A little spice
Dhal
Having travelled to various areas in Sri Lanka I was lucky enough to cook with many locals, this dish is inspired by all those wonderful people, namely our dear friend Babbi, your legendary dish lives on.
Ingredients: Red lentils, onion, garlic, ginger, fresh chilli, curry powder, fenugreek, turmeric, chilli flakes, curry leaves, seasoning, coconut milk, ghee (optional)
Enough for 2 £7
Chickpea and spinach curry
Based on Mum’s traditional chicken curry recipe, Mum adapted this when I went vegetarian, alternative vegetables can be used.
Ingredients: Onion, garlic, ginger, sunflower oil, turmeric, curry powder, tinned tomatoes, chickpeas and spinach
Enough for 2 £7
Chicken curry
A recipe passed down from Bebe (Arabic for Grandmother) she was taught the recipe whilst living in Iraq by her Pakistani neighbour. My Mum thankfully has ‘the hand’ to make this dish perfectly which she passed onto me. Rich in flavour and spice, including potatoes
Ingredients: Onion, garlic, ginger, sunflower oil, turmeric, curry powder, tinned tomatoes, chicken, potatoes
Enough for 2 £9
Kitchari
Deemed as a cleansing dish in Ayurveda, light on digestion but full of flavour. Again passed down from numerous cooks in India. A combination of basmati rice, mung beans and spices.
Ingredients: Basmati rice, mung dal, olive oil/ghee, onion, garlic, ginger, red chilli, cumin, turmeric, curry leaves, grated coconut, coriander, salt
Allergens: Gluten
Enough for 2 £7
Basmati rice
To accompany the dhal or chicken/chickpea curry. Can be made plain or infused with saffron and rose water and garnished with pine nuts (optional)
Ingredients: Basmati rice, sunflower oil/ghee, vegetable stock, saffron, rose water, pine-nuts (optional)
Allergens: Gluten
Enough for 2 £4
