Aloo Patta Gobhi – Cabbage and Potato Curry with Spiced Corn-on-the-Cob
Posted on August 17, 2013 by The Gourmet Vegan - No Comments
Aloo Patta Gobhi – Cabbage and Potato Curry with Spiced Corn-on-the-Cob
I absolutely love cabbage, and when used in my favourite cuisine, I love it even more. This is far from your normal curry. The spicing is well paired, but more subtle, and allows for the taste of the vegetables to come through and create a really amazing dish. This can be served alone with Indian bread or with rice for a more substantial dish. I like to serve mine with spiced corn-on-the-cob.
 60 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
4 tablespoons vegetable oil
2 large onions, finely chopped
Pinch sea salt
2 cloves garlic, minced
1 teaspoon freshly grated ginger
4 large tomatoes, finely chopped
550 g ( 1lb, 4oz ) cabbage, shredded but not to fine
230 g ( 8.5 oz ) potatoes, cubed
100 ml ( 4 fl oz ) water
1 teaspoon cumin seeds
1 teaspoon turmeric
1.5 teaspoons ground coriander
1/2 teaspoon garam masala
1 teaspoon sea salt
1 teaspoon chilli powder (more/less or optional)
1/2 red chilli, finely chopped (optional)
Handful of fresh coriander
For the Corn
4 fresh corn-on-the-cob
2 tablespoons butter
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
Juice of 1/2 lime
Zest of 1/2 lime
salt and pepper
METHOD
1. Heat the oil in a large pan, and when hot, add the cumin seeds. Allow to pop for a few seconds before adding the onions along with a pinch of sea salt. Cook over a medium heat for 8-10 minutes, stirring occasionally, until the onions are golden brown.
2. Next add the garlic and ginger and continue to fry for 1 minute before adding the tomatoes and cooking for a further 2 minutes.
3. Now add the water,sea salt and all the other spices ( not the coriander ), stir well and cover with a lid. Simmer on a low to medium heat until the cabbage and potatoes are tender and the mixture is not too wet.
4. Stir in the coriander and leave some for garnishing before serving.
MAKING THE SPICED CORN-ON-THE-COB
Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.
5. Place the vegan margarine in a pan and gently melt. When melted, add the spices, lime juice and lime zest.
6. Place the corn cobs on a sheet of foil. Brush with the mixture and pour over any excess, and wrap up in the foil.
7. Place the foil wrapped corn on a baking sheet and bake for 25 minutes before serving.
RECIPE NOTES
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Caramelised Cabbage with Aubergine and Giant Couscous
Posted on June 18, 2013 by The Gourmet Vegan - No Comments
Caramelised Cabbage with Aubergine and Giant Couscous
I am a huge fan of couscous and with my love of Moroccan food I eat it quite often. This is not a Moroccan dish but something I put together combining couscous with cabbage and aubergine, which happen to be another two of my favourite foods. I used giant couscous in the dish for a bit more texture, but this would work just as well with any type of couscous or even quinoa. This is such a tasty dish, lightly spiced and very easy to prepare.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
For the caramelised cabbage
2 tablespoons vegetable oil
300 g ( 10 oz ) fresh sliced cabbage ~ cut out any hard stems and discard
1 medium onion, sliced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon smoked paprika
Small handful of chopped parsley
For the couscous
100 g ( 4 oz ) dry giant couscous
500 ml ( 18 fl oz ) vegetable stock
For the aubergine ( eggplant )
1 tablespoons vitalite or other vegan spread
1 medium aubergine ( eggplant ), diced
Reserved stock from cooking the couscous
METHOD
Begin by preparing the cabbage and onions. This takes approximately 30 minutes and so once started, you can prepare the other parts of the dish.
Add the vegetable oil to a large frying pan over a medium heat and add the sliced cabbage, onions and garlic. Cook for 5-6 minutes on a medium heat allowing for the vegetables to soften and then turn the heat down to low and cook for a further 20 minutes, stirring occasionally to be sure the vegetables are not sticking and to allow for everything to caramelise. Add the spices and parsley a couple of minutes before the end of the cooking time.
With the cabbage cooking, prepare the couscous by boiling it in the stock for around 6-8 minutes. Be sure that you leave the couscous with a slight bite. strain using a sieve, over a jug, and keep the stock. Put the stock and couscous to one side.
Lastly, prepare the aubergine by frying the dice in the vitalite for 1-2 minutes over a medium heat, turning once. Pour in the stock and simmer until the stock has evaporated and the aubergine pieces are soft.
Add in the cabbage mixture and the couscous, mix well and cook until everything has heated through. Serve.
RECIPE NOTES
This would work just as well with standard couscous. I have also made this dish with 1/2 couscous to 1/2 quinoa which also gives a lovely difference of textures.
RECIPE TIPS
Remember to add the spices and parsley just a few minutes before the end of the cooing time when preparing the cabbage. This helps to retain he flavours.
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Rumbledethump
Posted on May 14, 2013 by The Gourmet Vegan - No Comments
Rumbledethump
This may have an unusual name but this is a wonderful recipes that originates from Scotland. A great friend of mine ( I was living in Spain at the time ) used to make this recipe very often and I never got to ask for the recipe. This is my adaptation and I think it tastes just as good. Although this can be served as a side dish I think this is one of the most heavenly comfort foods. There is nothing better than sitting in front of the TV with steaming hot bowl of Rumbledethumps and a warming beverage. Sometimes it’s the simple ingredients that make for some amazing dishes.
| 60 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
250 g ( 9 oz ) potatoes, peeled and chopped for boiling
250 g ( 9 oz ) green cabbage or spring greens (removing any tough stalks)
50 g ( 2 oz ) vegan margarine
4 spring onions, chopped including the green ends
A little water
1/2 teaspoon allspice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped parsley
Oil to drizzle
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
1 Begin by putting the potatoes on to boil. They need to be boiled until tender so that they can be mashed, and so do not overcook.
2 Meanwhile, in a pan with a tablespoon of water, gently cook the cabbage until it starts to soften. If the pan starts to get too dry continue adding a spoon of water until the cabbage is tender. This should take 5-6 minutes.
3 Place the cooked potatoes in a bowl and add the margarine. Mash gently so as not to make it too smooth and then add the cabbage or greens.
4 Mix in all of the other ingredients and place in an ovenproof dish. Drizzle with olive oil and cook for 20-25 minutes until slightly golden and serve.
RECIPE NOTES
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