We made our usual vegetarian Sag Aloo curry as it’s really easy to make and tastes delicious. I also made a quick Asian inspired salad by frying a teaspoon of black mustard seeds in a tablespoon of oil, letting that cool while I grate a carrot, then chop a bit of red pepper and red onion and mix this together with some coriander and finely sliced half a chilli. I then stir this altogether with a little lemon juice, the seeds in oil and some salt and pepper to taste.
I also made some fruit muffins using some of the defrosted frozen berries. I topped this up with a few raspberries I had frozen from last time we went fruit picking.
Toast & peanut butter or Jam
Leftover Couscous and dips
Sag aloo, Salad and chapati
2 tomatoes finely diced
2 tablespoons Rogan Josh curry paste
1 tablespoon olive oil
4 large potatoes
1-2 peppers roughly chopped
200g frozen spinach, defrosted
3 tablespoons vegan yogurt
Method for the Sag Aloo
Wash and cut the potatoes in to 3cm chunks, leave the skins on if you want.
Heat some oil in a pan and gentle fry the potatoes for 3-4 minutes. Then add the tomatoes and curry paste to the pan, with pinch of salt and pepper and cook for 5 more minutes.
Add boiling water to halfway cover the potatoes, stir and cover with a lid. Bring to the boil then simmer for about 10 minutes until cooked through but still quite firm.
You can make the chapati dough while this is cooking so they are ready to cook after the curry is ready.
Remove the lid, then add the peppers and continue simmering until the liquid is reduced for about 10-15 minutes. Stirring occasionally to stop it sticking.
When the potatoes and peppers are nearly ready, squeeze the liquid out of your spinach and add to the curry and cook for a further 5 minutes, while you cook the chapatis.
Scatter with chopped coriander and serve with vegan yogurt and chapatis.
Makes 12 chapatis
Ingredients for the Chapatis
150g Strong bread flour
100g Plain flour
2 tablespoons oil
Place the flour in a bowl with a pinch of salt and make a dip in the middle.
Pour in the oil and mix together with a fork, then add the water and mix with your hands until you have a dough.
On a flour dusted surface roll into a long sausage and cut into 12 equal slices. Then roll each one into a ball.
With a rolling pin, roll each ball thinly to about
8-10 inches and place on a plate with a dusting of
flour between them.
When the curry is ready, in a dry frying pan cook the chapatis on each side for about a minute or until cooked but not coloured. Stack them and keep warm until needed.
Vegan Fruit Muffins
1 and 1/2 cups flour
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
3⁄4 cup soya milk
1⁄4 cup oil
1 cup frozen fruit
This is an American recipe that uses cups instead of weights, which sometimes I find quicker and easier to use.
Combine flour, sugar, salt, and baking powder in a mixing bowl.
Mix in soya milk and oil.
Gently fold in defrosted berries.
Pour into paper cups in a muffin pan and bake at 200°C or Gas Mark 6 for 25-30 minutes. But check after 20 minutes.
Allow to cool on a wire rack.