zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    A Touch of Gold

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    A Touch of Gold

    A Touch of Gold. Golden vegetables, spiced chick peas and onions bring shades of gold to this vegetarian menu.

    Serves: 4 - 6

    Ingredients

    • Golden Vegetables With Karela
    • Pinch of salt
    • 1 onion, finely chopped
    • 1 karela
    • 2 orange-fleshed sweet potatoes, peeled and diced
    • 2 carrots, peeled and diced
    • 250g butternut squash, peeled and diced
    • 2tbsp vegetable oil
    • 1 x 350g jar Tilda Vegetable Sabzi Sauce
    • Cashew nuts, toasted
    • Lassi
    • 500g pot Greek yogurt
    • 600ml iced water
    • 1/2tsp salt
    • 1/2tsp freshly ground cumin seeds
    • A little freshly ground black pepper
    • Mint sprigs to garnish
    • Ice cubes
    • Spiced Chick Peas & Spinach
    • ¼ tsp cayenne pepper
    • Salt to taste
    • 1 onion, thinly sliced
    • 1 clove garlic, crushed
    • 1tsp cumin seeds
    • 2tsp ground cumin
    • 1tsp ground coriander
    • 3 tomatoes, peeled and roughly chopped
    • 2tsp Bart Spices Fresh Tamarind
    • 225g frozen chopped spinach
    • ¼ tsp cayenne pepper
    • 1 x 420g tin chick peas, drained
    • 1tbsp vegetable oil
    • Stuffed Onion Petals
    • 4tbsp Greek yogurt
    • 1 large mild onion, peeled and quartered
    • Generous pinch saffron threads
    • 2 green chillies, deseeded and finely chopped
    • 225g new potatoes, peeled, cooked and finely diced
    • Salt & freshly ground black pepper
    • Chopped fresh coriander
    • 2 cloves garlic, crushed
    • 1tsp cumin seeds
    • 1tbsp vegetable oil

    Method

    1. Lassi: Serves 6
    2. Whisk together 1 x 500g pot Greek yogurt, 600ml iced water, ½ tsp salt, ½ tsp freshly ground cumin seeds and a little freshly ground black pepper, to taste. Serve with ice, and garnish with mint sprigs.
    3. Stuffed Onion Petals
    4. Serves 4 as an appetiser
    5. Separate the layers of onion to make 'petals', reserving the central core.
    6. Add the saffron and onion to a large pan of boiling salted water. Boil for 15 minutes or until thoroughly cooked and soft, making sure that the onion petals do not stick together. Drain and dry on kitchen paper. Leave to cool.
    7. Finely chop the reserved onion. Heat the oil in a frying pan, add the chopped onion, garlic, chillies and cumin seeds. Cook gently for 10 minutes or until the onion is soft. Allow to cool.
    8. In a bowl, gently mix together the diced potato, cooled onion mixture, seasoning and yogurt. Fill each onion petal with a small spoon of stuffing and gently press the sides up around the filling. Arrange on a platter and sprinkle with chopped coriander.
    9. Spiced Chick Peas & Spinach
    10. Serves: 4
    11. Heat the oil in a saucepan. Add the onion and garlic and cook for 10 minutes or until soft. Add the cumin seeds and cook for 1 minute. Stir in the ground cumin and coriander.
    12. Add the tomatoes and cook for 4-5 minutes or until beginning to soften. Stir in the tamarind and add the spinach and cook, stirring, until thawed. Cook briskly for 2-3 minutes to evaporate the moisture then stir in the salt and cayenne pepper.
    13. Stir in the chick peas and cook for a further 2 minutes until piping hot, before serving.
    14. Golden Vegetables With Karela
    15. Serves: 4
    16. Karelas are strange looking vegetables with bright green warty skins and an extremely bitter flavour. To reduce the bitterness, salt and blanch them before adding to other ingredients.
    17. Cut the karela in half lengthways and remove the seeds. Cut into 1cm slices, place in a colander, sprinkle with salt and leave to drain for 1 hour.
    18. Rinse the karela then blanch by dropping the slices in boiling salted water. Bring back to the boil and simmer for 2 minutes. Rinse under cold water and drain thoroughly.
    19. Cook the sweet potatoes, carrots and butternut squash in boiling salted water for 5-8 minutes or until just tender. Drain.
    20. Heat the oil in a wok or large frying pan and cook the onion for 10 minutes or until soft. Add the sweet potatoes, carrots, squash and karela then stir in the sabzi sauce. Bring to the boil then simmer gently for 5 minutes or until the vegetables are soft. Sprinkle with toasted cashew nuts and serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary