Dried aubergines: spiced aubergines

dried aubergines

Dried aubergines have a firm consistency when cooked. I’m still not sure whether this is a good thing or if they need to be cooked for longer. For this recipe, I soaked the dried aubergines overnight in cold water but next time, I will try putting them in boiling water to see if they soften up more. For more information about cooking with dried vegetables, see this page. Information about how to make your own solar drier can be found here.

SPICED AUBERGINES

INGREDIENTS

  • 2 cups dried aubergines, soaked in boiling water overnight
  • 1 onion, roughly
  • 4 tomatoes, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • salt and pepper
  • extra virgin olive oil

METHOD

  1. On a fairly high flame, heat the oil in a frying pan.
  2. Add the cumin seeds and fry for 30 seconds.
  3. Add the onion and fry until soft.
  4. Drain the aubergine and add to the pan.
  5. Toss well and continuing frying, adding the remaining spices and seasoning with salt and pepper.
  6. Add the tomatoes and cook for another 5 minutes or so.
  7. Cover and continue frying until the aubergines are soft
  8. Serve.

Bhindi Bhaji – Okra Curry

Okra or “ladies fingers” as it is also known is commonly used in Indian, Asian and African cooking. Although okra is typically grown in tropical or warmer climates, we are able to grow it here in the summer at 1,300 metres above sea level. By picking the pods when they are tender and not cooking it for too long, it is possible to avoid the slimy texture that many people associate with okra and find off-putting.

 

Bhindi Bhaji


INGREDIENTS

  • 2 medium-sized tomatoes, finely chopped
  • 1 bowl of okra, cut into 5cm pieces
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger
  • 1 teaspoon coriander
  • salt
  • olive oil
  • a splash of water

METHOD

  1. Heat some olive oil in a frying pan and then add the chopped tomatoes.
  2. Fry on a medium heat for 5 minutes.
  3. Add the spices and heat for another minute or so.
  4. Add the okra and coat well in the spice mixture.
  5. Season with salt and pepper.
  6. Cook for 10.15 minutes on a low heat, adding a splash of water as necessary to prevent the mixture drying out.

Vegan Kale and Chickpea Curry

Winter at the Cortijo: Vegan food for the olive harvest

At certain times of the year when there’s not much growing except kale and cabbage, it’s good to have some different recipes for what to do with kale.

For a good part of the year, we have volunteers coming to stay with us to help us with the farm and most of them come through Workaway. Our first ever workawayer was Tiffany from New Zealand. This recipe for a vegan kale and chickpea curry popped up on her Facebook feed the other day – I think it was posted by her mum.

The original recipe is taken from the Cooking Light website with a few modifications: as I was cooking for 6 people, and we’ve got masses of kale, I used a large bowl of chopped kale (almost an entire colander), more chickpeas and different spices.

Vegan Kale and Chickpea Curry
Serves 6
Print
Ingredients
  1. 1 large bowl of chopped kale
  2. 1 large onion, roughly chopped
  3. 1 large red pepper, roughly chopped
  4. 2 x 400g jars cooked chickpeas
  5. 1 can coconut milk
  6. 3 heaped tablespoon smooth peanut butter
  7. 3 cloves garlic, finely chopped
  8. 2 teaspoons curry powder
  9. 1/2 teaspoon chill powder
  10. 1 teaspoon ground coriander
  11. 1 teaspoon ground coriander
  12. 1 teaspoon ground cardamon
  13. 1 teaspoon ground cumin
  14. 1 lemon, juiced
  15. salt and pepper
Instructions
  1. Heat some extra virgin olive oil in a large frying pan and fry the onions until soft.
  2. Add the red pepper and continue to fry for a further couple of minutes before adding the garlic and ginger.
  3. Sprinkle over the spices and heat for another 30 seconds or so.
  4. Add in the kale and mix well.
  5. Cover the pan and let the kale wilt down.
  6. Stir in the peanut butter.
  7. Add the chickpeas and coconut milk and heat to a gentle simmer.
  8. Cover and leave for about 15 minutes.
  9. Squeeze over the lemon juice.
Notes
  1. Serve with brown basmati rice.
Cortijo de la Plata https://cortijoblog.com/

Chana masala – chickpea curry

curry2INGREDIENTS:
2 medium onions, finely chopped
1 clove garlic, finely chopped
6 tablespoons chopped tomatoes
1 cup water
2 400g jars cooked chickpeas
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon chilli powder
1 teaspoon ground ginger
1 teaspoon turmeric
2 teaspoons sweet paprika
1 teaspoon garam masala
1/2 teaspoon salt
juice of 1/2 lemon (juiced)
sunflower oil

Heat some oil in a heavy sauce pan and fry the onion and garlic for 5-10 minutes until soft and beginning to brown.

Add all the spices except the garam masala and stir for a couple of seconds.

Add the tomatoes and fry for another 5 minutes or so, mashing down the tomatoes with the back of the spoon.

Add the chickpeas and a cup of water and bring to the boil.

Season with salt, add the lemon juice, garam masala, cover and simmer for 10 minutes. Remove the lid and evaporate the excess liquid if the curry is too wet.

Serve.