Indian Vegetarian Cook-Along: Weeknight Curries with Anu

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A cook-along series for busy weeknights — modern, plant-based Indian cooking made easy and confident.



1 hour Class size 1 to 10 (public dates), 1 to 50   $39
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Craving a proper Indian curry, or just looking for fresh ideas to add to your weeknight cooking? This live online cook-along is exactly what you need. Each session we cook one dish together, just the curry, ready in about an hour. Log off, sit down, dinner is served. Have some rice or bread ready on your side and you're set.
This is about modern, home-style Indian-inspired cooking, the kind of food I actually cook on busy weeknights. It's lighter, practical and designed to fit into everyday Australian kitchens. Some dishes are rooted in Indian home cooking, others are my own modern twists, like silverbeet tostadas inspired by Indian flavours, or a comforting mung bean curry served simply with toast instead of rice.
Choose your menu
  • Spinach Dal: greens with split lentils, delicious and nutritious
  • Baingan Bharta (Smoky Eggplant Mash): a traditional smoky eggplant dish, given a protein boost with kidney beans or chickpeas
  • Cabbage & Brown Lentils: trust me, you'll keep wanting more
  • Crispy Chard & Chickpea Tostada: great for fussy eaters
  • Mung Bean Curry (Usal): the home version of Misal, warming spices, crunchy toppings. A Maharashtrian staple that surprises everyone who tries it.
  • Palak Paneer or Tofu: homestyle spinach curry, no heavy cream
  • Peas & Paneer or Tofu Curry (Matar Paneer): tomato-based, warm and comforting
  • Kidney Bean Curry (Rajma): thick, wholesome, North Indian classic. Great for batch cooking.
  • Chickpea Curry (Chana): thick, wholesome, North Indian classic. Great for batch cooking.
  • Tangy Lentil & Vegetable Soup (Sambar): sambar powder, seasonal vegetables, served with toast
  • Spiced Brown Lentil Soup: hearty tomato-based soup with veggies, great for batch cooking
  • Rice & Lentil Porridge (Khichadi): mild and comforting
  • Semolina or Quinoa Pilaf (Upma): loaded with colourful vegetables
  • Egg Curry: bold spiced tomato-onion gravy with boiled eggs, tofu swap available
Most dishes are naturally vegan. Dairy appears in some recipes, with tofu swaps always available. The majority of the menu is also gluten free. If you have specific dietary needs, send me a message before booking and I'll make sure the session works for you.
Why you'll love it
  • No oily or creamy takeaway-style curries
  • Fresh, lighter Indian-inspired meals you can repeat at home
  • Beginner-friendly techniques that build confidence with spices
  • Smart shortcuts for weeknight cooking
  • Dishes ready in about an hour
  • All vegetarian, mostly vegan-friendly, largely gluten-free
How it works
Pick your dish: choose an open slot and tell me what you'd like to cook. I'll confirm the dish and send you everything you need before the session.
Follow the schedule: a handful of dates each month have a set dish published in advance, great if you're planning around family preferences or booking a series. Send me a message to find out what's coming up.
Cook along live. Dinner is ready as we finish.

Upcoming dates for Indian Vegetarian Cook-Along: Weeknight Curries with Anu

Times are Sydney time. Dates and prices as of 21 Oct 2026, 9:38am; availability and price are confirmed live when booking on this page.

9 upcoming dates between 23 Oct 2026 and 18 Dec 2026.

  • Fri 23 Oct 2026, 6pm-7pm
  • Fri 30 Oct 2026, 6pm-7pm (Spinach Dal)
  • Fri 6 Nov 2026, 6pm-7pm
  • Fri 13 Nov 2026, 6pm-7pm
  • Fri 20 Nov 2026, 6pm-7pm
  • Fri 27 Nov 2026, 6pm-7pm
  • Fri 4 Dec 2026, 6pm-7pm
  • Fri 11 Dec 2026, 6pm-7pm
  • Fri 18 Dec 2026, 6pm-7pm
Knowledge required
  • Beginners and plant-based eaters looking for simple, delicious meals
  • Anyone wanting to incorporate more vegetarian dishes into their weekly routine
What to bring
  • Apron
  • Enthusiasm
  • Prep may be required for some recipes, although the idea of this class is that you do not need more than an hour to create a delicious Indian meal.
  • Ingredients - check the recipe card
Standard kitchen kit (nothing fancy required):
  • 1–2 medium saucepans with lids
  • Chopping board and knife
  • Grater (for ginger)
  • Garlic press (optional)
  • Blender or food processor (optional, depending on the recipe)
  • 1–2 wooden spoons
  • Bowls or plates for prepped ingredients
  • Occasionally: a soup ladle or tongs for serving
Add-ons available for this class
  • Indian Spice Box (steel masala dabba, 7 spices) ($50)
  • Dry ingredient pack ($35)
You can add these when you book (optional).

FAQ

Can you cater for dietary requirements?
Yes, we can cater for vegetarian, vegan, gluten free and dairy free. Let us know your requirements before or after booking. If you have a food allergy or need a strictly gluten-free meal for coeliac disease, please message us before booking.
Verified reviews

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Recent reviews of Indian Vegetarian Cook-Along: Weeknight Curries with Anu

  • 5/5 from Kiarne Randall, attended Jul 2026: Fun class! Anu was fine with my kiddies helping along. Would recommend and cant wait to do again
  • 5/5 from Jane House, attended Jan 2026: We recently had the pleasure of cooking with Anu and it was an outstanding experience from start to finish. Not only is Anu warm and welcoming, she is incredibly knowledgeable and passionate about Indian cooking and a wonderful teacher. The mung bean curry was by far the best curry that I have ever tasted. I highly recommend and look forward to doing more classes in the future.
  • 5/5 from Rhonda Ebsary, attended Oct 2025: Amazing!!! Anu is a fantastic teacher. I'm amazed that I created a dish that tasted close to what I ate in India. Anu caters to your needs with a quick questionnaire and makes the night entertaining. I love the stories she told about life in India. I highly recommend this court, and even if you think curries might be too hot for you, Anu will make sure it isn't. I will be back again soon to learn another dish
  • 5/5 from Jamie Allen, attended Aug 2025: Anu did a great job teaching us how to cook a delicious mung bean curry! Thanks Anu :)
  • 5/5 from Emily Burnett, attended Jul 2025: Anu is just the loveliest & full of great tips. Definitely demystifies Indian cooking. The cabbage & lentil dish was my favourite and will definitely become a go-to in my household :))
  • 5/5 from Michele O’Byrne, attended Mar 2025: I served this meal to four of the family and it was a big hit. I’ve enjoyed the classes with Anu. Simple step by step instructions.
  • 5/5 from Sarah Massey, attended Mar 2025: Palak paneer has been an all time favourite - it was so great to learn to cook it! Any presented the class clearly and with an easy, friendly manner. She uses the technology so well to make the online experience excellent. Thanks Anu!
  • 5/5 from Michele O'Byrne, attended Feb 2025: Curry in a Hurry is a great tool to have in my culinary box. Easy dishes to cook in one hour. Anu’s manner is fantastic. I haven’t used online forums in this way but the quality of her sound, visuals and camera use is top notch. Tonight’s Mung Bean curry was delicious.
  • 5/5 from Sarah Massey, attended Feb 2025: This class was fabulous! The recipe was easy to follow and I really enjoyed the conviviality of the group. Anu gave clear instructions and was very responsive to questions. I really like hearing about the history of the dish ie the regional variations and adaptations of the recipe. Thanks Anu - I can’t wait until the next one.
  • 5/5 from Leanne Ede, attended Feb 2025: I had an absolute blast at this cooking class! The instructor Anu was warm, welcoming, and extremely knowledgeable. The class was perfectly planned and executed, with the dish showcasing a range of Indian flavors and techniques. From the moment we started cooking, I felt at ease and had a ton of fun. The instructor was happy to answer all our questions, offer tips and tricks, and provide guidance whenever we needed it. But the best part? The food was absolutely delicious! I highly recommend this class to anyone looking to learn about Indian cuisine and have a great time doing it. Can't wait to come back and take another class.
  • 5/5 from Caitlin Galliott, attended Jan 2025: The teacher was wonderful, it was an excellent and educational class to attend.
  • 5/5 from Sarah Massey, attended Dec 2024: I loved the class. Anu gave clear simple instructions and was really responsive to questions. She kept checking in to make sure it was going well my end. I could see her demonstration really easily. It was fun meeting the other participants and sharing the enjoyment. My family adored their meal which I served soon after the class - I think it will be a recipe I will use again and again.
  • 5/5 from Lauren Butler, attended Nov 2024: Anu is a great teacher! She provides great background and context on her dishes, and walks through the process step-by-step. Definitely recommend Anu’s classes, and I will be doing more in the future
  • 5/5 from Lisa Fischer, attended Oct 2024: Oh my goodness! Anu is amazing. She is absolutely lovely, an incredible cook and wonderful teacher. The Dahl we made was super yummy, can’t wait to do another class with Anu again soon!
  • 5/5 from Kate Warren, attended Aug 2024: Really enjoyed and highly recommend this class! Anu is so friendly and made the process fun and easy. The meal turned out delicious. I’ll definitely be going to more classes!
  • 5/5 from John Fredericks, attended Jun 2024: Wonderful class can't wait to join in again!! Fresh produce and really accommodating and friendly
  • 5/5 from Kate Norbury, attended May 2024: Anu has a friendly, easy going teaching style and the meal we cooked together was delicious. Her passion for cooking is admirable. I will definitely line up for another class.
  • 5/5 from Shelby Stapleton, attended May 2024: Master chef… but in your own kitchen This was a fantastic, fun and engaging class. I learnt how to cook a new and unusual meal, and Anu made it seem easy breezy. It was a great mix of cooking and chatting, and I finished with a delicious curry, that will become a staple week-day eat in my home. Highly recommend getting a few friends together and making a curry in a hurry!
  • 5/5 from Becca Roberts, attended May 2024: I had a great time cooking with Anu. It was really easy to follow along and the food was delicious. I would 100% recommend and I'll definitely be signing up again!
Your teacher

Anu Indapurkar
Anu Indapurkar

5.0 (89)
female Women-owned

Growing up in India, I initially had reservations about cooking, viewing it as tied to traditional gender roles. However, surrounded by the rich flavours and vibrant colours of Indian cuisine, I developed a love for cooking and sharing meals, inspired by my Mum's recipes and her emphasis on incorporating more vegetables into traditional recipes, instilling in me a deep appreciation for wholesome, nutritious food.
While my roots lie in traditional Indian cooking, my culinary journey expanded when I relocated to Australia 15 years ago. Exposed to a melting pot of cuisines, I found inspiration in blending traditional recipes with modern influences. Whether it's crafting comforting one-pot wonders like dal soup or experimenting with innovative twists on classic dishes like air-fried pakoras, and puff pastry samosa, cooking became my creative outlet and a way to express my rebellious spirit.
My approach to cooking values simplicity, practicality, and creativity, prioritising the use of fresh, seasonal produce while also embracing the convenience of store-bought ingredients to sustain a demanding lifestyle. I strive to strike a balance, ensuring that my dishes are not only delicious and healthy but also simple to put together.
I am here not just to share the recipes; but equally want to help foster a community of passionate, intuitive cooks, infusing spices in their day to day and promoting mindful eating practices.
Beyond the kitchen, I lead an active lifestyle, work full time and find myself to be very fortunate to be able to live in one of the most beautiful cities in the world. Having met my husband in Sydney, we bonded over our love for food, wine, running, cycling, camping, traveling and reading. With the support of my Australian family and friends, many of whom have been my enthusiastic guinea pigs turned cheerleaders, I'm excited to share my passion for Indian plant based cuisine with the world.
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