School Night Curry, in a Hurry Class

Are you eager to incorporate more vegetarian or plant-based meals into your weekly routine but feel daunted by the complexity, time constraints, or unsure where to start? Look no further!

Designed for busy individuals who crave the flavours of Indian cuisine and for those seeking lighter, healthier alternatives to traditional Indian takeout, this cook-along series offers a refreshing perspective on plant-based cooking.

Each week, we'll explore a different plant-based meal, focusing on simplicity, flavour, and nutrition. From hearty curries to one-pot wonders, you'll learn practical techniques, tips, and tricks to elevate your cooking skills. Led by a passionate home cook, these live interactive classes provide the perfect opportunity to demystify spices, simplify cooking techniques, and discover the joy of creating both satisfying and soul-nourishing meals.

Attend a single session or sign up for multiple sessions for a discount, to expand your culinary repertoire. To keep it simple, our meals are served with rice, toast or rolls, omitting naan or flatbread. However, if you crave the traditional accompaniment, you can buy naan / roti paratha from local / Indian store.

Should you decide to sign-up without the box, you can source all the ingredients based on the recipe card which will be sent to you as soon as you sign up.

• Baingan Bharta (Eggplant): Smoky roasted eggplant mashed with aromatic spices.
• Green Peas and Paneer / Tofu curry: A delightful blend of green peas and protein-rich paneer or tofu in a flavoursome curry.
• Mung Beans Curry: Nutritious mung beans simmered in a fragrant curry sauce, topped with a tangy, crunchy mix.
• Egg Curry: Savoury curry featuring boiled eggs in a spiced tomato-based gravy.
• Rajma (Kidney Beans): Hearty kidney beans curry cooked with a medley of Indian spices.
• Cabbage with Lentils: Light and healthy cabbage cooked with lentils in a delicate blend of spices.
• Chana (Chickpeas): Tender chickpeas cooked in a tangy and aromatic gravy.
• Black-Eyed Beans: Flavourful black-eyed beans simmered to perfection in a savoury sauce.
• Quinoa Upma Bowl: A modern twist on a classic Indian dish, loaded with vibrant veggies and wholesome quinoa for a nutritious and flavourful meal.
• Dal Khichadi: A comforting one-pot meal featuring lentils and rice cooked together with aromatic spices, perfect for a hearty and nourishing dinner.
• Spinach Dal: Flavourful lentil stew infused with the goodness of spinach.

Whether you're a beginner seeking practical guidance or a seasoned cook looking to expand your repertoire, this series is your ticket to confident, intuitive, and delicious plant-based cooking.

Join me on the School Night Veggie/Vegan Series!

• Ingredients for additional 2 portions ($20)

You can add these when you book (optional).
 
Beginner friendly
 

• All ingredients provided for two large portions.
• Recipe cards will be emailed and will also be included in the box.
• Note: some recipes may require prep and ingredients such as Tofu / Paneer that need to be temperature controlled will not be included in the box.
• If you decide to sign-up without the box, you can source the ingredients yourself based on the recipe card which will be sent to you once you sign up.
• Kitchen Kit list will be included for each recipe; standard list below.
• Timely delivery attempted; in case of delay, video recording provided.

Standard Kitchen Kit list, refer to the recipe card for your booking:

• One or 2 medium saucepans with lids
• Chopping board and knife
• Ginger grater
• Garlic press (optional)
• Food processor - optional
• One or 2 wooden spoons to stir
• Plate or bowl for the chopped ingredients
• Some recipes may need a soup ladle, tongs to serve
• Dinner Plates, Bowls, cutlery to serve

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.
Kitchen Kit
Ingredients - check the recipe card