Going vegan means no meat, dairy or fish. Sounds extreme, but the stars love it as it's super healthy and is great for shedding the pounds.
It's a great intro to the delights of vegan deliciousness and is from vegan food blogger Lee Watson's new recipe book, Peace & Parsnips (Penguin, £20).
Lee writes: 'This dish is called aviyal and comes from Kerala in south-western India.
'I've added "English vegetables" (what the older Keralans still call things like carrots and green beans), along with fistfuls of coconut.
'In Kerala they use a vegetable called "drumstick", which resembles elongated okra and adds a lovely subtle flavour.
'When I'm cooking there I pick them straight from the tree. The general rule with curry leaves is: the fresher the better.
'When pineapples and watermelons are out of season, make the salad with fruit combos like apple and peach or pear and orange'
- For the curry:
- 2-3 fresh green chillies
- 2 big handfuls of freshly grated or desiccated coconut
- 2tsp cumin seeds
- 220ml coconut milk or unsweetened soya yogurt
- 2 large carrots, scrubbed
- 2 large potatoes, scrubbed
- 1 large courgette
- 6 fat asparagus spears
- 2 green plantains, peeled
- 200ml water
- 1tsp ground turmeric
- 1tsp of sea salt
- 1 big handful of mangetout or green beans
- 2tbsp coconut oil
- 2tsp mustard seeds
- 3tbsp curry leaves
- For the pineapple & watermelon salad:
- A small pineapple
- One third of a small watermelon (don’t bother deseeding)
- 1 large cucumber
- 1 small handful of fresh coriander, roughly chopped
- A pinch of sea salt
- A large pinch of chaat masala mix or black salt (optional)
Method1 In a pestle and mortar or a food processor, blend together the chillies, coconut and cumin seeds (if you’re using desiccated coconut, add 2tbsp of the coconut milk to make a thick paste). This is best done in advance and can be left overnight in the fridge to develop zing.
2 Cut the carrots, potatoes, courgette, asparagus and plantains into 2.5cm pieces. Heat the water in a large pan and add the turmeric, salt, carrots and potatoes. Bring to a steady boil, then lower the heat to a simmer and pop a lid on the pan. Cook for 10 minutes, then add the courgettes and plantains and cook for 10 minutes more, keeping the lid on.
3 Add the coconut paste to the curry with the coconut milk or yogurt and stir carefully to combine. Cook uncovered for 8-10 mins on a gentle simmer. Check that the carrots and potatoes are tender, then add the asparagus and mangetout and remove the pan from the heat. Cover, set aside for a few minutes, serve.
Nutrition InformationServes 4
Check out more veggie & vegan recipes in our gallery below.