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

RECIPE TIPS

THE VEGAN HOUSEHOLD PROUDLY SUPPORTS

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Chickpea and Green Pepper Dopiaza

Posted on April 17, 2013 by The Gourmet Vegan - No Comments

Chickpea and Green Pepper Dopiaza

This is a simple dish to prepare but the tastes are absolutely amazing. Dopiaza means double onions and it is the onions that give this dish a wonderful depth of flavour. These flavours combined with the other spices and the textures from the chickpeas and peppers leave you with an absolutely delicious dish.

50 Minutes

Serves 2-4

? kcal per serving

INGREDIENTS

For the onion paste

2 medium onions, chopped

2 cloves garlic, chopped

1 square inch fresh ginger, chopped

300 ml water

For the sauce

2 tablespoons virgin coconut oil (or 3 tablespoons vegetable oil)

1 medium onion, halved and sliced

1 teaspoon paprika

1 tablespoon tomato puree

250 ml water

1/2 teaspoon turmeric

1 teaspoon sea salt

1/2 teaspoon chilli powder

1 tablespoon lemon juice

1/2 teaspoon agave nectar

1/3 teaspoon ground cumin

1/3 teaspoon ground coriander

1/3 teaspoon garam masala

1 teaspoon methi leaves, crushed (optional)

1 400 g tin chickpeas, drained

1 large green pepper, chopped

1 handful chopped fresh coriander

METHOD

Begin by making the onion paste.

In as saucepan, with a fitting lid, add all of the paste ingredients and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes over a low heat.

Empty into a blender and whiz to a paste.

Now start to make the curry

In a non stick pan, with a fitting lid, over a medium heat add the coconut oil. Once the oil is hot add the sliced onion. Fry until the onions are slightly golden and then add the onion paste.

Add the paprika and tomato puree and fry for approximately 10 minutes until you have a very thick paste.

Add the water, and all of the other ingredients except for the chickpeas and green pepper. Take of the heat.

Stir until you get a good sauce consistency and then add the chickpeas and green pepper.

Return to a medium heat and bring to a simmer. Place on the lid and simmer for 10 minutes until the green pepper is tender.

Stir in the fresh coriander and serve.

RECIPE NOTES

RECIPE TIPS

THE VEGAN HOUSEHOLD PROUDLY SUPPORTS

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The Gourmet Vegans Amazing Aloo Gobi

Posted on April 12, 2013 by The Gourmet Vegan - No Comments

You will never have tasted Aloo Gobi like this before. This is one of the most taste bud tingling curry dishes you will ever eat. It is simply stunning, even if I say so myself. Be sure you make a lot of this as this as the dish will be empty before you know it.