Kashmiri Vegetable Curry

Mmmm, the flavours in this Kashmiri curry will have your mouth watering the moment the spices hit the pan. The hardest part of this recipe is waiting for it to cook.

When we take this recipe to the markets and cook and serve from a small cooktop at our stall we often find people tracking us down like bloodhounds from across the markets. “I could smell this awesome smell from all the way over there,”

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Chickpea, Spinach and Tomato Curry

Ingredients

1 tablespoon coconut oil
1½ tablespoon Brazen Mild Indian Curry Mix
1 onion, diced
3 cloves garlic, minced
3cm ginger, minced
1 tin coconut cream
½ cup red lentils
1 tin chickpeas, drained and washed
2 tomatoes, chopped
¼ bunch spinach, sliced, discard stems
Half head broccoli, broken into florets
Juice of one lemon
2 tablespoons sesame seeds,

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