Vegan MoFo IV Day 9: Indian Nosh

So many awesome MoFo recipes have caught my eye and been bookmarked for future reference but when I saw this Aubergine Tikka recipe from The Stripey Cat I knew what the fate of the Aubergines awaiting me in my fridge was. 

Believe the stripey one when she says "it's delicious, do plenty!" because IT IS!

The Korma Sauce was actually a Balti sauce out of a jar with some coconut milk added and the onion bhajis are from Iceland because they are vegan and they are AMAZING!

Onion rice is peasy poo to make and so is sag aloo.

Onion Rice

serves 3

Ingredients

1 Tablespoon vegetable oil

1 medium onion sliced thinly

3 cardamom

1 star anise

1 bay leaf

half a cup frozen peas

3 cups of cooked rice

salt

Method

Heat the oil in a heavy bottomed pan and add the sliced onion, cardamom, star anise and bay leaf. Cook on med high for 10 mins stirring quite regularly. You want the onion to have quite a few caramelly crispy bits. Add the frozen peas and then the rice and heat through for 5 mins or so. Add salt to taste.

Sag Aloo

serves 6 as an accompaniment

Ingredients

2 Tablespoons vegetable oil

1 teaspoon mustard seeds

1 teaspoon black onion seeds

3 cloves garlic, chopped

1 Tablespoon ish fresh ginger, diced

1 medium onion sliced thinly

1 teaspoon turmeric

1 teaspoon garam masala

1/2 teaspoon Chili powder

1 teaspoon salt

1/4 teaspoon of asafoetida

300 grams fresh spinach 

10 boiled new potatoes cut to bite size pieces

Heat the oil in a big pan, add the mustard seeds and onion seeds and cook for 1 minute (pop the lid on here 'cos they'll be popping away like troopers and a hot seed in the eye is never a good look). Add the garlic and ginger and cook through for a few mins then add the onion and cook on medium for 5 mins or so. add the turmeric, garam masala, chili powder, salt and asafoetida and mix up really well. Add the potatoes and coat them all in the spicey mixture then add the spinach a handful at a time stirring well after each addition. Turn the heat down low, place the lid on and cook for 10 mins stirring every now and then.

SCOFF!