V-Gang Gobi Christmas Curry Recipe:

Ingredients:

50ml veg oil 2 onions, chopped 4 cloves of garlic, grated 1 inch of ginger, grated 3 green chillies, sliced 2 tbsp Bengali 5 Spice 1 tbsp turmeric 4 tomatoes, roughly chopped 1/2 tsp ground cardamom 2 tins of coconut milk 2 bay leaves 1 cauliflower, in florets 1 tin chickpeas, drained 100g frozen peas

For the Tempura cauliflower

150g sliced cauliflower 100g rice flour 100g sparkling water

Garnish:

Pomegranate coconut cream toasted coconut

Method:

• Brown the onions on a medium heat before adding the bengali 5 spice.
• Then add the garlic, ginger and chilli and continue to fry for 1 minute before adding the turmeric and cardamom.
• Then stir in the tomatoes and cook for 3 to 4 minutes.
• When it has cooked down, add the cauliflower, coconut milk, bay leaves, and chickpeas and simmer for 20 minutes.
• Add the peas before taking off the heat.
• Whisk the sparkling water into the flour to make a smooth batter. Dip the pieces of cauliflower in the batter and drop into a fryer at 180.
• Drain and serve on top of the curry with drizzles of coconut cream, pomegranate, toasted coconut and coriander.

Sweet & Sour Carrots Recipe:

Ingredients:

• 1kg carrots, halved lengthways
• 50ml veg oil
• 100ml soy sauce
• 75ml maple syrup
• 3 cloves of garlic, sliced
• 3 red chillies, sliced
• 4 spring onions, sliced
• 2 tbsps malt vinegar
• 4 tbsps panko breadcrumbs, toasted
• 1 tbsp hemp seeds
• 1 tsp gochugaru chilli flakes
• Micro mint

Method:

Boil the carrots until just tender in salted water. Drain and cool. In a pan on a high heat, fry the garlic and chillies for a few seconds before adding the soy and maple syrup. Bring to a boil and then add the carrots and toss to coat. Stir fry for a few minutes before adding the spring onions, cook for one more minute and then take off the heat. Top with the toasted panko, hemp and micro mint.