Bulgur & Veg Khichree

This recipe is another winner from the book ‘Simple Spice Vegetarian’. It’s actually a mix of rice, lentils and bulgur wheat which I kind of questioned when I first saw the recipe but the mixture of textures and the ability of the different elements to soak up the spices really added something to the flavour. The word kedgeree comes from this word too so you just know it’s going to be good. This is really tasty when you ramp up the ginger content.

Serves 4 (large portions)

Ingredients

  • 200g bulgur wheat
  • 100g rice
  • 150g lentils
  • 1/2 tsp turmeric
  • 1 tbsp coriander powder
  • 1 tbsp cumin
  • 1 tbsp ghee
  • 1 chilli
  • 5cm ginger
  • 5 cloves garlic
  • 1 onion
  • 2 tomatoes
  • 1 carrot
  • 1 parsnip
  • 1 handful spinach
  • 150g peas
  • 250ml water
  • salt

Method

1.) Cook the rice and lentils in a pan until tender, Halfway through cooking, add the bulgur wheat. Preheat the oven to 130 degrees C.

2.) In the meantime, peel and grate the ginger. Peel and finely dice the onion, carrot and parsnip.

3.) Make a masala paste by adding the turmeric, coriander and cumin in a bowl with a tbsp water and mixing.

4.) In a casserole dish, melt the ghee and add the onion. Cook for about 5 minutes, then add the chilli, ginger and garlic and cook for another couple of minutes.

5.) Add the masala paste and cook until it dries out. Chop up the tomatoes and add to the pan with the carrot and parsnip.

6.) Cook for about 5 minutes then add the spinach and peas and cook for another couple of minutes.

7.) Drain the lentils, rice and bulgur and add to the pan. Add the water and stir everything together. Cover with a lid and cook for 15 minutes.

8.) Season before serving.

Chickpea Curry

Recently I started watching the Andy Warhol documentary on Netflix as I am a fan of art even though I know very little about it. During Warhol’s life he was a very private person and no one knew much about him but after his death his diaries were found, edited and published (they’re winging their way to me as we speak). What I really loved in the first episode is that the editor of his diaries said that some of the people he had written about resented what he’d said about them but she said this diary is Warhol’s narrative, if you want to tell your own narrative, write your own diary. Other people can disagree with you, but they can’t invalidate your opinions, your feelings are your own. So, in summary, don’t piss me off because I can totally write about you here, it’s my narrative :P. The documentary uses David Bowie’s ‘Andy Warhol’ song to open which is quite funny because for one, Andy Warhol didn’t like David Bowie. Also, David Bowie did idolise Warhol but despite that, you could hardly call his song flattering with lyrics such as ‘Andy Warhol, looks a scream, hang him on my wall. Andy Warhol, Silver Screen, can’t tell them apart at all’.

Here is another chickpea curry recipe that I found on BBC Good Food. It did have eggs but I didn’t so it’s eggless but feel free to add eggs or whatever kind of protein you like.

Serves 2

Ingredients

  • 1 tbsp ghee
  • 1 onion
  • 1 clove garlic
  • 3 cm ginger
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp garam masala
  • 450g tomatoes
  • 1 tin chickpeas
  • 200g spinach
  • 3 tbsp plain yoghurt
  • 1/2 tsp chilli flakes
  • 10g coriander leaves
  • rice to serve

Method

1.) Peel and finely chop the onion. Melt some ghee in a large pan and add the onion. Cook for 10 minutes until the onion is soft.

2.) Whilst this is cooking, put some rice in another pan with some boiling water and cook on a low heat. Peel and finely dice the garlic. Slice off the ginger skin and grate the ginger. Chop up the tomatoes.

3.) Add the garlic, ginger, spices, chilli flakes and tomatoes to the pan and fry for a couple of minutes.

4.) Drain the tin of chickpeas and add the chickpeas to the pan with 100ml water. Bring to a simmer, cover and cook for 25 minutes.

5.) Chop up the coriander leaves whilst this is cooking.

6.) Once this has finished, remove the lid and add the spinach, Cook for 3 more minutes until the leaves have wilted.

7.) Stir through the yoghurt and sprinkle over the coriander leaves. Serve with the rice.

Bhel Puri Salad

It’s a salad but a salad with puffed rice (Rice Krispies), Poppadoms and Bombay Mix. Salad doesn’t get much better than this. You only need 50g of delicious Bombay Mix, a delicious Indian snack with dried noodles and peas, peanuts and spices but unfortunately I could only find it in a big 500g bag and it’s ridiculously moreish and unhealthy. The recipe was in Jamie Oliver’s ‘Veg’ and went down pretty well in my household.

Serves 4

Ingredients

  • 2 cm ginger
  • 2 tsp tamarind chutney
  • oil
  • 1 pomegranate
  • 1 lemon
  • 50g peanuts
  • 100g rice krispies
  • 1 red onion
  • 1 cucumber
  • 200g cherry tomatoes
  • 10 radishes
  • 1 chilli
  • 15g mint
  • 15g coriander
  • 2 poppadoms
  • 1/2 tsp garam masala
  • 50g Bombay Mix

Method

1.) Peel and grate the ginger. add the chutney and 1 tbsp oil. Squeeze in the juice of the lemon and mix. Tip this into a salad bowl.

2.) Toast the peanuts and rice in a frying pan until lightly golden then set aside.

3.) Peel and dice the onion. Chop up the cucumber (I get rid of the seeds as they’re very watery). Quarter the tomatoes and slice up the radishes. Finely chop the chillis and the herbs. Add the vegetables with the salad dressing.

4.) Chop the pomegranate in half and bash out the seeds into the bowl.

5.) Add the garam masala and bombay mix and stir everything together.

6.) Crush up the poppadoms and sprinkle over the top before dishing up.

Chickpea, Peanut Butter Curry

Unlike the baos, this is definitely a meal you can make on a weeknight. I can personally vouch for it being a satisfying post gym supper. The peanut butter and the chickpeas will fulfil all your protein needs. A much better idea than Brittany’s on the Apprentice – ‘alcoholic protein drinks’ The horror. The recipe was on BBC Good Food.

Serves 2

Ingredients

  • oil
  • 1 onion
  • 3 cloves garlic
  • 2.5cm ginger
  • 1 tsp coriander
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp fenugreek
  • 1 tin chickpeas
  • 300ml vegetable stock
  • 2 tbsp peanut butter (or almond butter)
  • 200g spinach
  • 150g rice

Method

1.) Put the rice on to cook

2.) Peel and dice the onion.

3.) Heat the oil and add the onion. Cook for 7 minutes.

4.) Whilst this is cooking, peel and dice the garlic. Peel and grate the ginger.

5.) In a small bowl, add all the spices with 2 tbsp water and stir to make a paste.

6.) Add the garlic and ginger to the onion and fry for one more minute.

7.) Add the paste to the pan and fry for 5 more minutes. Make up the stock.

8.) Stir in the chickpeas then add the stock. Cook for 5 minutes.

9.) Add the peanut butter and stir then add the spinach. Leave for a few minutes until the spinach is wilted.

10.) Serve with the rice.

Punjabi Chole

I made this tasty chickpea dish which was a lunch dish in Shelina Permaloo’s ‘Sunshine Diet’ as a side to some pan fried seabass and stuck in a bit of kale that I had leftover in the fridge. Ignore the state of the seabass. I used the hottest hob as the other back one was taken. It’s a nice quick midweek meal. A must if you stupidly took up an accountancy qualification that requires 40 hours of continuing professional development a year. I can only hope they will accept my reading of ‘Fintech for Dummies’ as relevant experience to my job. Buy pre-made minced garlic and ginger like me if you want to save some time.

Serves 2

Ingredients

  • 1 tbsp oil
  • 1 onion
  • 3 cloves garlic
  • 5cm piece ginger
  • 2 green chillies
  • 1 cinnamon stick
  • 2 tomatoes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tin chickpeas
  • 2 tbsp coriander leaves
  • salt

Method

1.) Peel the onion and finely dice.

2.) Heat the oil in a pan and add the onion.

3.) Peel the garlic and ginger and finely chop along with the chillies.

4.) Add them to the pan with the cinnamon stick and cook on a low heat for another 3 minutes.

5.) In the meantime, measure out 100ml water and dice the tomatoes.

6.) Add the tomatoes and spices to the pan and cook for a couple more minutes.

7.) Add the water to the pan. Drain the chickpeas and add to the pan. Cook for 5 more minutes on a simmer until starting to thicken. Whilst this is thickening, chop up the coriander leaves.

8.) Discard the cinnamon stick, season with salt, sprinkle over the coriander and serve.

Curry Sweetcorn Soup

This tasty soup is another recipe from ‘Gordon Ramsey’s Ultimate Cookery Course’ – I’m really smashing it this week but it’s another winner. Gordon uses a tin of creamed corn which I was assuming was some sort of old British staple like corned beef but the supermarket didn’t have it so I just used a normal tin of sweetcorn and added a bit of coconut cream (conveniently left over from when I made Urap Urap). I would serve this with a naan.

Serve 4

Ingredients

  • oil
  • 1 onion
  • 1 large potato
  • 1 litre stock
  • 3 x 200g tins sweetcorn
  • salt and pepper
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 garlic cloves
  • 1 tsp chilli flakes/powder
  • 1 tsp turmeric
  • 2 tsp ginger
  • 1/2 tsp salt

Method

1.) In a casserole pan, lightly toast the coriander and cumin seeds until fragrant. Move to a mortar and give them a mash with the pestle.

2.) Peel and dice the ginger and garlic, add them to the mortar and add the turmeric, salt and chilli. Mash everything together.

3.) Peel and finely chop the onion.

4.) Add some oil to the casserole dish and heat up. Add the onion and cook for about 5 minutes.

5.) Peel and chop the potato into chunks and open the tins of sweetcorn.

6.) Add the curry paste to the casserole dish and cook for another 2 minutes. Add some more oil if dry.

7.) Make up the stock.

8.) Add the potato and stir around in the casserole dish. Add the stock and bring to the boil. Turn down the heat then add the tins of sweetcorn, Simmer for about 15 minutes until the potato is cooked through.

9.) Add the coconut cream and stir to break it up. Blitz to a thick soup with an immersion blender.