Dinner tonight was sweet potato, lentil and red onion bhajis, served up with coconut rice and mint raita, it was all vegan and completely delicious! It's not the most traditional recipe as I completely made it up while I was taking a break from revising and needed the chance to be creative! This makes a huge batch and can take a while, but trust me - it's worth it and you'll still want more! I haven't tested it but im sure you could freeze the rest of the mixture you don't use. Also the coconut cream is not like coconut milk, it is pure coconut flesh and comes as a solid in packets but melts with heat :).
You'll need:
- Large mixing bowl
- Wooden spoon
- Sautee pan
- Cooking spray
- 2 shallow cupcake trays (not a muffin tray)
Ingredients:
Bhajis;
- 200g green lentils
- 2 large sweet potatoes
- 1 cauliflower head, grated
- 2 large red onions, thinly sliced
- 1 tbsp garam masala
- 1 clove garlic, crushed
- 2 tsp grated ginger
- 1 tsp cumin
- 1 tsp coriander
- 2 tbsp tikka masala curry paste
- Salt, to taste
Rice and raita;
- 250g wholegrain basmati
- 8 cardamom pods
- 1/2 knorr veggie stock pot
- 1 tbsp patak's coconut cream
- 1/2 cup vegan yogurt
- 2 tbsp fresh chopped mint
Method:
Bhajis;1. Pierce the sweet potatoes and bake (skins on) at 220℃ for 1 hour, meanwhile boil the lentils in salted water, 5 minutes before the end add the grated cauliflower to the lentils.
2. Saute the onions, garlic ginger, curry paste and spices and salt in a pan for 5 minutes, then add to a large mixing bowl.
3. Rinse and drain the lentils & cauliflower, then add to the mixing bowl, remove the potatoes from the oven and peel the skins off and also add to the bowl then stir all the ingredients together.
4. Grease the cupcake tray with cooking spray and spoon in some mixture into each section, bake in the oven at 220℃ for 20-25 minutes until golden brown.
Rice & raita;
1.Steam the rice with the coconut, veggie stock and cardamom pods for 25 minutes, remove the pods and stir with a fork.
2. Stir together the yogurt and mint with a pinch of salt.
1.Steam the rice with the coconut, veggie stock and cardamom pods for 25 minutes, remove the pods and stir with a fork.
2. Stir together the yogurt and mint with a pinch of salt.
Serve it all up and enjoy! Cassidy Xx
