Indian Roti – Great for Dipping!

Today’s recipe comes from One Green Planet and is excellent with hummus, salsa and dips. You could also pair it with my Sweet Potato and Chickpea Curry or Yellow Dal and Spicy Goan curry!

Luckily you’ll probably have everything you need in your cupboard for this recipe!


Sweet Potato & Chickpea Curry

If I were in a cold climate, I would probably make this more. Since I received sweet potatoes in a veggie delivery a few weeks ago, I have been trying to cook with them more. They are available at most Topps supermarkets in Bangkok, and the Bangkok Farmers Market has had some recently. They must be in season 🙂image

You will need:

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 1 tbsp curry powder
  • 1/2 tsp paprika
  • 1 tsp chili (optional – add this last!)
  • 1/4 cup lentils, rinsed
  • 2 medium sweet potatoes, peeled and cut into 1″ cubes
  • 2 cups vegetable stock
  • 400g can of chopped tomatoes
  • 400g can of chickpeas, drained (I used 1 cup uncooked chickpeas – let them sit in water for 8 hours previously, then cooked them myself. Hey, they taste fresher!)
  • 1/4 cup cilantro, chopped
  • natural yoghurt to serve
  • brown or basmatic rice to serve

This is how you do it:

  1. If you’re using dried chickpeas, be sure to soak them and cook them before you start.
  2. Heat the oil in a large pan and add the onion. Allow it to cook for a few minutes until it becomes softened.
  3. Then add the spices and cook for one minute more.
  4. Stir in the lentils, sweet potatoes, stock and chopped tomatoes.
  5. Bring this to a boil, then cover and simmer for 20 mins, until the sweet potatoes and lentils are tender. Add the chickpeas, then heat through.
  6. Season with some salt and pepper (or chili), sprinkle with coriander and serve.



Gluten Free & Vegan Chana Masala

Indian food is always delicious. Although I have never taken a cooking course, I have dabbled in this culinary tradition. Today I bring to you a cheap and easy dish to make.


Chana Masala with brown rice and a fresh veggie ‘slaw

It has a little bit of spice to it, mixed with the lime and cilantro at the end, you also get some sour notes. I love this recipe because it is cheap to make and adds in lots of  antioxidants as well as vitamins A, C and K.

Pair it with some brown rice, onion dosa and a salad of some sort. This also makes for great leftovers!


Soak them ‘peas overnight!

The night before, you’ll want to soak your chickpeas in fresh water for at least 8 hours. Make sure you cook your chickpeas before starting the recipe. Alternatively, you may use canned chickpeas (but they don’t taste as fresh, in my opinion).

You will need:

  • 1 tbsp vegetable oil or other cooking oil
  • 1 large onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tsp grated fresh ginger (or dried ground ginger could work)
  • 1 tbsp ground coriander (I use MasterFoods from Aus)
  • 2 tsp ground cumin (this & all other spices are McCormick)
  • 1 tsp tumeric (you could halve this and use fresh stuff)
  • 1/2 tsp ground cayenne
  • 2 tsp paprika
  • 1 tsp garam masala ***
  • 2 cups chopped tomatoes or 1 15oz can of tomatoes
  • 2/3 cup water
  • 4 cups cooked chick peas (or 2 cups dried – but you need to cook in advance)
  • 1/3 cup fresh cilantro, roughly chopped
  • 1/2 tsp salt
  • 1/2 a lime, juiced

*** Here’s a quick spice combination for Garam Masala:

  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tsp pepper
  • 1 tsp cardamon
  • 1 tsp ground ginger
  • 1/4 tsp all spice

Mix together and store in an old spice jar for future need!


A vegan and gluten free one-pot-wonder!

Ok, so back to the Chana Masala.

Begin by heating the oil in a large sauce pan or thick bottomed pot. Add in the onions and saute until they become translucent (approx 5 mins). Then add in the ginger and garlic and saute for a further 2 mins.

Next, start to add in the spices and make sure they are combined well (cumin, coriander, paprika, cayenne, garam masala and tumeric). Then you can add in the chopped tomatoes, chick peas and water.

You want to bring this to a simmer (light boil) for about 8-10 mins. Continue to stir, making sure that the tomatoes and chickpeas don’t stick to the bottom. Once the water has reduced and the tomatoes are looking a bit worse for wear, add in the salt, lime or lemon juice and the fresh coriander. Remove from heat and it’s ready to serve!


You can add more paprika and cayenne for extra spice!

For the coleslaw, I just added a bunch of veggies I had lying around in my food processor:

  • cabbage – green and purple
  • green onions
  • cauliflower
  • carrots
  • cucumbers
  • lime juice
  • chili
  • paprika
  • olive oil
  • salt and pepper to taste