Vegan Spanish Paella

Taken from https://simpleveganblog.com/vegan-spanish-paella/. For a healthier version, this recipe uses basmati rather than the regular short-grain rice.

Ingredients §  2 Tbsp olive oil §  4 cloves of garlic §  1 medium onion, chopped §  1 red pepper, chopped §  2 tomatoes, chopped §  1 cup frozen artichoke hearts (120 grams) §  1/2 cup frozen green beans (75 grams) §  1/2 cup frozen peas (65 grams) §  1 1/4 cups Basmati rice (240 grams) §  4 cups vegetable stock (1 liter) §  2 tsp turmeric powder §  1 tsp sweet paprika §  Salt and black pepper to taste (optional)

Steps 1.    Heat the oil in a pan over a medium heat and when it’s hot, add the garlic, onion, and red pepper. Cook until golden brown. 2.    Add the chopped tomatoes and cook for another 5 or 10 minutes. 3.    Add the frozen veggies and cook 5 minutes more. 4.    Add the rice and cook until it begins to be translucent. Pour the vegetable broth (hot), add the turmeric powder, the sweet paprika, and salt and black pepper to taste. 5.    Stir the paella until all the ingredients are mixed and cook over medium or medium high heat for 15 or 20 minutes or until the rice is cooked. Add more vegetable broth if the rice is hard and dry. 6.    Let the paella stand (covered) for at least 5 or 10 minutes.

Indian-spiced chicken and veg

This is an adaptation of Janie Oliver’s recipe to fit my taste. It’s a great recipe that’s easy and very tasty. All the vegetables come with it.

Ingredients All 5 veg to be diced into 1” cubes: §  800 gm unpeeled potatoes §  4 ripe tomatoes §  1 aubergine §  2 red peppers §  1 large onion §  1.5 Tbsp olive oil §  ½ bunch fresh coriander, separate stalks from leaves. §  5 cm piece ginger, sliced §  4 cloves of garlic §  Zest of 1 lime + 1 bay leaf (or 1 handful of curry leaves) §  3 Tbsp mustard seeds §  2 tsp turmeric §  Chicken pieces §  1-2 fresh chillis

Steps 1.  Heat oven to 180C 2.  Parboil the potatoes for 5 minutes. Drain and leave to steam-dry for 3 minutes. 3.  Fry the mustard seeds until they start popping and add the coriander stalks, garlic, turmeric, ginger, bay leaf and lime zest, and fry for 2 minutes on a gentle heat. 4.  Mix the cubed vegetables and potatoes together and then add the spice mixture and sliced chilli. Mix well. 5.  Place in a large roasting tray and arrange the chicken on top. 6.  Roast at the bottom of the oven for 1 hour, until the chicken is cooked. 7.  Sprinkle with coriander leaves and serve. Goes well with a mint and chilli raita.