East by West by Jasmine Hemsley

Author:Jasmine Hemsley
Language: eng
Format: epub
Publisher: Pan Macmillan

FEELING

VATA

Use more oil and make sure the veggies are well cooked.

FEELING

PITTA

Skip the chilli and opt for jaggery to sweeten the dressing.

FEELING

KAPHA

Increase your portion of all the veggies and have less of the egg.

Coconut, squash, lentil and leek curry with rainbow chard

This dish has been part of my recipe repertoire for years. If someone is coming over and I get a complete blank about what to cook, or I just don’t know what I fancy eating, I make this. Sometimes I go with the bare bones – butternut squash, lentils, coconut, garlic and ginger. Other times I throw in the greens and the spices and garnish with the coriander and lime. If I’m feeling really adventurous, I’ll start off sautéeing my favourite spice mix (see here) in coconut oil before continuing with the recipe – or if I’ve already started the cooking and my taste buds are saying they want something more, then I’ll sauté the spice mix with oil in a separate pan to make a tarka (see here) and drizzle it over the finished dish.

My friends tell me this is a winner with the kids – it’s amazing how coconut can help veggies and lentils go down and soften their first introduction to Eastern spices – and it’s also become a staple recipe to personalise with whatever ingredients they have to hand. You could set it up in your slowcooker, omitting the greens, and cook it lovingly for 12 hours on the lowest heat – either in the morning before you go to work or overnight (as this is also great for breakfast!). Simply cook the greens separately or throw them in for the last hour.

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