Legumes and Veggies, 3 Part Cook Along Course

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School Night! Curry in a Hurry Cook Along! Embrace Indian plant-based cooking with confidence.


Anu Indapurkar
Anu Indapurkar
5.0 (29)

3 x 1 hour Class size 1 to 50 guests

$30 - $60 (Afterpay available)
($30 per Class only, no box, $60 per Class and box)

Pick up from: 41 Harris Road, Five Dock NSW, Australia

Virtual team building activities
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Online Classes
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Food and Drink
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Cooking
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Indian Cooking
How it works


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Book or Request your preferred time
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Pick up your kit from the teacher's location
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Enjoy the online class - after booking, you'll get a link to join the interactive class.
In this series, you will learn how to create satisfying, flavourful, and nutritious plant-based meals that focus on simplicity and health. Over three weeks, we will explore a variety of veggies paired with legumes to elevate your cooking skills and expand your culinary repertoire.
  • Smoky, spicy Eggplant mash with kidney beans/chickpeas - Experience the rich flavours of smoky roasted eggplant mashed with aromatic spices.
  • Cabbage Lentils - Discover the light and healthy combination of cabbage and lentils cooked with a delicate blend of spices. Cabbage may not sound exciting, but trust me you will keep wanting more of this.
  • Crispy Chard and Chickpea Tostada: Spiced chard and chickpeas on a crispy flatbread, topped with cheese or without for a crunchy twist. Great option when you have fussy eaters!
Led by Anu, a passionate home cook, this interactive workshop will guide you through demystifying spices, simplifying cooking techniques, and experiencing the joy of creating soul-nourishing meals. Whether you're a beginner or a seasoned cook, this workshop will boost your confidence in intuitive plant-based cooking.
Join me for this School Night Naturally Vegan Series activity, and embark on a transformative journey towards confident, delicious plant-based cooking.
Knowledge required
Beginner friendly
 
What you'll get in your craft kit
  • All ingredients provided for two large portions.
  • Recipe cards will be emailed and will also be included in the box.
  • Note: some recipes may require prep.
  • Kitchen Kit list will be included for each recipe; standard list below.
  • Timely delivery attempted; can send a video recording if you can't join online.
Standard Kitchen Kit list, refer to the recipe card for your booking:
  • One or 2 medium saucepans with lids
  • Chopping board and knife
  • Ginger grater
  • Garlic press (optional)
  • Food processor - optional
  • One or 2 wooden spoons to stir
  • Plate or bowl for the chopped ingredients
  • Some recipes may need a soup ladle, tongs to serve
  • Dinner Plates, Bowls, cutlery to serve
What you'll need
Apron
Enthusiasm
Session repeats

This class series runs over 3 consecutive sessions, at the same time every week.

More about this class

This class is new, and this teacher has 29 reviews for their other experiences - which you can see here.

Your teacher

Anu Indapurkar
Anu Indapurkar

5.0 (29)
female Women-owned

Growing up in India, I initially had reservations about cooking, viewing it as tied to traditional gender roles. However, surrounded by the rich flavours and vibrant colours of Indian cuisine, I developed a love for cooking and sharing meals, inspired by my Mum's recipes and her emphasis on incorporating more vegetables into traditional recipes, instilling in me a deep appreciation for wholesome, nutritious food.
While my roots lie in traditional Indian cooking, my culinary journey expanded when I relocated to Australia 15 years ago. Exposed to a melting pot of cuisines, I found inspiration in blending traditional recipes with modern influences. Whether it's crafting comforting one-pot wonders like dal soup or experimenting with innovative twists on classic dishes like air-fried pakoras, and puff pastry samosa, cooking became my creative outlet and a way to express my rebellious spirit.
My approach to cooking values simplicity, practicality, and creativity, prioritising the use of fresh, seasonal produce while also embracing the convenience of store-bought ingredients to sustain a demanding lifestyle. I strive to strike a balance, ensuring that my dishes are not only delicious and healthy but also simple to put together.
I am here not just to share the recipes; but equally want to help foster a community of passionate, intuitive cooks, infusing spices in their day to day and promoting mindful eating practices.
Beyond the kitchen, I lead an active lifestyle, work full time and find myself to be very fortunate to be able to live in one of the most beautiful cities in the world. Having met my husband in Sydney, we bonded over our love for food, wine, running, cycling, camping, traveling and reading. With the support of my Australian family and friends, many of whom have been my enthusiastic guinea pigs turned cheerleaders, I'm excited to share my passion for Indian plant based cuisine with the world.

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V48I01Z33L 34c052b7f77f35dccea660a6ce51910d production Sydney NSW AU sydney