7 Comments
Mar 8Liked by Ashley Madden

I’m in the UK and this is my most made recipe in Ashley’s first cookbook. I use a tin of chopped tomatoes, either a jar of passata, or another tin of chopped tomatoes wizzed up and tomato purée. I often use brown lentils, which I prefer, but I guess that’s just personal preference. Just about anyone that I serve this to loves it and I often share the recipe. Thank you Ashley, you’ve definitely transformed our kitchen and eating habits 🙏❤️

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Thank you Dana! I love the lentil swap ❤️

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Hello, I’d love to make your recipe. As I’m from the UK, I’m a little confused about what the UK equivalent would be for the can of tomato sauce?

Also, for the other recipes in your books I’ve been using tomato purée (double concentrate) instead of tomato paste - would this also be the correct thing?

Thank you!

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I’m pretty sure American tomato sauce is passata here in the UK. American tomato paste is tomato purée here. Their ketchup is what we used to call tomato sauce.

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Mar 8Liked by Ashley Madden

Thank you very much, I thought it might be.

Though I once used tomato purée as a substitute for tomato paste in a recipe in Dr Greger’s book that used 1 cup (!), and the Dal ended up really thick lol

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Hi Rachel! Yes, passata, thanks for this brilliant reponse Mary!

Tomato sauce (American) is a bit different than passata but passata will work perfectly in the recipe! In Plant-Based Delicious, after I learned about this difference in the UK, I tried to note that passata and tomato sauce were interchangeable! And yes tomato purée for the paste!

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Mar 8Liked by Ashley Madden

Ok, brilliant! thanks so much for confirming. Looking forward to trying this recipe 😄

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