Curry for Change

Changing the lives of families
who suffer from hunger.

Amazing Nut Roast


The nut roast is one of those dishes that people feel a bit sorry for - it has the reputation of being the sad alternative to a gorgeous piece of roast meat. Well, I'm here to tell you to leave your sympathy at the door. My nut roast is so delicious that it's the dish that always get polished off first at our table and we are a family of meat lovers! 

1 tbsp ghee

1 tsp cumin seeds

1 dried chilli

1 large onion, finely chopped

2 garlic cloves, finely chopped

3cm ginger

200g chestnut mushrooms, sliced

100g paneer grated

1 large carrot, grated

1 tsp Kashmiri chilli powder

½ tsp turmeric

100g red lentils

2 tomatoes, chopped

300ml water

100g walnuts and cashews, roughly chopped

100g mature cheddar cheese, grated

Handful of fresh coriander, chopped


  1. Preheat the oven to 180ºC or gas mark 4.
  2. Line the base and sides of a 1.5-litre loaf tin with parchment paper.
  3. Heat the ghee in a large frying pan and add the cumin seeds and dried chilli until fragrant.
  4. Add the onions and cook for about 5 mins until they start to soften.
  5. Stir in the garlic and ginger and stir for a few minutes.
  6. Add the sliced mushrooms and cook until they soften then stir in the paneer and grated carrot. Cook the mixture for about 3 mins then add the chilli powder and turmeric and cook for just a minute.
  7. Add the tomatoes and cook for about 1 minute until they start to break down a little, then add the water and season with salt.
  8. Stir in the lentils and bring to the boil then leave to simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry (about 10 minutes). Set aside to cool a little.
  9. Roughly chop the nuts and stir in with the cheese and coriander.
  10. Once mixed through, spoon the mixture into the prepared tin and press down into the tin.
  11. Cover with foil and bake for 20 mins, then remove the foil and bake for a further 10–15 minutes until firm when pressed gently.
  12. Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or a plate and slice into lovely thick pieces.

Find more recipes from Hari Ghotra on her website

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