Vegetable Dopiaza

I used to love the dopiaza at my local curry house (before I went vegan and before it closed down) so I thought it was high time I made my own.

But, doing a little research online I found that ‘dopiaza’ doesn’t mean a certain type of flavour (ie: mix of spices) but rather ‘twice onions’, so was more a way of preparing the food as opposed to a list of ingredients. Well, that to me was license to do pretty much whatever I wanted; so away I went!

This is a surprisingly sweet yet mildly spicy recipe which I think you’ll enjoy. I’ve tried several spice mixes with different types of vegetable and I’ve found that the carrot and tomato with just a hint of after heat works best. See what you think.

vegetable dopiaza

(ingredients are listed in order of use, more or less)

1 onion, 1/2 chopped, 1/2 sliced
2 cloves of garlic, crushed/chopped
1″ of fresh ginger, skin off, chopped fine
10 cherry tomatoes, quartered
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground fenugreek
1/4 tsp dried chillies, chopped fine
1 heaped tsp of tomato puree
2 carrots, skin on, cut lengthways and chopped into 1/2 moons
100g button mushrooms, washed and cut in half
1/2 a bell pepper, sliced and chopped
1 tsp garam masala
1/4 tsp ground cinnamon
1/4 cup sultanas
1/2 tsp salt
5-6 spring of fresh coriander, washed and chopped (no stalks)
juice of 1/2 a lemon
1/2 a cup of water
oil for frying

Prepare the vegetables before beginning, putting each in a bowl ready to use. It’ll save some faffing about later.

Heat 1 tbsp olive oil in a large, deep frying pan, over a medium high heat. Add the onion, garlic and ginger and cook for a few minutes until the onions soften. Stir often to avoid burning the garlic and ginger.

While that’s cooking measure the ground cumin, coriander, fenugreek, chillies, and turmeric into a small bowl.

Once onions are cooked add the cherry tomatoes and fry for another minute or two until they too start to soften. You don’t have to cook them completely, just get them started.

Add the spice mix and tomato puree, and a splash of water (as required), and mix to make a paste. Add the carrots, turn the heat down a little to medium, and cover with a lid/plate to allow the carrots to cook – 5 minutes.

Add the mushrooms, bell pepper, and remaining water. Cover and cook on a simmer heat (medium low) for a further 10 minutes.

NB: You want enough water so that the veggies won’t burn, but not so much that they are drowning. Simmering them with a lid on will prevent most of the moisture escaping so take it easy with the water. You can always add more if need be. What’s left of the 1/2 a cup after you used some to make the paste should be about right. If you add too much just remove the lid and let it reduce a little.

Whilst that is cooking heat a little oil in a small pan on a high heat and fry off the sliced onions until they caramelise, turning a nice golden brown.

After the 10 minutes is up check to see how the veggies are doing. The carrots should be pretty much ready to eat. Add the garam masala, cinnamon, salt, sultanas, chopped coriander (you can get these ingredients ready in the same bowl you used for the spices if you want to save time) and lemon juice, and mix until well combined. Spread the caramelised onions out on top of the dopiaza, cover, and simmer one final time for a few minutes to let the flavours come together.

Serve hot with some rice or a vegan naan bread.

Eat and enjoy. 🙂

I’m quite proud of this recipe. I think it works really nicely. The surprise for me was the sweetness. I originally made it with swede as the root vegetable (as pictured above), but that took too long to cook properly. So I tried carrots, and I found that they, along with the bell pepper and sultanas, gave it an unexpected tangy sweetness that was very tasty indeed.

dopiaza, in the pan

But it’s the spiciness that really finishes it off nicely. I tried it both ways, with lots of chilli and pepper, with none, and I think a quarter teaspoon of dried chillies is just enough to give it a kick without being overwhelming. Of course each to their own, so if you find it too much just reduce it to a pinch. But try to keep some in there, it really does add to the experience.

Ever Tried Black Garlic?

You know you’ve got a cooking problem when you see some new random ingredient in the supermarket and you just have to have it!

black garlic and mini chillies

I came across this the other day whilst looking for fennel seeds (keep an eye out for an excellent soup recipe coming soon) and I just couldn’t resist. It’s garlic that’s been aged, meaning the harsh flavours have mellowed leaving you with a sweet bulb of balsamicy, squishy goodness.

Seriously, this stuff is so nice I kept just biting bits off to chew. It’s just that morish. I decided to cook it with some chillies from the plant my friend gave me as a thank you for providing her with Spanish lessons (on CD that is. Me no hablo… or something like that), and I’m glad I did. The spiciness complimented the sweetness very well, though admittedly next time I’d use a few less chillies; Phew!

sweet and spicy pasta

I just fried some chopped onion, added the garlic and chillies (also chopped), chucked in a couple of sliced chestnut mushrooms, two diced tomatoes (some tomato puree) and a sprinkling of oregano – pausing between steps to let the previous ingredients cook – and that was it, job done. Simple huh?

Chuck that in with some al dente pasta et voila, there you have it, a bowl of nice simple flavours that compliment each other really well. If you get a chance to have a go with black garlic I highly recommend it. It has a unique taste that your palate will thank you for trying at least once.

Week 11’s recipes – Spicy Potato Wedges & Kiki’s Simple Salsa

A little late, but here’s a couple of spicy recipes to keep you going. Both have chilli in them, yet both are very different.

Spicy Potato Wedges

spicey potato wedges

2 potatoes, cut into wedges (skin on)
1 tbsp olive oil
1 tsp cumin
3/4 tsp paprika
1/2 tsp ground coriander
1/2 tsp salt
1/8 tsp chilli powder

Wash, slice and rinse the wedges, then soak for a couple of minutes in water whilst preparing the spices.

In a large bowl mix the spices and olive oil. Drain and rinse the potato, pat dry with kitchen towel, then add to bowl and coat thoroughly with oily spice mix.

Transfer to a greased baking tray, spreading out evenly, and bake in a pre-heated oven at 220C for 15 minutes. Turn wedges over and cook for another 15 minutes until browned and soft in centre. Serve immediately.

Kiki’s Simple Salsa

kiki's simple salsa

6 tomatoes, diced
1 red onion, diced
4 spring onions, chopped
1 lime
1 tbsp olive oil
1 tbsp fresh chopped coriander
1 tbsp chives, chopped
1 green chilli, chopped

Dice the tomato, red onion, spring onion, chives coriander and chilli quite finely and mix in large bowl. Add lime juice and olive oil and mix thoroughly. Serve with tortillas, or whatever takes your fancy.

Enjoy. 🙂