Vegan Persian lentil stew

What I love most about Persian cuisine is balance, not just of flavours but also of textures and temperatures. In most dishes you’ll find sweet, salty and sour flavours in perfect harmony. Soft dishes like stews are often paired with crunchy rice, nuts, potatoes or raw vegetables. And each meal is served with an abundance of fresh herbs.

Some of my favourite stews are Khoresh-e Gheymeh, Khoresh-e Bademjoon, khoresh-e fesenjoon and this Khoresh-e Bamiyeh.

As much as I believe that some recipes should be cooked, enjoyed and celebrated just the way they were decades ago, passed down from grandmothers to mothers and to daughters, desperate times call for desperate measures. Here is the vegan adaptation of Khoresh-e Bamiyeh.

What you will need –
  1. Pigeon Pea Lentils – 1 cup (washed till the water runs clear)
  2. Tomato Sauce – 1/2 cup (sub with 4 large fresh tomatoes + 2 tablespoons tomato paste)
  3. Onions – 1 large, chopped
  4. Dried limes (Limoo amani) – 2, crushed (sub with 1.5 tablespoons tamarind paste)
  5. Pomegranate molasses – 1.5 tablespoons (sub with 1 tablespoon dark brown sugar)
  6. Turmeric powder – 1 teaspoon
  7. Coriander powder – 1.5 teaspoon
  8. Ground cinnamon – 1/4 teaspoon
  9. Garlic – 4 large cloves, minced
  10. Bay leaf – 1 large, torn
  11. Olive oil – 2 tablespoons
  12. Okra – 250 – 300 gms
  13. Vegetable broth – 3 cups
  14. Salt – a generous pinch

(Substituting dried lime and pomegranate molasses is only recommended in truly desperate times such as this lockdown. Both ingredients are easily available at specialty food stores but are also easy to make at home.)

Method –
  1. Heat a large, heavy bottom pot with a lid, add oil, garlic and onions. Sauté for 7-8 mins, stirring occasionally.
  2. Add the diced tomato sauce, bay leaf, turmeric, coriander and cinnamon. Sauté for 5 mins to allow the spices to bloom.
  3. Add washed lentils, broth and dried limes. Stir to combine.
  4. Cover the pot, bring it up to a boil, and then turn it down to a simmer. Let it cook until the lentils are tender, about 25 minutes stirring occasionally.
  5. Add pomegranate molasses and okra. Cook until tender, about 7-10 minutes.
  6. Garnish with fresh herbs – coriander/spring onions/ dill/ parsley.

Serving notes :

Best paired with a fresh cucumber – yogurt – pomegranate salad and rice Tahdig but can also be served with plain basmati rice.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Homemade Energy Bars

If you’re a snacker like me, it can be really tempting to reach for a packaged sweet or savoury snack for some mid-meal sustenance. We all crave a little something every now and then but it is often the most overlooked part of meal prepping and planning.

Snacks, most often, are packaged in wasteful plastic. The shiny interiors of your favourite snack bar or potato crisps is made my fusing aluminium and plastic together. This extremely thin fusion is hard to recycle because to separate them increases the cost multifold. When landfilled or incinerated, these bags pollute the environment and pose health risks to humans as well as wildlife. Food packaging is also the main source of the plastic pollution, often washes up on shores, clogs the ocean and is expected to exceed the weight of all fish by 2050 if we maintain the current rates.

Energy bars are extremely simple and easy to make at home. It’s no secret that knowing what goes into your food, especially if you cook it yourself, is a good step towards a balanced, healthy diet. And just because you make them at home doesn’t mean you have to miss out on interesting and fun options.

Fill your bellies, not garbage bins. Who’s with me?

What you will need –
  1. Old fashioned/Rolled oats – 3 cups
  2. Roasted almonds – 2 cups (roughly chopped)
  3. Dates – 1 heaping cup (approx 200 gms, use soft and fleshy varieties like medjool or deglet noor)
  4. Honey – 1/2 cup (sub with maple syrup/liquid jaggery to keep it vegan)
  5. Peanut butter – 1/2 cup (creamy, unsweetened)
  6. Salt – a generous pinch
  7. Seeds of choice – 6 teaspoons (optional)
  8. Dried fruit of choice – 2 tablespoons (optional)

Ideas for customisation –

Chocolate chips, vanilla, cinnamon, coffee, apple sauce, any kind of seeds, any kind of dried fruit- raisins, cranberries, apricot, etcetera

Method –
  1. Preheat the oven to 180°C. Add nuts and oats to a baking tray and roast until slightly golden brown, about 15-20 mins.
  2. Add dates to a food processor and process till you’re left with a doughy ball. (This should take only a few seconds).
    Do not add any water to the dates. A syrupy consistency will lead to a not-so-great taste. Ask me how I know.
  3. Add all ingredients except the date paste to a large mixing bowl and stir to combine.
  4. Add date paste to the mixing bowl a little at a time. Use a spatula to break it up and evenly disperse throughout the mix. Repeat till all date paste is added.
  5. Grease a 12×12-inch baking dish (or any flat bottomed dish) with a little oil. Transfer the mix to baking dish and roughly flatten with a spatula or the back of a spoon.
  6. Press down to make it uniformly flat. I like to use a sheet parchment paper and a flat bottomed bowl to really pack the bars, cause nobody likes a crumbly, fall apart energy bar.
  7. Pop the dish in the fridge to firm up for 30-45 minutes.
  8. Remove dish from the fridge and chop into 12 even bars.

Storage notes :

Put a parchment paper under each bar (yes, reuse the sheet you used before by cutting it into smaller pieces), stack the bars in an airtight container and store in the fridge for up to 5 days or in the freezer for up to a month. (But seriously, they’ll be devoured way before that)

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Savoury Crêpes

Though my favourite type of delicate crêpe is piled high with fresh fruit, they are not just for sweet indulgences. They can be filled with the cheesiest and meatiest concoctions of your choice.

The great thing about these crêpes is that you can just throw all of the ingredients into a blender to quickly whip up the batter. I hope you give these oat crêpes a try and enjoy them as much as I do!

What you will need –
  1. Rolled/Old fashioned Oats – 1 cup
  2. Sorghum (jowar) flour – 1/2 cup
    (sub with sweet rice flour for gluten-free and whole wheat/maida for gluten full options)
  3. Light olive oil – 3 tablespoons, plus more for the pan
  4. Large egg or Flaxseed egg – 1
    (For vegan egg, mix 1 tablespoon flaxseed powder mixed with 2.5 tablespoons water)
  5. Milk of choice – 1 1/4 to 1 1/2 cup, start with lesser amount and add more as needed
  6. Salt – 1/4 teaspoon or to taste

For sweet crêpes add 2 tablespoons of sugar, honey or maple syrup and reduce the salt to just a pinch.

Ideas for filling –

  • Savoury – Sautéed mushrooms, wilted spinach, grated cheddar, goat cheese, eggs, ham, bacon, shrimp, bean sprouts, tomato, basil, kale, etcetera.
  • Sweet – sugar and lime, banana and chocolate, strawberries and chocolate, pumpkin, apple cinnamon, cream cheese and berries, caramel, etcetera.
Method –
  1. Place the oats, sorghum flour, oil, egg, salt and 1 1/4 cup milk (and sweetener if you’re making sweet crepes) into the blender jar and blend until creamy. Batter should be runny unlike pancake batter. Add more milk if needed.
  2. Cover and let the batter chill in the fridge while you prep other ingredients.
  3. Heat a 9-inch non-stick skillet over medium heat. Once your pan is hot enough to make water droplets “dance” across the surface, lightly grease it with oil and pour 1/3 or 1/4 cup batter.
  4. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan in a circular motion while pouring so that the batter covers the pan thinly and evenly. Pour off any excess batter. Try not to leave any holes.
    (After the first few crêpes you will know exactly how much batter your pan will hold)
  5. Cook on medium-high heat until the edges turn brown, about 40 seconds to 1 minute and then carefully flip using a small spatula.
    The second side will not be as evenly browned as the first side.
    (If they break while flipping, they’re either too thin or need to cook a little bit longer.)
  6. Remove crêpe to a cooling rack and continue making them with remaining batter, adjusting the heat as needed. This recipe makes about 6-9 crêpes, depending on how large you make them.

To make the savoury version as shown in the picture above –

Prepare the following items while crêpe batter chills in the fridge:

  • Wilt spinach with a little garlic and olive oil in a pan.
  • Sautée mushrooms with salt, pepper and paprika
  • Grate cheese of your choice
  • Break an egg in a small bowl

Pour crêpe batter in a pan and follow instructions as above. After flipping, quickly add all the filling as desired and carefully drop the egg in the centre. Fold the edges to make a parcel. Lower the heat and let the egg cook for 1-2 mins. Remove and serve immediately.

Storage notes :

Let each crêpe cool to avoid sticking, place in a container and store in the fridge. Crêpes can be refrigerated for up to 2 days or frozen for several weeks. Reheat uncovered in a low oven (120°C) for 15 minutes or until warm. Fill with your favourite filling.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Hearty Lentil Stew

Lentils are probably that one ingredient almost all of us have in our pantry. They’re not the most attractive looking, but make for a great alternative for meat and are wholesome, nutritious and delicious. 

It’s likely you have all the ingredients on hand for this accidentally vegan recipe. They’re staples in my house – so this hearty stew can be whipped up on a whim. The seasonings here are simple – garlic, herbs, a little cumin and cinnamon, which makes this dish both warm and earthy.

I like to serve it with a slice of sourdough (because I can eat literally anything with sourdough), but you can serve it with rice if you prefer.  And I garnish this hot mess with a generous sprinkle of parmesan or grana padano.

What you will need – (4 large servings)
  1. Red lentils (masoor) – 1 cup (par boiled, 1 whistle in the pressure cooker)
  2. Onion – 1 large (finely chopped)
  3. Carrots – 1 cup, cut into large chunks
  4. Potatoes – 1 cup (cut into large chunks)
  5. Tomato sauce – 1/2 cup (sub with 4 large diced tomatoes)
  6. Garlic – 5-6 cloves (finely chopped)
  7. Veggies – 1 cup
    (add any veg of your choice – mushrooms, zucchini, green beans, broccoli; I had frozen peppers and peas on hand. )
  8. Thyme – few sprigs
    (sub with dried thyme, oregano, rosemary or marjoram; perfect opportunity to use up those pizza seasoning packets you’ve been hoarding)
  9. Smoked Paprika – 2 tsp (sub with 1 tsp red chilli powder and 1 tsp cumin powder)
  10. Cinnamon – 1 tsp (can also use 1 inch stick of whole cinnamon)
  11. Pepper – 1 tsp
  12. Salt – to taste
  13. Olive oil/ghee – 2 tbsp 
  14. Vegetable stock – 3 cups (sub with chicken stock or filtered water)
  15. Red pepper flakes – for garnish (optional)
  16. Parmesan or other hard cheese – 1/4 cup for garnish (optional)
Method –
  1. Par boil or pressure cook lentils with 2 cups water for 1 whistle.
  2. Meanwhile, chop and prep your veggies.
  3. Heat olive oil in a large skillet over medium-high heat. Add garlic and onions. Sauté till onions are translucent.
  4. Stir in carrots, potatoes, tomato sauce, salt and spices. Sauté for 2 mins.
    (If you are using fresh tomatoes, add tomatoes, salt and spices before the carrots and potatoes and let them reduce a little bit, about 5-6 mins)
  5. Add partly cooked lentils to the skillet and add vegetable stock and herbs. (In the absence of stock, add leftover water from boiled lentils and/or plain drinking water)
  6. Bring to a simmer then reduce the heat to low and let it cook covered for 30-40 mins, stirring every once in a while.
  7. Add veggies and cook for another 7 mins. (I like my veggies to have a little bite. If you prefer them fully cooked, add them a little earlier.)
  8. Adjust seasoning if required. Garnish with fresh herbs, a little drizzle of coconut milk or grated parmesan.
  9. Serve as is or with a side of toasted bread/rice/quinoa.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Vegan Chocolate chip muffins

Baking is my therapeutic answer to all boredom and anxiety related troubles. If this lockdown is making your kids restless, this is a great activity to get them involved in. This simple recipe requires only a few ingredients and is ready in under 30 mins.

These are made with oat flour and are gluten-free. Peanut butter is the only fat in this recipe and is easily replaceable with coconut or sunflower oil. These delicious muffins are great for breakfast or for an afternoon snack.

What you will need –
  1. Ripe bananas – 3 (or 4 if they’re small)
  2. Vegan egg (1 tbsp flaxseed powder mixed with 2.5 tbsp water)
  3. Coconut/brown sugar – 1/2 cup 
  4. Peanut butter – 1/2 cup
  5. Plant milk (almond or oat) – 1/4 cup
  6. Vanilla extract – 1 tsp 
  7. Oat flour – 1 3/4 cups
  8. Baking soda – 1 tsp 
  9. Baking powder – 1 tsp 
  10. Salt – 1/4 tsp 
  11. 1 cup dark/semi-sweet chocolate chips
Method –
  • Preheat the oven to 180°C.
  • Make vegan egg by mixing ground flaxseed and water. Set aside to thicken for 5 mins.
  • Meanwhile, mash bananas in a large bowl.
  • Add peanut butter, flax-egg, sugar, plant milk and vanilla extract. Whisk to combine.
  • Sieve oat flour, salt, baking powder and baking soda into a large bowl.
  • Add dry ingredients to the bowl of wet ingredients a little at a time. Whisk till fully incorporated.
  • Fold in the chocolate chips. (or try dried cranberries/raisins/fresh blueberries for a fun variation)
  • Lightly grease 12 muffin cups, divide and add batter to each and bake at 180°C for 25 minutes or till a toothpick inserted in the middle comes out clean.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

A guide to calculated and mindful stocking for lockdown

The constantly unfolding COVID-19 situation is unchartered territory for all of us. Self isolation and social distancing is imperative to flatten the curve. We’re all facing a mindset shift from living to survival as we all have an ingrained self-preservation mechanism. Yes, keeping our mind and bodies healthy and strong is required but mindless stockpiling and hoarding is not the answer.

Calculated and mindful stocking (based on your as well as others’ needs) is what we all need to do. This is a guide to help you and your families stay nourished during these trying times.

But first, remember :

  • Shops dealing with food, groceries, dairy, meat, fruits and veggies will stay open and many, if not all, will offer home delivery.
  • Assess the current situation of your pantry and shop accordingly.
  • Account for consumption increase because of boredom-eating or decline resulting from decreased physical activity.
  • Don’t buy items you wouldn’t usually buy.
  • Support local business, don’t order everything off amazon.
  • DO NOT HOARD, there is no need to prep for doomsday.
  • Order fresh fruits, vegetables, meats and other short-term perishables weekly.
  • Stay calm, this too shall pass.

I’ve grouped food items by shelf life. Pick items from each of these lists based on what you can and will cook.

List A : Non-Perishables

1. Rice & grains – basmati rice, brown rice, quinoa, oats, finger millet (ragi), amaranth, pearl millet (bajra), barley (jau), sorghum (jowar).

2. Flour & Meals – whole wheat flour, refined flour, oat-flour, ragi flour, besan/chickpea flour, corn flour.

3. Beans & Legumes (Dried or Canned) – chickpeas, red kidney beans, broad/butter beans, black-eyed beans (Chawli), horse gram (kulthi), Yellow/pigeon pea (toor), Red lentils (masoor), green gram (moong), black gram (urad), dew gram (moth).

4. Fats  – olive oil, coconut oil, ghee, peanut/sunflower oil.

5. Pasta & Noodles – spaghetti, penne, macaroni, lasagna sheets, soba noodles, rice noodles, egg noodles, rice paper.

6. Long lasting Milks – oat, soy, almond or coconut milk.

7. Nuts & seeds – almonds, cashews, walnuts, pistachios, pinenuts, pumpkin seeds, sunflower seeds, chia seeds, flax seeds.

8. Sauces & Pastes – pasta sauces, curry pastes, ginger-garlic paste, mustard, ketchup, soy sauce, chilli sauce, sriracha, apple cider or other vinegars.

9. Butters & Sweeteners – peanut butter, almond butter, sesame butter, honey, maple syrup, jaggery, stevia.

10. Dried Spices & Herbs – turmeric, chilli, cumin, coriander, cinnamon, garlic powder, garam masala, ginger powder, thyme, rosemary, oregano, dried mushrooms.

11. Others – coffee, tea, snacks, candies, chocolate, salt, pet food, wine or alcohol.

List B : Long term perishables

1. Eggs
2. Cheese/Tofu/Paneer
3. Canned fruits and vegetables
4. Canned fish
5. Cold cut meats
6. Fermented foods (kimchi, sauerkraut)
7. Fruit juice

List C : Short term perishables

1. Fresh fruits and vegetables
2. Yogurt
3. Meat/seafood
4. Yogurt

How to sensibly stock food

To ensure you do not hoard or panic buy and create chaos at the supermarket, first check what you already have, then split everything you need into two types of orders listed below.

Big order list

(For week 1 & 2 and once in 20 days from week 3 onwards)

Step 1 – Pick 10-15 items from List A as well as List B as per your needs and preferences. Choose items you cook with regularly and cannot do without.

Example :
From List A – Rice, yellow and red lentils, chickpeas, red beans, oat flour, one bag of spaghetti, few spices, nut butter, honey, curry paste, almonds, dried mushroom.
From List B – eggs, 2 cartons of milk, few cans of sardines, a jar of gherkins, a jar of beetroot and fruit juice.

Step 2 – Pick 3-5 items from List B and LIST C. Choose quantities to last you a week or so. Choose items you use everyday/several times a week.

Example :
From List B – 500 gms of paneer/tofu, a bag of frozen peas, cheese.
From List C – one tub of yogurt, 3 fresh fruits, 3 fresh vegetables.

At a time, order only what you will need for 2 weeks. Reduce the number of items from this big order list and order again the following week.

From week 3 onwards, order limited number of items to add to your stockpile. This way, you will always have excess but won’t be wiping the supermarket clean.

Small order list (Once a week)

Items you need for the week from List B and C .

Don’t forget to ask your elderly neighbours if they need anything and add them to your order. Try not to waste food and try feeding the stray animals in your area. They largely depend on restaurants for food and now they need your help.

We will get through this.


Stay tuned while I put together a series of easy, delicious and nourishing recipes using staple ingredients.

In the meantime, you can fine some easy recipes here.

Shakshouka

Remember this Granola? Remember how I said I don’t enjoy savoury breakfast? Shakshouka is an exception to that statement. Though I usually eat this for lunch, traditionally it’s a breakfast recipe popular all across North Africa and the Middle East.

The only way I enjoy an egg is when the yolk is runny. Boiled eggs with dry grey yolks is the stuff my nightmares are made of. Sunny side up, poached or soft boiled are my limited egg consumption options.

Image by Sara Dubler on Unsplash

This delectable egg recipe is one of my favourites. Addition of a spoonful of Harissa takes it up (many) a notch. If you’re using Harissa, skip the coriander powder, red chilli powder and vinegar.

What you will need –
  1. 6 large eggs
  2. Fresh ripe tomatoes – 5, medium sized, finely chopped
  3. Tomato paste – 3 tbsp (you can also use a packaged version)
  4. Red bell peppers – 2, finely chopped
  5. Olive oil – 3 tbsp
  6. Garlic – 4-5 large cloves, chopped or minced
  7. Cumin powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Smoked paprika – 2 tsp
  10. Red chilli powder – 1 tsp
  11. Vinegar – 1 tsp (can be substituted with lemon juice)
  12. Black pepper powder – 1/4 tsp
  13. Salt – to taste
  14. Fresh coriander and red chilli flakes for garnishing (optional but highly recommended)
Method –
  • Heat the oil in a large pan. Add in the tomato paste, peppers, spices, and garlic.
  • Cook for about 10 minutes, stirring occasionally, until the peppers are softened. 
  • Add in chopped tomatoes, lower the flame and cover with a lid.
  • Stir occasionally, cook for 10 more minutes, until you get a thick sauce. Now add vinegar and combine.
  • Using the back of a spoon, make 6 wells in the sauce. Gently drop an egg into each well.
  • Cover and cook on very low flame for 7-10 minutes, until the whites are cooked but the yolks are still runny. 
  • Top with garnishes and serve with toasted bread or pita

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Dark chocolate dessert hummus

Dessert Hummus, just like the original, is easy to make in the food processor, rich, silky smooth, and tantalisingly dunk-able. It’s a satiating sweet snack made with whole foods, filled with protein and fibre.⁣ Especially easy and simple to whip up when entertaining a large crowd. ⠀

What you will need –
  1. Cooked chickpeas – 1 1/2 cups (drained)
  2. Tahini – 1/4 cup (try peanut butter for a fun variation)
  3. Honey or maple syrup – 1/4 cup 
  4. Cocoa powder – 1/2 cup  (unsweetened)
  5. Vanilla extract – 1 tsp
  6. Salt – 1/4 tsp
  7. Chickpea water – 2-4 tbsp (can also use plain water)
Method –
  • Add chickpeas, tahini, honey or maple syrup, cocoa powder, vanilla, salt and 2 tbsp water to a food processor.
  • Blitz to make a paste. Be sure to scrape down the sides of your container to achieve a uniform creamy consistency. Add extra water if required.
  • Taste and adjust the sweetness to your liking.
  • Serve alongside fresh or dried fruit, cheese, homemade crackers or bread.

Store in an airtight container refrigerated for 7 to 10 days.


If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Baked Falafels

Looking for a straightforward, easy to execute recipe for falafels?

This 7 ingredient, no-deep-frying, flavoursome recipe is just what you might be looking for.

These savoury, garlicky, crusty on the outside, tender on the inside baked falafels are simple and extremely satisfying.

What you will need –
  1. Boiled/canned Chickpeas – 425-450 gms (drained)
  2. Fresh Coriander – 1/2 cup (Chopped)
  3. Cumin powder – 1 tsp
  4. Garlic – 3-4 cloves
  5. Lemon juice – 2 tbsp
  6. Oat flour – 3-4 tbsp
  7. Salt and Pepper
  8. Olive oil for brushing/pan frying
Toppings, accompaniments and sauces (optional)
  • Hummus
  • Yogurt & tahina dip
  • Tomato
  • Pickled vegetables – beetroot, carrots, onions
  • Lettuce, spinach or other leafy greens of your choice
  • Whole wheat Pita or chapatis 
Method –
  • Add coriander, garlic, lemon juice, cumin, and a generous pinch of salt and pepper to a food processor and mix to combine.
  • Add chickpeas and pulse to incorporate but leave it slightly chunky. Texture is key.
  • Transfer to a mixing bowl and add oat flour to make a loose, soft dough.
  • Taste and adjust seasoning if required.
  • Divide the dough to form 10-12 equal sized patties, about 1 inch thick.
    (Roll into balls using wet hands and then flatten to make coins.)
  • Place on a foil-lined baking sheet and put in the freezer for 15 minutes to firm up.
  • Preheat oven to 180 °C. Brush with olive oil and bake patties for a total of 30-40 minutes, flipping once after 15 mins.
    (You can also pan fry these patties for 5-6 mins or till golden brown on each side using 2tbsp of olive oil. )
  • Serve warm wrapped in a pita or chapatis and desired sauces / toppings. You can also serve them with a salad and use yogurt-tahina sauce as dressing.
Storage notes :

These patties can be stored in the fridge in an airtight container for about 4 days and frozen for up to a month.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Homemade Tomato Paste

If you’ve been wondering how you’ll get through self isolation with your close to none cooking skills or you’re just looking to minimise your time in the kitchen, here’s one tomato paste you can make, freeze and use for an array of recipes.

2 kilograms of fresh tomatoes. One hour. A jar full of freezer friendly paste. It’s go time.

What you will need –
  1. Tomatoes – 2 kgs, (deseeded, chopped)
  2. Garlic – 7-8 cloves
  3. Rosemary – 1 sprig
  4. Ghee/peanut oil – 2 tbsp
  5. Salt
Method –
  • Wash, deseed and chop tomatoes
  • To a large baking tray, add tomatoes, ghee/oil, salt, garlic and rosemary. Stir well to combine
  • Roast at 200 degree celsius for 40 mins
  • Let cool and blend to make a smooth paste
  • Store in the fridge for 4-5 days or freeze for up to a month

Here are some ways you can use this tomato paste/sauce

  • Blend it with some vegetable stock to make a quick sauce or soup
  • Use as the base for shakshouka (breakfast baked eggs)
  • Cook with lentil and beans to make a wholesome stew
  • Add finely chopped mushrooms or minced meat and cheese to make quick bolognese
  • Use as base for meatballs, cabbage rolls, chicken thighs, sautéed veggies
  • Mix with red wine for a robust gravy with grilled chicken/vegetables
  • Add butter and cream to make 30 min butter chicken
  • Use as pizza sauce or for calzones or lasagnas

You can also find me on Instagram for more easy recipes.