Serve these dishes individually, or together as an Indian banquet for 8
Serves 6-8
¼ cup vegetable oil
1 teaspoon cumin seeds
2 large onions, thinly sliced
½ a teaspoon of ground turmeric
2 fresh small red chillies, seeded and finely chopped
1 teaspoon ground coriander
750g vine-ripened tomatoes, peeled, seeded and coarsely chopped
125g (1 cup) fresh or frozen peas, thawed
¼ cup chopped coriander leaves
Aromatic coconut and sesame seed pilaf (recipe follows), to serve
Heat 2 teaspoons vegetable oil in a large, deep non-stick frypan. Add cumin seeds and stir over medium heat until fragrant.
Add remaining oil and onion to pan and cook over medium heat for 10-15 minutes or until onions are light brown. Add turmeric chillies and coriander and stir for 2 minutes or until fragrant. Add potatoes, tomatoes and 1 teaspoon sea salt and mix well. Cook covered, over low heat for 25 minutes, stirring frequently to prevent mixture from sticking to the base of pan, then add peas and cook for 3 minutes or until just heated through. Stir in coriander and serve immediately with aromatic coconut and sesame seed pilaf passed separately.
Serves 6
200g yellow split peas
3 dried bay leaves
4 star anise
1 onion, freshly chopped
¼ teaspoon saffron treads
750g peeled and seeded butternut pumpkin, cut into 1.5m pieces
1 teaspoon caster sugar
11/2 teaspoons flaked sea salt
½ cup (firmly packed) basil leaves, coarsely shredded
2 tablespoons of vegetable oil
1 teaspoon cumin seeds
1 tablespoon julienne og ginger
2 fresh small red chillies, seeded and thinly sliced
Warm naan bread, to serve
Place split peas, bay leaves, star anise, onion and saffron on a large saucepan with 2 cups water and bring to boil, reduce to a simmer, then cool, partially cover over medium heat for 20 minutes. Remove from heat, stir in basil and set aside.
Heat vegetables oil in a small non-stick frying pan over high heat, add cumin and stir until fragrant. Reduce heat to low, then add ginger and chillies and cool for 30 seconds. Spoon pumpkin mixture into a bowl and drizzle with oil mixture. Serve immediately with warm naan bread.
Serves 6-8
400g (2 cups) basmati rice
2 cups coconut milk
1 tablespoon grated ginger
4 cardamon pods, lightly bruised
1 stick cinnamon
1 teaspoon sesame seeds
2 teaspoon flaked sea salt
35g (1/2 cup) shredded coconut, toasted
Rinse rice thoroughly, place in a bowl, add enough water to cover and stand for 30 minutes, then drain well. Combine coconut milk, ginger, cardamom pods and cinnamon sticks with 2 cups water in a saucepan and bring to the boil. Add rice, stir well and cook, covered, over very low heat for 20 minutes until liquid is absorbed and rice is tender. Remove whole spices, then, using a fork, fluff rice grains to separate. Heat sesame oil in a large non-stick frying pan, add sesame seeds and stir-fry over medium heat for 30 seconds or until golden. Add rice, salt and toasted coconut and stir-fry until just heated through. Serve immediately.