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
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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.

Sag aloo – potato and spinach curry

sag aloo, potato and spinach curryINGREDIENTS:
4 medium potatoes, peeled and cut into 2cm cubes or cut/broken into pieces
mustard or sunflower oil
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
1 teaspoon ground ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin seeds
1/2 teaspoon turmeric
300g spinach leaves
salt and pepper.

When preparing the potatoes I like to insert the knife and then break off so that you get different-shaped pieces.
Cook the potato in boiling water until tender. Drain.

Heat some oil in a deep-sided frying pan and fry the potatoes until crispy golden. Transfer to a plate.

Heat some more oil in the pan and sauté the onion until soft. Add the garlic and fry for another couple of minutes.

Stir in the spices and fry for a couple of seconds before adding the potatoes. Season with salt and pepper.

Add a splash of water and stir-fry for a minute or so. Add the spinach, cover and leaver for a minute or so until all the spinach has wilted. Serve.