Express vegan dinner party
These delicious recipes are by our ambassador Dr Rupy from his February 2023 released recipe book COOK. Express Vegan Dinner party you say? If you';re cooking Dr Rupy , we';re definitely headed over.
Ingredients
Baked aubergines in spiced oil
- 500g baby aubergines
Ginger and turmeric dahl
- 2 tablespoon coconut oil
Speedy saag
- 200g spinach
To serve
- 250g coconut yoghurt
Instructions
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Masala baked caulifower:
- Preheat the oven to 200C fan.
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Mix the spices and oil in a bowl with plenty of seasoning. Brush onto the cauliflower quarters and leaves, adding a little more oil if needed. Bake in the oven for 35 to 40 minutes until golden, turning the cauliflower and ruffling the leaves halfway through.
Baked aubergines in spiced oil:
- Preheat the oven to 200C fan.
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Mix the aubergines, spices and oil in a roasting tin, coating the aubergine pieces well. Sprinkle with plenty of salt and bake in the oven for 30 to 35 minutes until golden.
Ginger and turmeric dahl:
- Melt the coconut oil in a large saucepan over a medium heat.
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Add the ginger, spices and plenty of seasoning and fry for 2 to 3 minutes. Add the lentils and cook for a further 1 minute.
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Crumble in the stock cube, pour in the coconut milk and hot water, bring to a simmer and cook for 15 minutes until the lentils are soft, adding more water if necessary to stop it drying out.
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Add the spinach for the last 2 minutes of cooking to gently wilt.
Speedy saag:
- Place the chopped spinach, kale and spring greens in a large pan. Add the hot water and plenty of salt and pepper, and simmer for 15 to 20 minutes until broken down. Blend with a stick blender; the mixture should be fairly thick (you can add a tablespoon of coconut yoghurt to thicken, if needed).
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Meanwhile, in a small pan over a medium heat, make the tarka (a spiced oil mix). Add the oil, curry leaves, spices and some salt to the pan and cook for a few minutes until the mustard seeds begin to pop. Then throw over the saag in the pan to serve.
To serve:
- Whip the coconut yoghurt with the lemon juice and salt to taste and dust with a pinch of garam masala to serve.
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Serve with brown basmati rice, flatbreads and mango pickle.
Extracted from COOKS by Dr Rupy Aujla (Ebury Press, £22) Photography by David Loftus
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