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
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Indian Broad Bean and Potato Stuffed Peppers
Posted on August 6, 2013 by The Gourmet Vegan - No Comments
Indian Broad Bean and Potato Stuffed Peppers
There are so many recipes for stuffed peppers that I wanted to try something a little different. I originally thought of a samosa filling but I am huge lover of broad beans, had some in the cupboard and so I worked around this beautiful bean to create the filling. The flavours and textures of this dish are wonderful and the spicing packs a punch without being overpowering. These are truly delicious and perfect at any time of the day.
| 50 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
4 medium bell peppers
For the filling
1 tablespoon vegetable oil
1 medium red onion, finely chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon mustard seeds, optional
2 medium potatoes, peeled, chopped and steamed
180 g ( 5.5 oz ) broad beans, frozen or fresh
1 tablespoon tomato puree
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon methi leaves, optional
1/2 fresh red chilli, finely chopped (less or more, to your taste)
1 teaspoon sea salt
2 tablespoons vegan margarine, I used Vitalite
4 tablespoons non-dairy milk
2 tablespoons fresh chopped coriander, plus a little to garnish
METHOD
1. In a pan over a medium heat, heat the oil and when hot add the mustard seeds and allow to pop for a few seconds.
2. Add the onions and a small pinch of salt and fry for a couple of minutes. Continue to fry and caramelise the onions for about 10 minutes, adding small splashes of water, so that the onions do not catch.
3. Next add the garlic and ginger and continue to fry for a further 5 minutes.
4. Now add all of the other spices (not the salt), chilli, tomato puree, broad beans and a small splash of water and stir fry for 3-4 minutes. Put to one side.
Preheat the oven to 200 degrees Celsius (400 F), Gas Mark 6.
5. Put the steamed potatoes into a bowl with the vegan margarine, non-dairy milk and sea salt. Mash well before adding to the broad bean and onion mixture. Add the fresh coriander and mix well.
6. Cut the peppers in half. Remove the seeds and fill with the mixture. Place on a baking tray. Drizzle with a little oil and bake for 25-30 minutes or until golden brown.
RECIPE NOTES
RECIPE TIPS
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Potato and Courgette ( Zucchini ) Kugel
Posted on July 19, 2013 by The Gourmet Vegan - No Comments
Potato and Courgette ( Zucchini ) Kugel
Well what can I say about this dish? This is seriously one of the tastiest dishes created with such simple ingredients. The Kugel is a Jewish Classic and is commonly made using egg noodles and served at Jewish festivals. This version, which is absolutely moreish, uses potatoes and courgettes for the base ingredients which are held together with an egg-like chickpea batter. Usually served as a side dish, this is also perfect as a main and is wonderful hot or cold.
| 90 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
2 large potatoes, peeled
2 medium courgettes ( zucchini)
1 medium onion, peeled
1 clove garlic, minced
2 tablespoons lemon juice
50 g ( 2 oz ) chickpea flour
120 ml ( 1/2 cup ) water PLUS 180 ml ( 3/4 cup ) water
3 tablespoons nutritional yeast
1/3 teaspoon sea salt
1/4 teaspoon yeast extract
2 tablespoons vitalite, or other vegan margarine
1 teaspoon Dijon mustard
2 tablespoons mushroom ketchup, or vegan Worcestershire sauce
1/2 teaspoon pepper
2 tablespoons plain flour
A little margarine for dotting before baking
METHOD
Start by greasing a medium sized baking dish, put to one side and preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.
Now prepare the vegetables.
In a processor, or using a grater, grate the potato, courgette and onion and place into a bowl. Using a clean tea-towel or large square of muslin, place the mixture into the center, gather the sides and twist the top to squeeze out as much excess water as possible. Place this mixture back into the bowl and add the garlic and lemon juice. Mix well and leave to one side as you prepare the batter.
In a small bowl, add the chickpea flour and mix with 120 ml ( 1/2 cup ) water. Whisk well and put to one side.
Now in a saucepan, add the 180 ml (3/4 cups ) water along with all the other ingredients.
Bring this to the boil, and when boiling, slowly pour in the chickpea flour mix, whisking continuously as you add. The mixture will start to thicken and you should continue, over a low heat, to whisk the mixture until it becomes glossy and thick. This will take about 3 minutes.
Using a spatula or similar, put the batter and the plain flour into the bowl with the vegetables and using your hands, mix everything together well. The mixture will be very thick and gooey.
Spoon into the baking dish, distributing evenly, and then dot with a little margarine.
Bake for 1 hour and 15 minutes in the center of the oven.
Remove from the oven and allow to cool slightly before serving. This is also delicious when served cold.
RECIPE NOTES
This is delicious cold and perfect for a picnic or sliced into a salad.
RECIPE TIPS
Getting the chickpea mixture to the right constancy is key to the texture of the dish. Be sure the mixture gets to the glossy stage before moving on with the recipe.
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