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Pocketmags Digital Magazines

Indian Feast

Cauliflower Vindaloo

Serves: 4

Vindaloo is mainly known for its heat, but this curry is fragrant and flavoursome, and the chilli flakes can be left out for a milder flavour.

• 1 tbsp vegetable oil

• 1 small onion, finely chopped

• 2 cloves garlic, puréed

• 1 tbsp ginger, grated

• 2 tsp ground cumin

• ½ tsp ground turmeric

• ½ tsp ground coriander

• ½ tsp ground cinnamon

• ½ tsp chilli powder

• 1 tsp dried chilli flakes (optional)

• ½ tsp ground fenugreek

• 1 carrot, diced

• 1 sweet potato, peeled and diced

• 1 cauliflower, cut into florets

• 2 tbsp tomato paste

• 360ml (½ cups) vegetable stock

• 1 400g (14oz) tin chopped tomatoes

1 Add the oil to a saucepan over a medium heat, then add the onion, garlic, ginger, cumin, turmeric, coriander, cinnamon, chilli powder, chilli flakes (if using) and fenugreek. Cook for 3-4 minutes.

2 Next, add the carrot, sweet potato, cauliflower, tomato paste, vegetable stock and chopped tomatoes. Bring the pan to the boil and allow to simmer for 25-30 minutes until the sauce has thickened and the vegetables are cooked, season to taste.

Per serving (251g) Calories 128, Fat 4.2g, Saturates 0.4g, Carbohydrate 23g, Sugars 9.6g, Fibre 6g, Protein 5g, Salt 1.7g

Onion Bhajis

Per bahji (50g) Calories 69, Fat 2.2g, Saturates 0.2g, Carbohydrate 9.6g, Sugars 1.4g, Fibre 2g, Protein 3.2g, Salt 0.01g

Makes: 8

Onion bhajis are a delicious side to a curry, or can be a great addition to a wrap, salad or snack. The batter is made from gram flour so these are naturally gluten-free.

• 2 onions, finely sliced

• 100g (3.5oz) gram flour

• 1 tsp curry powder

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About PlantBased

I think I say it every year, but where does the time go? Once summer is over and we’re back in a routine, the months just seem to slip away, and before we know it, we’re staring another festive season in the face. But let’s not wish the time away – November is a great month in and of itself, and not only on a personal level (your PlantBased editor here celebrates her birthday this month). The weather has taken a distinct turn for the chilly, meaning that all of those lovely scarves, hats and gloves that have been packed away can come out again. And is it just me, or does food taste better in the colder months of the year? We’re celebrating the season with a selection of winter pies and tarts in this issue, with sweet and savoury choices to suit everyone. If you thought you had to give up pork pies as a vegan, don’t despair, our No Pork Pies (p48) are just what you need. We’re also celebrating Diwali with a truly epic Indian feast, and we’re indulging our sweet tooth again with some delectable desserts. And to make each pay packet count, we’ve got a selection of budget recipes that won’t break the bank. With breakfast ideas, and weekend treats, PlantBased has you covered for all of your cooking inspiration this month! Enjoy the issue.