Kiwi Kitchen recently screened a Cooking Demonstration by our Wellington Branch member Nicky Owers. Here is the recipe she used:
(adapted from Fresh and Natural: Vegetarian Dishes for New Zealanders)
4 Tbs ghee, butter, or oil (add a touch more salt if using oil)
1 onion, chopped
1 bay leaf, broken
½ tsp ground black pepper
1-2 green capsicums, chopped
1 chili or chili powder (to taste)
3-4 cloves garlic
5 cm piece of root ginger, chopped (or grated whilst frozen)
2 tsp salt
½ tsp turmeric
Roughly 500 g potatoes or a mixture of potatoes and other vegetables
½ cauliflower, cut into florets (or a substitute vegetable)
1-2 cups peas
2 Tbs ground coriander
6 spring onions (opt.)
1 Tbs cumin
-Heat butter and fry onion until golden brown. Add bay leaf, black pepper, capsicum, chili, garlic, ginger, salt, and turmeric;
-Stir in potatoes and fry briefly;
-Add remaining ingredients and approximately ¾ cup of hot water;
-Cook gently until vegetables are tender (add peas last) and most of the moisture is absorbed. Serve on some nice, chewy, nutty brown rice.