I seriously could write a cookbook on all the different ways I make curry! This technique is the best if I’m just not in the mood to wash the blender for a curry paste (which, let’s be honest, is most of the time!) and are not in the mood to do loads of dishes. This saucy dish is so creamy, zesty, absolutely bursting with flavour and spice. Bonus- it takes only 15-20 minutes to make too! Bonus #2 - You could make this vegan by omitting the prawn step here and roasting chickpeas with the aubergine/eggplant. Scrumptious!
Read moreVegan Cucumber Mint Raita
Remember those ‘Franks Red Hot Sauce’ commercials with catch phrase ‘I put that s***t on everything!’?
Well I put THIS on everything! Potatoes, rice, anything spicy, fish, with curry, as a vegetable dip, alongside a savory brunch, or with daal. It’s the perfect cooling. creamy addition to any dish. I use coconut yoghurt here (I buy coconut collab plain yoghurt) but you can use plain, Greek, Icelandic or even goat yoghurt for the same effect. Its an incredible flexible recipe as well- you can omit the cucumber, lemon or olive oil, and add honey for sweetness, lemon zest for a delicate flavour, or chili for spice so this matches with any recipe. I even dip salty tortilla chips in this as the perfect mini snack!
Sweet Tahini Dip & Greek Spiced Potatoes
This brunch spread hosts some of the most perfect flavor combinations- we have spicy roasted ‘Greek Style’ potatoes wedges, portabello mushrooms topped with a baked egg and this gorgeously creamy and sweet tahini dip. If you haven’t noticed, my new secret weapon in the pantry is pomegranate molasses. It is tart but still delicately sweet in flavor, and matches perfectly with the slightly bitterness of the tahini. The flavors and buttery texture of the dip add depth when combined with the crispy, savorous spiced potato wedges. The sweetness of the paprika, aromatic thyme and pungent oregano on the wedges are so moreish, I always make extra of these to save them for the next morning… but they never actually last a full 24 hours in the fridge! Proceed with caution!
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