We discovered this recipe from Yotam Ottolenghi, our new favourite UK chef. Although it takes a bit of preparation in the cutting (find yourself a good sous chef), it is actually quite simple to make and tastes delicious.
120 ml sunflower oil
2 red onions, peeled and cut into 3 cm cubes
2 potatoes, peeled and cut into 3 cm cubes
½ butternut squash, peeled cut into 3 cm cubes
1 aubergine, cut into 3 cm cubes
1 red pepper, cut into 3 cm cubes
1 ½ Tbsp panch phoran
¼ tsp turmeric
5 cardamom pods
2 zucchini, cut into 3 cm cubes
250 g green beans or okra, trimmed
2 tomatoes peeled and chopped
3 green chilies, finely chopped
10 – 12 curry leaves
2 tsp caster sugar
3 Tbsp tamarind paste
4 Tbsp lightly toasted pumpkin seeds
chopped coriander leaves
- Heat oven to 200 C/ 400 F.
- Heat the oil in a large frying pan, add the onion, potato and squash. Fry on medium to high heat for 10 minutes. Lift out with slotted spoon and set aside.
- Fry aubergine in pan for 8 minutes. Add to other cooked veg.
- Top up oil if necessary to make 2 Tbsp. Add pepper and spices and fry on high heat for 3 minutes, stirring. Add courgettes, beans (or okra) tomatoes, chilli and curry leaves and fry for 5 minutes on high heat.
- Return other cooked vegetables to pan. Add sugar, tamarind and 200 ml water. Simmer for 5 minutes. Salt to taste.
- Spread mix on baking tray, sprinkle with pumpkin seeds and bake for 12 minutes. Serve with coriander.