Cajun Seafood and Curry Paneer: Yotam Ottolenghi's Late Summer Vegetable Recipes

I love this time of year. While summer vegetables such as tomatoes and peppers that grow on the vine are still at their sun-ripened sweetest, beets and potatoes, which grow underground, are increasingly on the menu. It's like the best of both worlds: enjoying the delights of summer while whetting the appetite for what the next season has in store.

Beet and paneer curry with shredded coconut salsa (top photo)

This dramatic-looking dish is great served with fluffy white rice or rotis. To make it dairy-free, replace the paneer with fried tofu.

Preparation 35 minCooking 45 minServes 6

60ml coconut oil, melted 1 onion, peeled and thinly sliced ​​(180g) 4 large fresh makrut lime leaves 1½ tbsp fresh curry leaves (10g) 2 green chillies, halved in the lengthwise (discard the pith and seeds if you prefer less spiciness; 10 g) 1 cinnamon stick 15 g fresh ginger, peeled and grated 4 cloves of garlic, peeled and thinly sliced ​​2 tbsp. coriander seeds, lightly ground in a mortar 3 tbsp. cumin seeds, lightly ground in a mortar ¼ tsp. 2cm cubes and soaked in boiling water for 15 minutes 1kg medium sized beetroot, peeled and quartered Fine sea salt and black pepper 220g large leaf spinach 1½ tbsp juice of fresh lime (from one lime)

For the salsa 2 tbsp melted coconut oil 2 tsp black mustard seeds 80g walnuts finely grated fresh coconut 30g cilantro (leaves and soft stems), f finely chopped 2 limes, zested to make 1½ tsp, then squeezed to make 2 tbsp

Place a large sauté pan with a lid on it over medium heat, add the oil, onion, lime leaves, curry leaves, peppers and cinnamon, and cook, stirring often, for 10 minutes, until lightly colored.

Stir in ginger, garlic, corian seeds dre and ground cumin, and cook another two to three minutes, until lightly fragrant. Stir in the turmeric, all but two tablespoons of coconut milk, 400ml of water, the paneer, beetroot, a teaspoon and a quarter of salt and a good ground pepper, then cover and bring to the boil . Cook for 25 minutes, until the sauce thickens and reduces by half.

Remove the lid, stir in the spinach in two or three times, until thickened. are completely softened, then cook five more minutes, if necessary, to thicken the sauce. Remove from the heat, stir in the lime juice and let stand for five minutes.

Meanwhile, prepare the salsa. Put the oil in a small saucepan over medium-high heat and when hot, add the mustard seeds, remove from the heat and let cool. Once cooled, pour into a small bowl with all the remaining salsa ingredients and a quarter teaspoon of salt.

Pour the curry onto a large dish with a lip, drizzle the reserved two tablespoons of coconut milk over it and spread a quarter of the salsa on top. Serve with the remaining salsa in a bowl on the side.

Roasted cauliflower with red pepper vinaigrette and grape salsa