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highlyeccentricMade this up last weekend to accompany a batch of bog-standard Migros packet palak paneer; subsequently turned the leftovers into a slow-cooker soup.
Dish one: stir-fried pumpkin and diced potato
This recipe is: vegetarian, vegan, gluten free
This recipe could be: adjusted any how you like
This recipe requires: frying things, some chopping
About 3 medium washed potatoes, diced
1 small tranche of orange pumpkin, or a small butternut squash, also diced
2 tbsp sunflower or peanut oil
1 tsp Urad Dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
A pinch of dried chilli flakes
1 small onion, diced
1 tbsp brown sugar
Fresh ground black pepper
1. First, par-cook the potato (about 6 minutes steaming in the microwave). Do likewise with the pumpkin for about 4 minutes.
2. Heat the oil and add the urad dal. When it starts to change colour, add the cumin and mustard seeds. Fry until the mustard seed is popping. (This takes about half a minute)
3. Add the onion and the chilli flakes, stir-fry for about 2 minutes
4. Add the pumpkin and potato: stir-fry for about 4 minutes: the pumpkin should be beginning to brown.
5. Lower temperature, and add about 1/2 a cup of water, along with the brown sugar and black pepper. Stir well, then cover. Simmer 5 minutes or until the potato is cooked through.
6. Boil off remaining water as you finish whatever else you're serving.
7. Nom.
Makes about 4-5 side servings.
Dish two: spiced lentil and vegetable soup (for the slow cooker)
This recipe is: vegetarian, gluten free, designed for the slow cooker (but assumes you have pre-cooked some components)
This recipe could be: adapted for the stove; made vegan or dairy free by leaving out the yoghurt
This recipe requires: patience, pre-cooking
About half of the stir fried pumpkin and potato mix from the above recipe
About 1/3 cup each of red lentils and french brown lentils
About 3 cups of water - use your judgement
Stock cube
2-3 cubes of frozen spinach
Optional: greek yoghurt or indian raita
1. Put the leftovers, the lentils, the water and the stock cube in the slow cooker. Cook on low for at least 5hs, potentially most of the day.
2. Stir in the spinach toward the end
3. Serve with swirls of yoghurt
4. Nom.
Dish one: stir-fried pumpkin and diced potato
This recipe is: vegetarian, vegan, gluten free
This recipe could be: adjusted any how you like
This recipe requires: frying things, some chopping
About 3 medium washed potatoes, diced
1 small tranche of orange pumpkin, or a small butternut squash, also diced
2 tbsp sunflower or peanut oil
1 tsp Urad Dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
A pinch of dried chilli flakes
1 small onion, diced
1 tbsp brown sugar
Fresh ground black pepper
1. First, par-cook the potato (about 6 minutes steaming in the microwave). Do likewise with the pumpkin for about 4 minutes.
2. Heat the oil and add the urad dal. When it starts to change colour, add the cumin and mustard seeds. Fry until the mustard seed is popping. (This takes about half a minute)
3. Add the onion and the chilli flakes, stir-fry for about 2 minutes
4. Add the pumpkin and potato: stir-fry for about 4 minutes: the pumpkin should be beginning to brown.
5. Lower temperature, and add about 1/2 a cup of water, along with the brown sugar and black pepper. Stir well, then cover. Simmer 5 minutes or until the potato is cooked through.
6. Boil off remaining water as you finish whatever else you're serving.
7. Nom.
Makes about 4-5 side servings.
Dish two: spiced lentil and vegetable soup (for the slow cooker)
This recipe is: vegetarian, gluten free, designed for the slow cooker (but assumes you have pre-cooked some components)
This recipe could be: adapted for the stove; made vegan or dairy free by leaving out the yoghurt
This recipe requires: patience, pre-cooking
About half of the stir fried pumpkin and potato mix from the above recipe
About 1/3 cup each of red lentils and french brown lentils
About 3 cups of water - use your judgement
Stock cube
2-3 cubes of frozen spinach
Optional: greek yoghurt or indian raita
1. Put the leftovers, the lentils, the water and the stock cube in the slow cooker. Cook on low for at least 5hs, potentially most of the day.
2. Stir in the spinach toward the end
3. Serve with swirls of yoghurt
4. Nom.