The rain and the cold wet weather is a reminder to boost immunity and up nutrition intake . Potatoes , white , yellow and purple are storehouses of Vit B, potassium and magnesium.
Reinvented the famous Indian curry , Aloo Mutter, by using these tubers and veganising it. Coconut and pumpkin seeds were used to give a creamy sauce and as a protein source . The dish reflects autumn .
3/4 cup peas
1 cup mixed baby potatoes ( yellow , purple , white)
3 medium tomatoes minced
1/4 cup coconut shreds
1. 5 tsp pumpkin seeds
1 green pepper chunks
3 garlic pods crushed
1/2 inch ginger grated
1 tsp paprika
1 tsp cumin
1 tsp coriander powder
1/2 tsp turmeric
1/4 tsp cinnamon powder
1 tbsp coconut oil
Salt to taste 1-1.25 tsp
Cilantro for garnish
Boil the potatoes al dente . Cook the peas.
In a saucepan , warm the 3/4 tbsp oil and toast cumin . Add the tomatoes and salt . Let the tomatoes cook and juice out to form a sauce
Roast the pumpkin seeds and garlic for a min or two until they get slightly brown .
Blend together the garlic and seeds with coconut and little water to make a paste .
Roast the green pepper chunks in 1/4 tbsp oil until they are semi soft .
When the tomatoes are cooked , add the spices, coconut sauce and stir them until they are evenly distributed .
Mix in the veggies and simmer for 5 mins after adding grated ginger .
Serve hot garnished with cilantro .
Pairs well with Naan bread , roti or rice.
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