I woke up this morning, and wanted a Sattvic meal. I wanted that Mandir (Hindu Temple) food taste without going to the temple.
The key to achieving that was skipping the onion and garlic. Then the rest of the ingredients were vegan. And the spices are a mixture of sweet-smelling and earthy. And voila.
A beautifully aromatic dish, perfectly vegan, pure, holistic and absolutely delicious. I ate this with home-made Rotis. But I only made the rotis because I ran out of pita bread, so feel free to eat this with rice or bread or anything that tickles your fancy. It would go really well with quinoa or couscous.
Ingredients for 1 serving:
1 tbsp canola oil
2 tsp fennel seeds (this adds that sweet-smelling aroma)
1/2 tsp grated ginger or ginger powder
2 tsp coriander powder (earthy flavour)
1 tsp cumin powder (another wonderfully earthy spice)
1 tsp turmeric powder
1/2 cup tomatoes, chopped
1/3 cup boiled potatoes, chopped
2 cups spinach, shredded or torn to smaller pieces
Method:
1. Heat the oil in a frying pan on medium heat.
2. When the oil has warmed up, add the fennel seeds and 30 seconds later, add the ginger. Saute for 1 minute. We don't want the ginger to brown. We just want to release the lovely ginger smell.
3. Add the coriander powder, cumin powder and turmeric powder. Stir for 10 seconds and add 2-3 tbsp of water to prevent the spices from burning. Cook for 2 minutes. The beautiful aroma of the spices will be wafting through the room.
4. Add the tomatoes, stir around and cook for 3-5 minutes. Add the potatoes and stir.
5. Add the spinach, stir till it wilts and stir in the salt.
6. Cover the pan and cook for 10 minutes.
Enjoy!
The key to achieving that was skipping the onion and garlic. Then the rest of the ingredients were vegan. And the spices are a mixture of sweet-smelling and earthy. And voila.
A beautifully aromatic dish, perfectly vegan, pure, holistic and absolutely delicious. I ate this with home-made Rotis. But I only made the rotis because I ran out of pita bread, so feel free to eat this with rice or bread or anything that tickles your fancy. It would go really well with quinoa or couscous.
Ingredients for 1 serving:
1 tbsp canola oil
2 tsp fennel seeds (this adds that sweet-smelling aroma)
1/2 tsp grated ginger or ginger powder
2 tsp coriander powder (earthy flavour)
1 tsp cumin powder (another wonderfully earthy spice)
1 tsp turmeric powder
1/2 cup tomatoes, chopped
1/3 cup boiled potatoes, chopped
2 cups spinach, shredded or torn to smaller pieces
Method:
1. Heat the oil in a frying pan on medium heat.
2. When the oil has warmed up, add the fennel seeds and 30 seconds later, add the ginger. Saute for 1 minute. We don't want the ginger to brown. We just want to release the lovely ginger smell.
3. Add the coriander powder, cumin powder and turmeric powder. Stir for 10 seconds and add 2-3 tbsp of water to prevent the spices from burning. Cook for 2 minutes. The beautiful aroma of the spices will be wafting through the room.
4. Add the tomatoes, stir around and cook for 3-5 minutes. Add the potatoes and stir.
5. Add the spinach, stir till it wilts and stir in the salt.
6. Cover the pan and cook for 10 minutes.
Enjoy!
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