Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.
This recipe is adapted from a Sri Lankan street food classic. Thank you Carole McIntosh for the recipe! If you don’t have roti on hand, use three wholemeal wraps instead – that works well.
a glug of olive oil
3 cloves garlic, crushed
1 ½ tbsp grated ginger
1 small red onion, finely chopped
1 tsp salt
1 ½ tbsp curry powder
½ tsp turmeric
¼ tsp chilli powder
3 medium carrots, cut into matchsticks
¼ cabbage, shredded
2 spring onions, halved lengthways and cut into 2cm pieces
1 tbsp soy sauce
1 block of tofu
2 handfuls roti (or other flatbread) cut into strips approx. 1.5cm wide, then chopped into 5cm lengths
freshly ground black pepper
chopped coriander to serve (optional)