วันพุธที่ 21 มีนาคม พ.ศ. 2555

Yellow split pea casserole

serves 4
ingredients
2 tablespoons ghee or butter
1 teaspoon black mustard seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, grated
2.5cm/1in piece of fresh root
ginger, grated
1 fresh green chilli, seeded and
finely chopped
1 tablespoon tomato purée
250g/9oz yellow split peas,
soaked in water for 2 hours,
rinsed and drained
400g/14oz canned chopped
plum tomatoes
500ml/16fl oz vegetable stock
225g/8oz pumpkin, cubed
225g/8oz cauliflower, cut
into florets
2 tablespoons vegetable oil
1 large aubergine, cubed
1 tablespoon chopped fresh
coriander leaves
1 teaspoon garam masala
salt and freshly ground
black pepper
• Melt the ghee or butter over a medium heat in a large heavy pan. Add
the mustard seeds and, when they start to splutter and pop, add the
onion, garlic, carrot and ginger.
• Sweat for about 5 minutes until soft. Add the chilli and stir in the tomato
purée, then stir in the drained split peas. Add the tomatoes and stock,
and bring to the boil. Season well with salt and pepper. Simmer for
40 minutes, stirring occasionally.
• Add the pumpkin and cauliflower, and simmer for a further 30 minutes,
covered, until the split peas are soft.
• Meanwhile, heat the oil in a frying pan over a high heat. Add the
aubergine and stir until sealed on all sides, then remove and drain on
kitchen paper.
• Stir the aubergine into the split pea mixture with the coriander and
garam masala. Serve immediately.

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