 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
I adapted a recipe on for 'Spicy Squash', which although very good, wasn't quite to my tastes. This is a less sweet version, using a mix of veg and some greens, instead of just squash. It also has a creamy style gravy with the help of some cashew nuts which makes it more filling as a veg*n main. This calls for amchoor powder/amchur, which if new to you, is just a powder made from green (unripe) mangoes. It gives a distinct 'tang'. Most Indian groceries carry it, here in Canada I know Superstore even has it...but probably not worth buying just for this - I think some lime juice would be a pretty good substitute. This makes enough for two if you're serving alongside something else...a good idea as it is pretty rich. Ingredients:
1 zucchini, sliced (slice in half lengthways then sliced into about 1/2-inchpieces) |
2 carrots (cut in the same manner but sliced a little thinner for even cooking) |
3 garlic cloves (i have used garlic scapes since in season) |
1 tablespoon fresh ginger (about 1-inch piece) |
1 tablespoon coriander powder |
1/2 teaspoon fenugreek seeds |
1/2-1 teaspoon chili powder (to taste, 1/2 tsp may be enough) |
1/2 teaspoon paprika |
1/2 teaspoon turmeric |
1/2 teaspoon sea salt |
1/4 cup raw cashews |
1/4 cup water |
1 tablespoon oil (i like coconut or grapeseed) |
1 teaspoon cumin seed, whole |
1/4 cup water |
1 tablespoon amchoor powder (mango powder) |
1 1/2 tablespoons sugar (up to 2 tbsp, depending on your tastes) |
1 cup spinach, torn (or any greens) |
Directions:
1. Begin by slicing up the veg and setting them aside.
2. Next, form a paste by combining the garlic, ginger, coriander, fenugreek, chili, paprika, turmeric, salt, cashews and water. If doing this the old fashioned way, I'd grate the ginger and just use the juice and fine pulp, not the woody bits. I find something like a Magic Bullet works perfectly for this.
3. Next add the oil to a pan, heat over medium/medium-high. Once hot, add in the whole cumin seeds - they will sizzle and begin to pop. Add in the paste next, watch out because it does splatter a bit. Stir well, let the paste cook for a few minutes, watching it doesn't burn.
4. Add in the veg, followed by the other 1/4 cup of water. Stir well, cover loosely and leave to simmer for about 12-15 minutes. Stir now and again because it is prone to sticking.
5. Once the carrots are cooked through, add in the mango powder followed by the sugar. you may need to add some extra water to keep the gravy at the right consistency. Adjust the sugar and salt to your tastes. Add in the torn spinach/greens, let them cook for just a few minutes and you're ready to serve.
|
|