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The best of Meera Sodha’s Indian vegan recipes

by Malou Herkes

published on 25 March 2019

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, making it easy to skip the meat and dairy altogether. Here are a mix of our favourite plant-based recipes from Meera Sodha’s cookbooks. 

Meera Sodha’s Winter Pilau with Beetroot, Cauliflower and Coriander Chutney

Meera Sodha’s Winter Pilau with Beetroot, Cauliflower and Coriander Chutney

from EAST

With sweet roasted vegetables and a creamy coconut sauce, this pilau from EAST is winter comfort food at its best. Meera adds coriander chutney and pomegranate seeds to keep the dish fresh-tasting and vibrant.

From the book

Meera Sodha

Meera Sodha’s Sri Lankan Beetroot Curry with Green Bean Mallum

Meera Sodha’s Sri Lankan Beetroot Curry with Green Bean Mallum

from EAST

Fresh, vibrant and heavily spiced, this Sri Lankan beetroot burry with green bean mallum from EAST is a wonderful example of how rich a meat-free curry can taste. Serve with rice for a hearty supper. 

EAST
From the book

EAST

Meera Sodha’s Spinach, Tomato and Chickpea Curry

Meera Sodha’s Spinach, Tomato and Chickpea Curry

A classic and simple dish from Meera Sodha’s Fresh India, this spinach, tomato and chickpea curry recipe is packed with flavour. Served with basmati rice or chapattis, it makes a satisfying veggie main.

Rainbow Chard Saag Aloo

Rainbow Chard Saag Aloo

Ready in under 30 minutes, this rainbow chard saag aloo combines staple British ingredients with a classic Gujarati spicing of cumin, coriander, turmeric and chilli. From the Fresh India cookbook.

Baby Aubergines Stuffed with Peanut and Coconut

Baby Aubergines Stuffed with Peanut and Coconut

This dish of baby aubergines stuffed with peanut and coconut is a Gujarati classic. Served with a cucumber and mint raita, and rice or chapattis, this is another stunning recipe from the Fresh India cookbook.

Meera Sodha’s Chargrilled Summer Salad

Meera Sodha’s Chargrilled Summer Salad

from EAST

This chargrilled summer salad from EAST is smoky, sweet and crisp. Pair summer veggies with India’s classic spice duo, cumin and coriander, for a refreshing lunch or light supper. 

EAST
From the book

EAST

Baked Onion Bhajis (pyaz ke pakore)

Baked Onion Bhajis (pyaz ke pakore)

Meera’s baked onion bhajis from Fresh India are a healthier alternative to the traditional deep-fried version, and make for a moreish snack or appetiser.

Gujarati Dal with Peanuts and Star Anise

Gujarati Dal with Peanuts and Star Anise

Meera Sodha’s simple Gujarati dal from Fresh India is elevated with the flavours of peanuts and star anise, making this staple dish into something really special.

Savoy Cabbage, Black Kale and Potato Subji

Savoy Cabbage, Black Kale and Potato Subji

“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.

Pomegranate and Fennel Seed Poha

Pomegranate and Fennel Seed Poha

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.

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