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Black-Eyed Pea and Vegetable Stew

Ingredients (use vegan versions):

1 large onion, chopped
3 celery sticks, sliced fine
3 carrots, sliced lengthways, then sliced
1 15oz can plum tomatoes
1 heaped tblsp tomato puree
2 cloves garlic, crushed
1 green pepper, chopped
3/4 lb (1.5 cups?) cooked black-eyed peas
3 tblsps vegan red wine (or vegan wine vinegar - vegan wine's best!)

Directions:

In a large non-stick saucepan place the onion, garlic, celery, pepper and carrot and a little water.

Turn up the heat and cover the pan with a tightly fitting lid. The veggies will release their own juices so steam until the veggies are almost tender (5-10 mins).

Add the tomatoes, puree, vegan wine (or vinegar) and mix together well. Turn down the heat to a simmer and add the peas. Heat through and serve with mashed potat oes and a green vegetable.

Serves:

Featured Recipe

Paneer Tikka Masala

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

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