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, ...