This is the final North Indian recipe. It sounds so easy to make that I had to reread my notes a few times. This mixed vegetable dish can be served with rice or scooped up with chapati. As with the rest of the recipes I’ve posted and will post, this one is vegetarian. If you’d like to throw in some chicken, use your best judgement as to when to add it. Just make sure it’s thoroughly cooked! I hope you’ve enjoyed this recipe series. Stay tuned for South Indian cuisine.
Last two recipes: Samosas and Cilantro Chutney and Butter Paneer
Next recipes: South Indian tomato curry and side dishes
Mixed Veg in Indian Gravy recipe
Photo by Sam Peake.
Ingredients:
2 tbsp vegetable oil
1 tsp cumin powder
1 tbsp water, x 2
2 medium tomatoes, chopped
1 head cauliflower, cut into florets
1 raw potato, cubed
Group A:
1 medium red onion, sliced
4 garlic cloves
1 one-inch cube of ginger
¼ cup water
Group B:
½ tsp salt
½ tsp red chili powder
½ tsp coriander seed powder
¼ tsp turmeric powder
NOTE: Let cubed potato sit in water for at least 5 minutes while prepping other ingredients.
Step 1: Puree Group A ingredients.
Step 2: Heat oil in pan. When hot, add cumin powder, then the puree and fry. Mix well for 30 seconds. Then add Group B spices. And stir continuously for 30 seconds.
Step 3: When all is mixed well, add 1 tbsp water, then potato cubes. Cover and simmer until potatoes are tender.
Step 4: Add cauliflower and 1 tbsp water, and simmer until cauliflower pieces are tender.
Step 5: Add tomatoes and simmer the mixture on high. Cook until the tomatoes are tender (about 3-5 minutes). Serve hot and enjoy!
This recipe serves 4.
Thanks for sharing this. I am a not at all a vegan person. but recently i have tried sone vegan food its awesome and i am in love with it. .At the moment in strawberries are everywhere. They are cheap and plentiful and perfect for treats and desserts. Making these Easy Gluten Free Fresh Strawberry Crumb Bars was a no-brainer! At the moment strawberries are so sweet and juicy they make perfect dessert bars.
Easy Gluten Free Fresh Strawberry Crumb Bars
An easy gluten free treat that has no refined sugars & comes together in less than 45 minutes. Utilising the seasons best fresh strawberries for a fresh summary treat.
Ingredients
Base & Topping
90 grams gluten free old fashioned oats (1 cup)
25 grams coconut flour (1/4 cup)
50 grams almond flour (1/2 cup)
70 grams mixed chopped nuts (1/2 cup)
80 grams liquid honey (1/4 cup)
Filling
400 grams strawberries (2 cups – chopped)
40 grams liquid honey (1/8 cup)
½ teaspoon vanilla extract
2 tablespoons water
2 tablespoons cornflour & 2 tablespoons water combined
Instructions
Preheat your oven to 180C / 350F / Gas mark 4 and line an 8 inch square tin with baking parchment.
In a medium sized mixing bowl add in the oats, coconut flour, almond flour and the mixed chopped nuts and mix them until they are well combined.
Pour in the honey and stir until everything is coated with the honey.
Take 85 grams (1/2 cup) of the mixture and place to one side.
With the remaining mixture pour it into your lined pan and flatten it down until it fully covers the base of your pan. Press it down with the back of a spoon so it is nice and compacted.
Pop it in your hot oven for 15 minutes.
While the base is in the oven, chop up the strawberries and place them in a medium sized pan along with the honey, vanilla extract and water.
Gently warm on a medium heat until the strawberries start to break down. This will take about 8-10 minutes.
Don’t forget to take your base out of the oven at the 15 minute mark, place it to one side if your strawberry mixture is not ready yet and leave the oven on.
Mix the 2 tablespoons of cornflour (corn starch) with another 2 tablespoons of water and pour this into the pan with the strawberries.
Within a minute or two the mixture should start to thicken. Take it off the heat and pour it over the base that you have placed to one side.
Take the mixture you have placed to one side and crumble it all over the top of your strawberry mix and place it back in the oven for a further 15 minutes.
You are wanting the crumble topping to be starting to turn a lovely golden colour.
Once baked, take it out of the oven and allow it to fully cool down to room temperature before you cut this traybake up.
I recommend placing it in the fridge for a few hours before cutting if you can.
Keep this traybake covered in the fridge and it will last for 5 days.