Two Vegan Curries for 2

2 delicious, colourful vegan feasts from India - for 2 people!

The box contains spices and recipes to make a vegan thali from North India (veg curry, saag aloo, tamarind chutney and tomato salad), as well as one from South India (thakkali curry, dhal, kosambari and coconut chutney). Both meals serve 2 people

25 min ~ 30 mins

45 mins ~ 35 mins

3/5

In stock
£8.67

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A thali is a selection of small dishes (usually vegetarian or as here, vegan) named after the metal dish it’s served on. Widely available across India, it’s a great way of trying a range of dishes with different flavours and textures, from curries and dhals to salads and chutneys - they’re always served with rice and often breads or poppadoms, too. Thalis in the north of India tend to be heartier and contain more starchy root vegetables, whereas South Indian thalis are often lighter and usually include coconut. For our North Indian thali we’re serving a rich mixed veg curry with a classic saag aloo, tangy tamarind chutney and a tomato salad to freshen everything up. And from South India we’ve got a vibrant tomato curry (called thakkali) served with dhal, a crunchy cabbage salad known as kosambari, and finally a zingy coconut chutney!

Recipe

25 min ~ 30 mins

45 mins ~ 35 mins

3/5

Serves

2

Effort

Medium Effort

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Dairy Free

Dairy Free

Origin

Popular Style

Indian

Country

India

Saag Aloo Spices: brown MUSTARD, cumin, asafoetida, turmeric, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, Kashmiri chilli
Veg Curry Spices: turmeric, coriander, cumin, black cardamon, fenugreek, fenugreek leaf, cinnamon, fennel, green cardamon, cloves, black pepper, chilli
Tamarind Chutney Spices: tamarind (tamarind, cornstarch), amchur, Kashmiri chilli, chilli
Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida
Dhal Spices: turmeric, cumin, coriander, brown MUSTARD, mild chilli flakes, ginger, garlic
Thakkali Curry Spices: coriander, cumin, chilli, cinnamon, turmeric, fenugreek leaf, cloves, nigella, brown MUSTARD, curry leaf
Kosambari Spices: brown MUSTARD, cumin, mild chilli flakes, curry leaf
Coconut Chutney Spices: mint, coriander leaf, brown MUSTARD, green cardamon

May contain traces of celery and sesame
Allergens are listed in CAPITALS

North Indian Thali

  • 1 large onion - ½ roughly chopped, ½ thinly sliced
  • 3 cloves of garlic - finely chopped
  • Fresh ginger - finely chopped to make 1 tbsp
  • 250g new potatoes - peeled and cut into bite-size pieces if large
  • 250g mixed veg (eg cauliflower, carrot, peas etc) - cut into bite-size pieces if necessary
  • 100g spinach (fresh or frozen)
  • 2 tomatoes - finely chopped
  • 10g bunch of coriander - finely chopped
  • ½ lemon
  • 1 tbsp tomato puree
  • 2 tbsp sugar
  • Rice and chapatis to serve

South Indian Thali

  • 1 small onion - finely chopped
  • 2 cloves of garlic - finely chopped
  • Fresh ginger - finely chopped to make 2 tsp
  • 250g cherry tomatoes - halved
  • ¼ small white cabbage - very finely shredded
  • 20g bunch of coriander - roughly chopped
  • ½ lemon
  • 5 tbsp desiccated coconut
  • ½ tsp sugar
  • 100g red lentils
  • Rice and poppadoms to serve

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