Recipe Contents

"This is a wonderful strong curry, and is so simple to make Transcribed from Al's Kitchen Youtube Channel"

"Transcribed from Al's Kitchen on youtube."

"A fantastic medium/hot curry using base gravy From Al's Kitchen youtube channel."

"Rich, filling and perfect for batch cooking. The aubergine melts into the dhal giving it extra body."

"This base gravy is a weekend job, but it makes 5 portions each of which can make 2 curries Transcribed from Al's Kitchen Youtube Channel, this is base gravy version 1. Use it with the other curry recipes, especially the [5 spice madras](/recipes/five-spice-madras). It freezes as well, so this is a month's worth of curry goodness."

"A classic North Indian chickpea curry. Works brilliantly with or without the base gravy."

"Rich, creamy, nutty and packed with flavour. Cornflour-coated tofu gets super crispy in the pan before being tossed with crunchy veg in a glossy peanut and coconut satay sauce."

"A classic dry spinach and potato curry. Great as a side dish or a main with rice or naan."

"From Bosh! More Plants, modded to half size"

"A quick weeknight winner. Everything comes together in about 20 minutes and it's endlessly customisable."

"From Fast 800 (veganised)"

"A simple bolognese, with a trivial switch from vegy mince to green lentils. I've been trying to wean myself off canned green lentils onto dried ones in this recipe, and it's going pretty well. I need to trial adding wine."

"A fragrant, lightly spiced Moroccan vegetable stew loaded with chickpeas, carrot, and courgette in a warming cumin and coriander broth. Fresh coriander and mild red chilli give it a vibrant finish without needing any added salt."

"From fast 800 cookbook"

"From Fast 800 Cookbook (veganised — swapped halloumi for smoked tofu or vegan halloumi)"

"Always remember that you were eating beetroot the morning after eating this, or you will get the fright of your life"

"North African inspired with warming spices. Very beginner-friendly and great for batch cooking. Serve with couscous or flatbread."

"The ratatouille base from the existing recipe, but all vegan — no halloumi needed. The vegetables do all the talking here. Serve with crusty bread or over orzo."

"A vibrant one-pan dish. White beans replace the eggs and soak up all the spiced tomato sauce beautifully."

"A vegan spin on a classic broccoli soup. The almonds add a subtle creaminess and richness without any dairy."

"Take a pack of coriander, finely chop and freeze with water in an ice cube tray on the day of purchase. Use one third to make this soup"

"A rustic, unblended leek and potato soup with tender crescent-cut leeks and bite-sized potato cubes in a seasoned vegetable broth. Starchy potatoes break down just enough to naturally body the broth while keeping plenty of bite."

"Creamy without any dairy. A warming and filling soup that comes together in under 30 minutes."

"Adapted from Fast 800 Cookbook. Original added milk, but I don't find it is needed. The tarragon was my addition."

"Simple, vibrant and freezer-friendly. Roasting the veg first gives it real depth of flavour."

"A hearty, nutty everyday loaf with a great crust and soft crumb that toasts brilliantly. Note that 6g is quite a low-salt recipe—feel free to push it up to 10g if you are normal. On the kit front, I use a mahoosive mixing bowl, an oval Dutch oven from Nuovo, a dough scraper, and a lame (a razor blade on a handle). Two practical rules before you begin: keep a small bowl of water nearby to wet your hands so the dough doesn't glue itself to your fingers, and lay out three teaspoons on the counter—flip one upside down after each round of stretch-and-folds, because remembering which round you're on is otherwise impossible."