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Ingredients

5cm piece of tamarind or 1 tablespoon of tamarind paste

500 ml boiling water

3 tablespoons vegetable oil

1 tomato diced

1 dessert spoon minced garlic

1 dessert spoon minced ginger

3 springs of curry leaves

1 tablespoon of mixed dahl uncooked

1/4 teaspoon ground pepper 

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1 teaspoon turmeric

1/2 teaspoon mustard seeds

 1/2 teaspoon cumin seeds

1 tablespoon sour cream

Soak the tamarind in the boiling water for 5 minutes, then strain and discard the tamarind, keeping the strained liquid aside. 

In a medium frying pan heat 1 tablespoon of oil on a low heat. Add all the spices, tomato, garlic, ginger and 1 about 8 curry leaves. 

Cook until the tomatoes are softened. 

Add the tamarind water and cook for 10 minutes on a medium until boiling. 

Turn down to a low heat and cook for another 10 minutes. Add the sour cream and continue cooking for 10 minutes on the low heat. 

In a small frying pan heat the remaining oil on a medium heat. 

Add the remaining curry leaves and immediately turn off the heat. Gently swirl the oil in the frying pan ensuring all the leaves fry evenly for a minute and then toss into the medium frying pan. 

Turn off the medium frying pan immediately and cover with a lid. Let it sit for 5 minutes. 

Serve hot with boiled rice, pickles and papadams. 

Serves 4-6 

Ingredients

400gram can of tomato soup 

2 large mushrooms chopped roughly

2 tablespoons or fresh oregano

1 cup if sliced spring onions

1 teaspoon of finely chopped ginger

2 teaspoons if finely chopped garlic

3 bay leaves

1 flat teaspoon if herb salt (see the recipe under condiments)

1/2 teaspoon of chilli flakes

1 flat teaspoon of turmeric powder 

1 tablespoon of olive oil

1 egg optional 

On a low stove heat the oil in a large saucepan. 

Add the onion, garlic, ginger, spices and half the oregano. Cook for 3 minutes.

Place the vegan mince in a large mixing bowl. Add a tablespoon of fried mix to the mince and mix well until combined, then add the egg and mix further until combined. Roll the mince into 2 centimetre diameter balls and set aside.

Add the mushrooms to the fry-pan mix and cook for 5 more minutes then add the tomato soup and bay leaves and simmer for 5 minutes.

Add the vegan balls and simmer for 7 minutes.

Serve in a soup bowl garnished with oregano. 

Serves 4.

Ingredients

2 small zucchinis diced into 2cm pieces

1 cup of peeled and diced sweet potato 

1 large tomato chopped

1 large onion chopped

1 cup of kale or spinach chopped

1 tablespoon of chopped oregano and sage

1 teaspoon of turmeric (optional)

1 teaspoon of chilli flakes (optional)

500ml water

salt and pepper to taste

Place all ingredients into a large saucepan and boil until the vegetables are cooked. 

Roughly mash with a hand masher while hot and boil until reduced to a thick soup.

You can replace these vegetables with those of your choice. eg (sweet corn and carrot - add ginger), (mushroom and potato) etc

Serve with warm crusty bread and olive margarine

Serves 4

Ingredients

I cauliflower diced into 4cm pieces

3 large carrots peeled and cut into 4cm pieces 

1/4 cup of shredded coconut

3 kaffir lime leaves

1 litre of water

salt and pepper to taste (approx. 2 flat teaspoons of salt and 1 flat teaspoon of ground pepper was used)

Place all ingredients into a large saucepan and boil until the vegetables are cooked. 

Roughly mash with a hand masher while hot and boil until reduced to a thick soup. You may need to use a hand blender to further blend the mixture.

Serve with warm crusty bread and olive margarine

Serves 4