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Tag Archives: sweet pepper

Baked Vegetables and Chickpeas in Green Yoghurt Gravy

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Origin

This is a simplified version of the gravy used in the vegetable biryani recipe I use.

Ingredients

  • 500 grams potatoes
  • 5 tomatoes
  • 400 grams (cooked weight) chickpeas
  • 2 cups packed mint leaves (1 large bunch)
  • 2 cups loosely packed coriander leaves
  • 6 cloves garlic
  • 2″ (5 cm) of ginger
  • 2 large onions
  • 2 green chillis
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1 tablespoon oil
  • 2 tablespoons salt
  • 500 grams Greek yoghurt
  • Mixed vegetables, such as:
    • 250 grams mushrooms
    • 400 grams green beans
    • 2 courgettes/zucchini
    • 2 romano peppers
    • … carrots and cauliflower are other vegetables which might go well in this dish

Process

Chop the mixed vegetables, onions and potatoes and put them in a large bowl. Add the chickpeas to the bowl. Dice the tomatoes and add them to the bowl as well.

Preheat the oven to 180° Celsius/350° Fahrenheit.

Grind the mint leaves, coriander leaves, ginger, chillis and garlic. Add water as needed to ensure it is ground into a paste. Mix the paste with the yoghurt, salt, oil and spices. Pour this paste over the chopped vegetables and chickpeas and stir to mix.

Put the mix into a large baking tray and bake, covered, for 45 minutes. Remove the cover and stir, then continue to cook, stirring at 15-minute intervals, until the vegetables are completely cooked and excess liquid has evaporated (about 45 minutes).

Add additional salt to taste. Serve with Greek yoghurt. You could also serve it with pasta or rice.

Cabbage Quinoa Slaw

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I used this recipe, using agave syrup for the sweetener and replacing lime with lemon. I also added a bit of sesame oil instead of sriracha, replaced the green bell pepper with yellow, left out the red cabbage, and replaced the almonds with sesame seeds.

Ajapsandali

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I used this recipe for this Georgian eggplant/aubergine stew.

Bean Stew with Sweet Potato

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I based this Brazilian-inspired bean stew using a recipe which is no longer available online. As usual, if someone wants the recipe I’ll type it on on request. I used black-eyed beans rather than black beans. The stew also contains onion, garlic, bell pepper, tomatoes, chilli and cilantro.

Warm Corn and Bean Salad

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Origin

I cooked too many kidney beans one day and needed to use the leftovers, so I made a variation of rice and beans with vegetables without the rice.

Ingredients

  • 400 grams cooked and rinsed kidney beans
  • 1 medium onion
  • 2 teaspoons oil
  • 250 grams corn kernels
  • 1/2 green chili (optional)
  • 1/2 pimenton or other sweet red pepper
  • 1-2 teaspoons taco seasoning mix
  • 1 spring onion (scallion) – green part only
  • a few sprigs of coriander leaf (cilantro)
  • salt to taste

Process

Dice the onion finely. Heat the oil in a frying pan on medium-low and add the onion when it is warm. Cook the onion slowly until soft and beginning to brown, stirring frequently.

While the onion is cooking, chop the sweet pepper and the chili and set them aside. Chop the spring onion and mince the coriander leaf.

Add the sweet pepper and chili pepper to the onion. Cook until beginning to soften, about 3 minutes. Add the corn, kidney beans and taco seasoning. Adjust to taste with taco mix and salt. Cook just until the beans and corn are warmed through.

Serve garnished with the chopped coriander and spring onion.

Creole Okra

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I worked off of this recipe but used fresh okra and fresh tomatoes.

okra

Revithia Fournou with Tomato

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chickpea1

Having tried Greek-style chickpeas baked in the oven and in soup form, I decided to try them baked with a tomato sauce. I served it with winter vegetable bake.

chickpea2