A Cornucopia of vegan recipes

This week, try four vegan recipes from Cornucopia: The Green Cookbook (Gill Books, €24.99), the new book from Tony Keogh and the chefs at the long-established Dublin wholefood restaurant

Keralan curry with mustard seed tarka

Ingredients, serves four to six

4 medium sweet potatoes, peeled and cubed

300g button mushrooms, washed

2 large onions, sliced

1 thumb-sized piece of fresh ginger, finely chopped or grated

1 hot green chilli, roughly chopped

1 tbsp ground cumin

1 tbsp ground turmeric

3 tbsp curry leaves

300g creamed coconut

10g fresh mint, leaves picked

2 tbsp brown mustard seeds

Juice of 1 lemon

200g frozen peas, ...