To celebrate my articles this week on Veganism it would be churlish not to offer up a really tasty Vegan dish that you can do at home

Servings 4



Cook: 45 minutes


Prep. time: 15 minutes



Fairly Simples!


  • 1 large onion, chopped
  • Groundnut oil
  • 1 tsp black mustard seeds
  • 1 tbsp coriander seeds
  • ½ tbsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 2 Red Chillies chopped
  • 1 cinnamon stick
  • 2 large waxy potatoes, chopped into chunks
  • 500ml vegetable stock
  • 4 tbsp desiccated coconut
  • 10 fresh or dried curry leaves
  • 500g chopped cooked beetroot
  • 200g Tofu
  • Basmati rice
  • Chopped coriander

Step by Step Instructions

Step 1

In a large pan, fry the onion in a little groundnut oil for 10 minutes until softened. Add the mustard seeds, coriander seeds, cumin seeds, ground turmeric, chilli powder and cinnamon. Fry for a few minutes until the mustard seeds start to pop.

Step 3

Meanwhile, cut the tofu into large cubes and fry for 5 minutes in a little oil, turning, until golden. Add to the curry for the last 5 minutes of cooking. Serve with the Basmati rice, chopped coriander and lime wedges to squeeze over.

Bon Appétit !

Step 2

Add the potatoes. Pour over the stock, desiccated coconut and curry leaves. Simmer for 30 minutes until the potatoes are tender (add more water if necessary). Stir in the beetroot.

Step 4