Experiment with new combinations of ingredients – Nisha Katona’s recipes are feisty and fresh
Mix it up!
GREEN MANGO AND PISTACHIO CAULIFLOWER STEAKS
By Nisha Katona Serves 2-4 | Prep 15 mins | Cook 35 mins
4 cauliflower steaks, each 2cm (¾in) thick
70g (scant ⅓ cup) vegan butter
1 tbsp amchoor
1 tsp ground coriander
1 large garlic clove, crushed
60g (½ cup) shelled pistachios
1-2 limes, halved
sea salt and freshly ground black pepper
TO SERVE
1 fresh ripe mango, peeled, stoned and sliced
dollops of thick, plain vegan yoghurt
a large handful of fresh coriander (cilantro) sprigs
1Preheat the oven to 220°C/Gas Mark 7 and line a baking sheet with foil. Lay your cauli steaks on the baking sheet.
2Melt the butter in a small bowl in the microwave (or in a small pan on the hob/stovetop) and stir in the amchoor, coriander, garlic and a good pinch of salt. Brush this mixture over both sides of the cauliflower steaks, then bake in the oven for 15 minutes.
3Meanwhile, make the pistachio crumb topping. Finely chop the pistachios, put them in a bowl and season them well with salt and pepper.
4Once the 15 minutes are up, turn the steaks over. Add the lime halves to the tray and return it to the oven for another 15 minutes, or until the cauli steaks are tender and really starting to take on some colour.
5After this time, sprinkle the chopped pistachios over the tops of the cauli steaks and return them to the oven for about 3 minutes to toast the pistachios. Keep an eye on the pistachios as they can burn easily.
6Serve the cauli steaks with slices of fresh mango, a dollop of yoghurt, fresh coriander and a squeeze of the roasted lime juice.
Tip
AMCHOOR IS A SPICE NOT OFTEN USED IN WESTERN CUISINE, BUT GIVE IT A GO. IT'S ABOUT EXPERIMENTING WITH NEW FLAVOURS – THE SWEET-AND-SOUR SHARPNESS THAT THE CITRUSSY AMCHOOR BRINGS.
NUTRITIONAL INFO
Calories (per serving) 429 | Total fat 30.1g Saturates 8.2g | Salt 0.72g | Sugar 20.3g Carbohydrates 35.7g | Protein 8.2g
VEGGIE APRICOT BUNNY CHOW
By Nisha Katona Serves 4 | Prep 30 mins | Cook 45 mins
3 tbsp olive oil
1 large white onion,
finely diced
5cm (2in) piece of
fresh root ginger,
peeled and grated
2 large garlic
cloves, grated
2-3 red chillies,
finely chopped –
deseed for less heat
1 tbsp garam masala
2 tsp ground cumin
1 tsp ground
coriander
1 tsp ground
turmeric
½ tsp ground
cinnamon
5 dried curry leaves
400g tin (1⅔
cups) of chopped
tomatoes
1 large carrot,
peeled and diced
300g (2 cups) sweet
potato, peeled
and diced
300g (3 cups)
cauliflower florets
1 yellow, orange
or red p
