The best of Meera Sodha's Indian vegan recipes (2024)

Meera Sodha’s Winter Pilau with Beetroot, Cauliflower and Coriander Chutney

With sweet roasted vegetables and a creamy coconut sauce, this pilau from EAST is winter comfort food at its best. Meera adds coriander chutney and pomegranate seeds to keep the dish fresh-tasting and vibrant.

Meera Sodha’s Sri Lankan Beetroot Curry with Green Bean Mallum

Fresh, vibrant and heavily spiced, thisSri Lankan beetroot burry with green bean mallum fromEASTis a wonderful example of how rich a meat-free curry can taste. Serve with rice for a hearty supper.

From the book

EAST

Meera Sodha’s Spinach, Tomato and Chickpea Curry

A classic and simple dish from Meera Sodha’sFresh India, this spinach, tomato and chickpea curry recipe is packed with flavour. Served with basmati rice or chapattis, it makes a satisfying veggie main.

From the book

Fresh India

Rainbow Chard Saag Aloo

Ready in under 30 minutes, this rainbow chard saag aloocombines staple British ingredients witha classic Gujarati spicing of cumin, coriander, turmeric and chilli.From the Fresh India cookbook.

From the book

Fresh India

Baby Aubergines Stuffed with Peanut and Coconut

This dish of baby aubergines stuffed withpeanut and coconut isa Gujarati classic. Served with a cucumber and mint raita,and rice or chapattis, this is another stunning recipe from the Fresh India cookbook.

From the book

Fresh India

Meera Sodha’s Chargrilled Summer Salad

This chargrilled summer salad from EAST is smoky, sweet and crisp. Pair summer veggies with India’s classic spice duo, cumin and coriander, for a refreshing lunch or light supper.

From the book

EAST

Baked Onion Bhajis (pyaz ke pakore)

Meera’sbaked onion bhajis from Fresh Indiaarea healthier alternative to the traditional deep-fried version, and make for a moreish snack or appetiser.

From the book

Fresh India

Gujarati Dal with Peanuts and Star Anise

Meera Sodha’s simple Gujarati dal from Fresh India is elevated with the flavours of peanuts and star anise, making thisstaple dish into something really special.

From the book

Fresh India

Savoy Cabbage, Black Kale and Potato Subji

“When you want something simple”, says Meera, “not much beats a tangle of soft buttery cabbage with sweet caramelized onions and crisp potatoes”. We couldn’t agree more. Try this cabbage, kale and potatocurry from theFresh Indiacookbook.

From the book

Fresh India

Pomegranate and Fennel Seed Poha

Poha is an easily digestible form of raw, flattened rice, which is commonly eaten across India. Spiked withpomegranate and fennel seeds, this poha recipefrom Meera’s first book,Made In India, is incredibly simple to cook and makes a wonderful light lunch dish.

From the book

Made in India

Recipe Collections

Ideas for using up leftover Easter eggs

From cookies, cakes and fondantsto a mousse, these recipes will be a fitting end to the last of your Easter eggs.

Recipe Collections

Traditional (and not-so-traditional) Easter bakes

From a traditional simnel cake and hot cross buns to Creme Egg cupcakes, this set of recipes covers all of the Easter baking bases.

Recipe Collections

Our best roast lamb recipes

There’s no roast as versatile as a good cut of lamb, slow cooked until melting off the bone and packed rich flavour. Whether you’re looking to jazz up your Sunday lunch or get inspired ahead of an Easter feast, you’ll find something in our collection of roast lamb recipes, ranging from a Greek-inspired lamb kleftiko to an Indian-style lamb raan.