This Meat-Free Indian Feast, Dee’s Yellow Split Pea Dal, Dee’s Indian Potato and Spinach side and Dee’s Celery and Carrot Indian side is the fourth in our series of Dee’s Meat Free Mondays Recipes

Use these 3 side dishes along with your favourite curry for an indian feast for 6 people.

Dee’s Celery and Carrot Indian Side:

Ingredients

• 6 sticks of celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, crushed
• 1 green chilli, chopped
• 1 onion, chopped
• half a teaspoon of tumeric
• half a teaspoon of mustard seeds
• 2 curry leaves
• 2 tbsp oil
• quarter tin of coconut milk.

 Equipment

• Chopping board
• Peeler
• Mortar and pestle
• 1 large pot
• Bowl
• Sharp knife

Method

1. Peel and chop vegetables
2. Heat oil in pan
3. Add mustard seeds and curry leaves and wait for them to pop
4. Add onions and chilli and fry for a few minutes
5. Add celery and carrots and continue to fry
6. Crush garlic and tumeric together in the mortar and pestle and add to the pan
7. Add coconut milk and simmer for 20 mins.

Dee’s Potato and Spinach Indian Side:

Ingredients

• 2 cloves garlic, crushed
• 1 red chilli, chopped
• 1 onion, chopped
• 1 teaspoon of tumeric
• 1 teaspoon of mustard seeds
• 1 teaspoon cumin seeds
• 2 tbsp oil
• 1 inch piece chopped ginger
• 7 medium potatoes, diced and par-boiled
• A handful of spinach (this can be frozen (6 pieces approx) but defrost before use)

 Equipment

• Chopping board
• Peeler
• 2 pots
• Sharp knife

Method

1. Par Boil the potatoes
2. Heat oil in pan
3. Add onions, garlic, ginger and chilli and fry for a few minutes
4. Add in parbolied potatoes, spices and spinach
5. Stir, cover and cook on a low head for 15 mins.

Dee’s Yellow Split Pea Dal:

Ingredients

• 300g yellow split peas
• 2 tsp cumin seeds
• 1 tsp cayenne pepper
• 5 tbsp fresh coriander
• 2 chopped tomatoes
• Salt to taste
• 1 ltr water
• 1 tbsp oil

 Equipment

• Chopping board
• Weighing Scales
• 1 large pot
• 1 pan
• Sharp knife

Method

1. Weight your split peas, rinse and boil in 1ltr of water
2. Reduce heat and simmer until soft, approx 30 – 40 mins. Once soft, drain if you have excess water
3. Heat oil in pan
4. Add spices and fry for a minute
5. Add chopped tomatoes and heat through
6. Add the spice mix to the lentils and leave on a low heat for approx 5 mins.

Serve with basmati rice and Jalfrezi, Dee recommends Green Saffron Jalfrezi Spice mix added to a tomato based dish.

More recipes are available on Dee’s Blog and on Dee’s Meat Free Mondays

If you have tried this recipe let us know what you thought of it in the comments below and join Dee on her Facebook page to comment and share recipes.

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