School Night Curry, in a Hurry Course - 5 Pack

videocamLIVE STREAMING

With DIY craft kit delivered to you

Cook along and embrace plant-based Indian cooking with confidence.


Anu Indapurkar
Anu Indapurkar
5.0 (29)

5 x 1 hour Class size 1 to 50 guests

$27 - $50 (Afterpay available)
($27 per Class only, no box, $50 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.
Are you eager to incorporate more vegetarian or plant-based meals into your weekly routine but feel daunted by the complexity, time constraints, or unsure where to start? Look no further!
Designed for busy individuals who crave the flavours of Indian cuisine and for those seeking lighter, healthier alternatives to traditional Indian takeout, this cook-along series offers a refreshing perspective on plant-based cooking.
Each week, we'll explore a different plant-based meal, focusing on simplicity, flavour, and nutrition. From hearty curries to one-pot wonders, you'll learn practical techniques, tips, and tricks to elevate your cooking skills. Led by Anu, a passionate home cook, these live interactive classes provide the perfect opportunity to demystify spices, simplify cooking techniques, and discover the joy of creating both satisfying and soul-nourishing meals.
In this 5-part series, we will cook:
  • Chana (Chickpeas): Tender chickpeas cooked in a tangy and aromatic gravy.
  • Spicy, Smoky, Eggplant Mash (Baingan Bharta): Smoky roasted eggplant mashed with aromatic spices.
  • Green Peas and Paneer / Tofu curry: A delightful blend of green peas and protein-rich paneer or tofu in a flavoursome curry.
  • Mung Beans Curry: Nutritious mung beans simmered in a fragrant curry sauce, topped with a tangy, crunchy mix.
  • Cabbage Lentils: Light and healthy cabbage cooked with lentils in a delicate blend of spices.
Whether you're a beginner seeking practical guidance or a seasoned cook looking to expand your repertoire, this series is your ticket to confident, intuitive, and delicious plant-based cooking.
Join me on the School Night Veggie/Vegan Series!
Add-on available for this class
  • Ingredients for additional 2 portions ($20)
You can add these when you book (optional).
 
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; in case of delay, video recording and 50% refund provided.
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 5 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