Meera Sodha’s vegan Thai green curry The Guardian. Change ), You are commenting using your Facebook account. I’d never made my own curry paste before, but I was pleasantly surprised by how easy it was, and how good the results were. Meera Sodha’s recipe for broccoli, fennel and chickpea stew | The new... Three lottery winners talk about what it feels like – and three charities reveal how they benefited, too, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), How lockdown changed the rules of alcohol recovery, Practical mental health tips to help you cope with the second lockdown, Man captures his mum’s final years living with aggressive dementia in heartbreaking photos, Take a look inside this stunning converted coach house – in a town with royal connections, Our Uber Eats double bill is really hard to swallow, Man shares easy recipe for making a giant KitKat with just two ingredients, £45m deal for NHS masks collapses amid fraud claims, SSC to rerun speed record attempt after video controversy, Cristiano Ronaldo shows off incredible physique as he strips down to CR7 underwear before coming on as Juventus sub, Dangote Sugar Refinery grows Q3 profit by 81% to N26.6b, Huge FIFA 21 Title Update 4 now available to download on Xbox One and PS4, Kris Boyson reveals marriage plans with Bianca Gascoigne, Rishi Sunak 'must come up with six-month economy plan', 'I was numb inside': Jack de Belin rape trial hears from alleged victim of NRL star, Speedo appoints new global brand director, Football legend Diego Maradona admitted to hospital with signs of depression, Over 60s classed as ‘clinically vulnerable’ for second Covid lockdown in major clinical change to shielding guidance, Andrew Yang wants to take the fight to Dana White's UFC, Vienna shooting LIVE updates: Manhunt underway after ISIS terrorists kill four in gun rampage near Austrian synagogue, Complete brain of a fox-sized dinosaur is reconstructed by scientists for the first time. Heat the oil in a large, deep casserole and, when hot, add the onion and fennel.

Cook for five minutes, then break up the broccoli florets into bite-size pieces with your hands and add to the pot. Thankfully, the tamarind shallots recommended as an accompaniment saved the day. Cut off the broccoli stalk and chop it into small dice, then throw these into the pot with the crushed garlic and chilli. ( Log Out /  We felt the istoo was lacking in flavour – something I’ve never found in Meera’s dishes before!

This stew uses the stem in the base and the florets later; in between, there are chickpeas and fennel for flavour and texture, and orzo just for fun.

Meera Sodha’s vegan recipe for broccoli, fennel and chickpea stew. The British cookbook author learned this recipe from her aunt Harsha, and included it in her “Made in India: Recipes from an Indian Family Kitchen” in 2015 It is simple to make, and results in crackly-soft flatbreads singed by heat and yielding to tenderness within, … Place the garlic, ginger, chillies and tofu in little piles within easy reach of the hob. I fell in love with Meera’s previous book Fresh India back in 2017, and have eagerly followed her weekly column of vegan recipes in The Guardian.

I had a bit of trouble initially getting hold of the white miso and flavourless coconut oil too, and though I did manage in the end, I would definitely have struggled more if I wasn’t in London. Get news as it breaks from 1,000s of local, national and international sources - There are a lot of foods that my two-year-old daughter won’t touch – she’ll often rotate a full 180 degrees to avoid them – but the one thing she will always eat, and in large quantities, is broccoli.


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