I’m always looking for inventive ways to serve vegetables! This is a beauty of a recipe: low fat, gluten-free, dairy-free and plant based. Oh, and did I mention delicious? I found the recipe here at the upbeet dietician. Of course I made a few tweaks, just by using my own favourite curry powder blend and sneaking in some fresh herbs for an extra punch.

I served the pakora with a sauce made from coconut yogurt, filtered water, chopped fresh mint, and a shake of sweet chilli sauce. It was declared a winner all round!