The Times Magazine - UK (2022-04-16)

The Times Magazine 31

5. Serve with plenty of basil leaves and
   parmesan cheese, if you like.

NOTE If you would like to make this dish

vegetarian, look out for a vegetarian red

pesto (many contain non-vegetarian cheese),

as well as a parmesan-style vegetarian cheese

to grate over the top.

BLACK BEAN AND MUSHROOM DAL

Serves 4

This is a very quick and easy dish to make.

• Spray oil


• 1 onion, finely chopped


• ½ tsp cumin seeds


• ½ tsp pepper


• ½ tsp garam masala


• 200g mushrooms, sliced


• 400g can of chopped tomatoes


• 400g can of black-eyed beans, drained
  and rinsed


• 1 green chilli, deseeded and
  finely chopped


• Salt

To serve

• Coriander leaves


• Lemon wedges

1. Spray a sauté pan or deep frying pan with
   oil and fry the onion for 5 minutes, then add
   the cumin seeds, pepper, garam masala and
   mushrooms, and stir-fry for 5 minutes.


2. Add the tomatoes, black-eyed beans and
   chilli, then simmer for 15 minutes. The curry
   should have quite a dry consistency.


3. Season to taste with salt and serve scattered
   with coriander leaves and with lemon wedges
   on the side.

CAULIFLOWER, POTATO AND PEA CURRY

Serves 4

• Spray oil


• About 500g potatoes, peeled and cut into
  bite-sized chunks


• 1 medium cauliflower, cut into
  same-sized florets


• 400g can of chopped tomatoes


• Large handful of coriander leaves,
  chopped, plus extra to serve


• 1 tsp salt
  
  
  • 200g frozen peas, defrosted
  
  
  • Juice of 1 lemon
  
  
  
  

For the spice mix

• 1 tsp mustard seeds


• 1 tsp ground cumin


• 1 tsp nigella seeds


• ½ tsp ground turmeric


• ½ tsp chilli flakes

1. Make up the spice mix by mixing all the
   ingredients together in a small bowl.


2. Spray a sauté pan (with a lid) with oil
   and stir-fry the potatoes and cauliflower for
   5 minutes. Add the spice mix and stir-fry for
   another minute.


3. Add the tomatoes, coriander, 250ml boiling
   water and salt, place the lid on the pan and
   leave to simmer for 15 minutes.


4. Stir in the peas, squeeze in the lemon juice
   and cook over a high heat for 3 minutes,
   giving the sauce a good bubble and allowing
   it to reduce and thicken. Garnish with more
   coriander and serve.

3 4

THE MINI PULLOUT

‘This dal with coriander leaves and lemon wedges is quick and easy to make’

CALS 122

COOK

25 MINS

CALS 227

COOK

25 MINS