Cauliflower and Lentil Curry tempered with Fennel, Cumin and Mustard Seeds

Where do I even begin! I have been run down most of the week struggling to teach my yoga class on Wedneaday and not able to go to the gym since Monday ๐Ÿ˜ฑ I was determined to make the day count so at the first sign of recovery I felt my creative juices flowing again. So here we are, a popular vegetarian curry which I have just added a bit of this and that to and adapted to my own liking; gluten-free, sugar-free, vegan, low fat and rather delicious ๐Ÿ˜œ Perfect for my yoga students ๐Ÿ™๐Ÿผ

Rich in protein with a good balance of veg and just a tablespoon of oil this is a nutritious meal in itself. Of course if you need your carbs just pour two generous dollops over some boiled rice.

I actually made it to the gym this afternoon and helped myself to two bowlfuls upon my return. Guilt-free pleasures of my simple life ๐Ÿ˜Š๐Ÿ™๐Ÿผ

Prep time: 10 mins

Cooking time: 30 mins

Serves 4-6

INGREDIENTS

2 cups red lentils

6 cups water

2 tbsp ginger purรฉe

1 small cauliflower, separated into small florets

1 medium onion, chopped

1 large tomato, chopped

2 green chillies (optional)

1 tsp turmeric

1 tsp ground coriander

1/2 tsp ground cumin, roasted

1/2 tsp chilli powder

Salt to taste

Handful fresh coriander leaves, chopped (optional)

For the Tempering

1 tbsp veg oil

1 tsp cumin seeds

1 tsp fennel seeds

1/2 tsp mustard seeds

3 cloves garlic, finely chopped

1 tbsp dried curry leaves

HOW TO COOK

1. Wash the lentils and place in a medium saucepan with the water.

2. Add the ginger, onion, dry spices and salt.

3. Stir well and bring to boil.

4. Cover and simmer for 15 minutes until the lentils are soft.

5. Strike in the cauliflower, tomato and green chillies, if using).

6. Cover and cook on medium heat until the cauliflower is tender – about 10 minutes.

7. To prepare the tempering, gently heat the oil in a small wok or frying pan.

8. Add the cumin seeds, fennel seeds and mustard seeds. Allow them to sizzle.

9. Stir in the garlic and cook until browned.

10. Mix in the curry leaves.

11. Pour this mixture over the curry. Stir in and cover the pan to allow the flavours to infuse through the dish.

12. Garnish with coriander leaves before serving.

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Shobji Bhaji (Vegetable Stir Fry)

Sometimes there really is nothing like good old Bengali cooking.

This is a very simple, yet beautifully presentable recipe, representative of the staple ‘dry’ vegetable dish served with every Bangladeshi meal. The panch phoron seeds lend a wonderfully aromatic flavour that is so typical of Bengali cooking.

The key here is to stir fry the vegetables over a high heat, using little or no water. This will ensure that the vegetables do not stick together and become and mushy.

Cooking Time: 20 mins

Serves: 3-4 ย 

Ingredients

  • 2 tbspย oil
  • 1 bay leaf
  • 1 tsp panch phoron (bengali five spice mix)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1″ piece root ginger, minced
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 3/4 tsp ground, roasted cumin
  • 1/2 tsp chilli powder
  • 250g mixed veg (fresh or frozen)
  • 2-3 small new potatoes, diced
  • salt to taste
  • fresh, chopped coriander to garnish each piece

How to cook

  1. Heat the oil in a large wok or karahi over a medium flame.
  2. Add the panch phoron and bay leaf. Wait for seeds to sizzle.
  3. Add the onion and cook until soft and golden.
  4. Add the garlic and ginger and cook for 2-3 mins.
  5. Add the dry spices and cook for another minute (adding a splash of water if the spices begin to stick to the pan).
  6. Add the vegetables with the salt. If using frozen vegetables use a wooden spoon to break any chunks.
  7. Stir fry for 10 mins on high heat ensuring they are evenly covered with the spices.
  8. Add a splash of water, stir, then turn down to heat and cover.
  9. Cook for another 5 mins or until the vegetables are just tender. DO NOT OVERCOOK!
  10. Remove from heat and garnish with chopped coriander before serving.