Aloo Gobi is a traditional North Indian dish that is enjoyed widely around the world but most commonly in India and Pakistan. Made up of the main ingredients ‘aloo’ meaning ‘potato’ and ‘gobi’ meaning ‘cauliflower’, this dish is hearty and full of goodness. There are many variations that may include peas or other veggies but the name stays the same.
Authentic Aloo Gobi does not have a liquid gravy which means the flavour comes from the aromatic spices added including tumeric . It is found all over India because the ingredients are widely accessible and cheap, it fills your stomach and it’s also simply delicious!
This recipe gives a zero waste spin on this traditional dish making use of the whole cauliflower, including the stalk and stems for added crunch! Super easy, super tasty and always a crowd pleaser! Enjoy š
SERVES 6
PREP TIME 10 MINS
COOK TIME 25 MINS
TOTAL TIME 35 MINS
INGREDIENTS
2 large potatoes (cut into 3/4 inch cubes, skin on)
1 medium cauliflower (cut into large florets and peel the outer layer of the stalk. Remove 1/2 inch off the bottom (and compost!) and cut the rest of the stem into 1/4 inch slices) 1/2 cauliflower leaves (separate leaves from stems and cut stems into 1/2 inch slices (like you would with celery) – chop leaves roughly)
3 shallots (diced)
1/2 red onion (finely diced)
3/4 green chilli (finely chopped) (optional)
1 sq inch ginger (minced)
3 garlic cloves (minced)
2 tomatoes (finely diced)
1/2 lemon (juiced)
2 tbsp rapeseed oil
1 tbsp garam masala
1 tbsp coriander powder
1 1/2 tsp salt
1 tsp tumeric
1 tsp cumin seeds
Handful of chopped coriander (including stalks)
Cup of water
GARNISH
Coriander
STEP 1
Heat your pot and add oil. Once the oil is hot, add the cumin seeds and cook for 30 seconds until fragrant.
Add ginger, chilli and garlic and cook for 2-3 minutes.
STEP 4
Add salt and spices, stir and cook for another 1-2 minutes over a low heat.
STEP 5
Pour in your diced tomatoes, stir and simmer for a few minutes before adding the potatoes. Increase the heat slightly, add a splash of water and cover for 5 minutes.
STEP 6
Add the cauliflower stalks and florets, cover and cook for another 10 minutes. Add a splash of water if necessary.
STEP 7
Squeeze half a lemon and mix in with a handful of roughly chopped coriander.
STEP 8
Serve with rice, chapati or other Indian bread with a sprinkling of extra coriander as garnish.
As you may already know, Iāve spent a lot of time in India and Iāve even got Indian heritage as my grandad was from Kolkata, West Bengal. And as a vegan foodie, itās simply impossible to not love everything about Indian cuisine because itās always bursting with the most exceptional spices! Every region is the home to different unique flavours and after having slept in so many different random family homes with different cultural practices and ancient family recipes, Iāve picked up a few tips and tricks along the way!
This southern Indian style coconut dahl recipe is hearty, full of flavour and packed with fiery spice! Omit the chillies if you canāt handle the heat otherwise embrace the flames because this is a dish jammed with goodness, protein and an exotic taste which is delicious on its own or to pack a punch alongside other curries.
The term ādalā / ādahlā / ādhalā means split lentils or pulses in the Indian sub-continent and is a staple dish served all over with many variations (most likely because India is the largest producer of pulses in the world!). The more southern states are known for their affinity to powerful and spicy flavours and the typically tropical coconut milk based dishes. The southern states usually use dahl as the base to the famous dish, Sambar, whereas in the north it is a staple dish in its own right.
It is commonly eaten with chapatis (also known as rotis) or rice and one variation or another is found on (almost) every thali plate in India. For those of you that have never heard of a āthaliā, itās a ālittle bit of everythingā type of plate where youāll get a selection of batch cooked curries, dahl, rice and chapatis which are served at the local dhabas (restaurants). Itās the best and cheapest way to try as much delicious food as possible when youāre visiting India!
Dahl is a great source of protein and fibre and is also low in fat so it makes an excellent addition to your cooking repertoire! Itās also rich in nutrients like vitamin B and iron which is always helpful too!
Anyway, on with the recipeā¦
SERVES 6Ā
PREP TIME 15 MINS
COOK TIME 30 MINS
TOTAL TIME: 45 MINS
INGREDIENTS
200g red lentils
400ml coconut milkĀ
300ml water (extra cup of water to hand)
2 tbsp coconut oilĀ
2 white onions (finely diced)
2 red pepper mild chillies (halved lengthways) (optional)
1 hot green chilli (halved lengthways) (optional)
1 lime (juiced)
2 tsp coriander seeds
2 tsp cumin seeds
1 1/2 tsp mustard seeds
1 tsp salt (adjust to taste, especially if you remove the chillies)
3/4 tsp turmericĀ
1/2 sq inch ginger (minced)
2 cloves garlic (minced)
Handful of fresh coriander
GARNISH
Drizzle of chilli oilĀ
Desiccated coconutĀ
Fresh corianderĀ
STEP 1
Soak the lentils in hot water for 10-15 minutes (as you prepare your veg and complete step 2).
STEP 2
Toast the coriander and cumin seeds in a pan over a low heat. Once you can smell the fragrant aroma, remove the seeds before they burn and transfer them to a spice blender or pestle and mortar. Grind the seeds into a dust-like powder and set aside.
Featuring my glamorous assistant (AKA Mum) with our make-shift pestle and mortar after the spice blender broke!
STEP 3
Add coconut oil to a large pot on a low heat and slowly cook the onions for 8-10 minutes.
STEP 4
Add mustard seeds, garlic, chillies, ginger, turmeric and salt . Cook until the mustard seeds start to pop then add the ground cumin/coriander mix.
STEP 5
Pour in the coconut milk, water and lentils and stir thoroughly. Increase to a medium heat until the contents are boiling then cover and simmer for 15 minutes until the lentils are soft. Have a cup of water on hand to add as and when needed.
STEP 6
Add the lime juice and roughly chopped fresh coriander and stir, covering and cooking for another 5 minutes.
STEP 7
Garnish with desiccated coconut, a generous drizzle of chilli oil and torn coriander leaves and serve with your choice of rice or Indian bread.
So thatās it! Super simple, one pot, no mess and packed full of nutrients and yumminess! I hope you like it and drop me a message to let me know how you get on!
Oh my, oh myā¦SUNFLOWER MINCE BOLOGNESE!!! What an absolute dream!
As such an old time favourite and widely adored Italian classic, traditional bolognese is one most people hate to think of giving up when they first go vegan. But fear no more! Sunflower mince to the rescue!
When I went down for one of my regular visits to my local zero waste shop Greener Habitsin Walthamstow (check them out, theyāre just the best!), Hannah, the owner, mentioned this newly stocked protein and fibre packed, low fat mince alternative and I am absolutely in love! And the best thing is that you treat it just like your old meat/Quorn counterpart when you cook making this dish super easy, even for novice chefs!
Not only is it cruelty free but it’s also soya and gluten free making it a great alternative for those that struggle with allergies. It’s also got a low sodium content so it really does tick all the boxes as an all round favourite and healthy meat alternative (unlike most of the other meat replacements on the market!).
So you get it… I’m pretty excited about sunflower mince, especially when it tastes this good! Check out the recipe and remember to let me know how you get on when you try it out!
SERVES 4 – 5
PREP TIME 10 MINS(Allow 1 hour to pre-soak your lentils)
COOK TIME 35 – 40 MINS
TOTAL TIME 45 – 50 MINS
INGREDIENTS
115g sunflower mince
120g mushrooms (sliced)
100g flat bottomed squash (diced)
50g green lentils (soaked)
2 carrots (diced)
1 red onion (diced)
1 mild large red chilli pepper (optional)
2 cloves of garlic
700ml passata
250ml water (have a cup extra to hand)
2 tbsp rapeseed oil
2 tbsp nutritional yeast
2 1/2 tsp dried thyme
1 1/2 tsp salt
1 tsp smoked paprika
3/4 tsp white pepper
Handful of fresh basil
GARNISH
Fresh basil leaves
(If you donāt have flat bottom squash, you can sub courgette / aubergine / whatever you like instead)
STEP 1
Boil water and add to lentils in a covered dish to soak for one hour.
If you are reading this blog, you’re probably already familiar with the usual struggles of travelling as a vegan/veggie either as a cyclist or regular tourist. Yes, it’s sometimes challenging, but if we share information and prepare in advance, it’s never impossible! Hopefully this blog helps with some region-specific info.
I’ve recently spent 3 months in the beautiful Northeastern region of India, home to the Seven Sister States and a LOT of meat and fish based delicacies!
Where religion makes the difference
I travelled through Manipur, Nagaland, a little bit of Assam and Meghalaya. Assam is a culturally mixed state but still predominantly Hindu so there are lots of veg options there, especially in Guwahati which is a very built up city. Whereas Manipur, Nagaland and Meghalaya are predominantly Christian states meaning unlike many Hindus, vegetarianism is not a part of their culture at all. In fact, in rural areas of Meghalaya, meat and fish is such a significant portion of their diet, I had to eat rice with salt on several occasions – not ideal. But in general, rice and dal is always available and if you travel like me, staying with locals, they will make sure they accommodate you.
The good news is that in all of the main travel hubs most people speak English making it very easy to explain your dietary requirements. In fact, I didn’t even need to learn the local way to say I was vegan except in rural Meghalaya where things became significantly more challenging. There, the primary local language is Kasi which was brought over by the Welsh, so despite having the same alphabet as ours, the words are extremely hard to pronounce!
Here’s my phonetic (what it sounds like rather than what it’s spelled like) dictionary for useful food terminology in Kasi language:
I am vegetarian – nya bam dtang kidjar
No meat – nyam bam dhor
No fish – nyam bam dhor kaah
No milk – nyam di doodh
No egg – nyam bam pulang
No butter – nyam bam moch-un
There is a wide selection of fruit everywhere except Meghalaya (although that may be more season-based) where they have less especially in smaller towns. You can still expect to find bananas (of course!) and oranges.
Fun fact! Nagaland is made up of individual 17 tribes that all speak different local languages. That’s why a modern common language, ‘Nagamese’, was invented to help everyone to understand each other. It’s a mixture of Assamese, Bengali and Hindi. You can learn more about the tribes of Nagaland if you attend Hornbill Festival – a spectacular 10 day display of eclectic cultural heritage through food, music, art, performance and crafts held from 1st to 10th of December. It’s such an incredible experience and a must-see if you’re in the area around that time! You can read about my time at Hornbill Festival here.
Things you’ll notice
Being predominantly Christian (Meghalaya, Nagaland and Manipur), everything shuts early on a Sunday, so make sure you’ve eaten before or stocked up before you get caught out, especially if you’re camping in small villages!
Nagaland ishome to the King Chilli and Assam to the Ghost Chilli meaning you can expect to feel the heat in your food! Make sure you explain that you don’t want it spicy if you can’t handle it!
The veggies (especially in Nagaland) are often served boiled – a green, watery vegetable they call squash is most popular. This is obviously vegan and often what people assume you are able to eat (they literally cannot fathom the concept of vegetarianism!). Explain you can eat curry the same as them just no meat, fish, etc, otherwise you will be served boiled veg everywhere.
Ghee (clarified butter) is not commonly used in this region (unlike elsewhere in India) as it is expensive and not common practice in local food. If you are visiting posher type of places then it may be used although always better to ask either way!
There are an insane amount of different types of rice in the Northeast and as you travel through the region, you’ll get to experience a few varieties in the form of normal rice, rice beer, rice wine, beaten rice and all their other wonderful concoctions!
When most people think of visiting India, your mind jumps to veggie heaven but in this region, you have to watch out for FERMENTED FISH! (Ew, I know!!) It’s in almost everything that’s preprepared as a local dish so be sure to check before a nasty surprise!
TOP TIP:Get pickled! There are so many incredible and homemade pickles available that add so much flavour to your food…the perfect accompaniment for boiled vegetables eh?
A wonderful meal cooked for us at a convent in Meghalaya
Snacking Tips!
BEATEN RICE
You can just add water, wait for 5 minutes, drain it then add fruit and sugar or salt and nuts for quick energy. This is readily available at markets and can be bought without plastic. Especially good for breakfast or to take with you on a hike like I did when visiting the spectacular Dzukou Valley. (Here you can read about my incredible trip to Dzukou Valley and my blog on how to travel zero waste.)
TOASTED CHANA (CHICKPEAS), MUTTAR (PEAS) AND NUTS
Such an amazing, healthy and nutritious street food with many versions available all over the northeast. Even better, they used recycled newspaper to serve them to you so you don’t even need to have a container handy!
AMAZING FRUIT AND VEG!
If you’re a bicycle traveller that likes to camp and cook then I have good news for you! The fruit and vegetable selection is vast and super tasty (especially the pineapples!).
Epic veg display at the Manipuri women’s market
AVOCADOS
What vegan doesn’t love avocados?! Despite the meat takeover in the Northeast, in Manipur and Mizoram avocados are super cheap and much more sustainable because they grow locally. I know, you’re welcome – ENJOY!
Special mentions
Orange Roots
If you’re travelling from Shillong to Cherrapunjee then you have to pass the spectacular Orange Roots! An amazing all vegetarian restaurant that serves a wide variety of options and can tailor a lot of their menu to being vegan. The thali plate was exceptional and the best news is that it’s eat as much as you like! Not the cheapest, but up there with the best! 180 rupees for a standard thali (can be vegan) and 220 for the special thali. Divine!
Shree Monami Marwari Bhojnalaya
We found a gem of a restaurant in Shillong with super cheap and tasty food! Thalis, parathas, curries, all the usual favourites and for a fabulous price! 7 rupees per roti, 40 or so for a curry, 90 for a thali. Excellent!
