SPICED VEGETABLES RECIPES

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SPICED AUBERGINE & COCONUT CURRY | VEGETABLE RECIPES ...



Spiced aubergine & coconut curry | Vegetable recipes ... image

Total Time 35 minutes

Yield 4

Number Of Ingredients 14

3 tablespoons groundnut oil
6 Asian round aubergines
3cm piece of ginger
3 cloves of garlic
1 white onion
2 teaspoons cumin seeds
1 tablespoon black mustard seeds
12 fresh curry leaves
2 dried red chillies
1 tablespoon tomato purée
2 teaspoons garam masala
1 x 400 g tin of coconut milk
1 red onion
½ a bunch of fresh coriander (15g)

Steps:

    1. Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
    2. Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
    3. Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
    4. Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
    5. Lower the heat slightly, add the curry leaves and dried chillies and continue to cook until the leaves are crisp and translucent. Stir in the ginger and garlic and fry for 1 minute.
    6. Add the sliced onion along with ½ teaspoon of sea salt, lower the heat and cook for 5 to 7 minutes, or until the onion is soft.
    7. Stir in the tomato purée, garam masala and coconut milk. Bring it to a simmer, return the aubergine to the pan and cook for 10 minutes, or until it’s soft but still firm to the bite.
    8. Finely slice the red onion, pick and chop the coriander leaves, then combine in a small serving dish. Divide the curry between bowls and serve with the red onion salad and poppadoms, if you like.

Nutrition Facts : Calories 305 calories, FatContent 26.9 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 14.7 g carbohydrate, SugarContent 9.3 g sugar, SodiumContent 0.6 g salt, FiberContent 3.7 g fibre

SPICED PARSNIP SOUP | JAMIE OLIVER VEGETABLE RECIPES



Spiced parsnip soup | Jamie Oliver vegetable recipes image

There’s something wonderfully comforting about a nice bowl of soup. I’ve served this one with some quick, funky parsnip crisps, garam masala and a swirl of yoghurt and chilli oil. Delicious.

Total Time 50 minutes

Yield 4

Number Of Ingredients 12

800 g parsnips
1 onion
2 cloves of garlic
5 cm piece of ginger
olive oil
1 teaspoon cumin seeds
garam masala
200 g red split lentils
4 uncooked poppadoms
1.5 litres organic vegetable stock
4 tablespoons natural yoghurt
4 sprigs of fresh coriander

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
    3. Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
    4. Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.
    5. Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
    6. Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
    7. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
    8. Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
    9. Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.

Nutrition Facts : Calories 428 calories, FatContent 11.7 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 21.6 g protein, CarbohydrateContent 62.2 g carbohydrate, SugarContent 16.9 g sugar, SodiumContent 1.1 g salt, FiberContent 11.3 g fibre

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