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Indian HotPot

11

Dunk your naans into this magical medley of spicy vegetables infused with cumin and chilli. A recipe that's full of flavour with a hint of creamy sweetness courtesy of the coconut milk.


bar Indian HotPot

Picture by William Lingwood

Serves 2-3
 
Ingredients:

2 onions, finely chopped
3 tbsp olive or sunflower oil
2 green chillies, chopped
Sweet potatoes, peeled and chopped into 2 cm cubes
350g sweet potatoes or white potatoes, peeled and sliced, 1cm thick
350g carrots, peeled and sliced 2cm thick
150g green beans, topped and tailed and chopped into 3cm pieces
1 tsp malt vinegar
2 tsp sugar
¼ tsp turmeric
½ tsp salt
1 tsp ground coriander
150ml coconut milk

   
Method:  

Heat the oil in a wok or large saucepan and fry the onions for 2 minutes until glazed. Add the chillies and vegetables and fry for a further 5 minutes. Tip in the vinegar, sugar turmeric, salt and coriander and mix for 2 minutes. Then pour in 350ml/12fl oz just boiled water.
Cook for 4 minutes. Pour in the coconut milk and simmer for 3 minutes until the vegetables are tender making sure the mixture doesn’t over boil. Serve with plain Basmati rice.

 

(c) 2012

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