Your go-to vegetarian recipe collection

Dip recipes

Gakayat bandura

15 minutes

Pasta recipes

Rotolo with burnt sage and lemon

30 minutes

Pastry recipes

Easy rough-puff pastry

25 minutes

Cheese recipes

Hand pies

30 minutes

Savouries recipes

Dukkah pea falafel pita pockets

30 minutes

Bread recipes

Spicy potato-and-pea parathas

20 minutes

Curry recipes

Split pea dhal

45 minutes

Preserves and

Pickled mushrooms

15 minutes

Bread recipes

Socca with warm olive salsa verde

15 minutes

Pasta recipes

Charcoal pasta with seaweed butter

10 minutes

Beans recipes

Bean curry

1 hour

Bean curry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

250 g dried sugar beans
6 T oil
1 cinnamon stick
1 star anise
1 bay leaf
1⁄2 t fennel seeds
1 onion, chopped
1 sprig curry leaves
1 sprig thyme
1 T garlic-and-ginger paste
1 t turmeric
2 T curry powder
1 tomato, chopped
2 potatoes, quartered
Coriander or curry leaves, to garnish

Method

Boil the sugar beans until tender, then set aside. Do not drain them.

Heat the oil in a saucepan, then add the spices. Cook until the seeds pop.

Add the onion, curry leaves, thyme, ginger and garlic and stir until the onion is cooked. Add the turmeric, curry powder and tomato.

Stir, then add the potatoes and cook until tender (add water if necessary).

Add the beans and their cooking water and boil for 15 minutes. Garnish with coriander or curry leaves to serve.

Discover more curry recipes here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Stuffed soft-baked “fallen” apple

Gakayat bandura

Rotolo with burnt sage and lemon

Easy rough-puff pastry

Hand pies

Dukkah pea falafel pita pockets

Spicy potato-and-pea parathas

Split pea dhal

Pickled mushrooms

Socca with warm olive salsa verde

Charcoal pasta with seaweed butter

Bean curry

Bean curry

Ingredients

Method