Vegan Recipe Collection Over 800 Vegan Recipes

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paste, ground cumin and coriander. Simmer, covered, for 10 minutes.
Add cauliflower and simmer, covered, until both cauliflower and potatoes are done, another 10-15
minutes: the cauliflower should be crisp-tender. Add peas and simmer, covered, 1 more minute. Remove
from heat. Blend in garam masala. Let stand covered for a few minutes to help develop the flavours.
Sprinkle lemon juice and cilantro on top and serve.
Red chilli paste:
Dried red chilli, made into a paste, adds a rich, warm flavour and a mellow hotness to a dish. You can
roast the chillies first to further enhance the sauce. Put 2 to 4 whole dried red chillies on an un-greased
griddle or skillet over a low heat. Turn as soon as they start to darken on the bottom. Repeat for the
other side. Soak the chillies (roasted or not) in hot water for about 15 minutes or until they are soft. You
can remove the seeds to reduce the hotness or leave them in if they are mild. Grind the flesh with a
mortar and pestle or in a mini-chopper using 2 tsp or so of the soaking water.
Do not substitute commercial red chilli paste, available in Asian markets. This paste contains other
ingredients and will alter the taste of a dish.
Tomato Bhapa – Spicy Stuffed Tomatoes
10 Roma tomatoes
2 tbsp vegetable oil
¼ tsp asafoetida powder
¾ cup (175ml) finely chopped onion
1 tbsp peeled minced fresh ginger
1 green chilli seeded and chopped
¼ tsp turmeric
2 tsp besan (chickpea flour)
¼ tsp salt
1 tbsp finely chopped cilantro
Method
Remove the dark stem end from 8 of the tomatoes. Carefully hollow out each tomato by removing the
pulp and seeds; discard the seeds but save the pulp. Chop enough of the remaining 2 tomatoes,
discarding the seeds, to make ¼ cup (60ml) together with the reserved pulp. Set aside.
Heat oil in a skillet over medium low heat. sprinkle asafoetida over the oil. Fry onion until it is richly
browned but not burnt, 8 –10 minutes, stirring constantly. Add ginger, green chilli and turmeric and stir a
few times. Stir in the besan. Lower the heat slightly. Add the reserved tomato pulp, salt and cilantro.
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