Leek, mushroom, kale and pea subji from The Guardian Feast supplement, March 3, 2018 (page 15) by Meera Sodha

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Notes about this recipe

  • Bloominanglophile on March 22, 2020

    For a vegan dish, this is really substantial. My husband and I both enjoyed it. Not being a vegan, I did serve it with dairy-based plain yoghurt and fried up some mathia (they are like papadum) as a carb to go with.

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