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CURRY NIGHT

Get a genuine taste of India with Rakhee Yadav’s irresistible dals and curries

Tomato and smashed potato curry with spinach pesto

FOR THE POTATOES

1kg (2lb 3oz) small potatoes

1½ tsp olive oil

2 tsp carom seeds

salt and pepper, to taste

FOR THE SPINACH PESTO

60g (2oz) spinach

30g (1oz) unsalted pistachios

2 garlic cloves

1 tsp lemon juice

120ml (4floz) olive oil

salt and pepper, to taste

FOR THE TOMATO CURRY

1 tbsp olive oil

1 tsp carom seeds

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Food on the Go - May 2019
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About Vegan Food & Living Magazine

Find yourself stuck in a rut when it comes to lunchtime ideas or breakfast on the hop? What you need is the May issue of Vegan Food & Living, which is packed with delicious recipes for food on the go, from tasty picnic options to easy lunches. Also this issue, we reveal how to get your kids eating more veg, share budget recipes which you can whip up for just £1 per portion and perfect our patisserie making skills. If that's not enough, we also show you how to plan a zero-waste vegan wedding, share top tips for cutting down on your plastic usage, and explore why more men aren't vegan. Find all this and much more in the May issue of Vegan Food & Living