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Vegan Friendly Curry. Serves  4-6                                                   Dairy Free, Gluten free, Oil free. Mild to Medium Curry.    Adjust Thai Curry Paste and Curry powder to your liking. Ingredients: 4 x tablespoons water 1 x red onion peeled and diced 3cm knob ginger peeled and finely diced 1 x tablespoon Thai Red Curry Paste 1 x dessertspoon Curry Powder 1 x heaped teaspoon finely diced garlic (approx. 2 cloves) 1 x heaped teaspoon powdered turmeric or fresh when in season 1 x 700gm jar of Passato Tomato Cooking Sauce or equivalent. 200g water or vegetable stock - rinse out your sauce jar and add to curry. 1 x 400gm can chickpeas, drained and rinsed well. 1 x 400g...

Baba Ganoush. (Eggplant Dip) This recipe is delicious with vegetable sticks, turkish bread, or your favourite dry discuits.  I also like it as a condiment for saute' mushrooms, hash browns, grilled tomatoes. (Vegetarian mixed grill) It is probably equally as good although I haven't tried it on an assortment of steamed vegetables, or jacket potatoes. Ingredients: 1 large Eggplant 1/2 cup Tahini paste 3 cloves crushed garlic 1/4 cup lemon juice 1 pinch ground cumin sprinkle of sweet paprika salt & pepper to taste 1 tablespoon chopped parsley Method: Char grill your eggplant until slightly blackened, then place it on ovenproof paper on a tray and bake it until very soft at about 200C. Cool slightly. Scoop out flesh, discard skin. If you like a rough, rustic texture, use a fork and mash it.  If you like a smooth, paste type consistency, put it in your Thermomix or Food processor. Add tahini, garlic, lemon juice, cumin salt & pepper and 1/2 parsley. ...