Coconut Vegetable Curry

Go Nuts for Coconuts…

As a mother of two, I am always finding ways to make haste in the kitchen. I am always on the quest for quick recipes, which are easy to make and equally tasty and nutritious. It’s hard to imagine but such recipes do exist!

Today’s recipe is a good way to introduce your little people to curry and vegetables. My boys adore this dish and will happily eat thirds too. It combines the warm earthiness of garam masala with the coastal flavours of coconut. What makes this recipe fuss free is that you can pretty much use whatever vegetables you have in the fridge. My meat lovers, you could add chicken or fish or prawns to this dish, either way it’s lip smackingly delicious.

Ingredients: 16 Cooking time: 20 minutes

Serves : 4

    One small cauliflower, cut into bite size florets
    Two potatoes, cut into bite size cubes
    Two carrots, peeled and cut into sticks
    One red capsicum, roughly sliced
    Handful of green beans, roughly chopped
    One cup of green peas
    One onion, finely sliced
    Two pods of garlic, finely chopped
    One thumb sized piece of ginger, finely chopped
    One heaped teaspoon of garam masala
    Half teaspoon of turmeric
    One medium size cinnamon stick
    One bay leaf
    800 ml of light coconut milk
    Salt to season
    Four tablespoons of vegetable oil

Heat oil in a saucepan. Add cinnamon stick, followed by onion, garlic and ginger. Cook until aromatic and onion is translucent.

Now add the vegetables and dry spices, except bay leaf. Mix well.

Add coconut milk, bay leaf and season with salt to taste. Simmer the curry on a medium flame for 15-20 minutes or until the vegetables are tender.

Serve with steamed rice or savoury flatbread or simply eat it as a soup. So moorish, so tasty

Vegan Roast

Now everybody gets a roast…

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A classic Sunday roast is such a beautiful family tradition. Whether you cook it together as a family or simply stroll down to your local pub, a Sunday roast is the perfect way to seal the weekend. Unfortunately finding a roast fit for  vegetarians and vegans is like finally finding a unicorn, they simply don’t exist. Not anymore! today’s recipe is here to make sure you never feel left out of the Sunday roast tradition.

The humble cauliflower is the perfect aid to make a vegan friendly roast. Thanks to its ability to perfectly char and crisp on the outside and yet remain succulent and delicate on the inside. I roasted the cauliflower on a tray of tinned olive oil glazed chickpeas and sweet potato wedges, which made for delicious accompaniments. You can serve this vegan roast with traditional Sunday roast accompaniments or just a simple salad. Either way, its lip smackingly delicious.

Ingredients:  8   Cooking time: 60 minutes

Serves: 4

  • One large cauliflower (leaves trimmed)
  • Two pods of garlic, minced
  • Two tablespoons of harrisa paste
  • One heaped teaspoon of cumin powder
  • One heaped teaspoon of smoked paprika
  • 100 ml of extra virgin olive oil
  • Juice of one lemon
  • salt to season

Prepare the cauliflower for the roast by trimming loose leaves and stems, so it can be laid flat on the roasting tray.

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Prior to roasting the cauliflower, steam the whole cauliflower for five to seven minutes. This helps the marinade to be coated evenly and also prevents the cauliflower from drying out whilst roasting.

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In a bowl prepare the marinade by mixing the oil, lemon juice harrisa paste, dried spices and salt. Apply the marinade on the steamed cauliflower ensuring its evenly coated.

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Roast the cauliflower on 180 degrees celsius for about 45 minutes or until crispy. Serve alongside your desired roast accompaniments and let this vegan roast become a part of your Sunday tradition.

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Cheesey Potato Bake

Because potato and cheese make everything better


 

 

 

 

 

I can’t imagine the world without potatoes! Let’s be honest what a sad place that will be. Potatoes are an every occasion food and can be eaten at every mealtime too. I suppose that’s what makes them so special. 

Both my mum and mother in law make some of the nicest dishes with potatoes. While my mum makes the best Jeera Aloo (Cumin potatoes), my mother in law does an incredible potato bake. So much so that whenever either of them are in town I’m sure to request these potato dishes. 

Since I have already shared the cumin potato recipe (find it here), it was only fair to not keep you bereft of this incredible potato bake recipe. It’s cheesey, its flavour packed, it’s actually healthy and such a quick mid week family meal.



Ingredients: 10  Cooking time: 60 minutes

Serves: 4

  • Six to eight medium potatoes, peeled and thinly sliced
  • Two to three carrots, peeled and sliced
  • One leek, chopped
  • Two pods of garlic, minced
  • 500ml of vegetable stock
  • 400gms of grated tasty or cheddar cheese
  • 100gms of grated Parmesan cheese 
  • Black pepper to season
  • Three tablespoons of olive oil
  • Chopped parsley to garnish 

Pre heat the oven to 250 degrees celsius.

In a pan heat a tablespoon of olive oil. Add garlic, once aromatic add leek and cook on a medium flame for two to three minutes. Now add the carrots, mix well and cook for five to ten minutes. Season with cracked pepper and keep aside.

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Grease a baking dish with olive oil. Assemble a layer of potatoes, then add a layer of the leek and carrot mix and a layer of cheese. Continue layering the remaining potatoes, leek and carrots and cheese. Once assembled pour the stock and finish off the a generous layer of cheese. 

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Place the dish in the oven and bake until the potatoes are cooked. Place under the broiler for the last five minutes to melt the cheese and crisp the top.

Your lip smackingly delicious cheesey potato bake is ready to be served. Garnish with chopped parsley and cracked pepper. This dish goes perfectly with a nice dry Pinot Grigio or Riesling. 

Masala Aloo Gobi (Indian Spiced Potato and Cauliflower)

You haven’t eaten it all till you’ve eaten Aloo Gobi…

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Every Punjabi mother  dreams of a world where she cooks all day and her children eat all day. There are few vegetarian dishes every Punjabi mother swears by. These staples made up most of my childhood and continue to delight my tastebuds even today. For instance Rajma Chawal (red kidney bean stew with rice), Kaali Dal aur paratha (creamy black lentils with crispy flatbread), Kadhi Chawal (Chickpea flour and yogurt curry with rice), Aloo Paratha ( Potato stuffed crispy flatbread) and finally Aloo Gobi (potato with cauliflower).

So far I’ve brought you recipes for Rajma, Kaali Dal, Kadhi, and Parathas. Therefore it only makes sense to add Aloo Gobi,  another lip smackingly delicious dish to sort of complete your vegetarian Punjabi repertoire. There are many different ways to make aloo gobi but my favourite is cooking it in a onion, ginger and tomato paste with loads of garam masala, cumin and coriander powder.

So without further ado here’s the recipe for masala aloo gobi.



Ingredients: 15  Cooking time: 40 minutes

Serves: 6

  • One medium sized cauliflower cut into florets
  • Cauliflower stalks, roughly sliced
  • Three to four medium sized potatoes, peeled and cubed
  • One red onion, roughly chopped
  • Two tomatoes, cut in big chunks
  • One thumbsized piece of ginger grated
  • One tablespoon garam masala
  • One teaspoon cumin powder
  • One teaspoon coriander powder
  • One teaspoon cumin seeds
  • Half a teaspoon chilli powder
  • Quarter teaspoon turmeric powder
  • Salt to season
  • One tablespoon of ghee
  • Fresh coriander to garnish

Heat ghee in a heavy bottom pan. Add cumin seeds and let them splutter. Once aromatic add onion, cook until lightly caramelised. Now add tomatoes, grated ginger, one teaspoon of garam masala and all the other dried spices.


Once the tomatoes are soft, add potatoes and mix well. Cover the pan and cook the potatoes for five to seven minutes on a medium heat. Now add the cauliflower, stalks, remaining garam masala and season with salt. Mix well, cover the pan and cook the vegetables on a medium heat for 20 – 25 minutes. From time to time stir the aloo gobi to cook it evenly.


Take the lid of at this point, cook the aloo gobi on a high heat to crisp it up for about four to five minutes. Your lip smackingly delicious aloo gobi is ready to serve. It’s best eaten as a side along with dal, rotis and rice. Alternatively it can also be served with a nice piece of fish and some salad.

Aloo Shimla Mirch (Potato with Capsicum)

A childhood memory, a taste of home…


Growing up, I spent a lot of time with my Beeji (maternal grandmother) and Massi (maternal aunty). These two women are cornerstones of my upbringing. I owe a big part of who I am today to them. Even now every year when we visit India, I can’t help but feel the same excitement I did when I would visit Beeji and Massi during my school holidays.

Life was pretty simple as a child. Eat, play, nap and repeat. Although I think all I did was eat, eat, eat and eat. Among all the lip smackingly delicious dishes Beeji and Massi made, Aloo Shimla Mirch was my favourite. So much so I demanded that it be cooked everyday.

After all what’s not to love about potato and capsicum cooked in an onion and tomato paste. Flavoured with cumin and coriander powder. This dish right here is a perfect side dish to an Indian meal.

Ingredients: 11  Cooking time: 30 minutes

Serves: 4

  • Three to four medium potatoes, sliced
  • Two medium green capsicums, sliced
  • One medium sized onion, finely chopped
  • Two medium sized tomatoes, chopped
  • One teaspoon cumin seeds
  • 1.5 teaspoons cumin powder
  • 1.5 teaspoons coriander powder
  • Half a teaspoon chilli powder
  • Quarter teaspoon turmeric powder
  • Salt to season 
  • Three tablespoons of olive oil 

Heat oil in a wok. Add cumin seeds, once aromatic add onions and cook until lightly caramelised.

Once the onions are browned, add tomatoes. Followed by all the dried spices. Mix well and cook the onion tomato paste on a medium heat for five to seven minutes.


Now add the potatoes and mix well. Cover the pan, turn the heat down and cook the potatoes for ten to fifteen minutes.
Finally add the capsicum, season with salt and mix well. Coven the pan and cook the dish on a low heat for another 15 minutes. 


Your lip smackingly delicious Aloo Shimla mirch is ready to serve. Serve alongside dal tadka and plain yogurt, enjoy it with warm rotis or plain rice. 

Eggplant Schnitzel with White Bean Mash

Being a vegetarian has never been easier…

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Schnitzel and I go back eight years ago. The first time I met my mother in law which also happens to be eight years ago, she had invited me to dinner. My husband had obviously forgotten to mention I was a vegetarian.

So there we were sitting on the table, delicious aromas permeating through the house and my stomach rumbling, waiting to devour a warm home cooked meal. Until I found out we were having chicken schnitzel and mash. Fearing that I would come across as high maintenance if I said I was vegetarian, I decided to eat the meal without saying a word. After all nothing pleases a cook more than to see an all clean after dinner plate. 

Eight years hence I can’t say I love chicken  but I definitely love schnitzels, especially vegetarian schnitzels. These eggplant schnitzels are just amazing. Light, crisp and succulent. Moreover no animal was killed or injured in the making of this dish.

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Ingredients: 22   Serves: 4

Cooking time: 20 minutes

For Schnitzels

  • Two medium sized eggplants
  • One cup of plain flour
  • Three eggs
  • 1/4 cup of milk
  • Two cups of bread crumbs
  • One teaspoon oregano
  • One teaspoon smoked paprika
  • Salt to season
  • Oil for pan frying

For White bean mash

  • 400 gms of butter beans
  • Two pods of garlic, minced
  • 100 gms of parsley, finely chopped
  • 100 gms of basil, finely chopped
  • Juice of half a lemon
  • Two tablespoons of extra virgin olive oil (EVOO)
  • Two teaspoons of cracked pepper
  • Salt to season 

For Spicy aioli

  • Two tablespoons of natural Greek yogurt
  • One tablespoon of siracha sauce or hot chilli sauce
  • One teaspoon of dried mint leaves
  • Half a teaspoon of sugar
  • Salt to season 

Prepare the eggplant by slicing it lengthwise down the middle. Then cut quarter inch slices and keep aside. 

Place flour, whisked eggs with milk and salt and breadcrumbs with oregano and paprika in separate bowls. Coat the eggplant slices invidiually with flour, dip in egg wash and finally crumb them evenly. The schnitzels are ready to be fried. If you are vegan you can make a temupra batter with flour and water and then crumb the schnitzels.

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Heat one tablespoon EVOO in another pan. Add garlic, parsley and basil. Stir until aromatic. Now add butter beans and mix well, cook for seven to ten minutes on a low heat. Then add lemon juice, pepper and season with salt. Mash the beans until creamy. Finally add the remaining EVOO and mix well. Your white bean mash is ready to serve. If you can’t get your hand on butter beans, you can use black eyed beans.


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In another pan heat oil in a pan to fry the schnitzels. Fry the eggplant schnitzels on both sides until crispy.

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Finally for the aioli, mix all the ingredients in a bowl. Stir well.

Now it’s time to bring this sensational dish together. Place a spoonful of mash on a plate. Place the schnitzels on top and  finally top it up with the delicious aioli. Your lip smackingly delicious eggplant schnitzels are ready to serve.

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An Indian affair

An Indian Sunday Lunch, A Feast To Tantalise All Your Senses…

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Here I am again with my most favourite cuisine in the world, Indian! The colours, the flavours, the textures and the variety Indian food offers is par excellence. A balanced Indian meal will usually include a lentil dish, a vegetable side dish, whole-wheat roti breads, a yogurt preparation and other accompaniments such as pickles, chutneys and pappadums. Most Indian mothers and wives religiously prepare this feast for their families day in and day out. So now you know why we Indians proudly wear our pot bellies, they are a sign of all the love, warmth and lip smackingly delicious food we receive from our family.

My feast today albeit a simple one packs in oodles of flavour and is a perfect idea for an indulgent Sunday family lunch. In fact what looks like a feast actually stemmed from my sheer lack of wanting to cook lunch one Sunday afternoon. Remember the Curried Carrot Soup I had recently made?  As always  I made too much of it and had to freeze most of it. I know you are wondering why am I talking about the soup? Well it’s the soup that transformed into this finger licking good lentil curry aka dal. I served the dal alongside cumin and coriander crispy potatoes known as aloo fry, basmati rice and a kachumber salad. Bonus for you, you get four recipes in one hit!

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I would recommend making the Curried Carrot Soup midweek for dinner one night, make enough to have leftovers that will enable you to make the dal and all its accompaniments for your Sunday feast. The soup recipe can be found here.  

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Ingredients: 25  Cooking time: 30 minutes

Serves: 4

For the dal
  • Approximately 750 ml of leftover curried carrot soup
  • 250 gms of yellow split lentils (Channa Dal)
  • One teaspoon of dried mint leaves
  • 1.5 teaspoons of cumin seeds
  • Four to five green chillies, finely chopped
  • Two to three pods of garlic, finely chopped
  • One tablespoon ghee 
  • One cup of water
  • Salt to taste
For the aloo fry
  • Six to eight medium potatoes, cut into bite size pieces
  • 1.5 teaspoons of cumin powder
  • 1.5 teaspoons of coriander powder
  • Three tablespoons of vegetable oil
  • Salt to taste
For the kachumber salad
  • One to two cucumbers depending on their size, cut in small cubes
  • Two tomatoes, cut in small cubes
  • One red onion, finely chopped
  • Half a bunch of coriander, finely chopped
  • One teaspoon chaat masala
  • Juice of one lemon
  • Pinch of sugar
For the garnish
  • One red onion, finely sliced
  • One tablespoon of ghee
  • Half a bunch of coriander, finely chopped
  • Toasted black sesame seeds (optional)

Begin by washing the lentils a few times under running water or until the water runs clear. In a pressure cooker add the leftover soup, lentils, one cup of water and season with salt as per taste. Cook the lentils for 20 to 25 minutes on a low heat or until soft. If you are not using a pressure cooker, soak the lentils for an hour prior to cooking, this will help them cook faster when using a saucepan. 

Once the lentils are cooked keep them aside and prepare the spice mix for tempering or as known in Hindi, the tadka. Tadka is what gives a lentil curry its flavour boost, it’s usually added at the start or end of a curry depending on this type of dish it is. For the tadka heat ghee in a skillet. Add cumin seeds, garlic, dried mint leaves and green chillies.  Once the cumin seeds begin to crackle and the tadka gets aromatic, add it to the dal and cover the pressure cooker or saucepan with a lid to capture those beautiful aromas.

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To make the potatoes, heat vegetable oil in a frying pan. Add cumin and coriander powder, followed by the chopped potatoes. Toss the potatoes to coat them with the spices, add more cumin and coriander powder if required. Cook the potatoes on a medium heat, tossing them intermittently to ensure they don’t stick to the bottom.

Once the potatoes are cooked, to crisp them up further you can transfer them on a baking tray and put them in the oven for seven to ten minutes at a 150 degrees celsius.

Finally season with salt as desired and toss the potatoes again to ensure the salt is evenly distributed.

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To make the kachumber salad, simply combine all the ingredients in a bowl. If you don’t have chaat masala, you can use cumin powder as a replacement. Toss all the ingredients and serve this salad chilled, it’s a refreshing treat and compliments the meal perfectly.

Lastly, to make the garnish for the dal. Heat ghee in a skillet, add the sliced onion and cook on a low to medium heat until caramelised. One tip to know the onions are caramelised, caramelised onions are dark brown in colour and have a sweet flavour, if you cook it past this point they become charred and taste bitter. 

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Finally, garnish the dal with caramelised onions, fresh coriander and toasted black sesame seeds and garnish the potatoes with fresh coriander. 

I recommend serving the dal, potatoes and kachumber with aromatic steamed basmati rice. You can also serve it with rotis if you are not a fan of rice. Either way the only way to enjoy this feast is with your family, using your hands to dig into the warmth, love and comfort of this meal.

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Zucchetti Puttanesca

When you feel like pasta but don’t want the calories…

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The food scene today is all about healthy eating, losing weight and looking good. Fad diets such as Paleo, Ducan, GM, etc…etc…seem to guarantee weight loss by becoming a part of our everyday lifestyle. Despite these claims few of us are able to see these diets through to the end. The burning question is why do so many diets fail?

I am no expert on diets or the causes for their failure. My theory is simple and twofold: If you feel like it you should eat it – but in moderation! If you know its bad for you – find a healthy substitute!

Its amazing what a world of difference staying away from processed foods and eating in moderation can make to your life. Today’s recipe is all about fresh healthy ingredients, it steers clear from any processed food and you can eat it to your heart’s content. Its Zucchetti!! Yep you heard that right, its like spaghetti but made from zucchini.

The sauce is a fiery and full of flavour Puttanesca! This is the perfect choice of sauce for the Indian palate, which loves hot, sour, sweet and spicy flavours. The sauce is flavoured with rosemary and accented with capers and olives. Perfect with a chilled, crisp Pinot Grigio on a hot summers day and just by itself on a bed of Zucchetti on a cold winters night!

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Ingredients: 14      Cooking time: 15 minutes

Serves: 4

  • Four to five zucchini
  • One onion, finely sliced
  • Five to six garlic pods, chopped
  • Five to six red chillies, chopped
  • One can of crushed tomatoes 
  • 10 to 12 pitted kalamata olives, chopped
  • Two teaspoons of capers
  • One teaspoon of dried rosemary leaves
  • 1.5 teaspoon cracked pepper
  • One teaspoon sugar
  • Salt to season
  • Three tablespoons of extra virgin olive oil
  • Two tablespoons of goats cheese, crumbled  (optional)
  • Handful of fresh baby rocket (optional)

To make Zucchetti – wash the zucchini and cut the ends. Using a serrated peeler, peel the zucchini lengthwise. If you have any fancy gadgets that help you achieve the same result, please use them. When using the peeler, you may not be able to peel all of the zucchini. Don’t stress, simply chop the leftover zucchini as I did and use it in the sauce. This gives the dish another textural twist and of course no wastage!

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To make the Puttanesca – Heat three tablespoons of extra virgin olive oil in a pan. Add sliced onions and cook until translucent. Now add chilli and garlic, cook for two minutes.

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Once the onion mix is cooked, add capers, olives and leftover chopped zucchini. Give all the ingredients a good stir so the spicy garlicky flavour coats them all. Cook for five minutes on a medium heat.

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Now add crushed tomatoes, followed by rosemary leaves and cracked pepper. Season the sauce with salt and a teaspoon of sugar (the sugar balances the acidity in the tomatoes). Cover the pan with a lid and let the sauce simmer on a medium heat for seven to ten minutes.

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Add Zuccheti and using a pair of tongs gently toss it in the sauce. Cook for two to three minutes until slightly soft.

Zuccheti Puttanesca is ready to serve! Garnish with crumbled goats cheese and baby rocket. Enjoy this lip smackingly delicious dish guilt free!!!

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Roast Cauliflower with Pea Mash and Cinnamon Pumpkin

Glamourising vegetarian food…one dish at a time… 

One of my pet hates when dining out is – poorly constructed, extremely repetitive, flavourless and lack lustre vegetarian meals. Once in a while I have no problem with the commonly available vegetarian meals in most restaurants such as pumpkin gnocchi or a vegetarian pizza (that seems to have every vegetable in the world on it). However each time my husband and I go out his meals are so fancy with different textures, colours, flavours and mine the same old boring pumpkin gnocchi.

I want to ask professional chefs out there – what have we vegetarians done to you? why can’t pumpkin gnocchi be as glamourous as confit duck. I mean if you can make something dead look that good on a plate, shouldn’t it be easier with a vegetable that doesn’t bleed? Ok! I should stop being such a meanie, but the whole point is – vegetarian food can be made equally glamorous if not more. Today’s recipe is just that – GLAMOUROUS!

In this recipe I have used vegetables that are available all year round, cooked them with some techniques and spices that orchestrate a symphony of flavours with each bite.  This dish is truly a vegetarian’s delight.

Ingredients:  16  Cooking time: 30 minutes

Serves: 2

  • One medium cauliflower
  • Two cups of peas (I used frozen)
  • One cup of pumpkin, peeled and cubed
  • Four tablespoons of light Greek yogurt
  • Juice of one lemon
  • Eight to ten fresh mint leaves
  • Two to three pods of garlic, smashed
  • 1.5 teaspoons of smoked paprika powder
  • Two teaspoons of ground cumin powder
  • One teaspoon of ground cinnamon powder
  • 0.5 teaspoon of chilli powder
  • 0.5 teaspoon brown sugar
  • Six tablespoons of extra virgin olive oil
  • One tablespoon of butter
  • Salt to season
  • Fresh watercress to garnish (optional)

Begin by thoroughly washing the cauliflower and break it into large-sized florets. Steam the florets for five to seven minutes until slightly tender.

Prepare a marinade using four tablespoons of extra virgin olive oil, one and a half teaspoons of cumin powder,smoked paprika powder and smashed garlic. Marinate the cauliflower florets for 15 minutes prior to roasting, ensure each floret is thoroughly coated with the marinade (add more oil/powdered spices if necessary).

Pre-heat the oven to 180 degrees Celsius and roast the marinated cauliflower for 20 minutes.

For the pea mash –  steam the peas for five to seven minutes. In a bowl add the steamed peas, fresh mint leaves, a tablespoon of extra virgin olive, juice of half a lemon and salt as per taste. Using a stick blender blend all the ingredients until smooth.

For the cinnamon pumpkin – melt one tablespoon of butter in a pan, once melted add the cinnamon powder and a pinch of brown sugar. Add the pumpkin cubes once you smell the cinnamon aroma. Season with salt as required and cook the pumpkin until tender.

The final component is the chilli oil yogurt – add one tablespoon of extra virgin olive oil, half a teaspoon of chilli powder and cumin powder and juice of half a lemon. Mix all the ingredients well and add this dressing to the yogurt. Before serving air the yogurt by mixing it rapidly in a circular motion for one minute. My vegan readers feel free to omit this step.

To assemble – spoon the mash peas on the plate, place the roasted cauliflower on top of the pea mash, add the cinnamon pumpkin pieces around the pea mash and finally add a dollop or two of the chilli oil yogurt. If you love your greens like I do, garnish with fresh watercress leaves.

Get ready to scintillate your next dinner party with this quick, easy, lip smackingly delicious, glamorous meal.

Cauliflower with Potatoes and Peas

Because sometimes simple things are the best…

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Indian cuisine is without a doubt my favourite cuisine in the world.  Complexity of flavours, assortment of textures, vibrancy of colours, are all things that make Indian cuisine one to reckon with.

Unfortunately the Indian restaurant scene hasn’t done complete justice to the way Indian food is actually served in Indian homes. Indian food doesn’t need to be complicated, it doesn’t need to covered in spices. Indian home cooking is all about love on a plate, it isn’t fancy, it’s comforting. 

Today’s recipe is exactly that – it’s not fancy neither is it complicated. It’s a dish made from everyday vegetables found in your fridge, it’s a dish that uses a staple spice of Indian cooking – Cumin, it’s a dish that uses the classic base flavour of Indian cooking – onion and tomato paste.  All you gorgeous LSD readers that love Indian food, come try it in its true essence. 

Ingredients: 10   Cooking time: 30 minutes

Serves: 4

  • One medium-sized cauliflower, cut into florets
  • One cup of peas (I used frozen peas)
  • Two medium-sized potatoes, cubed
  • One brown onion, chopped
  • Two tomatoes, chopped
  • Two to three green chillies, chopped
  • Two teaspoons of cumin seeds
  • One teaspoon of turmeric powder
  • Salt to season
  • 1.5 tablespoons of ghee or butter

Melt ghee/butter in a pot. Add cumin seeds and let them splutter, now add the onions and cook them until translucent.

Add the tomatoes, green chillies and turmeric powder. Cook until the tomatoes are tender.

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Once the tomatoes are tender, add the potatoes and half a cup of water. Cover the pot with a lid and let the potatoes cook on a medium heat for 10 to 12 minutes.

Add the peas once the potatoes are cooked, give the dish a good stir and let it cook on a medium heat for another five to seven minutes.

Finally add the cauliflower, season with salt and cook until the cauliflower is al dente.

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Serve this classic marriage of flavours with warm flaky namkeen parathas, the recipe can be found here. Alternatively you can serve it as a side dish with dal and rice, find a classic Indian dal recipe here.