Indian-Asian-Fusion

A warming South Indian-inspired red lentil curry flavoured with fresh ginger, cumin, coriander, turmeric, mild curry powder, coconut milk, courgettes, tamari, coriander, and lime. Creamy, protein-rich, and comforting, it pairs well with basmati rice.

Baked bean koftas made with mushrooms, spinach, kidney beans, spices, fresh coriander, sesame seeds, and buckwheat flour. Served over golden couscous with a bright coriander and basil pesto, they make a flavourful plant-based main.