With sweet roasted vegetables and a creamy coconut sauce, this pilau from EAST is winter comfort food at its best. Meera adds coriander chutney and pomegranate seeds to keep the dish fresh-tasting and vibrant.
Fresh, vibrant and heavily spiced, this Sri Lankan beetroot burry with green bean mallum from EAST is a wonderful example of how rich a meat-free curry can taste. Serve with rice for a hearty supper.
A classic and simple dish from Meera Sodha’s Fresh India, this spinach, tomato and chickpea curry recipe is packed with flavour. Served with basmati rice or chapattis, it makes a satisfying veggie main.
Ready in under 30 minutes, this rainbow chard saag aloo combines staple British ingredients with a classic Gujarati spicing of cumin, coriander, turmeric and chilli. From the Fresh India cookbook.
This dish of baby aubergines stuffed with peanut and coconut is a Gujarati classic. Served with a cucumber and mint raita, and rice or chapattis, this is another stunning recipe from the Fresh India cookbook.
This chargrilled summer salad from EAST is smoky, sweet and crisp. Pair summer veggies with India’s classic spice duo, cumin and coriander, for a refreshing lunch or light supper.
Meera’s baked onion bhajis from Fresh India are a healthier alternative to the traditional deep-fried version, and make for a moreish snack or appetiser.
Meera Sodha’s simple Gujarati dal from Fresh India is elevated with the flavours of peanuts and star anise, making this staple dish into something really special.
“When you want something simple”, says Meera, “not much beats a tangle of soft buttery cabbage with sweet caramelized onions and crisp potatoes”. We couldn’t agree more. Try this cabbage, kale and potato curry from the Fresh India cookbook.
Poha is an easily digestible form of raw, flattened rice, which is commonly eaten across India. Spiked with pomegranate and fennel seeds, this poha recipe from Meera’s first book, Made In India, is incredibly simple to cook and makes a wonderful light lunch dish.
