Mixed vegetable salan

Name: Mixed vegetable salan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 6 tbsp Waitrose Duchy Organic Blanched Peanuts; 3 tbsp sesame seeds; 3 tbsp desiccated coconut; 50 g Cooks’ Ingredients crispy fried onions

Mallika Basu's vegan centrepiece will impress well after Holi celebrations are over.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

6 tbsp Waitrose Duchy Organic Blanched Peanuts
3 tbsp sesame seeds
3 tbsp desiccated coconut
50g Cooks’ Ingredients crispy fried onions

For the curry

3 tbsp Vegetable oil
4 Padrón peppers or Cooks’ Ingredients Just Hot Enough Green Chillies
½ tsp black mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
12 fresh curry leaves (or 1 tbsp dried)
5 cm piece ginger, peeled and finely grated
4 clove/s cloves garlic, finely grated
100g carrot, cubed
100g cauliflower cut into florets
1 tsp ground turmeric
1 tsp Waitrose Organic Ground Coriander
1 tsp chilli powder
2 tbsp Cooks’ Ingredients Tamarind Paste
100g broccoli florets

Method

Dry roast the peanuts in a wok or kadai for 3 minutes on medium-high, adding the sesame seeds for 2 minutes more, then the coconut for another 2 minutes until everything turns golden. Remove the pan from the heat, tip everything into a bowl and leave until cool enough to handle. Transfer to a high-speed blender or smoothie maker, add 300ml water and purée to a smooth paste. Crush the crispy onions between your palms and drop them in.
Wipe the pan clean and bring 1 tbsp oil to heat on high. Add the peppers or chillies and cook, without moving them, for 30 seconds, until charred and blistered. Remove and add the remaining oil to the pan. Sizzle the mustard seeds, cumin seeds and fenugreek seeds, then the curry leaves in quick succession. Mix in the ginger and garlic and cook for 30 seconds.
Tip the carrot and cauliflower in with the turmeric, coriander and chilli powder, stirring well to mix together. Add the chillies back to the pan and pour in the blended curry paste. Cook, uncovered, for 15 minutes on a medium heat until the vegetables are soft – add more water (up to 200ml) if needed to keep the vegetables submerged as they cook. Use the blender cup or jug to use every drop of the curry sauce.
Stir in the tamarind paste and broccoli, season with salt to taste, then simmer for 5 minutes, until the broccoli is just tender. The curry can dry out when it cools, so add a dash more hot water to loosen before serving. It should have a thick, creamy way about it.

Cook’s tip

To make the dish look more special, toast 1 tbsp more peanuts in a dry pan, then cool and roughly crush. Sizzle a few more curry leaves in 1 tbsp oil until fragrant, then scatter these, plus the nuts and 1 tbsp more crispy onions, over the top.