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About
| This hearty soup is filling by itself but can also be served over rice. The delicate spicing brings together the simple flavours of the chickpeas, squash and spinach. |
This recipe is from Chetna Makan’s wonderful book Chetna’s Healthy Indian. Chetna draws inspiration from her family to show off healthy Indian home cooking at its best, working with few ingredients and straight-forward methods to produce dishes with crowd-pleasing flavour, nourishment and comfort.
We were lucky to meet Chetna in 2019 at the British Dal Festival where she talked enthusiastically about her love of dal and demonstrated one of the many dal recipes from the book.
Serves 4
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Method
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Chetna's Healthy Indian: Everyday family meals effortlessly good for you. By Chetna Makan, published by Mitchell Beazley. Photographer: Nassima Rothacker
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
