Diwali is on October, 30 and you can celebrate with a variety of scrumptious Indian recipes.

It is also known as the festival of light and marks the triumph of light over dark, good over evil and hope over despair.

Millions of people across the world commemorate the annual event, which originated in India.

Join in and experiment with different flavours, herbs and spices for some mouth-watering dishes that will keep you warm this autumn.

You can even freeze leftovers for a speedy dinner the following week.

These three recipes offer a host of different tastes.

Vegetable samosas

Recipe by Asda

Serves 18

Prep time: 43 minutes (includes cooling time for filling)

Cooking time: 32 minutes


250g new potatoes, cut into 1cm cubes

100g frozen peas

1 large onion, chopped

6 tbsp sunflower oil

1-2 garlic cloves, crushed

1 tsp root ginger, grated

1 medium carrot, grated

1 level tbsp Asda medium curry powder

2 tsp lemon juice

1 rounded tbsp chopped fresh coriander

270g Jus-Rol filo pastry, thawed if frozen


  1. Peel potatoes and put in a pan with a pinch of salt and 250ml water. Cover, bring to the boil and simmer for 10 minutes or until the potatoes are tender. Add the peas, bring back to the boil and simmer for another minute. Remove the lid, increase the heat and cook until most of the liquid has evaporated.
  2. Cook the onion in 2 tbsp of the oil in a frying pan until soft and translucent, then add the garlic, ginger, carrot and curry powder. Cook over a medium heat for another 2 minutes, stirring all the time. Add the potatoes and peas and any remaining liquid and stir, over a medium heat, until the liquid evaporates. Add the juice and coriander. Tip into a bowl and leave until cold.
  3. Pre-heat the oven to 190°C/170°C Fan/Gas 5. Line two baking trays with baking paper. Lay the filo pastry on a surface and cut through the sheets to make 3 long piles of strips, about 8cm wide. Cover them with a damp (not wet), clean tea towel to stop the pastry drying out.
  4. Put one strip of filo on a work surface and brush with oil. Put 1 heaped tbsp of the mixture in the middle at one end, then fold a corner of the pastry over the filling to make a triangle. Fold over again in the opposite direction.
  5. Continue folding in alternative directions along the strip, until the pastry is used up, and you have a triangular parcel. Put on a baking tray with the join underneath and brush lightly with more oil.
  6. Repeat, making more parcels until all the filling is used up. Bake for 20 minutes.

Indian-style cauliflower salad

Serves 4

Prep time:

Cooking time:



600g frozen peas


1 red pepper

1 bunch spring onions

1 clove garlic

150g natural yogurt

100g sour cream

50ml milk

1 teaspoon lime juice

50g Tahini paste

1-2 tsp ground cumin

Chilli powder


1-2 tsp paprika powder


  1. Blanch frozen cauliflower in slightly salted boiling water for 5 minutes then drain it and leave to drip off. Wash the pepper and spring onions then de-seed the pepper. Finely dice the pepper and cut the spring onions into thin slices.
  2. Peel and chop the garlic. In a bowl mix yogurt, sour cream, milk, lime juice and Tahini and season to taste with the cumin, paprika, salt, chilli and sugar.
  3. Add the cauliflower, peppers and spring onions to the dressing and mix throughly.
  4. Leave for at least an hour in order to allow the flavours to infuse. Taste and season again if necessary before serving.

Serve with fresh naan bread.

Chicken madras

Recipe by Asda

Serves 4

Prep time: 15 minutes

Cooking time: 30 minutes


1 tbsp vegetable oil

1 large onion, chopped

75g Asda Chosen By You Madras curry paste

1 clove garlic, crushed

450g Asda Butcher's Selection chicken breast fillets, cut into bite-sized pieces

390g pack Asda Chosen By You Italian chopped tomatoes

300g basmati rice, to serve

200g frozen peas

Chopped fresh coriander, to serve (optional)

150 Asda fat-free Greek style natural yoghurt


  1. Heat the oil in a large frying pan and cook the onion for 3-5 minutes until soft. Add the curry paste and garlic, and stir over a low heat for 1 minute.
  2. Add the chicken and cook for 3-5 minutes until sealed on all sides. Add the chopped tomatoes and 100ml water and simmer gently, covered for 25-30 minutes.
  3. Cook the rice following the instructions on the pack. Add the peas for the last 5 minutes.
  4. Sprinkle the curry with fresh coriander, if using. Serve with the rice and yoghurt.