Sunday, 3 November 2013
Halloween curry fest
Aloo gobi, channa dhal and sag paneer with rice and raita
potatoes, big dice
carrots, peeled and diced
yellow pepper, chopped
romanesco (cauliflower), in florets
channa dhal spice mix
tin of chickpeas
paneer in bite sized pieces
Rice - cook to packet instructions - or in my case put in pan, add water to about an inch above the surface of the rice, bring to the boil, cover tightly and transfer to oven .. let it cook itself for 20 minutes plus.
Aloo gobi - heat spices in a little oil until they start to pop. Add onion and garlic, soften a bit, then add other chopped veg and water, simmer, add tomatoes, simmer. Keep tasting and adjusting seasoning, probably for about 30 minutes - add water if it's going dry. Add chili after about 10 minutes and garam masala 5 minutes before end of cooking.
Channa dhal - soften finely chopped onion in olive oil, add tinned shickpeas, channa dhal (or other) seasonning mix (be cautious, add a teaspoon and taste... you can add, but it's hard to take away... if it gets too hot add a little sugar), Stir in a tin of chopped tomatoes (or tomato puree and water), simmer Don't add salt until the end of cooking to avoid making the chickpea skins go hard.
Saag paneer (NEVER EVER tell anyone how easy this is). Tip tin of spinach into pan, add chopped paneer, Heat gently, add garam masala when warmed through.
Raita - mix ingredients, taste, adjust....
This was a fantastic Halloween feast. Obviously, as I am never knowingly under catered there was enough left for another meal. Well, truth be told another 8 servings. We mixed the rice and saag paneer together and the channa dhal and aloo gobi together for a 2 dish supper.
Would be vegan if you omitted raita, or used a soya yogurt.