Herby rotis and mung bean curry: Yotam Ottolenghi’s Indian-inspired vegetarian feast – recipes
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Loading... - Advika Varma
- 25 Apr 2023
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A spicy aubergine and mung bean curry with coriander cream, plus sides of north Indian-style potato, spinach and peas and herby rotis with lemon pickle.
It’s a time of the year when there’s a gear change in what I want to eat. The new season makes me race even more quickly towards fresh vegetables, herbs and spices, and I often find myself eating only vegetarian and vegan dishes for days on end, and without even consciously trying to. The veg doesn’t have to be freshly sun-kissed and perfectly seasonal, either – the bags of peas and spinach in the freezer are still on heavy rotation, and the dried pulses remain a staple – but the resulting dishes, when everything comes together in sunny harmony, so often remind me of (and whet my appetite for) the heat of the sun.
Potato, spinach and peas with spicy tomato oil and yoghurt
This dish is inspired by the enormously popular combination of potatoes and peas of the classic aloo matar, a staple of north Indian cuisine. The spicy tomato oil and yoghurt add an entirely new element that works wonderfully well. Serve with plain rice or rotis (see recipe below).
- 3 waxy potatoes (500g), peeled and cut into 2cm x 5cm wedges
-2 plum tomatoes (180g)
-90ml vegetable oil
-1½ tsp cumin seeds
-1 medium onion, peeled and finely chopped (180g)
-Fine sea salt
-2 garlic cloves, peeled and crushed
-20g fresh ginger, peeled and finely grated
-¼ tsp ground turmeric
-250g fresh or defrosted frozen peas
-250g defrosted frozen spinach, squeezed dry
-1 tsp chilli flakes (or less if you prefer things less spicy)
-1 tsp black mustard seeds
-2 tsp tomato paste
-75g plain yoghurt
Bring a medium saucepan of well-salted water to a boil, then add the potato wedges and cook for 12 minutes, until cooked through. Strain through a colander set over the sink, set aside to drain well and wipe out the saucepan. Read More…
