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Asian Cuisine

ASIA

Asia’s cooking is a celebration of vegetables, with everything from stir-fries to curries highlighting fresh, sustainable ingredients. Discover creative plant-based recipes from across the continent that reflect a long tradition of environmentally-conscious cooking.

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Qurutob - vegatarian 

Light Dinner

Origin: Tajikistan​

making the bread/Fatir is optional. A flaky flatbread can be purchased at a persian bakery​

2 servings 

​

1 hour

​

Ingredients:

For the fatir (1 bread)

  • 4 cups flour

  • 1 cup water

  • 1 teaspoon salt

  • 1½ cup butter , softened

For the qurutob

  • 22 oz Greek yogurt

  • ½ cup water

  • 2 teaspoons salt

  • 3 tomatoes , diced

  • 2 onions , chopped

  • 2 spring onions , thinly sliced

  • ½ bunch cilantro , chopped

  • Vegetable oil

Instructions

Fatir

  1. Mix flour, water and salt. Stir with your fingers. Do not knead the dough more than necessary.

  2. Form a ball. Flatten the ball and cover with plastic wrap.

  3. Refrigerate for at least an hour (more if possible).

  4. Preheat oven to 350F/160C.

  5. When out of the refrigerator, roll out the dough into a rectangle on a generously floured work plan.

  6. Brush the dough with butter. Sprinkle with flour.

  7. Make five regular rectangular strips.

  8. Roll the first strip to form a "snail". Squeeze while rolling.

  9. Once the first strip is rolled, put it on the second strip and roll the first in the second.

  10. Repeat step with the other strips of dough to obtain a large "snail" shape.

  11. Then, place the dough horizontally on a baking sheet lined with parchment paper.

  12. Flatten the dough into a ¾ inch (2cm) thick circle.

  13. Traditionally, marks are made on the dough with an instrument called a chakich. You can also use a meat tenderizer. It is also possible to make marks with a fork.

  14. Bake until fatir is golden. This can take up to 40 minutes.

  

Qurutob

  1. Heat the Greek yogurt and water in a saucepan over medium heat. Add salt.

  2. Stir regularly for 30 minutes.

  3. The result should yield about ⅔ of the initial weight of yogurt, e.g. 14 oz (400g) here.

  4. Sauté onion in a skillet in hot oil until translucent, about 8 minutes.

  5. Meanwhile, place small pieces of fatir bread in a large bowl (traditionally a large wooden dish).

  6. Top with yogurt.

  7. Pour the onion with the hot oil.

  8. Top with spring onions, tomatoes and cilantro.

  9. Serve immediately.

​

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Red/Green Curry - vegan 

Dinner

Origin: Thailand ​

​

4 servings 

​

1 hour

​

Ingredients:

  • Red or green curry paste

  •  Can of coconut milk (light or otherwise) 

  • Potatoes

  • Green onion 

  • Spinach

  • Tofu (firm) 

  • Peppers (colour suggestion: red for red curry, green for green curry for A E S T H E T I C reasons.) 

  • Coconut oil (or substitute) 

  • Rice (any kind will do) 

  • Yellow onion 

  • Curry powder 

  • Garlic powder 

  • Ginger spice 

  • Turmeric

  • Chili powder 

  • Salt ‘N’ Pepa (the food, not the American hip-hop group that formed in 1985)

Recipe steps:

  1. Preheat oven at 450º F 

  2. Cube potatoes and mix in a pan with oil (coconut or olive), along with salt, pepper, garlic powder, curry powder, turmeric, ginger, and chili powder until lathered in the spices 

  3. Place pan of potatoes in oven 

  4. Either make rice in a cooker or, if being cooked on the stove, soak rice for approximately 15 minutes 

  5. Chop the yellow onion, green onion, and peppers, then place to the side ◊ Press the tofu to get excess water out, cube, then place in wok-styled pan on low to medium heat with olive or coconut oil 

  6. Add all 7 spices to tofu 

  7. Begin cooking rice in pot or rice cooker 

  8. Once the tofu reaches preliminary levels of crispiness, onion and peppers 

  9. Add all 7 spices to onion and peppers ◊ Once the onion and peppers soften, add spinach and green onion 

  10. Add coconut milk, curry paste, and the 7 spices incrementally as the vegetables cook to bring out flavour 

  11. Stir rice regularly if in pot and check on potatoes 

  12. If potatoes are fully cooked through, add to wok along with remaining curry paste and coconut milk. Turn off oven 

  13. Let simmer ◊ Place the rice on a plate or in a bowl 

  14. Then serve curry on the bed of rice​

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Dhaba-Style Paneer (or Tofu) Bhurji

Dinner

Origin: India

​

2 servings 

​

30 minutes 

​

Ingredients:

  • 200g paneer (Indian cottage cheese) or medium-firm tofu, crumbled 

  • 1 tablespoon oil or ghee (use oil for a vegan option) 

  • 1 teaspoon cumin seeds 

  • 1 small onion, finely chopped 

  • 2 cloves garlic, minced 

  • 1 green chili, finely chopped (optional, for spice) 

  • 1 small tomato, finely chopped 

  • ½ teaspoon turmeric powder 

  • 1 teaspoon coriander powder

  • ½ teaspoon red chili powder (adjust to taste) 

  •  ½ teaspoon garam masala ½ teaspoon salt (or to taste) 

  • ½ teaspoon dried fenugreek leaves (kasuri methi) 

  • ¼ cup bell peppers, finely chopped (optional, adds crunch) 

  •  Fresh cilantro, chopped, for garnish 

  • Juice of ½ lemon

Steps:

1.     Heat the pan: Warm 1 tablespoon oil or ghee in a pan over medium heat. Add 1 teaspoon cumin seeds and let them crackle for a few seconds.

2.     Sauté the aromatics: Add 1 small chopped onion and 1 finely chopped green chili (if using). Sauté until the onions turn golden brown.

3.     Add garlic: Stir in 2 minced garlic cloves and sauté for 30 seconds until fragrant.

4.     Cook the tomatoes & spices: Add 1 small chopped tomato, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon red chili powder, and ½ teaspoon salt. Let it cook for 3–4 minutes, until the tomatoes soften and the masala thickens.

5.     Add the veggies: If using, toss in ¼ cup chopped bell peppers and cook for another 2 minutes.

6.     Crumble in the paneer or tofu: Add 200g crumbled paneer (or medium-firm tofu for a vegan option) and mix well, letting it absorb all the flavors.

7.     Finish with flavor: Sprinkle ½ teaspoon garam masala and ½ teaspoon dried fenugreek leaves (kasuri methi), stirring everything together. Cook for another 2 minutes, then turn off the heat.

8.     Garnish & serve: Squeeze juice of ½ lemon over the dish and sprinkle with fresh chopped cilantro. Enjoy this bold, flavorful, and protein-packed North Indian dish! Let me know if you need any more tweaks.

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Cashew Shrimp 

Dinner

Origin: China

​

4 servings 

​

30 minutes

​

Ingredients:

  • Shrimp: 200-250 grams (fresh shrimp, peeled and deveined) 

  • Cashews: 100-150 grams (raw cashews) 

  • Carrots: 1 (diced) 

  • Green beans: 100 grams (trimmed and cut into 2-inch pieces) 

  • Garlic: 3 cloves (minced) 

  • Ginger: 1 tablespoon (minced) 

  • Soy sauce: 2 tablespoons 

  • Oyster sauce: 1 tablespoon (optional) 

  • Sugar: 1 teaspoon 

  • Cornstarch: 1 teaspoon (for thickening) 

  • Water: 2 tablespoons (for sauce) 

  • Vegetable oil: 2 tablespoons (for stir-frying) 

  • Salt and pepper: to taste 

  • Green onions: 2 (sliced, for garnish)

Steps:

1.     Prepare the ingredients: Rinse the shrimp and pat them dry. Dice the carrots, trim and cut the green beans, and mince the garlic and ginger. 

2.     Stir-fry the cashews: Heat 1 tablespoon of vegetable oil in a wok or large pan over medium heat. Add the cashews and stir-fry until golden brown. Remove the cashews from the pan and set aside. 

3.     Cook the shrimp: In the same pan, add another tablespoon of vegetable oil. Add the shrimp and stir-fry until they turn pink and are just cooked through. Remove the shrimp from the pan and set aside. 

4.     Stir-fry the vegetables: In the same pan, add a little more oil if needed. Add the garlic and ginger and stir-fry until fragrant. Add the carrots and green beans and stir-fry for about 2-3 minutes until they are tender-crisp. 

5.     Combine and sauce: Return the shrimp to the pan. In a small bowl, mix the soy sauce, oyster sauce (if using), sugar, cornstarch, and water to make the sauce. Pour the sauce over the shrimp and vegetables and stir-fry until the sauce thickens and coats the ingredients. 

6.     Finish and serve: Add the cashews back to the pan and toss everything together. Season with salt and pepper to taste. Garnish with sliced green onions and serve immediately over steamed rice.

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Red Lentil Curry - vegetarian

Lunch

Origin: India

​

4 servings 

​

1 hour

​

Ingredients:

  • 1 cup red lentils rinsed 

  • 1 tbsp of any kind of oil 

  • 1 medium onion, finely chopped 

  • 2 garlic cloves, minced 1-inch piece of ginger, minced or grated 

  • 2 medium tomatoes, diced 

  • 1 tsp turmeric powder 

  • 1 tsp ground cumin 

  • 1 tsp ground coriander 

  • 1 tsp garam masala 

  • 1-2 green chilies, finely chopped (optional) 

  • 1/2 tsp red chili powder (optional) 

  • 1 tablespoon lemon juice (optional) 

  • 4 cups water or vegetable broth 

  • 1 cup of chopped fresh cilantro, for topping 

  • Salt and peppers to taste 

  • 2 cups of basmati rice or 4 naans, for the serving

 

Steps:

1.     Finely chop onions, tomatoes, and a handful of cilantro. 

2.     Mince garlic cloves and ginger. 

3.     Optional: Finely chop green chilies. 

4.     Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside. 

5.     Heat the oil in a large pot over medium heat. Add the onions and sauté until golden brown. 

6.     Stir in the garlic, ginger, and green chilies (if using) and cook for another minute. 

7.     Add the turmeric, cumin, coriander, garam masala, and red chili powder (if using). Stir well to toast the spices for about 30 seconds, lower the heat if needed. 

8.     Add the diced tomatoes and cook until soft and pulpy. 

9.     Cook the lentils by adding the rinsed lentils to the pot and stir to coat them in the spice mixture. 

10.  Pour in the water or vegetable broth and bring to a boil. 

11.  Reduce the heat to low and let the soup simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and creamy. 

12.  Add coconut milk and simmer for another 5 minutes to meld the flavors. 

13.  Season with salt and peppers to taste. 

14.  Garnish with fresh cilantro and a squeeze of lime or lemon. 

15.  Serve the curry with basmati rice or naans.

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Persian Okra Stew- gluten free

Lunch

Origin: Iran 

​

4-6 servings 

​

1.5 hours 

​

Ingredients:

  • Okra (fresh or frozen): 500g 

  • Beef or lamb (optional): 300g

  • Cubed Onions: 2 medium, finely chopped 

  • Garlic: 2-3 cloves, minced 

  • Tomatoes: 4 medium, blended (or 1 can of crushed tomatoes, 400g) 

  • Tomato paste: 2 tablespoons 

  • Turmeric: 1 teaspoon 

  • Cinnamon: ½ teaspoon (optional) 

  • Salt and pepper: To taste 

  • Vegetable oil: 4-5 tablespoons 

  • Water: 2-3 cups (as needed for desired consistency) 

  • Lemon juice (or dried lime): 2-3 tablespoons (or 1 dried lime, pierced) 

  • Almond slivers: 2 tablespoons, lightly toasted 

  • Barberries (zereshk): 2 tablespoons, rinsed and soaked briefly 

  • Saffron: A pinch, dissolved in 2-3 tablespoons of hot water

Steps:

1.     Sauté the Onions and Garlic: Heat oil in a pot over medium heat. Add chopped onions and cook until golden. Add minced garlic and sauté for another minute. 

2.     Cook the Meat: Add the cubed meat to the pot and cook until browned on all sides. Sprinkle it with turmeric, cinnamon (if using), salt, and pepper. Stir to coat. 

3.     Add Tomato Base: Stir in the blended tomatoes and tomato paste. Let it simmer for 5-7 minutes until slightly thickened. 

4.     Simmer: Add water and the pierced dried lime (or lemon juice). Cover and let it simmer on low heat for 30-40 minutes, or until the meat is tender.

5.     Prepare the Okra: In a separate pan, lightly sauté the okra in a little oil to prevent it from becoming slimy. Add the okra to the stew and simmer for 15-20 minutes, or until tender.

6.     Add Saffron and Toppings: Dissolve the saffron in hot water and stir it into the stew. In a small pan, lightly toast the almond slivers and sauté the soaked barberries with a little oil for 1-2 minutes. Add both to the stew or use them as garnishes. 

7.     Serve: Serve the stew hot with cooked rice (Chelow). (This Bamieh Stew is served with cooked rice)

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Masala Rice- vegetarian

Lunch

Origin: India

​

2 servings 

​

30 minutes 

​

Ingredients: 

  • 2 cups cooked basmati rice (preferably leftover rice) 

  • 1 medium onion, thinly sliced 

  • 1 tomato, finely chopped 

  • 1 small green bell pepper, diced (optional) 

  • 2 tbsp cooking oil (sunflower, coconut, or mustard oil for a sustainable choice) 

  • 1 tsp mustard seeds 

  • 1 tsp cumin seeds 

  • 1-2 green chilies, slit lengthwise 

  • 1 tsp ginger-garlic paste 

  • 1/4 tsp turmeric powder 

  • 1 tsp red chili powder (adjust to taste) 

  • 1 tsp coriander powder 

  • 1/2 tsp garam masala powder 

  • Salt to taste 

  • Fresh coriander leaves, chopped (for garnish)

 

Steps:

1.     Ensure your rice is completely cooled for best results. Leftover rice works great for preventing food waste. 

2.     Heat the Oil - In a large pan or wok, heat the oil on medium flame. Add mustard seeds and cumin seeds. Let them splutter. 

3.     Saute Aromatics: Add sliced onions and sauté until golden brown. Add the ginger-garlic paste and green chilies. Cook until the raw aroma disappears.

4.     Cook the Vegetables: Add chopped tomatoes and bell peppers. Cook until the tomatoes are soft and mushy. 

5.     Spice it Up: Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes. 

6.     Mix with Rice: Gently fold in the cooked rice until evenly coated with the spice mixture.

7.     Finish Up: Sprinkle garam masala and garnish with fresh coriander leaves. Cook for another 2 minutes. 

8.     Serve: Enjoy hot with plain yogurt, raita, or pickles for a wholesome, sustainable meal.​​​

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Somtum: Thai Papaya Salad 

 vegeratrian and gluten free

Snack

Origin: Thailand

​

3-4 people 

​

20 minutes 

​

Ingredients:

  • Green Papaya  Half Portion 

  • Carrot - 1 Thin carrot will do

  • Tomato - Half portion (finely Chopped) 

  • Green chilis – 1 or 2 as per your taste (finely chopped) 

  • Sweet Orange - 1 big or 2 small (extract the juice) 

  • Lemon - Half Portion (extract the Juice) 

  • Honey - 3 Teaspoon 

  • Soy Sauce 

  • 2 Teaspoon Garlic Paste 

  • 1 Teaspoon Walnut/Peanuts Chopped or Crushed (quantity as per your choice)

Steps: 

Prepare the dressing: 

1.     Pour the sweet orange juice in a bowl

2.     Add Lemon Juice

3.     Add chopped green chilis 

4.     Add Garlic Paste 

5.     Add Honey 

6.     Add Soya Sauce and mix altogether. 

Preparing the Salad: 

1.     Now add chopped tomatoes to the dressing 

2.     Add Julienne Cut Carrots 

3.     Add Julienne Cut Papayas 

4.     Add Crushed Walnuts or Peanuts and mix altogether 

5.     Now it's ready to serve!!​

Maisha Hoque

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Tamarind Apple Chutney

Vegan, gluten free, nut free

Dessert

Origin: India

​

5-6 servings 

​

35 minutes

​

Ingredients:

  • Apples (4-5) 

  • Ginger Paste (3 Tbsp) 

  • Tamarind Paste (100g) 

  • Nutmeg (1 Tsp) 

  • Cinnamon (1 Tsp) 

  • Olive Oil (1 Tbsp) 

  • Lime (1 Whole) 

  • Green Thai Chillies (4) 

  • Dry Thai Chilies (2) 

  • Brown Sugar (1 to 1/2 Cups)

Servings: 

  1. Slice 4-5 apples. 

  2. Slice all Thai Chilies 

  3. Add Olive Oil to a frying pan. 

  4. Fry sliced Apples. 

  5. Add sliced Thai Chilies. 

  6. Add Powdered Spices (Nutmeg & Cinnamon). 

  7. Add Ginger Paste (Stir your frying Pan) 

  8. Squeeze a lime. 

  9. Add Tamarind Paste. 

  10. Add Brown Sugar.

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Lentil Soup

vegetarian

Lunch

Origin: Middle East

​

4-5 servings

 

50 minutes 

 

Ingredients 

  • 1 cup lentils 

  • 3 cups of water

  • 2 carrots 

  • one medium sized potato

  • one onion 

  • tablespoon of butter

  • 2 teaspoons of cumin

  • 2 teaspoons of turmeric 

  • 2 teaspoons of paprika - salt to taste

Steps:

1.     add lentils and 2 cups of water into one pot 

2.     wait until the lentils are yellow and mushy 

3.     when they are strain the lentils and return to the pot again 

4.     add the potato and carrots to the pot and add enough water to make sure it is fully covered 

5.     let the potato and carrots fully cook (a knife goes through it smoothly) 

6.     Meanwhile, dice the onion 

7.     Put the butter and onion in a pan and brown the onions 

8.     when the potato and carrots are cooked add the onions and spices 

9.     use a hand blender to blend your ingredients together 9. serve!

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Quroot
Snack

Origin: Tajikistan/Afghanistan

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Servings:

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Time:

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Ingredients:

CultivAction Qual Eggs
Breakfast

Origin: Yemen

​

Servings: as desired 

​

Prep: 15 minutes. Wait time: one day

​

Ingredients:

  • Quails eggs

  • white vinegar

  • Water

  • Garlic

  • Dill

  • shelly paper

  • Salt

  • Sugar

  • black cumin

STEPS:

  1. Boil & Peel: Boil eggs 4 min, cool in ice bath 5 min, peel.

  2. Brine: Boil vinegar, water, sugar, salt, garlic, cumin, pepper, and dill. Simmer for 2 min.

  3. Pickle: Place eggs in a jar, pour warm brine, and seal.

  4. Marinate: Refrigerate 24 hrs (best after 3–5 days).

Mohammed Al-Duais

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'Kiribath with Lunu Miris' (Coconut Rice with red Sambal)

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Breakfast

Origin: Sri Lanka

​

2 servings 

​

30 minutes 

​

Ingredients: 

  • 1 ½ cups cups uncooked short-grain rice (such as kekulu haal, white Calrose, or white jasmine)

  • 3 cups water, plus more for rinsing rice

  • 2 cardamom pods (optional)

  • 1 (13 1/2 -ounce) can coconut milk, well shaken and stirred

  • ½ teaspoon salt

Lunu Miris​

  • 2 cups finely chopped red onion, divided

  • 1 ½ tablespoons finely chopped fresh red chille 

  • 2 tablespoons fresh lime juice

  • 1 ½ teaspoons  salt

  • 3 table spoon red chille flakes 

Make the kiribath​

  • Place rice in a medium saucepan; add water to cover. Swirl rice to rinse, and drain. Repeat the process twice, pouring off as much water as possible. Add 3 cups water and cardamom, if using, to rice; bring to a boil over high. Reduce heat to low; cover and cook until water is mostly absorbed, about 15 minutes.

  • Uncover rice; stir in coconut milk and salt. Cook over low, stirring often, until coconut milk is mostly absorbed and mixture is creamy and thick, about 5 minutes. Discard cardamom. Transfer rice to a platter or baking sheet; top with a piece of parchment paper. Spread rice into a 1 1/2-inch-thick rectangle; use a spatula to flatten the top. Let cool at room temperature until set, about 5 minutes. Remove parchment paper; cut rice into 3-inch squares or diamonds.

Make the Lunu Miris​

  • Place 1 cup onion in a medium bowl; set aside. Using a mortar and pestle, mash together fresh chile, 3 tablespoons red chilli flakes,  and remaining 1 cup onion until mixture is crushed and well combined. Add onion in bowl; stir in 2 tablespoons lime juice, and 1 ½ teaspoons salt. Serve with kiribath.

Prasadini Amarasena

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Simply Fried Rice 

not vegetarian but can be if ham is removed​

Flexible Meal

Origin: People's Republic of China

​

3-4 people 

​

40 minutes 

​

Ingredients:

  • steamed rice ( 500g )

  • eggs ( x3 )

  • green onions ( 3 roots )

  • green peas ( 30g )

  • cooking oil ( 3 tablespoons)

  • pepper ( 1 teaspoon )

  • no vegetarian - ham ( 100g )

STEPS​

  1. mix eggs in a bowl

  2. shred green onions 【and ham】

  3. boil green peas, and take them out from the pot after boiled

  4. heat up the fry pan, add oil

  5. put mixed eggs into the fry pan, don't let eggs stick together, medium well cooked

  6. add steamed rice and other ingredients into the fry pan

  7. keep frying, don't let one side get cold while the other side get overheated

  8. When the fried rice is welldone ( you can judge the status from shredded eggs)

Qingyang Wang

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Jjigae

Lunch/Dinner

Origin: Korea

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2 servings 

​

35 minutes

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Ingredients:

  • 1L Kimchi

  • 500g block of semi firm tofu

  • 200g Bardock root

  • 200g pickled daikon

  • 4oz soy sauce

  • 1 oz rice wine vinegar

  • 3L water

STEPS

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  1. Using scissors, slice your kimchi into smaller bite sized pieces.

  2. Roughly chop your bardock root and pickled daikon. 

  3. Cut your tofu into small cubes.

  4. Add all these ingredients into your large pot along with liquid elements of the recipe and bring to a boil. 

  5. Once boiling, reduce to medium low heat and allow to simmer until you are ready to eat. 

  6. Best served with a side of rice.

Joshua George

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Lentil Soup

vegetarian

Lunch

Origin: Middle East

​

4-5 servings

 

50 minutes 

 

Ingredients 

  • 1 cup lentils 

  • 3 cups of water

  • 2 carrots 

  • one medium sized potato

  • one onion 

  • tablespoon of butter

  • 2 teaspoons of cumin

  • 2 teaspoons of turmeric 

  • 2 teaspoons of paprika - salt to taste

Steps:

1.     add lentils and 2 cups of water into one pot 

2.     wait until the lentils are yellow and mushy 

3.     when they are strain the lentils and return to the pot again 

4.     add the potato and carrots to the pot and add enough water to make sure it is fully covered 

5.     let the potato and carrots fully cook (a knife goes through it smoothly) 

6.     Meanwhile, dice the onion 

7.     Put the butter and onion in a pan and brown the onions 

8.     when the potato and carrots are cooked add the onions and spices 

9.     use a hand blender to blend your ingredients together 9. serve!

lentil soup.jpg

Quroot
Snack

Origin: Tajikistan/Afghanistan

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Servings:

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Time:

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Ingredients:

Quroot
Snack

Origin: Tajikistan/Afghanistan

​

Servings:

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Time:

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Ingredients:

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