At the time of writing, I am developing the vegan nutrition course and writing about nutrition for pregnancy, and often eating okra, as it is in season. It feels very fitting, as okra is packed with folate, which is an essential nutrient for us all during our whole lifespan, and very important during pregnancy for the development of the foetus’ spinal cord.
As I start to wind down the last week of work before I go on my yearly visit to India I feel a curry recipe is called for, so I am sharing with you two recipes. I adapted the first recipe earlier this year and had planned on sharing with you all then but somehow spaced it out.
So here is Mak’s (my beloved’s) favourite curry recipe. He used to eat this at a restaurant called Prem’s in Pune India, in those days he was vegetarian and not yet vegan. The original recipe has paneer and lots of cream however he was equally happy with this vegan version of it.
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