Ellie Bullen is a well known blogger who has just launched a new book containing more than 100 plant-based recipes from all around the world. Here she shares with The Carousel one of her favourites.
Ellie says Aloo jeera is a simple potato curry designed to be eaten alongside other Indian dishes. “I love eating it with a chana masala or an Indian eggplant curry.” she adds. “Scooped up with some homemade naan bread, it’s what I call an impressive meal!”
3 large potatoes
1 tablespoon avocado oil
1 long green chilli, deseeded and sliced
2–3 cm piece of ginger, sliced
2 teaspoons cumin seeds
1⁄4 teaspoon ground turmeric
1⁄2 teaspoon ground coriander
1⁄2 teaspoon sea salt
1 tablespoon freshly squeezed lemon juice chopped coriander leaves, to serve (optional)
Bring a large saucepan of salted water to the boil, add the potato and cook for 15–20 minutes or until just starting to soften. Drain and set aside until cool enough to handle, then peel and cut into 3 cm cubes.
Heat the oil in a large saucepan over medium– high heat. Add the chilli and ginger and sauté for 1 minute. Reduce the heat to medium, add the spices and salt and sauté for another minute. Stir through 3 tablespoons of water and add the potato to the pan. Increase the heat to high and sauté for 3 minutes or until the potato begins
to crisp around the edges and turn golden.
Remove the pan from the heat and stir through the lemon juice. Scatter over the coriander leaves (if using) and serve with any of the Indian curries in this book as part of a shared meal.
‘The Global Vegan by Ellie Bullen, Published by Plum, RRP $34.99, Photography by Ellie Bullen’