Chana masala with cauliflower

Indian cuisine at its finest! A simple vegetarian dish of chickpeas + cauliflower simmered in a thick, creamy, spicy, tomato sauce. The sauce clings to the chickpeas. Each bite is bursting with flavour.

It’s hard to hold back on seconds with this dish!

Adjust the heat by adding more/less cayenne + chilli flakes.

Serve this up with freshly steamed basmati rice + a dollop of coconut yoghurt on top.

ingredients

2 tbsp garam masala
1 tsp cumin ground
1 tsp turmeric ground
1/2 tsp paprika
pinch cayenne
sea salt
black pepper
1 tbsp ghee
1/2 brown onion finely diced
3 cloves garlic finely diced
1/2 inch grated ginger
1/2 cauliflower cut into bite sized pieces
400g organic diced tomatoes
1/2 cup water
1 bay leaf
400g organic cooked chickpeas
1/2 lemon juice
2 heaped tbsp plain coconut yoghurt or, 1/2 cup of coconut cream
chilli flakes
fresh coriander leaves
*extra plain coconut yoghurt

In a small bowl, combine the spices to make the masala spice mix. Set aside.

Gently heat the ghee in a heavy based pan + add the onion. Cook until translucent, then add the garlic + ginger. Sauté for a minute or so.

Add the masala spice mix to the pan + cook until fragrant (around a minute).

Add the cauliflower to coat in the spice mix well. Sauté for a couple of minutes.

Add the diced tomatoes + water. Stir well. Add the bay leaf. Simmer for around 15 mins.(add a little extra water if necessary, if the sauce becomes too dry while simmering).

Add the chickpeas + stir well. Cook for a further 10 mins, or until the cauliflower is tender (the chickpeas should also be tender, but still keep their texture).

Taste + season. Squeeze the lemon juice in + add the yoghurt. Stir.

Scatter with chilli flakes + fresh coriander leaves.

With love,

Kristy x

Paneer butter masala with spinach + peas

Well, you have most probably worked out by now – I bloody LOVE Indian food + just hope that I am doing justice when I recreate different dishes! I adore the spices, textures + freshness that Indian food delivers. But mostly, it’s the comfort that a hot bowl of nourishing goodness with rice provides.

This dish is mildly spicy, with a creamy finish.

ingredients

20 raw cashews
1/4 cup hot water
2 cups of diced fresh tomatoes
1 tbsp grass fed ghee
1 bay leaf
1 inch fresh ginger
3 cloves garlic
1/2 tsp chilli powder
1 tsp cumin ground
sea salt
black pepper
1/3 cup organic coconut cream
200g paneer (cottage cheese) cubed
4 cubes frozen spinach
1/2 cup frozen peas
1 tsp garam masala

fresh chopped chilli
coriander

Soak the cashews in the hot water for around 20 minutes – whilst you are preparing the other ingredients.

In a motar + pestle, smash the garlic + ginger until it forms a paste. Set aside.

Blitz the cashews + water in a blender until a smooth paste. Add the tomatoes + continue to blitz until pureed. Set aside.

Melt the ghee in a heavy, deep saucepan + add the bay leaf. Add the ginger/garlic paste + fry for a minute. Add the tomato puree, chilli powder + cook until the oil starts to seep out of the tomato puree.

Add 1/2 cup water + stir well. Add the cumin, a pinch of sea salt and some black pepper. Stir. Bring to the boil + then simmer for 20 mins until the sauce becomes thick.

Stir in the coconut cream, cubed paneer, spinach + peas. Cook for a further few minutes.

Sprinkle the garam masala into the pan, stir + then take off the heat.

Garnish with fresh chilli + coriander leaves. Serve with steaming basmati + pappadum.

Vegetarian mince kofta in turmeric yoghurt sauce

Indian food well + truly has my heart. The spices. The deep, rich flavours. The aroma when cooking… all engulf my senses. That is why I simply had to visit there in 2015. It was a deeply profound spiritual experience. Connecting with past lives, meditation, rituals, ceremony + undertaking panchakarma (a mind, body + consciousness detoxification/cleanse/rejuvenation – restoring balance + strengthening immunity).

This dish is not only nutritious, but has gut healing properties as well.

It serves 4, but double it up for a dinner party.

ingredients

turmeric yoghurt sauce
375ml thick plain yoghurt
4 tbsp chickpea flour
500ml water *additional if required
1 tbsp oil
2 tsp black mustard seeds
1 tsp cumin seeds
1 brown onion finely chopped *I blitz in the mini chopper
3 garlic cloves *minced
1 tbsp indian curry powder
1 tsp turmeric
1 tsp ground cumin
1/4 tsp chilli powder
sea salt
black pepper

kofta
1 small brown onion
1cm piece of ginger
2 garlic cloves
small handful coriander leaves
400g plant based mince
2 tbsp thick natural yoghurt
2 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/4 tsp chilli powder
sea salt
black pepper
2 tbsp oil
chilli flakes

Make the turmeric yogurt sauce. In a large bowl, whisk together the yoghurt, chickpea flour and 500ml water until smooth. Set aside.

Heat the oil in a deep frying pan over a medium heat. Add the mustard + cumin seeds. Fry until they begin to pop.

Add the onion and fry until translucent.

Add the garlic, then curry powder, turmeric, ground cumin + chilli powder. Stir until the spices release their aroma (around 1 min).

Add the yoghurt mixture, stir well. When the sauce comes to the boil, turn low and simmer for 15 mins. Turn off + leave on the cooktop.

For the kofta,blitz the onion, ginger, garlic + coriander in a mini chopper until it has a paste consistency. Place in a bowl + add the plant based mince. Add the plain yoghurt. Add all of the spices, sea salt + pepper and mix by hand until throughly combined. Place in the fridge for a couple of hours to allow the mixture to firm up (so its easier to handle).

Roll small balls with the mince and place on a plate.

Heat the oil in a deep frypan on a medium – high heat. Add the meatballs and fry. Gently shake the pan to brown on all sides (flipping them may cause them to break). Drain on paper towel.

Gently reheat the yoghurt sauce. Add a little water if it is too thick.

Place the kofta in the sauce and serve 4 or so with steamed rice. Sprinkle with chilli flakes + fresh coriander leaves.

Enjoy loves,

Kristy x

 

TAJ MAHAL
Taj Mahal – Agra, India