Butternut Squash Bhuna served with Kachumber(wamba!)

Butternut Squash Bhuna served with Kachumber, rice and peshwari naan.

This was so nice I couldn’t stop eating it – I went up for seconds!  The curry is easy to make and the kachumber, which is also easy as pie (easier, actually) makes a great addition to add freshness and zing to the plate.
With the veg in this recipe, I won’t give quanities – just have as much as you fancy, no need for measurements!

1 onion, chopped
couple of tablespoons of curry paste (I used Patak’s Bhuna)
some butternut squash, cut into 1.5cm cubes
some courgettes, sliced about 75mm thick(!)
some mushrooms sliced thickly
Three fresh, ripe tomatoes, roughly chopped (you can use tinned)
a little water

1. Fry your onions in a little oil until very soft, or even starting to brown
2. Add your curry paste and fry for 2 minutes, stirring
3. Add your chopped tomatoes and cook until they start to soften (and you can see the oil from the spice mix separate)
4. Add the butternut squash, and then pour in some water (to just cover the squash chunks)
5. When some of the water has cooked off, add your courgettes and mushrooms.
6. Just keep cooking until your veg is tender, but not mushy, and the sauce is thick.  You may need to keep adding small amounts of water to stop it drying out, as you go.  Serve.


4 ripe tomatoes, chopped finely (I removed the seeds by cutting them in half and scooping out with a teaspoon)
1/3 of a cucumber, chopped finely
1/2 red onion, chopped finely
1/2 red or green chilli, chopped finely
1-2tbsp coriander
squeeze of lemon juice

1. Mix all the ingredients together and taste!  You may need to add more salt – I find this needed a fairly generous salting for optimum taste!

I cooked some rice (just plain this time!) and shared 1/2 a peshwari naan with my hubby, and served these with the curry and kachumber.  I know it sounds a bit Nigella-ish, but…Devine!


Puy lentils and bean puree on mushrooms

Puy lentils and bean puree on field mushrooms

Puy lentils and bean puree on field mushrooms

Mmmmm – this was a lovely dinner: one for entertaining, methinks….

Based on a recipe from a new book I picked up called “Great Tastes Vegetarian” published by Bay Books – who, I have to say may have  been a little hasty throwing this together, as I have already spotted one recipe calling for chicken stock! I have adapted this recipe to suit my cooking style.

The lentils are cooked in red wine and onions and work really well with the garlicky cannelini bean and potato puree.  This is almost a meaty, beefy dish! Without the meat, of course….

Prep time: 20 mins
Cooking time: 20 mins

2 Big Field or Portabella mushrooms

For the lentils
some vegan spread and some olive oil
1 Onion, slice thinly
2 garlic cloves, crushed
Handful of finely sliced mushrooms
1 tin of puy lentils
1 tbsp tomato puree
mug of vegetable stock
mug of red wine
1 dessert spoon of soft brown sugar
Chopped fresh parsley to garnish

Bean Puree
3 potatoes, peeled and diced
1 tin cannelini beans, drained
2 cloves garlic, crushed
some vegetable stock
olive oil

1. For the bean puree: Boil the potatoes as for mash (10-15 mins).
2. Meanwhile, start frying your onions and garlic in the spread and oil until soft.
3. Add the sliced mushrooms and cook a little more.
4. Add the lentils, stock and red wine and cook on low until the sauce cooks down.
5. Add tomato puree and brown sugar. Taste and season.  Keep warm and stirring whilst you make the bean puree:
6. Empty your canellini beans into a food processor.  Add two cloves of garlic and a splash of veg stock.  Process until smooth.
7. Drain the potatoes (if not already done) and add to the bean puree in the processor.  Add more stock if necessary and blitz, pouring a little EV olive oil through the hole in the top (assuming you have one!).  Mixture should be smooth and moist, but not too wet.
8. Return mixture to potato pan and put on v low heat to keep warm whilst you fry your big field mushrooms in some oil in a frying pan.
9. Serve by placing big mushrooms on bottom, spooning bean puree on top, then the lentil mixture on top of that. Garnish with parsley.  (I recommend serving this with at least one green veg – I used stringless beans).