A cooling yoghurt side dish that is perfect when served alongside spicy curries. This version includes plump raisins, cashews, almonds and pistachios.
A salty, sweet and spicy marinade made with orange juice, soy sauce, ginger, dried chillies and sesame oil is used to make this baked tofu dish. Serve as a starter, or as a main with stir-fried broccoli and jasmine rice.
This is a very simple, quick and more importantly authentic Indian side dish of grilled aubergine and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished - but it's delicious!
The rice is cooked in chicken stock instead of water to enhance the flavour. Use vegetable stock if you're looking for a vegetarian side dish.
Oyster sauce, fresh ginger, garlic and red chillies add some Chinese inspiration to green beans.
Chunks of warm potato tossed with cumin, turmeric and curry powder.
Dhal is simply the Indian word for lentils, and masoor dhal refers to the red variety. They are infused with ginger, turmeric, cayenne pepper, onion and cumin. Serve over plain or fragrant rice, or with naan.
I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast and easy vegan main for lunch or dinner that is surprisingly filling when eaten with pitta bread. It is also a flavourful side dish.
In this recipe, tempeh is marinated in a bit of water, garlic and salt. It's then fried until golden and served hot.
Fragrant basmati rice is sauteed with carrots, onions, fresh ginger, peanuts and coriander.