Naga Curry

Guest recipe post by Michael Caleigh

I am a big fan of spicy food and always find that dishes are not spicy enough for me.

I went to a local Indian restaurant and asked what they could make for me and they suggested a Naga Curry. I was delighted and thought to myself where this delicious dish had been all my life.

My next challenge was to find a recipe online that resembled to the dish I had eaten and found the following recipe. I changed a few things as the one I had eaten was without cilantro and had no scotch bonnet.

INGREDIENTS for 2 people

1) 1/2 kg of preferred precooked vegetables (potatoes, broccoli, etc.)

2) 1 medium red onion thinly sliced

3) 4 garlic cloves peeled

4) 2″ piece of cinnamon bark

5) 12 naga chilies

6) 1 tbsp of cumin seeds

7) 1 tbsp of malt vinegar

8) 1 tsp sea salt

9) 1 tsp black pepper seeds

10) 1/2 tbsp of coriander seeds

11) 1 tsp turmeric powder

12) 1 tsp methi powder

13) 1 tsp paprika

14) 1 tsp garam masala (added at end of cooking)

15) 1″ of fresh green ginger

16) 1 tbsp of a good hot curry powder

17) 1tbsp cayenne pepper

18) 3 tbsp of vegetable oil

19) 3 cardamom pods

20) 3 cloves

21) 2 tsp mango chutney

22) 1 bay leaf

23) 1tsp mustard seeds

24) 2 tsp tomato puree

25) 400g tin of chopped tomatoes

Dry fry cumin seeds, cloves, coriander seeds, black pepper seeds, cinnamon bark, seeds from cardamom pods and mustard seeds. Heat 2-3 minutes until seeds begin to pop.

Allow to cool and grind to a fine powder.

Put garlic cloves,naga chilies,green ginger and a 1 tbsp of water into a blender and grind to a paste,add malt vinegar.

Heat 1 tbsp of oil in a large solid pan and fry onions till soft, add paste and tomato puree stir fry for 2-3 minutes.

Add curry powder,cayenne pepper,turmeric,paprika, methi, and rest of oil and a little water if needed and stir fry for 2-3 minutes

Add chopped tomatoes,salt ( mango chutney if using ) bay leaf and bring sauce to the boil,then reduce heat to a gentle simmer and put on a lid, Stir curry sauce occasionally to prevent sticking.

Cook till oil start to separate from sauce.

Once sauce is cooked add cooked vegetables and cook for a further 2-3 minutes till heated through. Sprinkle on garam masala and stir into sauce.

Serve with rice and/or naan.

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Recipe | Aglio e Olio | vegan & gluten free

This is my favourite quick and easy weeknight dinner. It’s garlicky, citrusy and salty, super filling, and pretty cheap to make. Even my carnivorous roommate loves it. We actually ate it two nights in a row this week while binging the back half of season 2 of Hannibal (not a combination for the faint of heart, let me tell you) and I made it again for lunch today to take this photo, because too many carbs do not spoil the broth.

(NB: I’ve included chilli flakes in the recipe since that’s how the dish is traditionally prepared, but I leave them out—I’m not a big fan of spice, and personally I don’t think it adds much to the flavour. But it’s up to you and your taste buds.)

Serves 2 | Cook time 15 minutes | Calories a lot, probably


  • 200g gluten free spaghetti (I like Doves Farm maize & rice spaghetti)
  • 6 cloves garlic
  • 1 bunch flat leaf parsley
  • ½ cup good quality olive oil
  • juice ½ lemon
  • handful grated vegan cheese (I like Green Vie cheddar or gouda)
  • (optional) ½ tsp chilli flakes


  1. Bring a pan of heavily salted water to the boil. Add the pasta and cook for as long as stated on the packaging. (Make sure to conserve a ¼ cup of the pasta water before draining.)
  2. Peel the garlic and, with a sharp knife, slice it thinly—not quite Goodfellas prison sauce thin, but close. Separate the parsley leaves from the stems and finely chop.
  3. Over a low heat, warm the olive oil in a large frying pan for a couple of minutes. Do not let the oil get too hot, or the garlic will burn; you want to simmer rather than fry. Add the sliced garlic to the pan and toast until just turning brown. Remove the pan from the heat.
  4. Add all but a tablespoon of the parsley to the pan, along with the lemon juice, the pasta water, and the chilli flakes, if using. Stir until combined, then add the drained pasta. Sprinkle over the cheese and return to a low heat to warm through.
  5. Transfer the pasta to bowls and garnish with the leftover parsley. Add salt and pepper to taste, and serve.
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Vegan Soups

Last update 29/08/2017

Do please read labels to double check as ingredients and recipes change.

Ever wondered what canned soups and ready meals there are available. This article aims to help with this question and cup a soup style too! As usual, this is a working document, please send in suggestions/additions.

We are on facebook. We have a page and a chat room. Please feel free to join us.



Aldi now have a vegan list, see this article for the latest one.


These are the vegan ones.







Baxters do not label their soups as vegan, quote ‘Unfortunately due to various changes within the production process, Baxters cannot guarantee the requirements to make a vegan claim on the label at this time.’. The following have been identified from their dietary list, though do check the labels! The ones beneath appear vegan despite not appearing on the dietary list, though again check the labels – they use honey a lot so be on the look out

Vegetarian Range:

  • Carrot & Butterbean
  • Mediterranean Tomato

Deli Inspired Deli Bowls:

  • Sweet Potato & Chana Dahl Lentils



Sold in Home Bargains


Chilled – chunky vegetable, Tomato and lentil,

Vegetable Medley Soup (limited edition) and Tomato and Basil.

Non chilled – Broth and soup mix



Vegan List Feb 2016

Tomato, Cannellini and Kale

Skinny Tomato and Vegetables with Laird Lentils

Skinny Minestrone

Slow Roast Tomato

Vegetable and Soupergrain

Also vegan is their Wild Garlic and Herbs Paste Souper Booster (the other Souper Boosters contain honey and/or fish).

The company has confirmed the reason the new ‘Thai Style Broccoli and Ginger’ is not listed as suitable for vegans is that the mirin ingredient is filtered with either isinglass or fish gelatin.


I haven’t checked these out yet. But this hearty vegetable soup looks vegan.







Soups and Ready Meals



Meal and skinny soups, labelled if vegan. Sometimes they have limited edition ones too. Up to date list here

GLORIOUS! Brazilian Super Grain Super SoupGLORIOUS! Indian Super Spinach & Chickpea Super Green Soup
GLORIOUS! Vietnamese Super Green SoupGLORIOUS soups SkinnyLicious Singapore Crushed Tomato Soup
GLORIOUS soups SkinnyLicious Fragrant Thai Carrot SoupGLORIOUS! SkinnyLicious Bangalore Lentil Daal Soup


HEINZ (from 1st April 2014 list)

Farmers Market 3 bean and red pepper

Big Soup Chunky Vegetable

Squeeze and stir Mediterranean vegetable soup

lentil soup

spring vegetable

vegetable soup

winter vegetable broth

tomato and butterbeans

reduced salt vegetable soups

weight watchers carrot and lentil

weight watchers country vegetable soup

weight watchers hearty vegetable broth soup

weight watchers Mexican spicy bean soup

weight watchers Tuscan minestrone

weight watchers Mediterranean vegetable soup

also French onion looks to be vegan.


(on the right)









Found this chickpea dahl in home bargains.


Soups (info taken from there vegan list)

Tomato and Basil, Vietnamese Style Vegetable Noodle, Taka Dhal, Vegetable and 3 bean, Winter Vegetable, Carrot and Coriander, Spicy red lentil and tomato, Super Bean, lentil and barley, Super beetroot, Super green and Tomato, borlotti bean and kale.


These canned meals are sold in Home Bargains






Quite a few of there soups are vegan.

Tomato, Cannellini and Kale

Skinny Tomato and Vegetables with Laird Lentils

Skinny Minestrone

Slow Roast Tomato

Vegetable and Soupergrain

Also vegan is their Wild Garlic and Herbs Paste Souper Booster (the other Souper Boosters contain honey and/or fish).

The company has confirmed the reason the new ‘Thai Style Broccoli and Ginger’ is not listed as suitable for vegans is that the mirin ingredient is filtered with either isinglass or fish gelatine.



For official vegan list see this post

Sainsburys are great at labelling their own brand products. The following are the most recent vegan options from their vegan list (Feb 2017).

Fresh/Chilled Soups (600g)

  • Tomato & Basil
  • Lentil & Red Pepper
  • Minestrone
  • Lentil Dahl Soup
  • Chunky Vegetable
  • Thai Pea & Mint

Tinned Soups

  • Be Good To Yourself – Tomato & Three Bean
  • Be Good To Yourself -Tomato & Spicy Lentil Soup
  • Be Good To Yourself – Chickpea & Spinach soup
  • Spring Vegetable
  • Basics Vegetable Soup
  • Vegetable Chunky
  • vegetable soup
  • tomato, red pepper & lentil soup
  • Freefrom Tomato & Basil Soup

Cup Soups (dried)

  • Minestrone
  • Be Good to Yourself Tomato & Basil
  • Moroccan style







not a soup, but would make a good base for a soup!

Not actually sure if Soon is the brand. Found in Morrisons


Found in Ocado, also have a range of ready meals. Vegan and oil free!



All there soups are vegan. You can find them in Holland and Barrett, Waitrose and Ocado. Visit Soupologie to view flavours.



Suma Organic Vegan Soups Barley and Bean, Lentil and Courgette, Italian Tomato and Basil, Tuscan Bean, Minestrone, Leek and Potato, Carrot and Coriender, Pea, Spicy Lentil, Tomato and Red Peper, Thick Vegetable, Tomato.


Fresh Soups – Spiced spin lentil, Chilli bean, Mexican bean corn, Beetroot and balsamic, Vine ripened tomato and lentil, Lentil, bean and barley, Minestrone, Pinto and bkt pot, Tomato and basil,.

Ready to Serve – Oaktree estate vegetable, Healthy living lentil and vegetable, value vegetable, vegetable.

Cup a Soup – Healthy living lentil and bacon flavour, Minestrone with croutons, Sweet and spicy noodle.

Info taken from the Tesco vegan list. Others that may be vegan include Jambalaya and Finest Chargrilled vegetable.



Soups and Meals



Found in Ocado


Canned – Parsnip and ginger, Tomato and rosemary, Chunky minestrone, Parsnip and orchard apple, Moroccan vegetable tagine, Chunky Tuscan, Tomato and basil, Organic red pepper and Mediterranean vegetable.

Fresh – Tomato and fresh basil, vegetable pho soup with rice noodles and pak choi, red lentil and chilli, Italian bean, Chargrilled Mediterranean vegetable, Tomato, red pepper and chipotle chilli, Vegetable and lentil. Taken from there vegan list. 


Found in World Food aisles

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Pad Prik Khing Beans

Guest recipe post by Michael Caleigh

I found a recipe on a website called Vegan Richa and decided to make my own dish similar to this. I love spicy food and decided to add a bit of my favourite heat to this dish.

Here are the ingredients:

  • Green Beans, chopped
  • 2 tsp oil
  • 2 cloves of garlic, finely chopped
  • 2 green onions or shallots
  • 3 tbsp red curry paste (homemade)
  • 2 tsp soy sauce
  • 1 tsp lemon or lime juice
  • 4 red thai chilis or 1 carolina reaper as I did
  • 3 tbsp water or veggie broth
  • 2 tsp sugar
  • cayenne to taste
What to do next:
  1. Bring a large pot of water to a boil. Blanch the green beans for 2 minutes, drain and keep on a plate
  2. Heat oil in a large pan over medium low heat. Add garlic, and green onion and cook until soft.
  3. Add the red curry paste and mix and cook until the smell fills your kitchen.
  4. Add the soy sauce, lemon,  water, sugar, cayenne and mix well. Increase heat.
  5. Add the green beans and toss to coat. Cover and cook until tender to preference.

Image may contain: food

Plate and eat with rice or noodles.

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