California Girl
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- Oct 8, 2009
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- #1
Had a friend around last week, needed a quick(ish) tasty vegetarian dinner. It came out really well so I figured I'd share it here.
3 medium sized onions
3 gloves garlic
thick slice of butter
fresh ginger (about a thumb sized piece)
Cardamom pods (around 10)
Turmeric
ground cinnamon
1 cinnamon stick
ground chilli
bay leaves (I used 3)
Mushrooms (I used 3 different varieties)
Spinach
handful of hazelnuts
7oz yohurt
5oz creme fraiche
Peel and slice the onions and garlic.
Melt most of the thick slice of butter.
Peel and grate the ginger, throw that in with with the onions and garlic.
Break open the cardamom pod, throw away the shell and lightly crush the black seeds.
Add the crushed seeds and the cumin, turmeric, ground cinnamon, cinnamon stick, chilli and the bay leaves.
Cut the mushrooms into large pieces and add in, together some more butter.
Let it all cook for a couple of minutes, stir and cover with a lid.
When the mushrooms have softened and darkened a little, add 200ml/7fl oz water.
Stir, cover and simmer for 15 minutes.
Wilt the spinach separately, then squeeze and add to the pan with the rest.
Throw in the hazelnuts, and some raisins if you like them.
Add the yoghurt and crème fraîche.
Warm through gently.
Done. I served it with rice. It was really, really nice.
3 medium sized onions
3 gloves garlic
thick slice of butter
fresh ginger (about a thumb sized piece)
Cardamom pods (around 10)
Turmeric
ground cinnamon
1 cinnamon stick
ground chilli
bay leaves (I used 3)
Mushrooms (I used 3 different varieties)
Spinach
handful of hazelnuts
7oz yohurt
5oz creme fraiche
Peel and slice the onions and garlic.
Melt most of the thick slice of butter.
Peel and grate the ginger, throw that in with with the onions and garlic.
Break open the cardamom pod, throw away the shell and lightly crush the black seeds.
Add the crushed seeds and the cumin, turmeric, ground cinnamon, cinnamon stick, chilli and the bay leaves.
Cut the mushrooms into large pieces and add in, together some more butter.
Let it all cook for a couple of minutes, stir and cover with a lid.
When the mushrooms have softened and darkened a little, add 200ml/7fl oz water.
Stir, cover and simmer for 15 minutes.
Wilt the spinach separately, then squeeze and add to the pan with the rest.
Throw in the hazelnuts, and some raisins if you like them.
Add the yoghurt and crème fraîche.
Warm through gently.
Done. I served it with rice. It was really, really nice.
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