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Try this plant-based curry tonight

Stuck for dinner ideas? Try this speedy vegan curry from local plant-based chef and food author Arti Chudasama.

From fashion designer to food author, Arti Chudasama opened her first plant-based cafe in Leicester a few years ago. The Pantry was stylish (obvs) and the food was delicious – Indian plant-based recipes with Arti’s own twist of vibrant flavours. Due to Covid, the cafe closed down but that’s not stopped her. She still runs a shop within The University of Leicester’s Union St. Food Market and has spent the last few months putting together her first ever cookbook.

The Plant – Based Kitchen By Arti Chudasama features over a 100 quick and easy delicious recipes that Arti has put together herself. Lucky for you, we’ve managed to get our hands on this tasty-sounding recipe.

Arti’s roasted aubergine and squash with spicy lentils

Ingredients
Aubergine and squash
1 squash, deseed and cut into wedges
1 aubergine, cut into wedges
2 – 3 tbsp vegetable oil
1 tsp chilli powder
¼ tsp ground cumin
1 tsp smoked paprika
1 lemon, juice
1tsp fennel seeds
1 pinch Salt

Lentils
2 shallots, finely diced
2 cloves garlic, minced
1 green bell pepper, finely diced
1 tsp chilli powder
1 cup (200g) black or green lentils
Plant-based plain yoghurt
600ml vegetable stock
1 X 400g tin chopped plum tomatoes
3 tbsp tomato puree
½ tsp chilli flakes
½ tsp cocoa powder
½ tsp salt

Method

Mix together the oil and the spices, toss the aubergine and squash in the spice mix.
Place in a baking tray and roast for 40 – 45 minutes or until cooked through.
While the aubergine and squash are cooking, prepare the lentils by frying the shallots for 2 – 3 minutes in a large stock pot.
Add the minced garlic and fry for another two minutes.
Add the green pepper and chilli powder and continue to fry until the pepper is soft.
Add a little water to stop it burning – low heat.
Add the rest of the ingredients and simmer for 30 – 35 minutes until the lentils are cooked and the mixture is thick.
Serve the squash and aubergine on a bed of lentils and top with some
freshly chopped coriander, yoghurt and lemon wedges.

Like what you see? Head to our Instagram page and enter our competition to win a copy of the new cookbook or pre-order The Plant-Based Kitchen by Arti Chudasama cookbook here.

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