Meera Sodha has revolutionised how we think about modern Indian food with her best-selling cookbooks packed with vibrant, accessible and flavourful recipes. Indian cooking embraces vegetables, pulses and earthy spices that mean it's easy to skip the meat and dairy altogether, and Meera's vegan recipes show you how to do just that. Here are a mix of our favourites.
Fresh, vibrant and heavily spiced, this Sri Lankan Beetroot Curry with Green Bean Mallum from EAST is a wonderful example of how incredible a meat-free curry can taste. Serve with rice for a hearty supper.
A classic and simple dish from Meera Sodha's vegetarian cookbook Fresh India, this Spinach, Tomato and Chickpea Curry recipe is packed with flavour and, served with basmati rice or chapattis, makes a satisfying veggie main.
Baby aubergines stuffed with peanut and coconut is a Gujarati classic. Delicious served with a cucumber and mint raita, and rice or chapattis, this is another stunning recipe from the Fresh India cookbook.
This Chargrilled Summer Salad from Meera's latest cookbook, EAST, is smoky, sweet and crisp. Pair summer veggies with India's classic spice duo, cumin and coriander for a lip-smacking lunch or light supper.
This Aubergine Katsu Curry from EAST is a classic Japanese dish, which Meera has adapted for our kitchens. Teamed with breaded aubergine slices and pickled radishes, this is a delicious midweek supper.
"When you want something simple", says Meera, "not much beats a tangle of soft buttery cabbage with sweet caramelized onions and crisp potatoes". We couldn't agree more. Try this cabbage, kale and potato curry from the Fresh India cookbook.
Poha is an easily digestible form of raw, flattened rice, which is commonly eaten across India. Spiked with pomegranate and fennel seeds, this poha recipe from Meera's first book, Made In India, is incredibly simple to cook and makes a wonderful light lunch dish.