Spicy Vegan Feast

I love Indian food - not takeaways which always seem to be the same meal served up in different coloured sauces. I love vegetables fried with freshly ground spices or simmered warm flavourful sauces & served with an aromatic pilau. Back in the 70s I bought 2 books which have stood the test of time - Middle Eastern Vegetarian Cookery & Indian Vegetarian Cookery. If you ever see them anywhere snap them up. They are where I turn when I need inspiration of an Indian nature. So when I was intending a vegan feast to celebrate having my two daughters in the same city it was to Jack Santa Maria I turned & he did not disappoint. He gave me a magnificent pilau. I usually do a middle eastern version and it is very similar but with subtle differences.
Fry a thinly sliced onion and 4 cloves garlic, crushed, in ghee or oil (for Indian I use a flavourless oil rather than olive) until golden (I would normally soften without colouring). Then Jack suggests 1 inch piece of ginger, grated, 6 cloves, cinnamon stick, 1/2 tsp chilli powder, 2 cardamom pods, bashed, 1 tsp garam masala, 1 tsp cumin seeds, salt. Cook with 1 1/2 cups rice (I do 1/4 cup per person & leftovers are essential) until the grains are opaque. Add water or vegetable stock (2-1 liquid to rice) & bring to the boil. Simmer until done. When I am doing a lot on the stovetop I do this in the Le Creuset & shove it in the oven on 150 for 20 minutes to finish off. Then I just turn the oven off & let it sit until I am ready to serve.
Next, take your favourite pumpkin - I had butternut left over from last week's lentils. Chop into large chunks & toss in sunflower oil & a mix of spices which will cohabit well with what you're already using in the other dishes - garam masala, cumin, coriander. Or you could cheat and toss in a flavoured oil such as AvoHealth Flavours of India avocado oil. Remember those pita crisps with olive oil & cumin - well use this & you have Indian style chips. Back to my pumpkin - spread in a shallow baking dish & bake at 180 about 40 minutes.
Then onto the potatoes. Cook 2 finely chopped onions in oil until golden, then add 3 cloves garlic, crushed, 3 cm piece of ginger, grated, 600g floury potatoes, peeled & cubed. Cook for a couple of minutes then add 1tsp each cumin, coriander & garam masala, 1/2 tsp each turmeric & chilli flakes. Cook until the spices release their aroma then add, 1/2 tin tomatoes, 2 cups vegetable stock & salt to taste. When the potatoes are just done add 1 cup frozen peas & cook until the peas are done.
In the meantime prepare the spicy cauliflower. Cut a cauliflower into florets & saute in oil for a few minutes. Remove from the pan & set aside. Add a little more oil & cook 1 tbsp each black mustard & cumin seeds and cook until they pop. Add 2 cloves garlic, crushed, 1 tsp turmeric, pinch chilli flakes and the other half of the tin of tomatoes with 1/2 cup water. In summer I would use fresh peeled, chopped tomatoes in both of these dishes. About 2 per dish. Return the cauliflower to the pan, cover & simmer until it's tender. Stir through coriander leaves to serve.
This was all so delicious it reminded me why I like to cook & eat Indian food & I plan to do it again soon. It is not hard & so much nicer than those takeaways. If you have any vegetable in your fridge looking for attention spice it up & serve it with rice & tamarillo chutney.