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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Baharat Chicken Salad

“Baharat” loosely translated means herb or spice.

A pungent and versatile spice bend that is believed to originated in North Africa, however now widely used in Arabia and Turkish cuisine. It adds a nuance of the exotic and fills the head with diverse aromas. It is not hot yet it conveys all of the aromatic fragrances of everything that is spice.

Baharat is a spice mix in the same vein as Chinese five spice and Indian garam masala.

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Vietnamese Pho Beef Soup

The search for the best bowl of Pho (pronounced a bit like ‘fur’) is one of life’s most exciting and fulfilling journeys. One of the crucial elements of a good Pho is the depth of flavour in the clear broth that accompanies the smooooooth soft rice noodes, aromatic herbs and super thin slices of beef. Traditionally, beef bones, cinnamon, cloves and star anise have to simmer for hours to be just right.

Sydney-siders are a lucky bunch.

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Chickpea, Spinach and Tomato Curry


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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