Curries
Spiced Pickled Vegetables
Ingredients
- ½ small cauliflower, broken into florets
- 2 medium carrots, cut into small batons
- Large handful green beans, cut into
- 2 cm. (¾" lengths)
- 1 tbsp. olive oil
- 1 dried chilli pepper (take seeds out
- if you don't want it too hot)
- 1 tsp. cornflour
- ½ tsp. salt
- 1½ tbsp. vinegar
- 4 tbsp. water
Pickle spices
- ½ tsp. chilli powder
- ¼ tsp. turmeric
- 1 tsp. mustard powder
- ¼ tsp. chilli flakes
- Don't be deceived by either the name or the fact that this dish contains vinegar; it in fact gives a smooth, silky, gently spiced coating to the vegetables with no vinegary taste.
Method
1
Boil the cauliflower, carrot and green beans for a couple of minutes; you want them to retain their crunch. Drain and leave to one side.
2
Mix the cornflour, salt, vinegar, water, and pickle spices to make a smooth mixture. Leave to one side.
3
Heat 1 tbsp. oil in a small pan and fry the dried chilli pepper for a few seconds until it darkens.
4
Add the vinegar mixture and bring to the boil. Simmer until the sauce thickens slightly to the consistency of thick cream. Add a splash or two of water, if necessary, so that it will coat the vegetables lightly.
5
Add the vegetables to the pan and stir gently over a medium heat until the liquid evaporates and the vegetables are nicely coated.
6
Can be served warmed or cold.
