WORLD CUISINE: INDIA
Spinach with black-eyed peas
‘This is a simple main course, perfect for every day, that shows how most Indians eat: a no-fuss dish with fresh vegetables and some sort of protein. This is only lightly spiced, so as not to overpower the delicate flavour of the spinach, and it goes beautifully well with rice, breads and a little yoghurt’
Heat the oil in a non-stick saucepan. Add the mustard and fenugreek seeds and dried chillies. Once the mustard seeds have spluttered, add the garlic and curry leaves and cook gently until the garlic is just starting to turn golden. Add the spinach, the seasoning and a splash of
water, mix well and cover. Cook for 5-7 minutes, stirring occasionally, until the spinach is well wilted. Add the ground coriander and cumin, half the black-eyed peas and a splash of water. Cover and cook for 5-6 minutes. Take out one-third of the mix and blend to a fine purée. Return to the pan with the remaining black-eyed beans. Stir in the tamarind paste and peanuts. Boil off
any excess water: you should be left with a slightly thick, creamy mass. Taste and adjust the seasoning and tartness, adding more tamarind if you would like more tang, and serve.
SERVES 4
INGREDIENTS 3 tbsp vegetable oil
Rounded ½ tsp mustard seeds ½ tsp fenugreek seeds
2-4 dried chillies, seeds shaken out 5 cloves garlic, peeled and finely chopped or grated into a paste 14 fresh curry leaves
250g/9oz whole leaf spinach, shredded, or baby spinach, washed well Salt, to taste
Lots of freshly ground black pepper 1 tsp ground coriander 1 rounded tsp ground cumin 1 x 400g can black-eye peas, drained well and rinsed 1½-2 tsp tamarind paste, or to taste
Good handful of roasted and salted peanuts
l Recipes taken from I Love Curry by Anjum Anand, published by Quadrille (£16.99 hardback). Readers of Haute Cuisine can buy it for the special price of £11.99, including free UK p&p. To order, tel: 01256-302699 with your debit/credit card details and quoting reference 4HI
41
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164