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Fresh, creative & meat-free

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.

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About Delicious Magazine

The August issue of delicious. is bursting with summer goodness: find three beautiful burgers (one’s vegetarian), a dreamy menu from Provence, the best tomato recipes, favourite seaside dishes re-invented and the hottest (and coolest) puds. Dan Doherty tries out his brunch recipes, Francesco Mazzei and José Pizarro create a feast with their chef friends and Meera Sodha cooks lighter vegetarian meals. We’ve also squeezed in Allan Pickett’s duck rillettes, an array of speedy midweek meals and much more…
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