Sarah's Pakoras

Recipe by Blythe Kingcroft

Prep time: 20 minutes. Cooking time: 20-25 minutes. Makes approx. 20 pakoras.

One summer, fresh out of our undergraduate degrees, I shared a brightly-lit apartment with one of my best friends, Sarah: vegetarian cook extraordinaire and dinner party wizard. She taught me how to make pakoras in our very narrow kitchen to the soundtrack of Al Green’s Greatest Hits, and we served them to guests with homemade chutney (recipe below) and minty-mango gin fizzes. I’ve been making them ever since. The crunchy seeds in these pakoras add the nutrients that an active vegetarian needs, but even more so, imitate the crisp and crunch of a real deep-fried pakora. They are unparalleled when cooked in Level Ground’s aromatic, flavour-rich coconut oil—I know of no satisfactory substitute for this. Serve hot and enjoy!


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  • ¼ cup coconut oil (+ lots more to add as needed for frying)

  • 2 small yellow onions, chopped fine

  • 1 medium-large bunch spinach, chopped or torn

  • ¼ cup + 2 tbsp roasted sunflower or pumpkin seeds

  • 1 cup chickpea flour

  • ½ cup rice flour

  • ½ tsp Level Ground turmeric

  • ½ tsp cumin

  • 1 large pinch chilli flakes or cayenne (add more if you love spice)

  • ¼ heaping tsp ground black pepper

  • ½ tsp salt

  • ½ cup water

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  1. Chop onions. (We chill ours before chopping to minimize crying!)

  2. Chop or tear spinach until pieces are small—almost bite size.

  3. If there are any other vegetables you’d like to add, do so now (finely chopped bell pepper, small pieces of cauliflower, or sprouted mung beans are all great options!)

  4. Mix chickpea and rice flours with turmeric, cumin, chilli flakes, pepper, and salt.

  5. Mix vegetables and dry ingredients together in one large bowl.

  6. Add your roasted seeds. Mix.

  7. Add water. Mix well with fork. Ingredients should clump easily. The flour should turn into a thick paste and hold the veggies and seeds together. Add more water if needed, 1 tbsp at a time.

  8. Place paper towel on a large cooling rack. (You are preparing a place for your finished pakoras to sit and be salted after exiting frying pan.)

  9. Add ¼ cup coconut oil to large frying pan, or more if your pan is larger. You are trying to imitate the effect of a deep fryer, as much as possible, so the more oil the merrier. (Though be careful of spitting oil!) Your oil should be thick—just under ¼ inch high. Heat oil to just under medium (4 on my oven).

  10. Add heaping (really heaping) tablespoons of pakora mix to frying pan. Let fry for several minutes, until bottoms are a deep golden brown. Flip, and let fry on other side. Watch, checking bottoms every minute or so. (Don’t leave your pakoras’ side while frying! As the pan and oil gets


Prep time: 5 mins. Cook time: 15 mins + long rest while you make your pakoras.


  • 1 chopped ripe mango

  • 1 small handful raisins

  • 1.5 tbsp chopped red onions pickled in apple cider vinegar

  • 1 dash each of turmeric, cumin, cardamom, chilli, pepper, coriander seeds

  • ½ tsp salt

  • 1.5 tbsp honey (or sugar if vegan)

  • 1 cup water


  1. Place all chutney ingredients in small frying pan or saucepan, bring to boil over medium heat. Stir.

  2. After a few minutes, lower heat to a simmer and let chutney sit covered for 10 min, checking occasionally and stirring if necessary. Do this until chutney reaches desired consistency (should be the viscosity of a compote, or a jam that hasn’t yet set).

  3. Turn off heat and keep chutney covered, on the element you just turned off, until you’re ready to serve.

  4. Five minutes before serving, turn heat to low for 3-5 minutes to warm up chutney.




(Thank you to our friend Blythe Kingcroft for the recipe & photos). 

Squash and Chickpea Vegan Curry


Recipe by Blythe Kingcroft. 

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This yellow-orange curry is slightly sweet in nature—because of the cinnamon, squash, and violet rice—and can be adjusted to accommodate your desired spice level. The acid in the tomatoes cuts the sweetness beautifully and the coconut milk (full fat for best results!) balances out any spice to create a rich, protein-packed vegan dinner.


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  • 3 tbsp coconut oil

  • 3 cloves garlic, grated

  • 3 tbsp fresh ginger, grated

  • 2 tsp cumin

  • 1 tsp coriander

  • 1 tsp cardamom

  • 1/2 tsp turmeric

  • 1/2 tsp cinnamon

  • 1 large pinch chili flakes (or two, if you like a lot of heat!)

  • 1/2 tsp black pepper

  • 3/4 tsp salt

  • 1 large yellow onion, chopped fine

  • 14 oz diced tomatoes, strained

  • 2 cups diced butternut squash (raw)

  • 19oz can chichpeas, drained

  • 14 oz. coconut milk (full fat!)

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Serve over a bowl of violet rice.



1.     Following instructions on the package, begin cooking rice. Add a heaping ¼ tsp of salt to rice water. (Note: this rice is sticky and slightly sweet, which complements the curry’s natural sweetness well.)

2.     Grate ginger and garlic. Set aside.

3.     Measure cumin, coriander, cardamom, turmeric, cinnamon, chili flakes, salt and pepper into one bowl. Mix. Set aside. This is your curry!

4.     Cut up onion into one-inch pieces, or smaller if preferred.

5.     Add coconut oil to your pan, and heat it over medium-high heat (6-7 on my oven).

6.     Add onion, grated ginger and garlic. Stir. After a few minutes, add spices. Keep stirring until onions are a little translucent and showing signs of sticking. When this happens, add ½ c. water. Cover and let it boil down, about 5-7 minutes. Your onions should be nice and soft, and evenly coated in the colour of the spice.

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7.     Add butternut squash and enough water to cover onions and squash (approx. ¾ cup, maybe more). Cover, let boil down for 10 minutes at medium temp (approx 5 on my oven). Check halfway; you may need to add more water. After 10 minutes, check softness of squash with a fork. You should be able to pierce it easily by now.

8.     Rinse chickpeas. Add and stir gently. (At this point, your squash will be soft enough that vigorous stirring could turn it to mush.) Let sit 3-4 minutes.

9.     Strain diced tomatoes. Gently stir in tomatoes and coconut.

10.  Cover and let sit 5 minutes. Taste. Want it spicier? Add more chili and/or pepper. Taste bland? Add more salt to bring out flavour. Want it sweeter? Add a bit of cinnamon. Go easy when adding spices at this stage, as a little can go a long way.

11.  Cover again and let sit for 5-10 more minutes, depending on how thick you like your curries. This will produce a good bowl curry: something between a soup and a stew, with enough liquid that a plate won’t do.

12.  Add cooked rice to bowls. Spoon generous amounts of curry on top. Top with pinch of flake salt, pinch of chilis, and a sprinkle of cinnamon. Enjoy!

(Thank you to our friend Blythe Kingcroft for the recipe & photos). 

Vegan Curry Recipe
Vegan Curry Recipe