Jeera Aloo Recipe - Spice Up The Curry


This is the quickest curry to put together. It doesn’t require any fancy ingredients, but even still, this curry is full of flavour!

Nothing screams ‘comfort food’ more than this delicious vegan Jeera Aloo recipe. Just give your 15 mins to read this full article with Pritish Kumar and make delicious jeera aloo by yourself.

Prep time: 15 mins

Cooking time: 10 mins

Recipe serves: 4


2 tbsp oil

1 tbsp cumin seeds

3-4 medium potatoes roughly 600g

2 green chillies chopped

1 tsp grated ginger

1/2 tsp ground turmeric

1/4 tsp chilli powder

1/2 tsp coriander powder

1/2 tsp pink salt

1/2 tsp cumin powder

2 tsp mango powder (amchur powder) or sub for lemon juice

chopped coriander


Peel potatoes and cut them into medium-small sized cubes.

Steam or boil them until they are cooked but still hold their shape. (Start with cold / room temperature water)

Heat oil over low-medium heat.

Add cumin seeds and sauté until fragrant.

Then add green chillies and ginger. Sauté for just under a minute.

Add all dry spices. Cook for a few seconds.

Add steamed/boiled potatoes. Mix until all potatoes are coated with spices.

Cover lid and cook for 3-4 minutes.

Sprinkle with chopped coriander.


Vegan Aloo Masala Toast Recipe - Cooking With Parita


Does anything sound better than a slice of aloo masala toast?! This recipe is so easy to put together and I bet you have all the ingredients already!

Prep Time: 10 minutes

Cooking Time: 60 minutes

Serves: 4


1 tbsp oil

1 cup mashed potato

1/2 cup finely chopped bell pepper

1 tsp grated garlic

1/2 cup finely chopped onion

1/4 cup finely chopped red cabbage

1/4 cup finely chopped carrot

1 tsp chaat masala

1/4 tsp chilli powder

1/8 tsp ground turmeric

1/4 tsp pink salt

black pepper

1-2 tbsp chopped coriander

vegan butter

4 slices bread (I used seeded bread)

Topping options:

tangy green chutney + sweet tamarind chutney, onions, tomatoes, sev, pomegranate seeds, coriander leaves, ketchup, chillies


Heat oil over low-medium heat.

Add garlic and sauté for 40 seconds.

Mix in onions and sauté for a few seconds.

Add bell pepper, carrot and purple cabbage and sauté for 5-7 minutes.

Combine mashed potato and cook for 3 minutes.

Mix in chopped coriander and transfer mixture into a bowl.

Spread both sides of bread with vegan butter and in the same pan toast both sides until golden (or crispy as you like!)

Add 1/4 of the mixture on each slice of bread and top with whatever you like!

Indian vegetable curry - Mixed vegetable curry - Easy and tasty



This vegetable curry recipe is spicy, fragrant, fresh and packed full of incredible textures and colours. Serve on a bed of rice, or with some soft naan.

Recipe serves: 4

Prep time: 3- 4 hours for cashews, 15 minutes for other ingredients

Cooking time: 25 minutes


70g raw cashews

Optional: 1.5 tbsp protein powder (Soya and Pea Protein both work well)

2 red onions, peeled and sliced

30g root ginger chopped finely

2 celery sticks, diced

1 large carrot (approx. 250g), peeled and sliced into thick discs

220g cauliflower, cut into florets

350ml vegetable stock (I use bouillon powder)

16 cherry tomatoes, cut in half

60g baby spinach

Salt and pepper

180ml cold water

1/2 tbsp coconut oil or rapeseed oil

4 plump garlic cloves, minced

1 or 2 red chilies (depending on how hot you like it), finely chopped

2 medium sweet potatoes (approx 320g), peeled and cut into 2cm chunks

320g squash, sliced into chunks

2.5tbsp-3.5 tbsp curry powder (depending on how spicy you like it!) I used hot madras curry powder

1 tbsp tamari or soya sauce

200g tofu (or substitute for more veg if preferred), diced into about 1.5cm cubes

20g fresh coriander, finely chopped (reserve some for garnishing)

To garnish: chopped fresh coriander. Optional: a sprinkle of ground flaxseed


In a small bowl, cover the raw cashews with cold water and allow to soak for 3-4hrs at least or overnight. The cashews will puff up

Drain the cashews, then place them in a blender or food processor with 180ml of fresh water. Blitz to form a cashew milk

If using protein powder. Add to the cashew milk and whizz for a few seconds. (You can see the cashew cream is creamier)

In a big pot, melt coconut oil or add rapeseed oil. Add sliced red onions, crushed garlic, chopped ginger, chopped red chillies and diced celery. Brown for about 4 -5 mins on a medium heat

Add the chopped sweet potato, carrots, squash. Cook for about 5 mins

Add the curry powder and coat the vegetables for about 1 minute; taking care not to burn the spices (otherwise the curry will taste bitter)

Add the vegetable stock, tamari or soya sauce. Bring the pot to the boil, then reduce the heat (approx. 3-4 mins)

Now add the halved cherry tomatoes and tofu chunks (if using) and cook for 7-8 mins

Then add the cauliflower florets and pepper slices. Cook for about 3 mins, until vegetables are soft

Stir in the cashew cream. Heat through for about 3 mins

Turn off the heat and stir in the baby spinach and most of the chopped fresh coriander (reserve some for garnish). Season with salt & pepper to taste

Plate up & serve with a garnish of freshly chopped coriander

Optional: a sprinkle of ground flaxseed. This curry is great on its own or can be served with cauliflower rice or basmati rice or quinoa. Delicious!

Zesty Kidney Bean Soup - Connoisseurus Veg


This spicy bean and veg soup is the perfect “protein-carb balanced” soup for a chilly, rainy evening.

Servings: Makes 4

Prep time: 10 minutes

Cook time: 60 minutes


60 ml sunflower oil

2 onions, roughly chopped

2 cloves garlic, crushed

7.5 ml medium masala

7.5 ml curry powder

3 stalks celery, chopped

5 carrots, peeled and sliced

3 potatoes, peeled and roughly chopped

Herb salt and freshly ground black pepper

1 tin Red Kidney Beans and 1 tin Butter beans (drained and rinsed)

60 ml tomato puree

1 tin chopped tomatoes or 4 fresh tomatoes chopped

60 ml chopped fresh herbs [parsley, coriander, oregano] – if you don’t have fresh, dried will work fine

2 stock cubes dissolved in ± 300 ml boiling water

Pink Himalayan Salt, to taste

Coconut cream for serving


Heat oil in a large saucepan and sauté onions, garlic and spices.

Add celery, carrots, potatoes, beans and tomato (puree and tinned).

Add fresh/dried herbs.

Dissolve cubes in the boiling water.

Cover vegetables with water and allow to slowly simmer for approx 1 hour.

Blend and add seasoning to taste.

Add more liquid if too thick.

Serve hot with drizzle of coconut cream.

For optional extra heat/spice, add chopped de-seeded chillies.

Soup is the ultimate comfort food and the easiest to veganize!