Herb Rotis and Mung Bean Curry: Yotam Ottolenghi's Indian-Inspired Vegetarian Feast - Recipes
It's a time of year when there's a shift in what I want to eat. The new season has me running even faster towards fresh vegetables, herbs and spices, and I often find myself eating only vegetarian and vegan dishes for days on end, and without even consciously trying. Vegetables don't need to be freshly sun-kissed and perfectly in season either - bags of peas and spinach in the freezer are still on heavy rotation, and dried pulses remain a staple - but resulting dishes, when everything comes together in sunny harmony, so often reminds me (and whets my appetite) of the warmth of the sun.
Potatoes, spinach and peas with spicy tomato oil and yogurt (photo top)This dish is inspired by the hugely popular combination of potatoes and peas from the classic aloo matar, a staple of the cuisine of the northern India. Spicy tomato oil and yogurt add an entirely new element that works wonders. Serve with plain rice or rotis (see recipe below).
Preparation 15 minCooking 25 minServes 4
3 waxy potatoes (500g), peeled and cut into 2cm x 5cm wedges 2 plum tomatoes (180g) 90ml vegetable oil 1½ tsp cumin seeds 1 medium onion, peeled and finely minced (180g) Fine sea salt 2 garlic cloves, peeled and crushed 20g fresh ginger, peeled and finely grated ¼ tsp ground turmeric 250g frozen peas, fresh or thawed 250g frozen spinach, thawed , drained 1 tsp chilli flakes (or less if you prefer less spicy) 1 tsp black mustard seeds 2 tsp tomato paste 75g plain yogurt
Bring a medium pot of well-salted water to a boil, then add the potato wedges and cook for 12 minutes, until cooked through. Strain through a colander placed over the sink, set aside to drain well and wipe the pan dry.
Meanwhile, place a small sieve over it in a small bowl and, using the coarse side of a box grater, grate the tomatoes, removing the skin as you go, then set aside.
Return the pan over medium-high heat, add 60ml of oil and, once hot, add the cumin, onion and 1 tsp and a quarter of salt, and cook, stirring occasionally time, for five minutes, until translucent. Stir in the garlic, ginger and turmeric, cook for a minute until fragrant, then pour the strained tomato water from the bowl. Using a spoon, loosen any bits stuck to the bottom of the pan, then stir in the peas and spinach and cook for another five minutes, until all the moisture is cooked through and the vegetables are nice coated in oil.
Meanwhile, put the remaining two tablespoons of oil in a small skillet over medium heat. Once hot, add the chili flakes and mustard seeds, and cook for a minute, until they start to pop. Add the grated tomato pulp, tomato paste and a quarter teaspoon of salt, and cook for three minutes, until the oil separates and the tomato turns darker.
< p class="dcr-8zipgp">Toss the potatoes through the spinach and peas, and cook over medium-high heat for about a minute, just to warm through, then transfer to a serving platter. Pour over the yogurt and serve with a drizzle of tomato oil on top.Eggplant and mung bean curry with coriander cream
It's a time of year when there's a shift in what I want to eat. The new season has me running even faster towards fresh vegetables, herbs and spices, and I often find myself eating only vegetarian and vegan dishes for days on end, and without even consciously trying. Vegetables don't need to be freshly sun-kissed and perfectly in season either - bags of peas and spinach in the freezer are still on heavy rotation, and dried pulses remain a staple - but resulting dishes, when everything comes together in sunny harmony, so often reminds me (and whets my appetite) of the warmth of the sun.
Potatoes, spinach and peas with spicy tomato oil and yogurt (photo top)This dish is inspired by the hugely popular combination of potatoes and peas from the classic aloo matar, a staple of the cuisine of the northern India. Spicy tomato oil and yogurt add an entirely new element that works wonders. Serve with plain rice or rotis (see recipe below).
Preparation 15 minCooking 25 minServes 4
3 waxy potatoes (500g), peeled and cut into 2cm x 5cm wedges 2 plum tomatoes (180g) 90ml vegetable oil 1½ tsp cumin seeds 1 medium onion, peeled and finely minced (180g) Fine sea salt 2 garlic cloves, peeled and crushed 20g fresh ginger, peeled and finely grated ¼ tsp ground turmeric 250g frozen peas, fresh or thawed 250g frozen spinach, thawed , drained 1 tsp chilli flakes (or less if you prefer less spicy) 1 tsp black mustard seeds 2 tsp tomato paste 75g plain yogurt
Bring a medium pot of well-salted water to a boil, then add the potato wedges and cook for 12 minutes, until cooked through. Strain through a colander placed over the sink, set aside to drain well and wipe the pan dry.
Meanwhile, place a small sieve over it in a small bowl and, using the coarse side of a box grater, grate the tomatoes, removing the skin as you go, then set aside.
Return the pan over medium-high heat, add 60ml of oil and, once hot, add the cumin, onion and 1 tsp and a quarter of salt, and cook, stirring occasionally time, for five minutes, until translucent. Stir in the garlic, ginger and turmeric, cook for a minute until fragrant, then pour the strained tomato water from the bowl. Using a spoon, loosen any bits stuck to the bottom of the pan, then stir in the peas and spinach and cook for another five minutes, until all the moisture is cooked through and the vegetables are nice coated in oil.
Meanwhile, put the remaining two tablespoons of oil in a small skillet over medium heat. Once hot, add the chili flakes and mustard seeds, and cook for a minute, until they start to pop. Add the grated tomato pulp, tomato paste and a quarter teaspoon of salt, and cook for three minutes, until the oil separates and the tomato turns darker.
< p class="dcr-8zipgp">Toss the potatoes through the spinach and peas, and cook over medium-high heat for about a minute, just to warm through, then transfer to a serving platter. Pour over the yogurt and serve with a drizzle of tomato oil on top.Eggplant and mung bean curry with coriander creamWhat's Your Reaction?
