Mangiamo! Let’s eat! Eating together round the big table is at the heart of the retreat community here at Viveka Gardens Yoga Farm. Dhal, rice and subji – and maybe chapatti, but that’s another story – is a meal that will extend to feed all. You don’t want to miss out on chutney with tamarind, and for good measure we added a peamint chutney to this meal too.
But the veg are key to the meal. Often we say vegetable subji but a participant told me recently at a cooking workshop at Made in Hackney that subji actually means vegetable. Anyway, vegetable curry. Use veg in season, about 500g all together: could be potato/cauli, aubergine/sweet potato, pumpkin/cabbage…
Ingredients feeds 4 – 6
- 1 tsp fenugreek seeds
- 1 3cm piece cinnamon stick
- 400g sweet potato diced c1.5cm
- 1 small – medium cauliflower broken into florets
- 2tbsp oil (like rape seed)
- 1 generous tsp each of ground coriander, ground turmeric and ground cumin, mixed
- 1 kettle full of boiled water (c 1.7L)
- generous handful of chopped coriander or parsley
- juice of half a lemon
- salt and pepper
Method
- heat the oil in a wok or large frying pan that you have a lid for. Sizzle the fenugreek and cinnamon stick for a minute or so once the oil is hot
- add in the veg and fully coat with oil
- sprinkle over the ground spices and coat the veg. Saute for 5 mins
- add water half way up the veg and stir around
- place on the lid so veg are half steaming. turn every few minutes til they are soft when poked with a sharp knife
- turn off the heat, add the lemon juice and fresh herbs, and seasoning stirring in
- yum