Vegan Recipe Collection Over 800 Vegan Recipes

Heat the oil in a large saucepan. Add the mustard seeds, dried chillies and curry leaves. As the mustard
seeds begin to pop, add the onions and stir-fry until lightly browned.
Stir in the coriander, garam masala, and turmeric and chilli powder. Add the tomatoes and cook for 5
minutes.
Meanwhile, peel the potatoes and cut into wedges or cubes, add them to the pan and cook over a gentle
heat for 5 minutes, stirring constantly.
Pour in the coconut milk and 100 ml water. Cook for 15-20 minutes until the potatoes are tender. Serve
hot.
Papaya Parippu Curry
200g/7oz unripe papaya, peeled and cut into chunks
25g/1oz chana dal
50g/2oz freshly grated or desiccated coconut
1 green chilli
1 tsp fennel seeds
2 tbsp oil
1 tsp mustard seeds
1 large onion, finely chopped
a few curry leaves
1 tsp turmeric powder
salt
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Method
In a large saucepan of salted water, cook the papaya, covered, over a medium heat for 15 minutes until
the fruit is tender. Drain and set aside.
Meanwhile, wash the chana dal in cold water. In a small saucepan, bring 225ml/8floz of salted water to
the boil, add the chana dal and cook, covered, for 10-15 minutes until well cooked. Set aside.
Using a spice mill or pestle and mortar, grind the coconut, green chilli and fennel to a fine paste.
In a large frying pan, heat the oil. Add the mustard seeds and as they begin to pop, add the onion and
curry leaves. Stir well and cook over a medium heat until the onion is golden brown.
Add the ground coconut mixture, then reduce the heat and cook, stirring for 2-3 minutes. Mix in the
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