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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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.

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Plate and eat with rice or noodles.

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Sauces and pickles

Sauces are not a difficult thing for vegans. Most sauces are vegan. Just a few creamy ones and Chinese ones with anchovies and a matter of looking for a dairy free pesto. But generally not a difficult thing to find. This blog post is to show all kinds of savoury sauces and pickles. It is a working document, will keep adding to it as we get pictures. Please send in pictures to add.


For latest vegan list please see this post

More to add…





Some items have been repackaged. So look for new packaging and double check they are still suitable.

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Blue Dragon

more to follow…


Celebrate Health






For latest vegan list please see this post

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more to add…





Gaia’s Kitchen





Ketchup and more – pictures to follow…



Jack Daniel’s


Le Conserve Della Noma



During Italian week….

More to add…


Marks and Spencer

For latest vegan list please see this post

More to add…



More to add…





More to add…




Olive Branch




More to add……



For latest vegan list please see this post

More to add…


Santa Maria



For latest vegan list please see this post

More to add…


Tiger Tiger


Uncle Ben

More to add…



For latest vegan list please see this post

To do…



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