The Vegetables section is now finished.

A Cookbook for Food Lovers

Vegetables
‘Still Life with Vegetables’ by Yana Golikova

Far and away the biggest section in the forthcoming cookbook ‘Our Favourite Recipes: A Cookbook for Food Lovers’, I am very happy to say that this chapter is now complete, and so it only remains for me to write up the rice, dals, and sides sections, which brings me ever closer to finally having the book ready for publication.

So without further ado, here below are the recipes patiently waiting for you to cook and digest, and remember that they don’t get in without passing muster with my family of discerning diners, so always trust that nothing is left to waste, only to enjoy.

(1) Aromatic Vegetable Curry with Mushrooms and Beans

(2) Artichoke Risotto

(3) Asparagus Risotto

(4) Basmati Rice with Potatoes

(5) Bean Feast

(6) Bean Feast with Salsa

(7) Black-eyed Peas with Coriander and Chilli

(8) Broad Bean and Cauliflower Curry

(9) Butter Bean and Mushroom Casserole

(10) Butter Beans with Mustard and Tomato

(11) Cauliflower and Cashew Curry

(12) Cauliflower and Coconut Milk Curry

(13) Cauliflower in Curry Sauce

(14) Chhole

(15) Chickpea, Courgette and Pepper Stew

(16) Chickpea Curry

(17) Chickpeas in Tea

(18) Chickpea Stew

(19) Chickpea, Sweet Potato and Chili Dhal

(20) Chickpeas in a Coriander Sauce

(21) Chickpeas in a Northern-Style Sauce

(22) Chickpeas with Mushrooms

(23) Chickpeas with Tomatoes and Harissa

(24) Chilli Lentils with Spiced Vegetables

(25) Chilli Pasta Bake with Kidney Beans

(26) Conchigli with Cavalo Nero

(27) Corn and Cashew Curry

(28) Creamed Kidney Beans with Lentils

(29) Curried Kidney Beans

(30) Curried Spinach and Potato with Chillies

(31) Curried Spinach and Chickpeas

(32) Egg and Lentil Curry

(33) Genoese-Style Pasta

(34) Goan Black-eyed Peas with Coconut

(35) Golden Vegetable Paella

(36) Green Beans with Coconut

(37) Hot and Sour Chickpeas

(38) Italian Bean Casserole

(39) Jungle Curry

(40) Kodava Mushroom Curry

(41) Leek, Mushroom and Lemon Risotto

(42) Malaysian Split Pea and Vegetable Curry

(43) Masala Chana

(44) Mixed Bean Curry

(45) Mixed Vegetable Curry

(46) Mixed Vegetable and Macaroni Bake

(47) Moroccan Spaghetti

(48) Mungs Beans with Potatoes

(49) Mushroom Macaroni Cheese

(50) Mushroom Risotto

(51) Pasta with Autumn Tomato Sauce

(52) Pasta with Peas and Parmesan Pasta with Roasted Vegetables

(53) Pasta with Sautéed Vegetables and Tomato Sauce

(54) Pasta with Slow Cooked Cabbage, Parmesan and Pine Nuts

(55) Pasta with Smothered Onion Sauce

(56) Penne All’ Arabiata

(57) Penne with Artichokes

(58) Penne with Peas, Pepper, Proscuitto and Cream

(59) Penne with Tomato and Balsamic Vinegar

(60) Potato and Cauliflower Curry

(61) Potato and Spinach Curry

(62) Red Bean Chilli

(63) Red Beans with Ginger and Chilli

(64) Red Pepper Risotto

(65) Simple Courgette Curry

(66) South Indian Potato Curry

(67) Spaghetti with Garlic Oil and Chilli

(68) Spaghetti with Lemon, Garlic Thyme and Mushrooms

(69) Spaghetti with Raw Tomatoes and Peppers

(70) Spaghetti with Tomato and Basil

(71) Spicy Chickpeas with Cumin Potatoes

(72) Spiced Chickpeas with Sweet Yellow Rice

(73) Spicy Chickpeas with Fresh Ginger

(74) Spiced Kidney Bean Stew

(75) Spicy Chickpeas and Potatoes

(76) Spicy Parsnip and Chickpea Stew

(77) Sri-Lankan Chickpea Curry

(78) Summer Vegetable Risotto

(79) Tagliatelle with Leeks Tomato Biryani

(80) Vegetable Biryani Vegetable Chilli

(81) Vegetable Curry

(82) White Bean Chilli

Mung Beans with Potatoes

Recipes

Mung Beans with Potatoes
‘Basket of Potatoes’ by Vincent Van Gogh

Undoubtedly one of my own personal favourites, this delicious combination of soft tender potatoes, with sweet tomato coated mung beans, never fails to satisfy when I make it, and I’m supremely confident that if you give it a try yourself, you’ll quickly become another fan of this truly ‘moreish’ meal.

Ingredients (Serves 4)
Slug of Olive Oil
175g Mung Beans
2 Medium Potatoes (Peeled and Cut into Small Dice)
Garlic Clove (Peeled and Grated)
1” Fresh Ginger (Peeled and Grated)
400g Tin of Chopped Tomatoes
Tbsp Tomato Purée
0.5 Tsp Cumin Seeds
0.5 Tsp Brown Sugar
6 Curry Leaves (Fresh or Dried)
0.5 Tsp Ground Turmeric
Medium Red or Green Chilli (Seeded and Finely Chopped)
Salt and Freshly Ground Pepper to Taste
750ml Water

How to Cook

1. Add the mung beans to the water and simmer in a small pan for around 30 minutes, draining away any excess liquid when finished.

2. Par-boil the diced potatoes in another small pan for around 9 minutes, draining away any excess liquid when finished.

3. Meanwhile heat the oil in a non-stick chef pan (or similar), add the cumin seeds, shortly followed by the garlic, chilli and ginger, before stir-frying until the garlic is soft but not browned.

4. Add the turmeric, salt and pepper, and sugar, and mix well before stir-frying for a further 1-2 minutes

5. Add the chopped tomatoes and tomato purée, and bring them to the boil before simmering covered for 6-8 minutes, or until the sauce has thickened.

6. Finally add the mung beans and potatoes and gently mix everything together before serving as required.

Comments
This awesome vegetarian dish goes brilliantly with warm chapatis, but is equally delightful with a simple plain basmati rice if preferred.