We love curry recipes and we love Shepherd's pie recipes. They're both utterly delicious in their own right. We've made many-a-curry with great success over the course of the last couple of years and the Shepherd's Pie in the (best vegan cook book of all time?) BISH BASH BOSH! We decided to have a crack at blending these two gastronomic behemoths together to see what would happen. What happened, was magic. Absolute and total magic. This dish will genuinely send you into a total tizzy and put you under a delicious spell. You have to give it a bash. A brilliant vegan family meal with a twist, a really exciting an interesting vegetarian recipe!
<item-todo-done>2 tbsp coconut oil<item-todo-done><item-todo-done>2 tbsp ground cumin<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>2 tsp garam masala<item-todo-done><item-todo-done>1 tsp caster sugar<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp ground fenugreek<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>20g fresh coriander<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>3cm ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>200g red lentils<item-todo-done><item-todo-done>1 x 400g can x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>10g coriander<item-todo-done>
<item-todo-done>1 tbsp vegetable bouillon<item-todo-done><item-todo-done>1 tbsp salt<item-todo-done><item-todo-done>3 tbsp coconut oil<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done>1 tsp mustard seeds<item-todo-done><item-todo-done>1kg potatoes<item-todo-done><item-todo-done>1 tsp turmeric - + 1tsp<item-todo-done><item-todo-done>3cm piece of fresh ginger<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>4 spring onions<item-todo-done>
<item-todo-done>200g coconut yoghurt<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>¼ cucumber<item-todo-done><item-todo-done>½ tsp caster sugar<item-todo-done><item-todo-done>½ tbsp salt<item-todo-done><item-todo-done>5g fresh mint<item-todo-done><item-todo-done>5g fresh coriander leaves<item-todo-done><item-todo-done>½ Juice of 1 lemon<item-todo-done>
<item-todo-done> mango chutney<item-todo-done><item-todo-done> popadoms<item-todo-done><item-todo-done> side salad<item-todo-done>
Preheat oven to 180°C | Fine grater | Large saucepan | Lasagne dish | Frying pan | Saucepan