients I almost always have to hand, and doesn’t require much attention once it’s on the hob. I make this regularly for weeknight dinners and batch cooking because it reheats well and still tastes good the … Read more
