I ’m flabbergasted to tell you that this month marks my seventh year of writing the New Vegan column . That’s a total of 348 recipes (or just 17 short of one for every day of the year). It’s taken a lot of vegetable peelings, sweat and tears to get here, but if there’s one thing I’ve learned, it’s that plant-based cooking has been anything but a limit on my creativity, and that the fire in my belly for writing new recipes has often been sparked by your support.
As a “thank you” for coming along for the ride, here are eight exclusive recipes from my new book, Dinner , which is published on 1 August. A noble use of summer tomatoes. Note: curry leaves can be found in most larger supermarkets and south Asian supermarkets.
Freeze what you don’t use for another day. You’ll need a blender. Prep 10 min Cook 35 min Serves 4 300g split red lentils 600g ripe tomatoes , roughly chopped 4 tbsp rapeseed oil 1 tsp black mustard seeds 10 fresh curry leaves 5 garlic cloves , peeled and crushed 2cm x 2cm piece ginger , peeled and finely grated 2 green finger chillies , finely chopped, or 1 tsp kashmiri chilli powder 1 tsp ground cumin 1 tsp ground turmeric Scant 1⁄2 tsp ground black pepper 13⁄4 tsp salt Cooked basmati rice , to serve Wash the lentils in a sieve under the cold tap until the water runs clear, then leave to drain.
Put the chopped tomatoes in a blender, blitz smooth, then set aside. Put the oil in a large saucepan on a medium heat. Once it’s hot, add the .