I made some really good veggie side dishes recently — both “use up what’s in the fridge” efforts — so I thought I’d note the recipes here.
Tomato kasundi cabbage
We were having dal for dinner last night, and sometimes I find dal kind of dry. Or gritty. Something. Basically, legumes and rice are nice but I need something juicy or creamy to go with them. Yesterday I decided to make something with cabbage (since we had some that needed using) to fill that spot on my plate.
I’d also been thinking I should use our tomato kasundi more often in cooking, so this was a chance to experiment with that. If you’re not familiar with it, kasundi is a spicy chutney type thing, and I’m pretty sure we used this recipe to make ours. I suspect, based on what Google tells me, that it’s a primarily Australian condiment. “Kashundi” means “mustard” in Bengali, so that seems to be the origin, though I can’t find any tomato kasundi recipes outside of Australia. Whatevs. I like it. It keeps forever in the cupboard, and goes with all sorts of things (I like it with eggs).
Anyway, the cabbage:
- Oil for sauteing
- 1 onion, diced
- 1 tblsp ginger/garlic paste (or a couple of teaspoons of each, minced)
- 1 can diced tomatoes
- 1 sachet tomato paste
- 1/4 large cabbage, shredded
- a few big spoonfuls of tomato kasundi
- a couple of tablespoons of butter
Saute the onion until golden, add the ginger/garlic and stir a bit more, then add the tomatoes, tomato paste, cabbage, and kasundi. Stir it well then put a lid on it and let it simmer over a low heat for ~15 minutes. If it’s a bit dry, add a slosh of water. Before serving, taste it and add more kasundi if you want it spicier, and add in the butter and let it melt through the cabbage.
This was pretty good last night with the dal, but even better today after a night in the fridge to let the flavours blend. Should serve about 6 as a side veg.
Carrot, chickpea and parsley salad
- 1 can chickpeas or equivalent amount from dry
- 2 large carrots, diced to chickpea size
- 1/2 red onion, diced to chickpea size
- olive oil
- 1 tsp coriander seed, 1 tsp cumin, 1/2 tsp red pepper flakes, all roughly ground up together
- generous pinch of salt
- 1/2 to 1 cup roughly chopped flat-leaf parsley
- lemon juice (juice a whole lemon, you’ll use the rest below)
Combine everything except the parsley and lemon juice, spread on a baking tray, and bake at about 200C for about 20 minutes. You want them to be turning a little brown but it’s okay if the carrot’s still a bit crunchy. Remove and allow to partially cool. Then throw them in a bowl with the parsley and lemon juice, mix, and adjust flavours.
While the stuff’s in the oven, you can also prepare a dressing of:
- 1 spoonful tahini
- 3 spoonfuls greek yoghurt
- 2 spoonfuls lemon juice (approx)
Mix them well, to your preferred flavour and a dollop-able consistency. Serve the salad with a dollop of the tahini dressing on top.
Both components should refrigerate well, and I imagine the recipe would also be very easy to multiply if you want more than I made. (My version is about 3 side-salad serves.)