Happy pear recipes

A traditional Bombay potato curry is usually a dry dish, but here we’ve elevated it with a saucier, stew-like twist. The aubergines become soft and ‘melt in your mouth,’ complementing the spiced potatoes perfectly. This recipe uses an array of spices for a rich, aromatic experience. If you prefer a milder aniseed flavour, reduce the fennel seeds to ½ tsp. The dish can be made oil-free if needed by using oil-free cooking techniques.

This is rocking, takes 10 mins and is packed with flavour. We use tempeh but if you can't get tempeh just use tofu or mushrooms. We served this with pickled red onions or sauerkraut to give it a lovely acid pop to cut through this delicious creamy sauce! In our video there was 2 of us but it might take you 15 mins which is still pretty quick for a super tasty meal!

Every bite of this indulgent chocolate peanut butter caramel cart is a blissful experience and totally vegan. Get the recipe from The Happy Pear.

This recipe is thought to have originated in a restaurant trying to use leftover chicken tandoori - they cooked it in a super buttery creamy sauce to moisten the chicken - we do the same here in our vegan version using meaty marinated mushrooms grilled and then finished in a super creamy rich sauce - so delicious!

This is a deliciously simple curry! It’s packed with flavour and is really substantial.

Delicious and easy to make fruit crumble

A wonderful easy to make really delicious treat that looks so impressive and is so delicious. If you’re gluten free you can easily find gluten free puff pastry in most supermarkets in the frozen aisle.

A delicious and hearty dinner with vibrant flavours. The tagine is made by stewing vegetables with spices and a rich tomato sauce, creating a succulent dish. The accompanying flatbreads are simple to prepare, and the dish freezes well or lasts up to 3 days in the fridge.

This quick and flavourful dish combines the tangy zest of a peanut satay sauce with hearty udon noodles, making it a perfect weeknight meal that's both satisfying and easy to prepare. The richness of the sauce perfectly complements the tofu and mushrooms, offering a delightful balance of flavours.

Here’s a fab chickpea & mushroom low FODMAP curry so perfect for anyone with a sensitive tummy, it is from our online Happy Gut Course. It's easy, quick, tasty, and super satisfying. Also goes great when served with some toasted gluten-free pittas chopped into soldiers and some of brown rice as a side. Well worth a shot.