Where abouts did you grow up and when did you move to Sheffield? In Kharian, Pakistan. I moved here when I was 16, March 1967. I came here to join my family, I had a headache for seven days and was depressed because of the lack of sun. The first time I saw snow, I fell over! I thought televisions were too small because I was used to watching cinema screens. the first thing I ate was toast with butter for breakfast and I thought it was awful because I couldn't taste the butter at all. I soon found out that food here had no taste or smell compared to back home.
Who do you like cooking for? Family and friends.
What is it that you enjoy about cooking? I find it really therapeutic and relaxing, and I enjoy it because I am good at it! It's easy for me. I also like the fact that people enjoy my food when they eat it.
What are the inspirations behind this dish? I wanted to make something different from my usual curries, this was an experiment that resulted in a dish that a lot of people really like. It's very healthy and it can be enjoyed by vegan and meat eaters alike. It's my own creation.
What would be your last meal? It would probably be a mixed lentil curry with a salad of cherry tomatoes, red onions, radishes, cucumber and quinoa. Pudding would be carrot halwa.
Sweet potato, courgette, green bean and coconut curry.
This is a delicious, rich and creamy recipe full of flavour. When served alongside salad and rice and beans it makes for a very satisying dish.
2 Large Onions
4 cloves Garlic
Thumb of Ginger
Tin Coconut milk
1 Sweet potato
1 tsp turmeric
1 tsp chilli powder
Fry your onions, garlic and ginger together with salt until the onions have softened.
Add your veg and spices and fry for a few minutes longer, until the vegetables are slightly tender.
If it starts to stick add a splash of water.
Now add the coconut milk and cook until the potatoes are soft.
|Sweet potato, coconut, courgette curry. Vegan, gluten free and delicious!|