Posts tagged vegetarian

Green Harissa & Cauliflower

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his surprising condiment needs little introduction.  A fridge of left over herbs and a quick google search led me to this ever so pleasing and fiery paste. Taken from one of my favourite food magazines ‘bon appetit‘ for which makes me wish I was American (there are not many things that make unpatriotic), this recipe needed no amendments.

Fiery, spicy, fresh and packed full of flavour. I can’t wait to devour this on cream cheese laden toast or add it to my next batch of guacamole.

Ingredients

  • 2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 jalapeños, sliced
  • 2 spring onions, finely chopped
  • 1 small garlic clove, crushed
  • Bunch fresh coriander
  • Bunch fresh flat leaf parsley
  • Juice from 1 large lemon
  • Extra virgin olive oil
  1. Toast the cumin and coriander seeds in a hot dry frying pan until fragrant and set aside.
  2. Add all the ingredients (except the oil) to a food processor and blend to a puree. With the motor running, add enough olive oil to get a nice loose but not too runny consistency. It should be thick like jam.
  3. Store in a jar in the fridge for a week or so. The options are endless…

Uses: Rub for fish, spread on toast with cream cheese, pimp out your guacomole, use in place of pesto for a spicy kick, stir into yoghurt to top soups, refried beans, roasted with vegetables….which leads me to my next point.

Roasted Cauliflower & Sweet Potato Salad

Ingredients (Serves 3-4 as a side dish)

  • 1 whole cauliflower, florets picked and chopped if large
  • 1 big sweet potato (add another if cooking for hungry guests), peeled and cubed into dice size
  • 1 red onion, cut into thin wedges
  • Handful flaked almonds
  • 2 x little gem lettuces
  • 1 tsp each ground cumin, coriander, turmeric, flaked chilli
  • Juice 1/2 lemon
  • Green harissa
  1. Preheat the oven to 200°C.
  2. Mix the chopped cauliflower, sweet potato and onion on a large flat baking tray.
  3. Sprinkle over the ground spices and drizzle with a good glug of sunflower oil. Season and stir to combine and coat everything well.
  4. Roast for about 20 – 30 mins or so in the oven until crisp and deliciously golden. Blast them at 220°C for 5 minutes at the end if you want them really crisp.
  5. While they are roasting, toast the flaked almonds in a dry frying pan until beginning to turn golden. Remove and set aside.
  6. Finely chop the little gem lettuce into thin shreds and scatter oven a large serving dish. Squeeze over the lemon juice. Add a few small spoonfuls of green harissa and mix the lettuce to coat in the paste.
  7. As soon as the vegetables are ready, remove from the oven arrange on top of the salad leaves.
  8. Scatter with the almonds. Finally, add small spoonfuls of green harissa across the roasted platter ensuring that each bite receives some spicy sauce! Serve with some lightly fried fish, or some tender chicken.

Creamed Spinach & Goats Cheese Crumble

 

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appy New Year! This was quite rightly a while ago now. January has come and gone and I’ve yet to even blog a shortbread biscuit or mince pie. But I’ve been sunning myself on South Africa’s beaches, drinking from their vineyards and eating…biltong. I don’t regret my absence. However, it has been a shameful while since I’ve given FITP some loving attention. Importantly I must confirm it is NOT because I’ve stopped cooking or experimenting. My pans continue to earn their keep and my fellow friends kept fed and watered. Its been quite an adventure over the past months and that combined with the lack of natural light, I’ve had limited time to take pictures worthy of my perfectionism and blogging standards. Recent stressful distractions at the later end of 2017 have sucked my what would have been ”recipe daydreaming time” for my blogging creations. More so I have sadly (?) opted for either comfort eats or trusty go-tos. That said there have been some blog worthy comfort eats that will have to grace these pages before the summer…

But this Monday evening in early February once again faded into another dark quiet Monday with nothing to excite me except the idea of coming home for dinner and a round of ‘Silent Witness’ (Judge as you will). That coupled with the tight budgets I’ve restricted myself to in order to fund my tenacious sun worshiping this year means that experimenting is also not such an attractive prospect for the bank balance. This dish therefore fits quite nicely. Its amazing what a £1.20 bag of frozen spinach can make and just how far it’ll go. You’re skeptical about spinach going a long way…I can tell. But this could feed a vegetarian army if such a thing exists.

Tip – opt for a larger more shallow baking dish for a better eat. Mine was a little deep and small.

Serves 4-6 (Adapted from Jamie O’s classic here)

Ingredients

  • 1kg frozen spinach ‘blocks’
  • 1 red onion, chopped finely
  • 2 garlic cloves, crushed
  • Nutmeg
  • 150g soft goats cheese
  • 100g breadcrumbs OR bread
  • 100g oats
  • 100g cold unsalted butter, cubed
  • 50g flaked almonds
  • 250ml creme fraiche
  • 1 lemon
  1. Preheat the oven to 180.
  2. Start by sweating the onion in a little oil in a large frying pan until soft and translucent. Add the garlic and fry for a few more minutes.
  3. Add the spinach ‘blocks’ and turn up the heat to a medium setting. You want to cook out the spinach for a out 10 minutes until the blocks have melted down and you have evaporated the majority of the water.
  4. Meanwhile, blitz the bread in a processor into breadcrumbs. Season well.
  5. Add the oats and pulse lightly just to combine.
  6. Add the cubed butter and blend until you have a crumb like texture.
  7. Stir in the almonds and reserve this topping for later.
  8. Once the spinach has reduced in moisture, grate in a good few gratings of nutmeg. Add the mixture to the food processor and blend until smooth. Taste and season well.
  9. Add the creme friache and the zest of the lemon and pulse to combine. (These steps are optional. If you don’t have a processor you can simply stir the creme friache and spinach together to achieve a more textured mix).
  10. Tip a third of the mixture into a shallow baking dish (In hindsight, the one I used was a little deep). Crumble over a third of the goats cheese.
  11. Repeat with the next layer alternating with goats cheese and spinach. (Alternatively, you could add the goats cheese to the spinach mixture and pulse lightly. I preferred having nuggets of goats cheese rather than an overall flavour throughout).
  12. Once you’ve used up all the mixture, top the spinach evenly with the crumble.
  13. Bake in the oven for about 35-40 minutes until the crumble turns a golden brown and the juices from the spinach are starting to bubble up around the edges.
  14. Dive in!

 

 

Chana Dahl and Flatbread

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e all know our favourite comfort foods on a cold, challenging day or just after a bit of a tough one be it winter or summer. They usually consist of English favourites like bangers and mash or a hearty pie. Mine vary throughout the seasons but usually consist of a creamy coconut rice topped with Asian salmon (recipe here) or a big bowl of fish soup. But dahl is another comfort food altogether and one that so effortlessly lives up to the job.

There are many types of dahl, made from varying pulses. Having sampled ‘Dishmoon‘s’ infamous black dahl I’ve been on a quest to make a rival recipe! I religiously order it with every visit to Dishoom. I even have a colleague who orders a portion with the bill so he gets a bowl ‘to go’. Its that good! However, I’ll be confidently honest here and admit that my attempt at a black dahl (recipe here) ticked the box for me in terms of flavour and decadence.

However, this variation is suitably named as ‘Speedy dahl’. The flavour is there but you don’t get the depth that you get from a slow cooked and infused recipe with commitment of time and love. So, after a long run around London last Sunday afternoon, a cold bitter chill in the air and a deserving appetite I set my pan on the hob to master a new recipe. Serve in bowlfuls with roti, naan, chapatis or flatbread alone or refined here with a piece of elegantly friend sea bass, it’ll offer the comfort you need. Its a hug in a bowl…..

Serves 4

  • 3 tsp cumin and coriander seeds
  • 1 tsp yellow mustard seeds
  • 3 tsp garam masala
  • 1 tsp ground turmeric
  • 2 tbsp coconut oil 
  • onion, finely chopped
  • Knob ginger (about 35g), finely pounded with a pestle & mortar/grated
  • 1 large garlic clove, finely pounded with a pestle & mortar/grated
  • 1/2 can chopped tomatoes
  • 600ml coconut milk
  • 250g yellow split peas (rinsed well)
  • 3-4 small green chillies, finely chopped
  • fresh curry leaves
  • 1-2 limes
  • Coriander, roughly chopped
  1. To start, drain the split peas well in 4-5 changes of water then allow them to sit in a bowl of water while you start the dahl.
  2. Dry fry the cumin, coriander and mustard seeds in a hot frying pan until fragrant. Next pound in a pestle and mortar.
  3. Add the turmeric, garam masala and set aside
  4. Heat the coconut oil in a hot frying pan and sweat the onion of ragout 10 minutes until soft and beginning to carmalise.
  5. Next add the ginger, garlic and chopped chillies and cook for a few more minutes.
  6. Add the dry spices (and a touch more coconut oil if needed) and stir all to combine, frying the spiced onions for 2-3 minutes more.
  7. Add the tomatoes, coconut milk and the curry leaves. Drain the split peas and add these too.
  8. Bring to the simmer and then allow to bubble slowly and gently for about 1 – 1.1/2 hours (alternatively pop in a low 150°C oven with a lid on) until the split peas become tender and begin to break down. Keep an eye on it while it simmers so it doesn’t catch on the bottom. Add a touch of water if its drying out.
  9. After this time and the lentils are soft, remove from the heat. Use a potato masher to gently ‘mush’ the lentils into a paste. This is just to make it thicker, you don’t need to aim for a smooth dahl.
  10. Taste and season well and add the juice of at least 1 lime or more if required. It should lift the taste of the whole dahl.
  11. Scatter with the coriander and the dahl is ready to serve!

I served mine with fennel seed flatbreads (recipe here). Amend the spice/seeds as needed.

Porcini and Chestnut Risotto, Truffle Cream

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fter the indulgence of Christmas sometimes something a little less meat-dominant, goose fat roasted or gravy soaked is required. Although don’t get me wrong, it still is a festive, celebratory and just that – indulgent – season so lets not be eating green salads and spag bol just yet. Risotto is perfect for using up leftover scraps and cheeses but can still be pimped with indulgence and provides a warming hearty bowl of soul food when the fun of Christmas is behind you but the frost and cold still linger outside. Feel free to tag team in any other ingredients you prefer or have hanging around using rice, parmesan, shallots and stock as the foundations in all variations.

This recipe was particularly perfect after Christmas when chestnuts, cheese and leftover mushrooms were lingering in the fridge! And if you were lucky enough to be given a nice bottle of truffle oil..ahem..then a spike of it here goes a long way into disguising even the greediest of carnivores into noticing that this is in fact a vegetarian supper….

Happy New Year everyone. If not made before 2017 this is certainly one to make in the cold and bracing January days!

Serves 4

Ingredients

  • 350g arborio/risotto rice (about 4 large handfuls)
  • 3 shallots/2 onions, finely chopped
  • 3 cloves garlic, chopped
  • 30g butter and tbsp olive oil
  • Large glass dry white wine
  • Hot vegetable stock (about 700ml)
  • 30g dried porcini mushrooms
  • 250g chestnut mushrooms, chopped roughly
  • 100g parmesan, grated
  • 50g butter, diced
  • Large bunch flat leaf parsley, chopped
  • 180g pre roasted and peeled chestnuts, finely chopped or grated.
  • Juice 1/2 lemon
  • 200g mascarpone/creme fraiche
  • Truffle olive oil (You can also use fresh shaved truffle here!)
  1. Begin by soaking the dried porcini mushrooms in a jug with enough boiling water to cover and leave for about 15 minutes until softened and hydrated again.
  2. Next, heat 15g of the butter and a splash of olive oil in a large high sided frying pan or saucepan. Soften the chopped shallot gently on a low heat until translucent and soft. After about 10 minutes, add the garlic and cook for a few more minutes.
  3. Next add the rice and turn up the heat to medium and toast the grains while stirring consistently. The grain should begin to turn translucent too and ‘toast’.
  4. After a minute or so of toasting, add the white wine which will bubble briskly and stir until just absorbed.
  5. Drain the soaked mushrooms, chop and set aside. When draining, reserve the mushrooms soaking liquid but discard the final part that will contain any grit from the mushrooms.
  6. Use this hot liquid first before using the hot stock to add to the rice. Stir in the liquid ladle by ladle absorbing the liquid into the rice before adding the next but ensure it does not dry out. Add the liquid after 3/4 of the ladle before has been absorbed. This should take about 18 minutes stirring consistently.
  7. Meanwhile, heat the other 15g of butter and a splash of oil in another frying pan. Fry the chopped chestnut mushrooms until golden and then set aside until needed.
  8. When the rice is just al dente to taste, add in the chopped porcini and continue adding the stock until the rice is cooked to your liking and the texture is still loose. (Don’t allow it to stiffen). Taste and season as needed with plenty of black pepper.
  9. Once the rice is cooked, add in the fried chestnut mushrooms, the chopped parsley and chestnuts and stir to combine.
  10. Finally, scatter over the parmesan, the 50g diced butter and the juice of the lemon. Cover the pan with a lid and remove from the heat and allow it to rest.
  11. Meanwhile, combine the mascarpone/creme fraiche with about 1 tbsp truffle oil or enough to taste depending on the strength that you like it.
  12. Once done, remove the lid from the risotto and stir in the melted cheese to combine evenly. If the texture is a little stiff, add a splash of hot stock to loosen so you get an ‘oozing’ consistency.
  13. Give the risotto once final stir to combine and then serve in warmed shallow bowls and top with the truffle cream and any reserved chopped parsley.

Chickpea Curry, Coconut Yoghurt, Naan and Mango Chutney

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 am not a vegetarian (lets just make that clear) but sometimes meat just isn’t required. When flavour is so prominent there is sometimes no need for it and this curry certainly has a big punch of spice. If you’re going to make a curry, don’t be timid, the more spice the better in my eyes! And I reassure you that you won’t miss the meat in this one – chickpeas make a substantial replacement. However feel free to replace with diced chicken, whole chicken legs, chunky white fish or even lamb. Or keep it vegetarian but pulse free with chunky cauliflower or broccoli or stirring through some spinach at the end.

Homemade flatbreads, sweet mango chutney and a cooling coconut yoghurt are the perfect side dishes. Who needs a takeaway….

Serves 4

Curry

  • 2 x cans chickpeas, drained
  • 1 can (full fat) coconut milk
  • 1 can chopped tomatoes
  • 1 large/ 2 small red onions roughly chopped
  • 2 garlic cloves, crushed
  • 1/2 red chilli, chopped
  • 1 thumb piece ginger, grated
  • 1/2 tsp fennel seeds
  • 1/2 tsp fengrueek seed
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp each ground cumin, coriander, garam marasal, curry powder, tumeric
  • 5 cardamon pods
  • Bunch coriander
  • 1 lime
  • Spinach or extra vegetable optional

Yoghurt & Flatbread

  • 250g plain yoghurt
  • 2 large handfuls desiccated coconut
  • 500g self raising flour
  • 1 tbsp nigella seeds
  • Milk
  • Mango chutney to serve
  1. Start by mixing the flatbread dough. Add the flour, nigella seeds and some salt and pepper in a bowl. Add a small splash of milk (a little at a time) mixing as you go until you have a smooth dough that is not too wet. If you do add too much milk just counteract with some extra flour. Tip the dough onto a floured surface and knead for a few minutes until combined and smooth. Leave the dough ball to rest in a floured bowl while you make the curry.
  2. Start the curry by toasting the whole spices in a hot dry frying pan for a few minutes to release the fragrance. When you smell them toasting remove from the heat and add to a pestle and mortar and grind well. Add the dry spices and set aside.
  3. Heat a little vegetable oil in a frying pan/saucepan (bear in mind you will need the curry in a saucepan later so use whatever is easiest) and gently soften the red onion for about 10 minutes until soft and translucent. Add the garlic, ginger and chilli and fry for a few more minutes.
  4. Next add the spices to the onion mix and fry for about 2 minutes adding a splash more oil if needed.
  5. Next add the tinned tomatoes and simmer gently for a minute mixing well to incorporate the onion spice mixture before adding the coconut milk to the sauce.
  6. At this stage I recommend transferring the sauce to a saucepan with a lid if you haven’t already. Simmer gently for 5-10 minutes to thicken the sauce before adding the chickpeas. Season to taste and keep on the simmer while you make the flatbreads and yoghurt. Add a splash of water for a thinner sauce or simmer to reduce for a more concentrated texture (depending on preference)
  7. Toast the coconut in a dry frying pan until just turning golden. Remove and add to the yoghurt. Set aside.
  8. Take the rested flatbread dough and divide out into generous golf ball sized rounds. Roll into flatbreads, the thickness of a 10p piece and set each aside. Heat a dry frying pan on high and turn on the extractor fan! Dry fry the flatbreads on each side. They should puff up a little in pockets and char a little. You’ll have to play with your own hob temperature but a high heat is needed. Continue with all the breads, wrapping them in a pile in a clean tea towel to keep them warm and soft after each one.
  9. (If adding any vegetables, add to the hot curry now and simmer until cooked.)
  10. When the breads and yoghurt are done and the mango chutney is at hand and ready to go, chop a large handful or coriander and the stems and add to the curry. Squeeze in the juice of the lime and taste and adjust the flavour as needed.
  11. Serve the curry in large warm bowls topped with the yoghurt, chutney and a scattering of coriander. Dip in your flatbreads to your hearts content.

 

Tofu, Mushroom and Seaweed Kale

Jess - Ingredients

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 vegan dish was a palatable challenge for me I’ll admit. In a world where butter dominates the foundations of my recipes like culinary cement; I was skeptical. No butter? You heard correctly…no butter? However, with a goodie bag of Japanese inspired ingredients from Clearspring, whose vast array of cultural delicacies regularly glare at me temptingly from their own region of the supermarket, I thought I’d experiment and I can safely say that butter wasn’t missed here!? With the divergence in diets and intolerances infiltrating our British habits in what is perhaps a foodie fad or otherwise, I thought I’d better jump on the diary and meat free band wagon and see if soya and tofu could satisfy my taste buds. With fish and vegetables dominating my diet already I was keen to see what the removal of dairy would have to offer.  I enjoyed this meal twice this week which is surely enough said. One evening using nutty pearl barely and the other using some of Clearspring’s gluten free brown noodles. Both delicious and fresh.

Gluten, diary, meat and nut free I think this one deserves the intolerance crown.

Serves 2

  • 1 box mushrooms (250g). Mixed such as shitake, oyster or chestnut
  • 1 small handful dried mixed wild mushrooms, soaked in boiling water for 15minutes then chopped roughly
  • 1 garlic clove, crushed
  • 1 tsp sesame oil
  • 1 tbsp sunflower oil
  • 80g pearl barely/80-100g brown rice noodles
  • 200g kale
  • 100g peas
  • 4 spring onions, sliced
  • 1 tbsp Clearspring seaweed flakes OR Welshman’s caviar
  • 1 tbsp Soy sauce
  • Handful of coriander leaves, chopped
  • 100g cubed tofu (optional)
  • 1 tbsp black sesame seeds (optional)
  1. Start by either soaking your noodles in hot water for 30 minutes covered or simmering your pearl barely for 25-30 minutes in hot water under tender. Drain well and drizzle with the sesame oil and keep warm.
  2. Heat a frying pan over a medium heat. Gently soften the sliced spring onions for about 5-8 minutes until just beginning to brown and season. Once softened, place in a bowl and set aside keeping warm if you can. These will be combined with the cooked kale later.
  3. Heat the same frying pan again until hot. Add the sunflower oil. Chop the mushrooms roughly into hearty chunks and gently fry for about 10-15 minutes with plenty of salt and pepper to cook and crisp up the mushrooms. They will release a little moisture so keep frying to evaporate this off and brown and crisp them up slightly.
  4. Meanwhile, cook your kale in a pan of boiling water for 1-2 minutes. Add the peas and bring back to the boil. Once boiling remove from the heat and drain well allowing all the moisture to drain.
  5. Tip back in the pan, add 1 tbsp soy sauce and the seaweed flakes. Add the reserved spring onions and mix. Place the lid back on a keep warm while you finish the mushrooms.
  6. When the mushrooms are ready, crisp and delicious add the garlic and allow to cook for a few more minutes. Then turn up the heat and add the chopped rehydrated dried mushrooms, the noodles or pearl barely and fry for 1-2 minutes to reheat and combine the flavours.
  7. Optional here, add some cubed tofu and heat through and scatter with the coriander.
  8. Serve the mushrooms on top of the kale and garnish with black sesame seeds if you like

Spinach Pearl Barley Risotto

 

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Today felt like a Tuesday. Never good if its Monday! After spending half my weekend at work for various reasons, today was a really long and eventful day. I was looking forward to nothing better than stirring a glossy silky risotto in the kitchen all day. I think I may actually prefer pearl barely here (or this evening anyway). Although not as creamy as those made with Aborio rice, barely gives an added texture and bite here. Served healthily and simply, meat free with a soft poached egg it could not have hit the spot better!

NOTE: Same risotto making rules apply…see tips here for the best!

Serves 2

  • 150g pearl barley
  • Chicken/vegetable stock (about 800ml)
  • 1 onion, chopped finely
  • 1 garlic clove, crushed
  • 3 large knobs of  butter
  • 1 large glass dry white wine
  • 150g spinach
  • Handful chives, chopped
  • Large generous handful of fresh grated parmesan (plus extra for garnish)
  • Zest 1 lemon, juice of half
  • Salt and pepper
  • 2 eggs, fresh and at room temperature
  • Additional extras to add: Handful of rocket; scatter with fried chorizo; shaved parmesan; top with fish or chicken…
  1. In a large saucepan melt a knob of butter with a tsp of oil until starting to sizzle. Add the onion and cook slowly and gently until soft and translucent. Meanwhile, heat your stock in a saucepan on low.
  2. Add the garlic to the onion and cook for a few minutes before adding in the pearl barely. Turn the heat up and fry the barley for a minute or so.
  3. Pour in the wine and allow the alcohol to burn away slightly and absorb. Once this is done, reduce the heat and add your first ladleful of hot stock. Keep at a light simmer and continue adding stock as soon as the previous addition has been absorbed. Never let it get dry though. Keep stirring to release the starch to give a creamy risotto.
  4. Keep adding until the pearl barley is cooked with a slight bite. This may vary and will be longer than risotto rice. Mine took about 30 minutes. Make sure the texture remains loose.
  5. Meanwhile, blend your spinach and chives in a food processor of chop finely, with a little oil to loosen.
  6. When the barely is ready and the mixture is like a runny porridge, add the spinach, lemon zest, juice and some seasoning – lots of black pepper! Get another saucepan on to simmer gently for the eggs.
  7. Stir the risotto until thick but still unable to hold its shape – there is nothing worse than risotto that ‘sits’ on the plate like mash. It should always need a bowl!
  8. Remove from the heat and add the cheese and the remaining butter and pop a lid on and leave to rest.
  9. While resting, poach your eggs in barely simmering water for a few minutes until the whites are just set and the yolks are still runny.
  10. Stir the melted cheese and butter thoroughly into your risotto and serve in shallow bowls topped with your soft poached eggs!

And served with a delicious Chilean Riesling available here

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Sweet Potato, Cashew and Coconut Curry

With half a can of coconut milk left over in the fridge, some potatoes and not much else but a stocked pantry and an unwilling motivation to delve into my skinny looking purse I threw together a vegetarian (and equally as satisfying) version of my Keralan Fish Curry.

Serves 3-4

  • 1 large onion
  • 1 small red chilli, chopped finely
  • 2cm piece of ginger, grated finely
  • 2 tsp mustard seeds
  • 2 tsp fenugreek seeds
  • 1 tsp coriander seed
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • Bunch coriander, chopped
  • 400ml coconut milk
  • 200ml water
  • 1 Kaffir lime leaf OR ½ juice of a lime
  • Handful of desiccated coconut
  • 2-3 small sweet potatoes, peeled and cut into chunks
  • 1 tsp tamarind paste
  • Large handful of cashew nuts
  • Few large handful of sugar snaps/mange tout/green beans
  1. Par boil your sweet potatoes until just cooked but still a little firm. Drain and set aside.
  2. Heat a little oil in a heavy based pan. Add the mustard, fenugreek and coriander seed and fry until beginning to pop and smell fragrant.
  3. Add the chopped onion and fry on a lowish heat for about 5 minutes until really soft.
  4. Once soft, add the chilli and cook for a few more minutes before adding the ginger and doing the same.
  5. Add the ground dry spices and cook out for 1 minute or so.
  6. Add the coconut milk, the stock and the lime leaf
  7. Simmer gently for about 10-15 minutes until thicker and creamy.
  8. Once nearly at the desired consistency, add a handful or two of dessicated coconut and a handful or chopped coriander, saving most for garnish. Add the tamarind paste for sweetness.
  9. Add the sweet potato, the cashew nuts and throw in your vegetables for a few minutes.
  10. (If not using a Kaffir lime leaf, squeeze in ½ the juice of your lime here)
  11. Serve with rice or naan bread. Garnish with extra chopped coriander, sliced spring onions if you like and an extra handful or two of cashew nuts.