Goan chicken and prawn satay curry that hits every flavour note - This creamy, spicy and deeply moreish curry blends coastal ...

Mehak Kansal is self-taught chef, food writer and founder of Bindas Eatery in West London. Her debut cookbook includes ...

The curry is aromatic, sweet, creamy, spicy and moreish. Goan influences can be seen in the spices, and also the richness of the peanut butter, soy sauce and coconut milk.

Stir it into your pancake batter for an extra protein kick, blitz silken tofu into a creamy pasta sauce, or marinate soy chunks with ginger and garlic, roast them, and you’ll have something your ...

Top with Roasted Soya Chunks Moong sprouts are light and high in protein. To maintain crunch and increase nutrition, add them to poha near the end of cooking. Throw in Cooked Moong Sprouts Stir ...

sweet and soy sauce flavour), both available at Asian supermarkets. This is an edited extract from Umai by Millie Tsukagoshi Lagares, published by Quadrille. Photography by Lizzie Mayson and Lucy ...