evilpenguin
Not evil at all
Hi guys
I got this recipe from Sophie Dahl's cooking show, can't stand her but the bf has a crush I think! Anyway I adapted the recipe so that it's SW friendly and I'm going to try it next weekend. Has anyone else tried this? Do you think the SW version will work? Have I synned it properly?! Also, the recipe asks you to make your own garam masala, could you just use the stuff out the jar?
here's the original recipe! http://www.bbc.co.uk/food/recipes/sophiesdhalwithlemon_93682
And here's the SW version - not much different really
Thanks in advance xxx
For the garam masala
1 tsp yellow mustard seeds
1 tsp cumin seeds
4-5 whole cloves
1 tsp coriander seeds
½ tsp ground cinnamon
4-5 cardamom pods, seeds only
½ tsp turmeric
For the sweet potatoes
Frylight (was Sunflower oil)
2 sweet potatoes, roughly chopped
Sea salt and freshly ground black pepper
1 onion, peeled, sliced
1 red chilli, seeds removed, sliced
5cm/2in piece fresh root ginger, peeled, cut into matchsticks
3 garlic cloves, peeled, sliced
For the rice
300g/10½oz basmati rice, rinsed
455ml/16fl oz cold water
1 ½ tbsp Flora extra light (2 syns) (was butter)
Pinch saffron strands
5 cardamom pods
1-2 cinnamon sticks
1-2 star anise
Sea salt, to taste
1 lemon, zest only, juice of ½
For the dhal
500g/1lb 2oz red lentils
Pinch turmeric
Pinch asafoetida
2 bay leaves
2 large handfuls spinach
To serve
Small bunch fresh coriander, leaves only, chopped
Preparation method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the garam masala, place all the ingredients in a pestle and mortar and grind to a powder.
3. For the sweet potatoes, place the sweet potatoes into a large pan of water, and bring to the boil. Simmer for 8-10 minutes, or until slightly softened, then drain.
4. Spray a roasting dish with frylight, season the sweet potatoes with salt and pepper and roast in the oven for 18 - 20 mins, remove and set aside.
5. Spray a frying pan with frylight and gently fry the onions with 2 teaspoons of the garam masala for 5-6 minutes to soften. Add the chilli, ginger and garlic and fry for a further 2-3 minutes
6. Add the roasted sweet potatoes to the pan, turning them to coat in the spices. Keep warm.
7. Meanwhile, for the rice, place the rice and water in a large saucepan, and add the Flora, saffron, cardamom, cinnamon and star anise.
8. Bring to a rolling boil, then turn the heat to its lowest setting and cover with a lid. Cook gently for 8-10 minutes, or until the rice is tender and the water has been absorbed, then season, to taste, with salt, and stir in the lemon zest and juice.
9. For the dhal, place the lentils in a saucepan with 1.5 litres/2½ pints water and bring to a simmer. Add the turmeric, asafoetida and bay leaves, and cook for 12-15 minutes, or until the lentils are tender. Stir in the spinach.
10. To serve, divide the dhal into 4 serving bowls, followed by the sweet potato mixture and chopped coriander. Divide the rice into another 4 bowls and serve alongside.
I got this recipe from Sophie Dahl's cooking show, can't stand her but the bf has a crush I think! Anyway I adapted the recipe so that it's SW friendly and I'm going to try it next weekend. Has anyone else tried this? Do you think the SW version will work? Have I synned it properly?! Also, the recipe asks you to make your own garam masala, could you just use the stuff out the jar?
here's the original recipe! http://www.bbc.co.uk/food/recipes/sophiesdhalwithlemon_93682And here's the SW version - not much different really
Thanks in advance
xxxFor the garam masala
1 tsp yellow mustard seeds
1 tsp cumin seeds
4-5 whole cloves
1 tsp coriander seeds
½ tsp ground cinnamon
4-5 cardamom pods, seeds only
½ tsp turmeric
For the sweet potatoes
Frylight (was Sunflower oil)
2 sweet potatoes, roughly chopped
Sea salt and freshly ground black pepper
1 onion, peeled, sliced
1 red chilli, seeds removed, sliced
5cm/2in piece fresh root ginger, peeled, cut into matchsticks
3 garlic cloves, peeled, sliced
For the rice
300g/10½oz basmati rice, rinsed
455ml/16fl oz cold water
1 ½ tbsp Flora extra light (2 syns) (was butter)
Pinch saffron strands
5 cardamom pods
1-2 cinnamon sticks
1-2 star anise
Sea salt, to taste
1 lemon, zest only, juice of ½
For the dhal
500g/1lb 2oz red lentils
Pinch turmeric
Pinch asafoetida
2 bay leaves
2 large handfuls spinach
To serve
Small bunch fresh coriander, leaves only, chopped
Preparation method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the garam masala, place all the ingredients in a pestle and mortar and grind to a powder.
3. For the sweet potatoes, place the sweet potatoes into a large pan of water, and bring to the boil. Simmer for 8-10 minutes, or until slightly softened, then drain.
4. Spray a roasting dish with frylight, season the sweet potatoes with salt and pepper and roast in the oven for 18 - 20 mins, remove and set aside.
5. Spray a frying pan with frylight and gently fry the onions with 2 teaspoons of the garam masala for 5-6 minutes to soften. Add the chilli, ginger and garlic and fry for a further 2-3 minutes
6. Add the roasted sweet potatoes to the pan, turning them to coat in the spices. Keep warm.
7. Meanwhile, for the rice, place the rice and water in a large saucepan, and add the Flora, saffron, cardamom, cinnamon and star anise.
8. Bring to a rolling boil, then turn the heat to its lowest setting and cover with a lid. Cook gently for 8-10 minutes, or until the rice is tender and the water has been absorbed, then season, to taste, with salt, and stir in the lemon zest and juice.
9. For the dhal, place the lentils in a saucepan with 1.5 litres/2½ pints water and bring to a simmer. Add the turmeric, asafoetida and bay leaves, and cook for 12-15 minutes, or until the lentils are tender. Stir in the spinach.
10. To serve, divide the dhal into 4 serving bowls, followed by the sweet potato mixture and chopped coriander. Divide the rice into another 4 bowls and serve alongside.
