Nisha Katona served up a tasty vegan Indian brunch, with a pumpkin curry, Calcutta tangled greens and an IPA rice on Sunday Brunch.

The ingredients for the South Indian breakfast pumpkin are: 4 tbsp olive oil, 1/2 tsp black mustard seed, 1/8 teaspoon asafoetida powder, 10 fresh curry leaves, 1 large dried red chilli, 500g diced (2 cm) butternut squash steamed to soft, 1/4 tsp turmeric powder, 1/8 tsp chilli powder, salt to taste, handful of salted roasted cashew nuts, 1/4 tsp brown sugar and 200ml coconut milk.

For the Calcutta Tangled Greens: 3 tbsp vegetable oil, olive oil to fry bread- 4 tbsp, 1/4 tsp black mustard seeds, 1 large dry red chilli, 1 clove of garlic minced, 150g chard, 1/2 tsp turmeric, 1/4 tsp chilli powder, salt to taste, 1/2 tsp brown sugar, juice half a lemon and sourdough style loaf, thick slice, pan fried both sides for a second in hot olive oil.

See more recipes from Nisha in her book titled: Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants, available from Amazon now.