Tuesday, 10 September 2013
Today we had a Spinach and Potato Pie with Aubergine and Sweet Potato Curry. For the pie ingredients I use potatoes, mushroom and spinach - the quantities vary each time I make it depending on how much of each ingredient I have. I tend to make up the flavours as I go along from a collection of spices.
8oz plain flour
125ml warm water
1 teaspoon yeast
Quarter teaspoon salt
2 tablespoons olive oil
Mix yeast, salt into flour, mix in oil, gradually mix in water, form a dough, kneed, leave for one hour to rise.
Steam the potato cubes. Fry the curry powder, onion seeds, chili powder, asafoetida, ginger, garlic, curry leaves, cumin seeds and garam masala.
Add chopped mushrooms. Add potato, fry for a bit. Add chopped spinach, add half tin coconut milk (200ml ish). Let it cook for a bit more, until it's tender.
Stick the mixture into a cake tin (8inch approx). Form the dough to fit over the top and plop it on. Stick in oven for about 30 minutes on 180c.
Aubergine and Sweet Potato Curry
For this I stuck two aubergines in the oven for half an hour then blasted their skin until it was black. I then removed the skin. I steamed some round beans, carrot and sweet potato. Then I fried ginger, garlic, onion, asafoetida, cinnamon, cayenne pepper, curry leaves, bit of salt. I added the aubergine, sweet potato and beans and then the rest of the coconut milk. Slapped it on a plate. Took only 10 minutes to eat it after taking 2 hours to cook it. Oh well, at least there is some left for tomorrow's dinner.