Mains

A warming and flavorful soup with roasted bell peppers, lentils, and coconut milk. Ingredients 3 roasted bell peppers (don’t over do it) 1½ large carrots 1 dl red lentils (100 ml) 1–2 tsp Korean chili flakes (gochugaru) 1 bouillon cube ½ can coconut milk (about 200 ml/2 dl) 1 can crushed tomatoes (400 g) a pinch of sugar 2 garlic cloves 400 ml water (4 dl) salt and pepper Optional additions 1 onion For serving pumpkin seeds grated parmesan bread Instructions If using onion, chop and sauté until soft in a little oil in a large pot. Chop the garlic and sauté for another minute. Add Korean chili flakes and stir. Pour in crushed tomatoes, water, coconut milk, and bouillon cube. Stir. Cut the carrots into pieces and add to the pot along with the roasted bell peppers and red lentils. Simmer on medium heat for about 25–30 minutes until the carrots and lentils are soft. Blend the soup smooth with an immersion blender. Season with sugar, salt, and pepper to taste. Serve with pumpkin seeds, grated parmesan, and bread.

Rich ramen inspired by Dan Dan noodles with creamy peanut sauce, seasoned soy mince, and fresh toppings. Ingredients Peanut Sauce 300 ml peanut butter (3 dl) 50 ml chili oil, preferably Lao Gan Ma (½ dl) 1 tbsp sesame oil (15 ml) 2 tbsp mirin (30 ml) 50 ml rice vinegar (½ dl) 100 ml Japanese soy sauce (1 dl) Seasoned Mince 400 g Anamma formable soy mince 2 tbsp toasted sesame seeds (30 ml) 4 spring onions 3 garlic cloves 1½ tbsp grated ginger (22.5 ml) 50 ml chili oil (½ dl) 2 tbsp mirin (30 ml) 2 tsp sesame oil 50 ml Japanese soy sauce (½ dl) Broth 1 liter water (1 L) 50 ml concentrated vegetable stock (½ dl) 50 ml soy drink (½ dl) Toppings 400 g Chinese wheat noodles 100 ml pickled cucumber (1 dl) 50 ml chili oil (½ dl) 2 tbsp toasted sesame seeds (30 ml) 2 pak choi Instructions Prepare the Peanut Sauce Combine all peanut sauce ingredients—peanut butter, chili oil, sesame oil, mirin, rice vinegar, and soy sauce—into a smooth sauce. Set aside until serving. Prepare the Seasoned Mince Mince garlic, grate ginger, and slice spring onions, separating white and green parts. Heat oil in a pan and add frozen soy mince without stirring for 2-3 minutes until thawed. Once firm on the bottom, gently stir until completely set. Break into bite-sized pieces for better texture. Add garlic, ginger, white spring onion parts, and all wet seasonings (chili oil, mirin, sesame oil, soy sauce). Sauté 2-3 minutes until flavors meld and onions soften. Top with sesame seeds and reserve for serving. Prepare the Broth Combine water, vegetable stock concentrate, and soy milk in a pot. Heat to boiling, avoiding vigorous boiling to prevent separation. Assembly and Serving Cook noodles per package directions; rinse in cold water if not serving immediately. Blanch pak choi in the noodle water. Layer 100 ml (1 dl) peanut sauce in the bottom of each bowl. Pour 250-350 ml (2½-3½ dl) warm broth over the sauce and stir until blended. Add noodles, arrange pak choi, and top with pickled cucumber, sesame seeds, and green spring onions. Stir thoroughly before eating. Notes Chili oil: Lao Gan Ma is recommended for authentic flavor and can be found in Asian grocery stores. ...

Rich French-style stew with vegan meat, red wine, mushrooms, and pearl onions. Perfect comfort food. Ingredients 3 packages (300 g each) Anamma Vegobitar or natural Oumph (900 g total) 500 ml red wine (5 dl) 700 ml water (7 dl) 2 tbsp vegetable stock concentrate (30 ml) 1 tbsp Chinese soy sauce (15 ml) 4 tbsp tomato purée (60 ml) 3½ tbsp wheat flour (52.5 ml) 15 small pearl onions 2 large carrots 500 g medium forest mushrooms 5 bay leaves 1 tsp raw sugar 2 tsp dried thyme 100 ml chopped fresh parsley (1 dl) ½ tsp ground allspice 2 garlic cloves 150 g smoked tofu salt and black pepper to taste rapeseed oil for frying Instructions Start by dicing and browning the smoked tofu in plenty of rapeseed oil. Add flour, thyme, bay leaves and tomato purée and mix well. Immediately add the vegan meat, salt, pepper, (allspice), wine, sugar, soy sauce, water and stock and let simmer under lid for 1.5 hours on low to medium heat. Peel the pearl onions whole, peel and roughly slice the carrots and halve the mushrooms. When the stew has simmered for 1.5 hours, add the carrots. Let cook for another 10 minutes. Meanwhile, brown the onions and mushrooms in a frying pan together with the garlic and then add these to the stew. Stir so that everything is covered and let cook for another 15 minutes. Season with salt and pepper, add parsley and serve! Notes Serving suggestion: Delicious with a large salad and all kinds of potatoes, preferably something that can absorb the sauce. ...

Spicy Sichuan noodles with soy mince, tahini sauce, and Sichuan peppercorns. Bold, flavorful, and satisfying. Ingredients Noodles and Mince 500 g udon noodles 5 spring onions (both white and green parts) 1 tbsp Sichuan peppercorns (15 ml) 300 g soy mince 2 tsp sesame oil 1½ tbsp Japanese soy sauce (22.5 ml) rapeseed oil for frying Sauce 6 garlic cloves 3 tbsp grated fresh ginger (45 ml) 0-3 fresh red chilies or 0-2 tbsp sambal oelek (adjust to taste) 3 tbsp Japanese soy sauce (45 ml) 3 tbsp sauerkraut (45 ml) 2½ tbsp chili oil (37.5 ml) 3 tbsp Chinese vinegar (45 ml) 1 tbsp agave syrup (15 ml) 2 tbsp tahini (30 ml) Instructions Start by preparing your vegetables: slice the spring onions and separate the white parts from the green. The white parts go in with the mince and are fried, while the green parts go in at the end as a topping. Peel and grate both the ginger and garlic. Coarsely chop the sauerkraut and slice the fresh chili if using. Cook your noodles and let them stand in cold water until serving to maintain their texture. Toast the Sichuan peppercorns in a dry wok or frying pan. When they smell good, remove from pan and grind in a mortar. Set aside for the end when they’ll be sprinkled over the noodles. You can also measure out the liquid sauce ingredients: 3 tbsp soy sauce, chili oil, tahini, syrup and vinegar in a bowl so you don’t have to think about measuring them while cooking. Heat a wok or frying pan to high heat with a little rapeseed oil and fry the soy mince, sauerkraut and white parts of spring onions together with 1½ tbsp soy sauce and sesame oil until the mince becomes crispy. Set aside in a bowl, you’ll add this back to the wok when the sauce is ready. In the same wok or pan you just fried the mince in, pour in a little more rapeseed oil and fry garlic, ginger and fresh chili on high heat for about 30 seconds. Stir constantly so it doesn’t burn, but so everything gets cooked through and smells good. Pour all liquid sauce ingredients into the pan (soy sauce, chili oil, tahini, syrup and vinegar) and stir. Bring to a boil and cook for 2-3 minutes. Taste and adjust with soy sauce, vinegar and possibly more chili oil if you think the balance needs adjusting. Now you can choose to serve your noodles in one of two ways, depending on what feels best. Either serve the dish as it’s usually served in China, i.e. with sauce at the bottom, noodles in the middle and then topped with mince and spring onions. Or, you simply stir everything together in the wok and serve it all mixed. If serving separately: pour hot water over your noodles to warm them up (if you let them stand in cold water). Then ladle sauce into the bottom of four bowls, distribute the noodles and mince in them and top with Sichuan pepper and green spring onions. If serving mixed: stir the noodles into the sauce and let them warm up. You may need to add a tablespoon of water to compensate for what evaporates. Fold in the mince, stir so everything mixes and then top with Sichuan pepper and spring onions. Serve from the wok at the table! Notes Serving style: Can be served traditionally (layered) or all mixed together - choose your preference! ...

Classic creamy Swedish-style game stew made vegan with vegan meat, oyster mushrooms, and black kale. Served with mash and lingonberries. Ingredients For the Game Stew 300 g vegan meat (Oumph type) 250 g oyster mushrooms 150 g black kale 1 large yellow onion 2 tsp dried thyme and/or rosemary 10 whole dried juniper berries 1 tbsp blackcurrant jelly (15 ml) 1 tbsp dark vegetable stock concentrate (15 ml) 2 tsp dark soy sauce 200 ml oat cream (2 dl) rapeseed oil for frying salt and black pepper to taste For the Potato Mash 1 kg floury potatoes 150 ml oat cream (1½ dl) 2½ tbsp cold-pressed rapeseed oil or vegan butter (37.5 ml) 1 pinch ground nutmeg salt and white pepper to taste For Fried Black Kale 250 g black kale juice of ½ lemon 2 tbsp rapeseed oil (30 ml) salt and black pepper to taste For Serving raw stirred lingonberries Instructions Make the Game Stew Slice mushrooms and pan-fry in oil until releasing moisture and browning. Dice the onion and add to the pan along with vegan meat and more oil. Cook until crispy and softened. Crush juniper berries using a mortar or the back of a spoon. Rinse black kale and cut into strips. Add kale, crushed juniper berries, and thyme to the pan. Pour in oat cream, soy sauce, vegetable stock, and blackcurrant jelly. Simmer for 7-10 minutes until flavors meld and sauce reduces. Season with salt and pepper to taste. Make the Potato Mash Peel and dice potatoes into even pieces. Boil in salted water until tender. Drain and let steam-dry briefly. Mash with vegan butter or oil. Fold in nutmeg, salt, and white pepper. Mix in oat cream gradually to achieve desired consistency. Prepare Fried Black Kale (Optional) Rinse and chop black kale. Heat oil in a pan and fry kale until slightly crispy. Add lemon juice, salt, and pepper. To Serve Serve generous portions of mashed potatoes with the game stew on top. Top with raw stirred lingonberries. Optionally serve with fried black kale on the side. Notes Vegan meat: Oumph or similar pulled/shredded vegan meat works best for texture. ...

Classic Swedish shredded potato pancakes made vegan. Served with vegan bacon and raw stirred lingonberries. Ingredients Raggmunkar (Potato Pancakes) 800 g firm potatoes 250 ml wheat flour (2½ dl) 400 ml plant-based milk (4 dl) (optional) 5 tbsp chickpea aquafaba (75 ml) 1 tsp salt vegan butter for cooking Fejkon (Vegan Bacon) 2 packages smoked tofu or marinated tofu (140 g each or 400 g total) 2 tbsp light soy sauce (30 ml) 2 tsp liquid smoke 1 tsp agave syrup or sugar 2 tbsp rapeseed oil (30 ml) Rårörda Lingon (Raw Stirred Lingonberries) 300 ml fresh or frozen lingonberries (3 dl) 100 ml sugar (1 dl) Instructions Prepare the Vegan Bacon Press tofu wrapped in paper towels for 30 minutes to remove excess moisture. Slice tofu thinly. Marinate in soy sauce, liquid smoke, syrup, and oil for at least 30 minutes. Cook in heated pan until marinade absorbs and tofu becomes crispy with good color. Make the Lingonberry Sauce Combine berries and sugar in a bowl. Mash with a fork until sugar dissolves. Adjust sweetness to taste. If using frozen berries, warm slightly before mashing. Make the Potato Pancakes Combine flour, plant milk, salt, and aquafaba in a bowl and let rest. Peel and grate potatoes directly into the batter. Heat vegan butter in a pan over medium heat. Pour approximately 50 ml (½ dl) batter per pancake into the pan. Flatten with a spatula to prevent clumping. Fry until cooked through and golden on both sides. Allow to cool briefly before serving for better texture consistency. Assembly Serve raggmunkar warm with crispy vegan bacon and raw stirred lingonberries on the side. Notes Potato type: Use firm, starchy potatoes for best texture. Grate directly into batter to prevent oxidation. ...

Rich Swedish stroganoff with vegan chorizo, mushrooms, and oat cream. Quick comfort food with pasta. Ingredients 1 yellow onion 2 carrots 250 g forest mushrooms 2 packages Anamma Vegochorizo (or any other sausage you like/have) 4 garlic cloves 1 tbsp dried thyme (15 ml) 1½ tsp yellow curry 2 tbsp tomato purée (30 ml) 400 g crushed tomatoes (1 tin) 250 ml oat cream (2½ dl) 1½ tbsp vegetable stock concentrate (22.5 ml) 1 tbsp Japanese soy sauce (15 ml) salt and pepper to taste margarine for frying parsley for serving 500 g tagliatelle Instructions Peel the yellow onion and garlic, rinse the carrot and clean dirt from the mushrooms. Chop the onion, slice the garlic and carrot and quarter the mushrooms. Cut the vegan chorizo into about 1 cm thick slices. Heat a frying pan with high sides and fry the vegetables and sausage in vegan butter/margarine together with thyme, curry, tomato purée, salt and pepper until the vegetables have softened somewhat and the sausage has a nice sear. Pour in crushed tomatoes, oat cream, vegetable stock and soy sauce. Stir and let simmer for about 10 minutes while you cook your pasta. Taste with salt and pepper and finish by topping with fresh chopped parsley. Serve with freshly cooked pasta, preferably tagliatelle! Source: https://javligtgott.se/recept/lyxig-korvstroganoff/ ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A creamy Indian eggplant dish with yogurt and warming spices. Delicious on its own with bread or as a side dish. Ingredients 2 eggplants, about 500 g 1 green bell pepper, chopped 0.5 dl neutral oil 1 onion, finely chopped 3 garlic cloves, finely chopped or grated 1 tbsp grated fresh ginger 1 tsp cumin 1 tsp fennel seeds, ground or crushed 1 tsp ground coriander 0.5 tsp turmeric 0.5 tsp chili powder 0.5 dl tomato purée 2 dl crushed tomatoes 1.5 dl plant yogurt 1 dl water 1 tsp salt To serve roti/chapati Instructions Prep eggplant: Cut eggplants in half lengthwise, then slice into half-moons. Toss with bell pepper and oil in a bowl. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. One of the most famous Indian lentil dishes - a luxurious, creamy dal with black urad lentils, butter and cream. The name “makhani” means butter, and this is often the fancier vegetarian option at restaurants. Ingredients Lentils 2 dl black urad dal 0.5 dl kidney beans 10 dl water Tadka 2-4 tbsp vegan butter 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp grated fresh ginger 1 tsp ground coriander 1 tsp cumin 1 tsp chili powder 0.5 tsp turmeric 1 tsp salt 2 dl crushed tomatoes To finish 2 tbsp vegan butter 0.5 dl plant cream (oat or soy) 1 tsp garam masala To serve roti/chapati or rice Instructions Soak: Rinse urad dal and kidney beans. Soak for 10 hours or overnight. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A thick and creamy dal from Kerala in South India, traditionally made with yams but here with sweet potato. Often served as part of Sadhya, a festive meal with over 20 dishes. Ingredients Dal 2 dl mung beans (red or green) 500 g sweet potato, peeled and cubed 6 dl water 1 dl coconut milk 0.5 tsp turmeric 1 tsp chili powder 1 tsp cumin 1 tsp salt Tadka 1 tbsp coconut oil 1 tsp brown mustard seeds 1 dl coconut flakes 2 dried whole red chilies 1 small handful curry leaves Instructions Soak: Soak mung beans for 8 hours or overnight. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A classic Indian restaurant dish - spicy masala sauce with pan-fried tofu and bell pepper. “Kadai” refers to the wok-like pan it’s traditionally cooked in. The original uses paneer, but tofu works great as a vegan alternative. You can also use chickpeas. Ingredients Main 1 tbsp neutral oil 400 g firm tofu, cubed 1 green bell pepper, chopped Sauce 4 tomatoes, chopped (or 4 dl crushed tomatoes) 2 green chilies, finely chopped 2 tsp grated fresh ginger 0.5 dl cashews 1 dl water Spices 1 tbsp neutral oil 1 tsp whole cumin seeds 1 tsp ground coriander 0.5 tsp garam masala 0.5 tsp turmeric 0.5 tsp chili powder 1 tsp salt To serve 2 tbsp fresh coriander, chopped rice or roti/chapati Instructions Fry tofu: Heat oil in a pan and fry tofu and bell pepper until nicely colored. Transfer to a plate. (You can also skip this step and just add them directly to the sauce.) ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick and easy Indian mince dish with green peas - a weeknight favorite. Great with rice and raita, or served taco-style in tortillas or chapati with salad. Ingredients 0.5 dl neutral oil 1 tsp brown mustard seeds 2 yellow onions, finely chopped 4 garlic cloves, grated 2 tbsp grated fresh ginger 400 g vegan mince 2 dl crushed tomatoes 2 tsp garam masala 1 tsp chili powder 1 tsp turmeric 0.5 tsp cumin 0.25 tsp ground cinnamon 3 dl green peas 2 dl water 1 tsp salt To serve rice roti/chapati fresh coriander Instructions Start the oil: Heat oil in a pot. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A fragrant Malaysian take on dal - flavored with lemongrass, coconut, curry leaves, and finished with chili oil. Proof that lentil stews are anything but boring. Ingredients Dal 3 tbsp rapeseed oil 10 fresh or frozen curry leaves 1 lemongrass stalk, finely chopped 2 star anise 1 yellow onion, finely chopped 2 garlic cloves, finely chopped 1 tsp ground coriander 1 tsp cumin 0.5 tsp turmeric 1.5 tsp chili powder 1 tbsp tomato paste 3 dl red lentils 1.25 tsp salt 2 carrots, finely chopped 400 ml coconut milk 8 dl water 1 tbsp tamarind paste To serve 2 tbsp crispy chili oil bread or rice fresh coriander spring rolls (optional) Instructions Fry aromatics: Heat oil in a pot. Add curry leaves, lemongrass and star anise. Fry until leaves are crispy, about 30 seconds. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Umami-rich veggie burgers with shiitake mushrooms, caramelized onions, and cashews. Gluten-free (with oat flour) and soy-free (with coconut aminos). Ingredients 2.5 dl cooked and cooled brown rice 4 tbsp neutral oil, divided 1.5 dl thinly sliced yellow onion 5 dl sliced shiitake mushrooms 1.75 dl raw cashews 1-2 dl oat flour 0.5 tsp salt 0.5 tsp black pepper 2 tsp miso paste 1 tbsp coconut aminos 0.25 tsp smoked paprika Instructions Caramelize onions: Heat 1 tbsp oil with sliced onion over medium-low heat, stirring until translucent. Reduce heat to low, add 2 tbsp water, cover and stir occasionally for 25+ minutes until onions reduce by half. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A comforting one-pot daal packed with protein. The crispy spiced chickpeas on top take it to the next level. Ingredients Daal 3.5 dl red lentils 1 tbsp coconut oil 2 tbsp curry powder 1 onion, diced 3 garlic cloves, minced 1 thumb-sized piece ginger, grated 1 tsp tomato paste 400 g canned whole tomatoes 3 dl water 2 vegetable stock cubes 1 tbsp brown sugar 1 tsp garam masala salt to taste Crispy Chickpeas 400 g canned chickpeas, drained 1 tbsp garam masala 1 tsp garlic powder 1 tsp smoked paprika coconut oil for frying To serve paratha or rice fresh coriander coconut yogurt (optional) coconut flakes (optional) Instructions Prep lentils: Rinse red lentils in cold water until water runs clear. Set aside. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. One of the most comforting combinations - roasted tomatoes, garlic, and fresh basil blended into a silky soup. Perfect with grilled cheese on the side. Ingredients 10 vine tomatoes, halved 1 red onion, quartered 1 garlic bulb, top cut off 4 sprigs of thyme olive oil salt and pepper 5 dl vegetable stock 1 handful fresh basil 0.5 tbsp balsamic vinegar Instructions Roast vegetables: Place tomatoes, onion and garlic bulb on a roasting tray. Drizzle with olive oil, add thyme, salt and pepper. Roast at 180°C for 1 hour. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Homemade noodles couldn’t be easier - just snip dough directly into boiling water with scissors. Tossed in a creamy gochujang sauce with charred cavolo nero. Ingredients Noodle Dough 3 dl wheat flour 2 tsp salt 1.5 dl water Gochujang Sauce 1 tbsp gochujang 1 tbsp date syrup (or maple syrup) 1.5 dl oat cream 1 garlic clove, grated 1 thumb-sized piece ginger, grated 1 heaped tbsp red pepper flakes (or chili crisp) Cavolo Nero 2 sprigs cavolo nero (or kale) 1 tsp sesame oil 1 tbsp soy sauce Instructions Make dough: Combine flour, salt and water in a bowl until a shaggy dough forms. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick Thai-inspired soup that takes a shortcut via red curry paste. Protein-rich red lentils cook in just 10-15 minutes. Ridiculously cheap and satisfying. Ingredients 1 yellow onion, finely chopped oil for frying 1.5 tbsp red curry paste 2.5 dl red lentils 2.5 dl coconut milk 7 dl water zest and juice of 1 lime 1 tbsp light soy sauce salt To serve chili oil Instructions Sauté onion: Fry onion in a little oil until soft. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Quick-roasted potatoes with crispy outsides and fluffy insides, served with white beans braised in white wine, leeks, cream, and melted cheese. A cozy weeknight dinner that feels luxurious. Ingredients For the Crispy Potatoes 1 kg floury potatoes 1 liter water 1½ tbsp salt 50 ml rapeseed oil (0.5 dl) For the Wine-Braised Cheesy Beans 200 ml panko breadcrumbs (2 dl) 2 tbsp butter 1 tsp dried thyme salt 1 small leek ½ tsp chili flakes 2 cans cannellini beans (or equivalent home-cooked white beans) 200 ml dry white wine (2 dl) 200 ml whipping cream or oat cream (2 dl) 200 ml aged cheese, grated (2 dl) Fresh thyme for garnish (optional) Instructions Make the Crispy Potatoes Preheat oven to 200°C (fan/convection). Bring salted water to a boil. Peel potatoes and cut into roughly 4 cm cubes (a medium potato divided into 4 pieces). Boil potatoes for exactly 4 minutes. Drain in a colander. Roughen the potato surfaces by gently tossing and shaking them in the colander. Toss with oil and roast in the oven for 20-25 minutes until golden on the outside and soft inside. Make the Wine-Braised Cheesy Beans Toast panko in 1 tbsp butter in a large frying pan until golden. Season with salt and set aside. Wipe out the pan. Thinly slice the leek and sauté in 1 tbsp butter with chili flakes, thyme, and drained beans until softened. Add white wine and let half the liquid cook off. When potatoes have 5 minutes left: add cream to the pan and let simmer for 3-4 minutes. Remove from heat and stir in grated cheese until melted. To Serve Serve the beans topped with crispy potatoes and toasted panko. Garnish with fresh thyme if desired. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A simplified homemade version of the classic buttery, spiced, and slightly sweet Indian curry. Rich tomato-cashew sauce with soft paneer cubes. Perfect for weeknight dinners, meal prep, or serving to guests. Ingredients For the Cardamom Rice 350 ml water (3.5 dl) 1 tsp salt 1 tsp whole cardamom pods 300 ml basmati rice (3 dl) 1 tbsp neutral rapeseed oil For the Paneer Butter Masala 1 yellow onion 1 tbsp oil 150 ml cashew nuts (1.5 dl) 400 g passata (crushed tomatoes) 1 tbsp garam masala 3 tbsp sugar 2 tbsp red wine vinegar 1 tsp salt 400 g paneer or halloumi 50 ml cream (0.5 dl) 50-75 g butter 300 ml water (3 dl) 1 tsp dried fenugreek leaves (optional) 1 tsp chili powder (optional) Instructions Make the Cardamom Rice Bring water to a boil with salt and cardamom pods. Rinse rice until water runs clear (at least 3 times, ideally up to 7). Add drained rice to boiling water. Simmer very gently, covered, on lowest heat for about 10 minutes until all liquid is absorbed. Remove from heat, drizzle with oil and gently fold through. Let rice steam, covered (no heat), for 10-15 minutes. Make the Paneer Butter Masala Peel and roughly chop onion. Sauté in oil over low heat in a large pot for about 4 minutes until soft but not browned. Add cashews, passata, garam masala, sugar, optional chili, vinegar, and salt. Stir to combine. Simmer very gently, covered, for 15-20 minutes. Meanwhile, cut paneer into small cubes. Blend the sauce completely smooth with an immersion blender (this takes a few minutes). Add cream and butter, let melt. Thin with 300 ml water - the sauce should be loose. Let sauce simmer on low heat, then add paneer cubes (or fry them separately first if preferred). Add fenugreek leaves if using. To Serve Serve the curry over cardamom rice. ...