While we eat a lot of veggies, I’ll never be vegetarian (hello, bacon…) we are trying to do more interesting things with vegetables. I’m calling it flexitarian where at least a few times a week the meat is given the support role rather than being the main event.
I experimented during the week with a zucchini pasta – and that’s pasta with zucchini, not pasta made from zucchini; I can’t get on that particular spiraliser bandwagon. I mean, it’s either pasta or it’s zucchini, or call it zoodles. But I digress. Whatever you call it, the pasta with zucchini was good. We added a little of the guanciale we had leftover from the pasta alla gricia the other night, but that was just because my husband has problems with the concept of meat-free.
Anyways, if you want to give it a go – with or without the bacon/guanciale – the recipe is here. It’s not the most photogenic plate of food going around, but boy is it tasty. Oh, we added some chilli flakes too and the photo was taken before I scattered some parsley.
On the subject of non-photogenic food, I also made this seriously yummy cauliflower and potato dish the other night. We had it as a side (again, husband who doesn’t quite get the concept of meat-free) with some barbeque lamb.
It’s called Aloo Gobi and it’s a tad like a Bombay potatoes but with cauliflower as well. I make no apologies for the photo…
Anyways, I had it the next day for lunch with some spinach and coriander from the garden and a drizzle of yoghurt.
What you need…
- 1 large cauliflower cut into florets
- 3 or 4 kipfler potatoes, cubed. (Don’t worry about peeling them.)
- 1 teaspoon ground turmeric
- 3 tablespoons vegetable oil
- 1 large onion, diced
- 5 cloves of garlic, finely chopped or, if you can’t be faffed chopping, grated
- 1 thumb-sized piece of ginger, peeled and finely chopped or grated
- 3 tomatoes, diced
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- chilli powder to taste (we used a teaspoon)
- salt to taste
- plain yoghurt and chopped coriander to serve
What you do with it…
- Bring salted water to a boil in a large saucepan. Add the potatoes, cauliflower and turmeric and cook for about 10 minutes. Drain, reserving about a cup of the cooking water.
- Heat oil in a pan large and wide enough to take the potatoes and cauliflower later. Over medium heat add the onion, ginger, garlic and a pinch of salt and saute until translucent – about 5 minutes.
- Mix in tomato and spices.
- Stir in the potatoes and cauliflower, ensuring that they’re all coated with the spicy paste. Test for seasoning and cook for 3-5 minutes, adding the cup of cooking water bit by bit to create and maintain a paste.
- Garnish with yoghurt and coriander
Are you cooking anything interesting with veggies of late? Hit me with your fave meat-free combo.
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