Miso Aubergines 2.0 with Kimchi, Tenderstem and Tofu Fried Rice
An updated Roasting Tin classic, these Miso Aubergines are served with kimchi, tenderstem broccoli and tofu fried rice.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Tomato and Ginger Dal with Buttered Spinach Rice and Jammy Eggs
Rukmini Iyer · The Green Cookbook
This warming bowl of comfort promises a fragrant tomato and spinach dal with a side of buttery spinach rice. The perfect recipe the autumn and winter.
Linguine With Courgettes, Pine Nuts and Chilli
Rukmini Iyer · The Green Cookbook
Seasonal courgettes break down in olive oil to create a delicious sauce for the linguine in this easy, 25-minute pasta recipe.
One-tin Malai Chickpea Curry With Peppers and Mushrooms
Rukmini Iyer · The Green Cookbook
This easy one-tin curry recipe is packed with chickpeas and mushrooms in a malai-spiced sauce. Serve with fluffy rice.
Butternut Squash Laksa
Rukmini Iyer · The Green Cookbook
Rukmini Iyer's butternut squash laksa is a hearty, flavourful bowl of comfort that will be ready in under 45 minutes and happens to be vegan.
Rosemary, Chilli and Brown Sugar Roasted Nuts
Rukmini Iyer · The Green Cookbook
These easy rosemary, chilli and brown sugar roasted nuts from Rukmini Iyer are perfect as a snack to serve with drinks to friends.
Spelt, Cheddar and Courgette Muffins
Rukmini Iyer · The Green Cookbook
These healthy spelt, Cheddar and courgette muffins are perfect for packing into lunchboxes or taking on summer picnics. Follow this simple recipe now.