Make the most of summer-ripe tomatoes in this South Indian-inspired tomato curry. “The sweetness and acidity of tomatoes is married to classic pickling spices, then tempered with curry leaves, tamarind and coconut”, says Meera Sodha who recommends scooping the lot onto naan for a seasonal summer dinner.
Jackfruit makes a great alternative to meat and it’s delicious in curry. Here Nadiya pairs tinned jackfruit with a few basic ingredients to make a family-friendly one-pot curry. To make this fully vegan, skip Nadiya’s yoghurt naan and make Madhur Jaffrey’s wholemeal paratha instead.
Madhur Jaffrey makes the most of the reddish-brown aduki bean in this frugal dinner that draws from a well-stocked spice cupboard. Finish it with shaved coconut and a zing of lemon. Remember to soak your beans the night before.
This rich, creamy vegan take on tikka masala is based on chickpeas and ‘meaty’ mushrooms. Serve with soya yoghurt and toasted almond flakes on top.
Rukmini Iyer has applied her brilliant roasting tin approach to a vegan curry – here roasted spiced beetroot and chickpeas form the base of the dish, to which coconut milk is added and reduced into a creamy, fragrant dinner that takes just 15 minutes to prepare.
Swap out the bone broth for water to make this nourishing vegan curry, packed with summer vegetables and creamy red split lentils. Serve with little extras of lemon or lime wedges, tamari, a side of greens, fresh herbs, or nuts for sprinkling over.
