Kale with all the taste of pakora and none of the draw-backs of deep-frying!
A great side dish or light main featuring the oft-forgotten daikon radish.
How do you cook red cabbage and retain the colour? Cook it with beets!
If your garden is overflowing with beets, then you’ve likely also got tons of beet stems to make use of. Try this!
Zucchini is the garden gift that just keeps giving. Turn to Indian cuisine and make some zucchini curry!
This one I owe to my sister. It’s chatting in her kitchen on a Sunday evening that I witnessed her bake samosa filling into a pie crust and mentally declared it genius.
A thick and unctuous tomato soup, fragrant with Indian spices and naturally sweetened with lots of squash and a wee bit of beets.
Any excuse to make soup is a good excuse to make soup. Saag soup gives you greens and great taste for a wholesome meal.
This quick curry is a good introduction for the rutabaga-reticent.
As so often happens, the recipe I ended up making was nothing like the one I’d initially planned on. For starters there isn’t even any pineapple in it and the point of the exercise when I began was to use some of the pineapple that’s ready on the kitchen counter. But it’s a good thing…
Let’s start by getting this out of the way: Curry Powder is not East Indian cuisine. Not by a long shot. In Indian cuisine, curry is a labour of love with a masala (spices) made fresh for a dish pretty much every time. The spice blends used will vary by dish, by region and by…