Wednesday, 9 March 2011

Rocket and Roses Spicy Gungo Peas and Vegetables

Kitchen Play List:  Duffy ~ Stepping Stone
                                 J.Mercer &  J.Stafford ~ Ain't it Good to Be Alive
                                 Gilbert O'Sullivan ~ Happiness is Me and You
                                 Carmen Act 1
                                 Sugababes ~ Too Lost in You
                                 Mr. Buble ~ I'm Your Man
                                 Thunder ~ River of Pain

My second recipe, that I created for the Gungo Peas, is exactly what the  recipe says...gungo peas and a selection of veggies in a spicy sauce. I used a med-hot red chilli for this recipe but the result was a mild spiciness. But isn't that the way with chillies? You can never go by the writing on the package...little critters...anyway you could up the chilli if you are as addicted to the things as My Love seems to be. I have to confess I was hoping for more of a chilli hit from the time? It was good and I enjoyed it. And the colours look great. 

Rocket and Roses Spicy Gungo Peas and Vegetables
(Original recipe from the Rocket and Roses Vegan Kitchen)

2 small onions, peeled and halved, thinly sliced
1 tbsp sunflower oil
2 small garlic cloves, grated
1oz piece of ginger, grated
1 med-hot red chilli, finely chopped
1 med potato, peeled and cubed
1 med carrot, peeled and cubed
1 small head of cauliflower, chopped into small florets
1 red bell pepper, deseeded and chopped
1 courgette, chopped into thick half moons
1 cup/ 6oz cooked Gungo Peas
1 14oz tin of chopped tomatoes
1/2 cup veggie stock
1 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp red chilli flakes

In a skillet heat the oil and add the onion slices to the pan, saute  until soft.  Grate the garlic and ginger into the pan and stir to combine. Toss in the chopped chilli and the spices and saute for 2 minutes, stirring constantly. 

Add the potato and carrot to the pan and stir to coat in the onion/spice mix. Saute for 10 minutes, stirring frequently to stop the potatoes from catching on the bottom of the skillet. 

Toss in the cauliflower, pepper, courgettes and the gungo peas and stir to coat. Saute for 5 minutes. Add the chopped tomatoes and the stock and stir combine. Bring to the boil and reduce the heat to a simmer, cover the skillet and cook for 25 minutes or until the veggies are cooked. I check mine at five minute intervals to stir and test. Add a little water to the skillet if the mixture dries out.