This was my little winter warmer dinner last night. It’s worthy to note that I added a drizzle of tahini to the curry after taking the photo and it teamed delishiously (is that a word?).
I got the recipe for the curry out of one of the original Vegetarian cookbooks – The Moosewood Cookbook. It is made up of mustard seeds (which pop in your mouth when you eat them), sesame seeds, tumeric and cayenne pepper. The spinach and tahini were my own addition.
These beautiful light and fluffy onion bhajis are from a little inconsequential vegetarian cookbook requiring only 4 ingredients. Chickpea flour (also known as besean flour) provides a yummy nutty flavour that compliments the sweetness of cooked onion. It goes really fluffy when cooked which I particularly liked. Next time I will experiment with adding in some Indian-type flavours to spice ’em up a bit. The spicy sweet-and-sour relish is from the same book and which went perfect with the more basic version of these bhajis, as did a little minted yoghurt.