The secret to perfect Vegan Butter Chick’n Curry

There are multiple components to get right here; the seitan chicken needs to be firm, pullable and flavoursome without being overpowering. The colour should to be light inside, not brown. Next, the sauce. Perfect Butter Chicken sauce is the holy grail of modern North Indian cooking and everyone has their own way of doing it. It’s one of the most popular restaurant dishes around the world because of its subtlety and simplicity. It’s not always easy to find that balance.

How to make Vegan Butter Chick’n Curry extra creamy

I’ve switched the butter in my Vegan Butter Chicken with almond butter which lends a rich, creamy texture to the fresh tomato sauce. Having said this, y could also use cashew butter if you prefer that. A touch of coconut milk mellows out the spices and finishes the dish perfectly. I’d highly recommend using a high-powered blender, such a NutriBullet to blend the sauce.

Sieve the sauce!

For the silkiest sauce possible and a true restaurant-style Butter Chicken finish, pass the sauce through a sieve or food mill to strain away unwanted tomato seeds and skin, as well as any coarse spices. You don’t want rogue spices ruining your heavenly Vegan Butter Chicken experience.

Stockpiling vegan chick’n pieces 101

If like me, you need a Vegan Butter Chicken experience once a week, you can always double up on quantities and stow it away in the freezer to assemble later. For example, I keep seitan pieces in a ziplock-type (for example) bag in the freezer. You can keep it frozen for up to 3 months.

Indeed, you can also freeze sauce portions. The sauce can also be used for other curries, such as butter tofu or mixed veggies. The protein-packed seitan pieces are great in stir fries, salads, pasta, wraps and more.

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Vegan Seitan Chicken (Chick’n)

Perfectly succulent meat-free chick'n made using tofu and beans. This recipe is worth the effort and makes lots of high-protein seitan chicken for curries, stir fries, burgers and more.

Course Main Course

Cuisine American, Asian

Keyword beans, seitan, tofu, vegan

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10

Author Sanjana

Equipment

• Pressure cooker
• High-powered blender

Ingredients

• 300 g extra-firm tofu
• 400 g tin any white beans inc. liquid from tin such as haricot
• 150 g vital wheat gluten
• 150 ml cold water
• 2 tbsp nutritional yeast
• 2 tsp white miso paste or MSG optional
• 1 1/2 tsp salt or 1 vegan chicken-style stock cube (such as Massel)
• 3 tbsp sunflower or vegetable oil

Instructions

• In a high-powered blender, combine the tofu, haricot beans in their liquid, miso paste (or msg), salt, nutritional yeast, oil and water until you have a smooth paste.
• Add the vital wheat gluten to the bowl of a stand mixer fitted with the paddle attachment. Add the tofu mixture and mix on a low speed until the two come together in the form of a dough.
• Switch the paddle attachment to a dough hook and mix on a medium/high speed for 10-12 minutes. Stay close by as the mixer may shuffle across the counter top as the dough is tough to work. You’ll also need to be very careful your mixer’s motor doesn’t burn out. This kneading of the dough is crucial in developing the gluten and proteins in the seitan and shouldn’t be skipped. The longer and harder you work it, the more fibrous and chicken-like the final product will be.
• Once your seitan has been kneaded long and hard, remove it from the mixer and cut it in half. Wrap each “loaf” very tightly in 3-4 layers of heavy-duty foil. You want it to be nice and compact inside to stop it expanding inside as this will promote sponginess rather than the shreddable texture we’re after. The multiple layers of foil will also stop water getting inside. 
• Next, fill a pressure cooker with plenty of water (about 3/4 of the way full) and bring to a boil. Carefully drop your seitan into the cooker and put the lid on. Cook on a medium/high heat for 40 minutes. Once the time is up, switch off the heat and leave it to cool completely.
• Once cool, remove the seitan parcels from the cooker and refrigerate for at least 8 hours or up to 48 hours.
• Unwrap and check out that amazing texture when you pull it apart. Your seitan is now ready to use in your favourite vegan chicken recipe.

Notes

• I wouldn’t recommend making this recipe by hand as your arms might threaten to fall off. Even Arnold Schwarzenegger would struggle, seriously. Having said this, you can create seitan kneading by hand – it will not however, have a shreddable, “pulled” quality and you’ll finish up with a spongy end product instead. It’ll still taste good but probably won’t fool your meat-eating friends.
• If freezing the seitan chick’n, keep it in an airtight container and use within 3 months.

Kudos goes to the brilliant Skye Michael Conroy and The Seitan Appreciation Society on Facebook who are generous enough to share their wonderful passion, tips and recipes. The addition of beans to this recipe was inspired by the Avocados and Ales Chickwheat recipe. Thank you.

Shall we get on with the curry then?

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Vegan Butter Chick’n Curry

Vegan Butter Chick'n Curry: I've veganized one of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and aromatic sauce laced with mild, fragrant spices. Seitan pieces replace the chicken in this recipe for a high-protein main course that pairs perfectly with roti, laccha paratha or garlic naan.

Course Lunch, Main Course

Cuisine Indian

Keyword curry, seitan, vegan

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the seitan chick'n marination

• 1 kg seitan chick'n, cubed recipe above
• 2 tbsp any flavourless oil such as sunflower or vegetable oil
• 1 tsp chilli powder Kashmiri chilli is best
• 1/2 tsp turmeric
• 2 large cloves garlic crushed
• 2 cm piece of ginger, peeled and grated
• 1 tsp ground fennel seeds

For the butter chick'n curry

• 2 tbsp your favourite vegan butter
• 1 large onion chopped
• 4 large cloves garlic chopped
• 2 cm piece of ginger, peeled and grated
• 1/4 tsp kalonji seeds nigella seeds
• 2 hot red chillies chopped
• 1 tbsp concentrated tomato paste
• 400 g fresh tomatoes chopped
• 1 tbsp ground coriander seeds
• 2 tsp garam masala
• 1 tsp ground cardamom seeds from 4-5 green cardamom pods
• 1 tbsp smooth almond butter
• 200 ml coconut milk plus more for drizzling on top
• 2 tsp kasoori methi, rubbed between your palms until fine plus more for garnishing
• 1 tbsp light brown sugar or agave
• 1 1/2 tsp salt
• 2 tbsp fresh coriander chopped

Instructions

To marinate the seitan pieces

• Combine the ingredients for the seitan marinade until smooth. Add the seitan chicken pieces and gently mix until coated. Cover with cling film and refrigerate for 30 minutes.
• Heat the oil in a non-stick frying pan and carefully add the seitan chicken pieces. Cook until golden on all sides. You might need to do this in batches to avoid overcrowding the pan. Place the pieces onto a plate and set aside whilst you make the sauce.

For the butter chick'n curry

• Heat the oil in a large non-stick pan. Add the nigella seeds and chopped onion. Sauté until translucent. Next, add in the ginger, garlic, chillies and tomato paste. Cook for 2 minutes.
• Add in the fresh tomatoes, ground coriander seeds, garam masala, ground cardamom seeds, almond butter, coconut milk, kasoori methi and brown sugar or agave. Give everything a thorough stir and cover with a lid. Cook for 10-15 minutes on a medium heat. Remove from the heat and allow to cool.
• Transfer the tomato mixture to a blender and blend until very smooth. Strain the mixture through a sieve, back into the same pan. Season with salt to taste. Switch the heat back on and add the golden seitan chicken pieces. Bring to a gentle boil and simmer for 5 minutes with the lid on. Garnish with fresh coriander, more kasoori methi and a splash of coconut milk, if desired.

Notes

• Keep refrigerated and eat within 48 hours.
• Leftovers can be frozen the day the curry is made. Transfer to an airtight container and freeze for up to 3 months. Defrost at room temperature and ensure the curry is piping hot before serving.

 

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Psst, if you like this, you’ll LOVE these Vegan Crispy Chick’n Burgers.

Love Sanjana

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As I flick through my little collection of East African cookbooks, I feel the same comfort and joy as I do when I cosy up with my favourite Indian ones. Both are full of spices, simple veggies and coconut milk in almost everything.

The Swahili cooking I know and love is fresh, vibrant and full of love.

My connection with East Africa

I’ve grown up with a mishmash of Indian, African and British food. My parents are British nationals, born in East Africa. My father in Tanzania and my mother in Kenya. I’m British, born and bred.

This means I have been lucky enough to experience the culinary cultures of all these cuisines.

The Indian influence on East African cooking (and vice-versa!)

For my generation, it feels like the Indian influence on East African cooking is a hush-hush camp, with recipes hidden away inside the spirits of expat grandparents, parents, aunties and uncles.

As sad as it may sound, I’m a 29-year old who’s worried that Zanzibar Trail Mix, Malindi Halwa and Ugandan Kasodi will one day be forgotten.

What are Quick & Fluffy Vitumbua?

In the name of doing my bit to preserve the East African cuisine so many Asian-East Africans are so proud of, I’d like to introduce you to Vitumbua.

These Tanzanian rice flour doughnuts are a favourite of my saintly Bapu, Gunwantrai Modha and I completely understand why.

Born in Tanzania, my dad his brothers think of these dishes as fuel food – they’re good for the soul and all that.

How to make Vitumbua

Vitumbua should be golden and crunchy on the outside and like a delicate morsel of cardamom-scented cloud on the inside.

The batter is made with coconut milk which makes these cakey doughnuts pure white in the middle and melt-in-the-mouth.

Vitumbua: Yeasted Tanzanian Doughnuts with coconut milk

The leavening agent in my version is yeast but many recipes also use baking powder. Traditionally, they’re made using soaked rice but I’ve simplified it slightly by using rice flour.

Rice flour is readily available in shops these days. Of course, if you can’t find rice flour, go ahead and use soaked raw rice.

Can I make gluten-free Vitumbua?

Yes! Simply replace the plain flour with an equal measure of rice flour (2 tbsp). You can also use 1 tbsp cornflour (cornstarch).

How to serve Quick & Fluffy Vitumbua

My fluffy Vitumbua are perfect with tea in the morning or if you’re a bit more adventurous, with a spicy kidney bean and coconut stew for dinner. Sweet and savoury is so lush!

What kind of pan do I need to make Quick & Fluffy Vitumbua?

If you have a Vitumbua or Appam/Paniyaram pan, please use one. If you don’t, you can use a greased cupcake tin. You’ll need to bake them in a 180C oven for 10 minutes, flipping them over halfway through the cooking time.

Cardamom: Finishing touches

I dust my Vitumbua with cardamom sugar which isn’t traditional but it adds a delicious additional aroma on top of what’s already in the batter.

Indeed, I find that finishing a dish with gentle spices is a bold way of bringing another dimension to the table.

Quick & Fluffy Vitumbua Recipe

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Quick & Fluffy Vitumbua – Tanzanian Coconut Doughnuts

These light and fluffy East African coconut and cardamom doughnuts just melt in your mouth. They’re perfect with masala chai and are a popular street food all over Tanzania.

Course Breakfast, Dessert, Snack

Cuisine African

Keyword african, cardamom, pancakes, rice flour, tanzanian

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Equipment

• Appam pan

Ingredients

For the vitumbua batter:

• 220 g rice flour
• 2 tbsp plain flour
• 400 ml full-fat coconut milk
• 100 g caster sugar
• 7 g fast-action dried yeast
• 200 ml warm water approx. 32°C
• 3 tbsp sunflower or vegetable oil
• 1 tsp cardamom seeds from 5-6 cardamom pods ground
• 1/2 tsp fine salt
• 1 tsp vanilla extract or almond extract optional

For the cardamom icing sugar:

• 2 tbsp icing sugar
• 2 whole cardamom pods seeds remove and finely ground

Instructions

• In a large bowl, mix together the rice flour, plain flour, sugar, salt, ground cardamom and dried yeast.
• Make a well in the middle of the dry ingredients and then add the coconut milk, warm water, oil and vanilla/almond extract (if using). Whisk the ingredients well until you have a smooth, lump-free batter. It should be the consistency of dosa or idli batter. Cover with cling film and allow the batter to rest in a warm place for 30-40 minutes.
• Grease a 12-hole vitumbua or appam/paniyaram pan with sunflower or vegetable oil. By now, your batter should be bubbly and frothy. Allow the pan to heat up a little and then use a small jug or cup to fill the holes of the pan with the batter, almost right to the top.
• Cook on a low heat until the tops of the batter is looks dry to the touch, about 3 minutes. Use a cocktail stick to flip the vitumbua over. They should be golden brown on the bottom. Cook the other side for 3-4 minutes or until golden. Use the cocktail stick to remove them from the pan.
• To make the cardamom sugar, combine the icing sugar and ground cardamom. Use a tea strainer or small sieve to dust the sugar over the top. Serve the vitumbua immediately with hot masala chai or strong coffee.

Notes

• This recipe makes 48 small vitumbua, serving about 8 people.
• I bought my paniyaram pan from an Indian kitchenware store in Leicester, UK. You can also buy these online. Look out for a heavy, non-stick piece of kit rather than steel to make removing the vitumbua easier.
• Alternatively, you can also use a cupcake tin. Your vitumbua will be larger, disc shaped doughnuts but they’ll still taste great. Ensure the tin is well greased and fill the cupcake holes just halfway before popping into an oven pre-heated at 180°C for 10 minutes. Flip them halfway through baking.
• Store cooked vitumbua in an airtight container at room temperature for up to 3 days.

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If you like this, you’ll love my recipe for Crispy Potato Bhajia!

Love Sanjana

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I’ve been away for a little while, still here but not here if you know what I mean. If you follow me on Instagram, you’ll know the story but if you don’t, here’s a really short round up. So for the last 6 months I’ve had this shooting pain across my right cheek. It’s like an electric current and unspeakably painful, and in my teeth too. After going back and forth to the dentist and GP who both championed OTC painkillers (why do they do that?! They are not the answer to everything and can mask real underlying issues!) I went to see a neurologist who confirmed that I have Trigeminal Neuralgia (TN). It’s a nerve disorder that causes facial pain and sometimes it gets really bad. Shitty, I know. If any of you have it, let’s chat. On the brighter side, I’m glad I have an answer and a plan going forward. Clear cut plans always make bad things feel much better don’t they?

Another thing that makes bad things better is a great breakfast. Most of you will already know that the only reason I get out of bed before ‪10am on Sundays is to eat a great breakfast. My favourites include Masala Poori with Potato Curry and Sweet Semolina, as well as Stuffed Paratha or Thepla and Chai. When I’m seeking to start my day with something a little sweeter, I always look to my sweet spice tin. It’s a box dedicated to the spices I use less often in making savoury dishes and one of the best things in my kitchen.

Inside, you’ll find whole cardamom, red saffron threads in a little clear box etched with gold writing, fresh cinnamon, ground mace, vanilla in three forms: whole pods, bean extract ( a gorgeous sticky-sweet syrup peppered with thousands of beans from inside the pod) and basic vanilla extract for when a recipe calls for something simpler. In a cabinet reserved for sweet stuff, I also stash away almonds (whole, flaked, ground and shredded Indian style), cashews, pistachios, hazelnuts, mixed citrus peel, chocolate chips, and so many other treasures. Can you tell why it’s the best spot in the house for me?

We had a cupboard like this in my family home when I was young and when I couldn’t sleep, my mum would always go in there, grab a few things and make Sweet, Spiced Milk. It was just milk simmered with ground cardamom, saffron, a little bit of sugar and some shredded almonds. Simple but among my favourite memories because I can still *feel* it… if that even makes sense. A memory so vivid, I can still feel what I felt back then, still smell and taste the milk and each time, I smile the same smile.

I’ve used that sweet milk as inspiration for this delicious breakfast that would get me out of bed any day of the week. It’s coconut milk infused with ground cardamom and saffron. A little bit of sugar is added before it’s cooled and some flour is whisked in. Stale bread is our friend here because it’s dunked in the spiced milk until soaked and pan-fried until golden on both sides. It’s French toast without the eggs and it’s so delicious! If you’ve ever eaten Shahi Tukra and love the sweet milk of Rasmalai, you’ll like this… and this takes a fraction of the time cook. Not forgetting the deal breaker that is, YOU CAN EAT IT FOR BREAKFAST! We’re all winners.

I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top.

Vegan Cardamom and Saffron French Toast
Serves 4 (2 slices per serving)

Ingredients
400ml can coconut milk
4 cardamom pods, seeds ground
Big pinch of saffron
1 1/2 tablespoon sugar
Pinch of salt
1 tsp flour
8 slices of stale bread
Vegan butter or oil for the pan (coconut oil or sunflower oil are good options)

Toppings of your choice

I used:
Fresh strawberries
Icing sugar for dusting
Maple syrup

Method

1. Heat the coconut milk in a pan until hot but not boiling. Add the cardamom, saffron, sugar, and salt. Allow to sit until the milk cools to room temperature.

2. Whisk in the flour until there are no lumps. Pour the mixture in to a shallow tray. I used a large, wide baking dish.

3. Melt butter or heat a teaspoon full of oil in a non-stick frying pan.

4. Dunk a slice of bread in to the coconut milk mixture, both sides ensuring it soaks in a good amount. About 30-40 seconds should do the trick.

5. Place the bread in the pan and cook on both sides until golden brown. Repeat for the rest.

6. Serve with any toppings you like. I love these with strawberries and maple syrup. You could also dust with a snowstorm of icing sugar.

Enjoy you dessert for breakfast!

Love Sanjana

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After a blissful late honeymoon in Phuket, Thailand, life in chilly England resumes. But thankfully I brought a few exotic Thai goodies back in my suitcase. Mango wafers, longan toffees, Thai honey and this gorgeous flaked coconut crowning my loaf cake.

Packed with coconut flavour, this eggless cake can be baked in a loaf tin or round cake tin. It’s great sandwiched with raspberry jam and buttercream but today, I wanted an exotic cake that reminded me of the mouth-watering flavours of Thailand. If you have a large loaf tin (25cm in length), this will make one loaf. If not, two smaller tins will be perfect.

Greek yoghurt is the perfect way to ensure this cake stays fluffy and rich inside and of course, there’s not a speck of butter in sight. Why use butter when coconut oil has so much more to give?

Cold-pressed coconut oil makes a wonderful loaf cake as it helps it retain its shape as well as keeping the cake fluffy and perfect inside as the coconut oil cools. It’s also packed with sublime coconut flavour. A touch of vanilla extract will help bring this out.

I always make it at least a day ahead of serving. When it comes out of the baking tin, wrap the cake in cling film and leave to cool like this. It will keep the cake lovely and moist. 

When toasting your coconut, keep an eye on it. It will scorch in the blink of an eye if you’re not careful.

The icing is just a simple mix of icing sugar, coconut extract, vanilla extract and a few drops of water added just until you have a thick ‘drizzleable’ consistency. Is that a word? It is now.

I love this with a cup of hot, milky masala coffee.

Eggless Coconut Drizzle Cake 
Serves 10

For the dry ingredients:

400g self-raising flour
2 tsp baking powder
1 tsp baking soda
1 tsp cornflour
100g desiccated coconut

For the wet ingredients:

200g coconut oil
350g caster sugar
200g Greek yoghurt
250ml coconut milk
2 tsp white vinegar
1 tsp vanilla extract 
1 tsp coconut extract

For the icing:

200g icing sugar
1 tsp vanilla extract
½ tsp coconut extract
20-30ml water or enough to make a thick icing

20g coconut flakes, toasted in the oven, to decorate

Method

1. Grease and line a 25cm x 8cm oblong loaf tin. Pre-heat the oven to 160 C

2. Combine all the dry ingredients together in a large bowl.

3. In a stand mixer or large bowl, beat together the coconut oil and sugar for 5 minutes.

4. Add the rest of the wet ingredients and beat until well combined.

5. Gradually add in the dry ingredients, and beat until fully combines – no more than a minute.

6. Pour into the line baking tin and bake in the middle rack of the oven for 60 minutes or until a skewer poked through the middle comes out clean.

7. It’s important not to open the oven for the first 40 minutes of baking.

8. Remove from the oven, run a knife around the sides of the cake to loosen it and turn out onto a wire rack. Wrap the cake in cling film and allow to cool completely.

9. To make the icing, beat together all the ingredients and drizzle over the top of the cooled cake. Scatter over the toasted coconut flakes and allow the icing to set at room temperature for an hour or so.

Enjoy with masala coffee on a chilly afternoon.

Love Sanjana

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This was one of those after-school meals that, when scooped up with garam garam rotli would give you the same feelings as you get when you cuddle your mum, curl up in your cosy bed and hear your favourite song all at the same time. For me, it’s always been the epitome of comfort food.It can be done with just tomato sauce and whole cumin seeds but I’ve injected a little more richness and flavor into the sauce with a touch of coconut milk and some sesame seeds.  I love the flavour combination of sesame seeds and potatoes.Silky soft potatoes simmered in turmeric water until tender, sweet petits pois that just burst in your mouth, and a rich and spicy coconut milk sauce. I top this with crispy spring onions. To make these, I sliced six spring onions into long, super-thin strips lengthways, dusted them with a teaspoon of cornflour and fried in really hot oil until crispy and golden.Even though this is a slight upgrade on the comfort food of my childhood, all the basic elements are the same. You can’t beat the heavenly combo of peas and potatoes. But I’m a Yorkshire lass at heart, so I would say that.Potato and Pea Coconut Milk Curry
Serves 6

Ingredients

6 medium potatoes, peeled and diced in 2cm cubes
½ tsp turmeric
1 x 400g tin chopped tomatoes
2 tsp ground cumin seeds
2 tsp ground coriander seeds
1 tsp garam masala
2 red chillies, chopped finely
2 tsp salt
1 tbsp oil
2 tsp black mustard seeds
1 tbsp sesame seeds
3 large cloves garlic, crushed
2 tbsp concentrated tomato paste
1 tsp ground fennel seeds
1 x 400ml tin coconut milk
350g frozen peas
Fried spring onions, toasted sesame seeds and fresh coriander to garnish.

Method

1. Parboil the potatoes in a pan of hot water with ½ tsp of turmeric. This will give them a lovely yellow colour. When they’re almost fully cooked but not all the way, drain ad set aside.

2. In a large bowl, whisk together the chopped tomatoes, cumin, coriander, garam masala and salt.

3. In a large saucepan, heat the oil and add the mustard seeds. Wait for them to pop, and then add the sesame seeds, garlic, chillies and tomato paste.

4. Next, add the chopped tomato mixture and bring to the boil. Cook on a medium heat with the lid on for 20 minutes, stirring occasionally.

5. Add the coconut milk and whisk. Next, add the potatoes and stir to combine. Simmer with the lid on for another 10 minutes until the potatoes are tender. Add the peas and ground fennel seeds6. Bring to the boil again and cook with the lid on for a further 5-8 minutes.

7. Serve with rice and hot Homemade Chapattis – Gujarati Rotli.

I love how simple ingredients come together so perfectly in this dish but if you want to jazz it up, try adding steamed cauliflower and broccoli, or roasted aubergines and peppers. Btw. This is 100% vegan.

Love Sanjana

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I spent some time in Mombasa almost five months ago. It’s safe to say I’ve missed sipping on fresh madaf (coconut water) on Bamburi beach, eating fried cassava crisps doused in lemon juice and chilli on the side of the road, and feasting in mind-blowing authentic Swahili restaurants by moonlight. I ate a lot that week.

For me, the most incredible thing about East African food is the simplicity of ingredients that go into a dish and the unbelievable flavours that are produced. Basic seasonings like salt, sugar, lemon and chilli are paramount to everyday cooking. Spices like cardamom and turmeric are also popular, although they are used sparingly.

Whilst cassava, beans and ground rice make up the majority of the diet, fruit and veg are showcased in such a simple, yet delicious way that vegetarian food is an absolute pleasure to eat.

My wonderful aunt and uncle in Mombasa are blessed to have a garden full of palm trees, banana trees and fresh herbs, which allow them to indulge on the freshest exotic ingredients I’ve ever got my paws on. Juicy coconuts and green mangoes, fetched from the trees can be grated on top of my aunt’s mouth-watering hot and sour potato stew in just minutes. It was a privilege to sit at their dinner table.

As my cousin knew I was on a mission to sample as many Swahili specialities Mombasa has to offer, one morning she laid on one of the best breakfasts I’ve ever eaten in my life. Mandazi (or Mahamri) and Barazi is a wholesome combo of slightly-sweet cardamom doughnuts and gunga peas simmered in coconut milk until thick and creamy. Trust me when I say that you would 100% NEVER be able to guess that just five ingredients go into the Barazi. But then again, that’s the beauty of the cuisine.

With my recipe you will certainly have extra Mandazi (doughnuts) – this is intentional. Dust with icing sugar and enjoy them with Masala Chai. No need to thank me.

Mandazi and Barazi

Ingredients for the Mandazi:

350g self-raising flour
7g fast-action dried yeast
1 ½ tsp cardamom seeds, ground
100g sugar
75g melted butter or sunflower oil
Approx 150ml warm water, to bind
Icing sugar to dust, optional

Ingredients for the Barazi:

240g tinned gunga peas, drained and rinsed
2 x 240ml tins coconut milk
1 tsp salt
Very small pinch of turmeric
Chopped chillies, to taste

Method

1. In a large bowl, mix together all the dry ingredients. Make a well in the centre and add the butter and slowly incorporate enough water to make a dough. It will be sticky at this point but knead for at least 10 minutes to work the gluten in the flour.

2. Oil the bowl and leave the dough to rise in a warm place, covered with a damp towel for 90 minutes. It should double in size.

3. In the meantime, make the Barazi. In a large, non-stick pan combine the gunga peas, coconut milk and a very small pinch of turmeric. Bring to the boil and allow to simmer uncovered for around 40 minutes, or until thick and creamy. Don’t worry that the peas are already cooked – they’re tough-skinned and won’t disintegrate. Remember that the thicker the coconut milk gets, the more chance there is of the stew catching at the bottom of the pan, so stir often. Finally, add the salt and chopped chillies. When serving, garnish with a deep fried chilli if you want to be a fancy pants. If you do, please, please, please remember to make a hole or two in the chilli with a knife or it will explode. And exploding hot oil is never a good idea.

4. To shape the Mandazi, knock the air out of the risen dough and knead for a few minutes. Next, divide the dough into 5 150g balls. Take the first dough ball and roll on a lightly-floured surface to 5-inch circles and between -2cm in thickness. Take a pizza cutter and cut the circle into 4 triangle. Place the triangles on an oiled tray and repeat for the remaining 4 dough balls.

5. Cover the triangles with a piece of cling film and allow to rise in a warm place for 30 minutes.

6. To fry the Mandazi, heat the oil in a large, deep pan (I used a wok) to 180C. Fry 3-4 Mandazi at a time until dark brown on both sides. Drain on a plate lined with kitchen paper to absorb excess oil. Serve hot with Barazi and/or Masala Chai.

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I’ve always been one to get excited when a great big parcel gets delivered to the house. Itching to get my paws on the contents, I rip at packages, chipping nail varnish and not batting an eyelid over it – very strange behaviour.

It had been decided, I was to make a deliciously spicy Curried Coconut Noodle Soup, packed with vegetables from baby corn to exotic mushrooms and light rice noodles. A shower of crunchy beanspouts scattered on top finishes the dish off perfectly.

Enjoy this light and spicy dish for lunch, dinner or if you’re a spice addict like me – devour it for breakfast.

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I have not been paid for creating this recipe or writing this post. All opinions are my own and have not been influenced by the brand or any other factors.

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