Express vegan dinner party

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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

Serves 5-6 people

Masala baked caulifower

• 3 teaspoon garam masala
• 2 teaspoon paprika
• 1 teaspoon ground turmeric
• 4 tablespoon olive oil
• 1 large cauliflower (750g), quartered, leaves removed, roughly chopped

Baked aubergines in spiced oil

• 500g baby aubergines, halved lengthways
• 2 teaspoon coriander seeds
• 2 teaspoon cumin seeds
• 2 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon chilli flakes
• 1⁄2 teaspoon black pepper
• 4 tablespoon olive oil

Ginger and turmeric dahl

• 2 tablespoon coconut oil
• 40g fresh ginger, grated
• 2 teaspoon mustard seeds
• 1 star anise
• 1 teaspoon Kashmiri chilli powder (or paprika)
• 1 teaspoon ground turmeric
• 2 teaspoon cumin seeds
• 400g red lentils, soaked for 10 minutes then drained
• 1 vegetable stock cube
• 1 x 400ml can coconut milk
• 300ml hot water
• 200g spinach, roughly chopped

Speedy saag

• 200g spinach, roughly chopped
• 300g kale, stems removed and roughly chopped
• 300g spring greens, stems removed and roughly chopped
• 500ml hot water
• For the tarka
• 4 tablespoon avocado oil or coconut oil
• 12 curry leaves
• 2 teaspoon mustard seeds
• 2 teaspoon cumin seeds
• 2 teaspoon fennel seeds
• 1 teaspoon chilli flakes

To serve

• 250g coconut yoghurt
• Juice of 1⁄2 lemon
• Pinch of garam masala
• Cooked brown basmati rice
• Flatbreads
• Mango pickle

Method

Masala baked caulifower:

1. Preheat the oven to 200C fan.
2. 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:

1. Preheat the oven to 200C fan.
2. 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:

1. Melt the coconut oil in a large saucepan over a medium heat.
2. 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.
3. 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.
4. Add the spinach for the last 2 minutes of cooking to gently wilt.

Speedy saag:

1. 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).
2. 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:

1. Whip the coconut yoghurt with the lemon juice and salt to taste and dust with a pinch of garam masala to serve.
2. 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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