Spiced Cauliflower, Aubergine and Garlic Stew with Lemon Basmati Rice
Posted on May 4, 2013 by The Gourmet Vegan - No Comments
Spiced Cauliflower, Aubergine and Garlic Stew with Lemon Basmati Rice
This is an absolutely amazing dish that is full of Eastern promise. Incredible flavour sensations and definitely a dish to impress. Not a recipe you will find in any cook books but one you’ll be glad you have at hand. And of course…this will definitely keep the vampires from your door.
 90 Minutes |
 Serves 2-3 |
 ? kcal per serving |
INGREDIENTS
For the Rice
150 g ( 5 oz ) basmati rice, soaked as below
Soak this in water to cover with a teaspoon of salt for 30 minutes or until the grains turn opaque. Rinse under cold water in a sieve to remove the salt after soaking.
Finely grated zest of 1 whole large lemon
1 teaspoon salt
1 teaspoon sugar
2 tablespoons lemon juice
2 teaspoons vegetable oil
250 ml ( 9 fl oz ) boiling water
For the Stew
2 heaped teaspoons of coconut oil (or 3 tablespoons vegetable oil)
2 medium red onions, very finely sliced into half moons
1/2 teaspoon salt
2 whole medium heads (each containing at least 12 cloves) of garlic
1 medium aubergine (eggplant)
1 small head cauliflower, cut into small florets
1 tablespoon olive oil
1/2 teaspoons salt
50 g ( 2 oz ) dried red lentils
400 ml ( 14 fl oz ) water
Spice blend ~ 1/3 teaspoon cumin seeds, 1/3 teaspoon coriander seeds, 1/3 teaspoon whole black pepper corns
These should be dry roasted over a medium heat for a minute or until the aromas are released. Ground in a pestle and mortar or spice grinder.
1/2 teaspoon salt
1 teaspoon black onion seeds
METHOD
Start by soaking the rice as per instructions in the ingredients list.
Preheat the oven to 200 degrees Celsius. ( 400 F ) Gas Mark 6
Now start to prepare the stew as follows.
Place the cauliflower florets in a bowl with 1/2 teaspoon of salt and the tablespoon of olive oil. Mix together well and place onto a lined baking sheet along with both heads of garlic and the aubergine that has been lightly pricked over with a fork.with a fork. Place on the middle shelf of the oven for 35-40 minutes.
As the vegetables are roasting place the red lentils into a pan with the 400 ml of water and bring to the boil. Partially cover and reduce the heat to a low simmer for 25 minutes or until the lentils are tender but be preparing the onions as they are cooking.
Fry the onions in the coconut oil with 1/2 teaspoon of salt on a medium to low heat and stirring regularly for 20 minutes or until the onions are very caramelised. Put to one side.
Take the cooked vegetables from the oven and leave to cool. Skin the aubergine and chop the flesh and add this to the pan of cooked lentils. Peel the garlic cloves and remove the pulp and also add this to the pan of lentils. Mash together with a potato masher and add this mixture to the onions.
Add in the cauliflower, spice mixture and season to taste. Put to one side to be reheated later and finish the rice.
Preparing the rice.
In a saucepan, over a medium heat, add the oil and fry the rice for a minute before adding the boiling water. Add all the other rice ingredients and bring to the boil. Reduce to a simmer and cover tightly with foil and a fitting lid. Place on the lowest heat possible and cook for 10 minutes. Remove the foil and lid and fluff the rice with a fork.
Reheat the stew a few minutes before the rice is cooked. You can add a little water if it is looking dry.
Serve with an optional sprinkling of black onion seeds.
RECIPE NOTES
RECIPE TIPS
Make up plenty of the spice mix and keep in a jar for other recipes.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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