Sunday 11 March 2007

Spicy Potato and Cauliflour Stew

375g lentils
1.8 vegetable stock
3 tbsp vegetable oil
2 large onions, cut into wedges
1kg potatoes, cut into chunks
1 cauliflower, cut into florets
3 - 4 garlic cloves, chopped
2 tsp turmeric
2 tbsp mustard seeds
1 - 2 tbsp fennel seeds
2 green chillies, deseeded and chopped
1 tsp saffron threads, soaked in 2 tbsp warm water
125g coconut cream
1 tbsp chopped coriander

Soak the lentils for 15 minutes, then rinse, drain and cook with half the stock for 30 minutes until the water has been absorbed.

Meanwhile... fry the onion in the oil for about 8 minutes, add the potatoes, cauliflower and garlic and cook for a further minute. Stir in the turmeric, mustard seeds, fennel seeds and chillies.

Add the rest of the stock and the saffron and bring to the boil. Simmer for 10 - 15 minutes until the vegetables are almost cooked.

Coarsely mash the cooked lentils, stir in the coconut cream and coriander and mix well. Add to the vegetables and cook gently until the vegetables are tender and the flavours combined.

Serves 6

This was very nice, and quite filling. Not actually too spicy, and quite runny, but one to try again.

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