This Diwali was very different to most. Our excitement at being able to meet friends and family was soon quashed as we were on lockdown here in the UK. Thanks, COVID19! Nevertheless we worked hard to pull out all the stops and try to make it a fabulous Diwali for our kids. And as we all know - fabulous means food, right?! I am not much of a fryer and whilst some dishes just don't quite make it in their non-fried forms, other dishes rise to the challenge. Enter: Crispy Garlic Mogo. It's crispy. It's garlicky. And it's roasted! The perfect party food for when you'd rather bung something in the oven and play with your kids than stand around frying stuff. 

Beans, pluses, lentils...I still need to learn the difference between them all. When I discovered the English translation to Muth was Moth beans, I must admit to losing some of my love for them...but it didn't last long! This deliciously simple curry requires a little bit of forward-planning as you need to soak the beans the evening before cooking. But once that's done it is so quick and easy, you'll be whipping up a full Gujarati meal in no time at all!

I know what you're thinking...Kale Tofu?! But don't knock it until you've tried it. This is a vegan version of my mum's take on Saag Paneer (spinach and paneer curry) in which she uses kale instead of spinach. It is a huge hit with us all; but since my husband became Vegan a few years back I have been swapping the paneer for tofu so that we can all enjoy it.

This dish is simply spiced and tastes particularly good the next day once all of the flavours have settled into the tofu even more!

I LOVE a green curry. I'm not talking about a Thai Green Curry (although I love those too!) but a basic Gujarati bung-in-all-your-greens-with-some-Indian-spices curry. They are fresh, healthy and super quick to cook. Oh and a treat for those taste-buds too.

A couple of days ago I made this beaut solely using handpicked veg/herbs from the garden. There is nothing more satisfying than eating a home-cooked AND home-grown meal! The best thing about this Green Garden Curry is that you can use any greens you like. Just bung 'em in and enjoy after the spices have worked their magic.

This is a cheat's version of the classic Saag Paneer, using cupboard spices and seasoning. If you don't have a spice tin you can still make this Saag Paneer! Just omit the mustard seeds and cumin - it will taste delicious. For a Vegan friendly alternative, just swap the paneer for tofu.

I chucked this together one evening when I really fancied Saag Paneer, but was too lazy to consider chopping garlic and onions or grating ginger (shocking, I know!). The only thing I had to chop was the paneer and boom! Dinner was served!