How to make an Indian inspired dinner party for only £4.51 to be precise. As seen in my cooking demos at Bath and Wiltshire vegan festival.
Starter Spiced Potato Cakes 2 Large Potatoes 1 Large Carrot Grated 1 Onion 1 Thumb Sized bit of Ginger 2 Cloves of Garlic 1/2 Tablespoon Powdered Coriander 1/2 Tablespoon Powdered Cumin 1/2 Tablespoon Powdered Turmeric 1/2 Tablespoon Curry Powder 1 Teaspoon Paprika 1 Cup Chopped Green Beans Salt to Taste Method 1. Boil Potatoes, drain and leave to cool (potato cakes work best with potatoes that have been chilled by the fridge) 2. Finely chop onion & ginger before sautéing in a pan until translucent 3. Chop garlic and add to pan 4. Cook for a further 3 minutes 5. Add in spices and lightly toast 6. When toasted, remove pan from heat 7. Mash up the potatoes & add in cooked ingredients 8. Add 1 cup green beans and the grated carrot 9. Lightly mix - Stirring too hard will cause potatoes to go gluey 10. By hand, take the mixture and place on baking tray in preferred size cakes 11. Bake in oven until golden brown 12. Serve with a dollop of mango chutney, coconut yoghurt & salad Main Creamy Chickpea Curry 1 Onion 1 Thumb Sized bit of Ginger 3 Cloves of Garlic 1 Tablespoon Powdered Coriander 1 Tablespoon Powdered Cumin 1/2 Tablespoon Powdered Turmeric 1 Tablespoon Curry Powder 1 Teaspoon Paprika 1/2 Teaspoon Mixed Spice One tin of unsalted chickpeas - Drain and reserve chickpea water (Aqua Faba) Two good sized dollops of peanut butter 1 Tin coconut milk 1 Cup green beans Salt to Taste Rice for four people (Perhaps two cups, depends on your audience) Method 1. Finely chop onion & ginger before sautéing in a pan until translucent 2. Chop garlic and add to pan 3. Cook for a further 3 minutes 4. Add in spices and lightly toast 5. Add the peanut butter & stir around the pan 6. Add coconut milk & 1 tin of water 7. Stir until peanut butter is no longer clumped 8 .Simmer down until reduce by roughly a quarter 9. Add in chickpeas & green beans 10. Cook until green beans are tender Serve with rice Dessert Chocolate Mousse Chickpea water (Aqua Faba) from previous dish 150-200g of dark chocolate (depends on taste) 1 Tablespoon Sugar of choice 1 Teaspoon vegetable oil Method 1. In a banmarie, melt chocolate. Once melted remove from heat and leave to cool slightly 2. In very clean bowl, pour in the Aqua Faba and stir until in stiff peaks 3. Once chocolate is cool to touch, slowly fold into the Aqua Faba being careful not to knock out too much air 4. Put into fancy glasses and chill in fridge for a minimum of three hours. 5. It is best to eat this within two days otherwise you may end up with chickpea water in the botto