Vegan pumpkin peanut soup - the only change I made to this recipe was to add a can of yellow corn, and I skipped the spinach. I used coconut milk, and spiced it up with a little chili powder for the grown ups.
This recipe, like the sweet potato dhal in my first book, has become an instant classic in my house. I make this a lot, and each time I make it I still can’t believe how tasty it is. The squash, fennel seeds and tamarind come together to make a vibrant curry, and the toasted maple and lime Read More