PHOTOGRAPHS DAVID LOFTUS
Our attitude towards meat and vegetables is changing. More of us are questioning how we farm, how we treat animals and whether the food we eat is sustainable, good for the environment and good for our health. My aim is not to preach: it is to inspire you to cook a fresher, vegetable-led type of Indian food, to honour the seasons and what grows in our fields… It’s also to celebrate the way hundreds of millions of Indians eat. Happy cooking.
VIS FOR VEGETARIAN
MEERA SODHA
Pumpkin, black-eyed bean and coconut curry
SERVES 4. HANDS-ON TIME 45 MIN, OVEN TIME 30 MIN
MAKE AHEAD
Roast the pumpkin or squash up to 24 hours in advance; keep chilled.
Pumpkin, black-eyed bean and coconut curry
*OFFER SUBJECT TO AVAILABILITY AND OPEN TO UK RESIDENTS ONLY. PLEASE ALLOW UP TO 14 DAYS FOR DELIVERY
• 1.2kg pumpkin or squash
• 2 tbsp cold-pressed rapeseed oil, plus extra to drizzle
• 1 tbsp garam masala
• 1 tsp mustard seeds