Legumes, beans, and pulses are increasingly popular for their health benefits and versatility in cooking. Recipes highlight their use in dishes like a creamy risotto flavored with coconut milk and marsala, featuring vibrant and fresh ingredients. A cheesy mustard gratin combines spinach, leeks, and cannellini beans, promising satisfaction with its melty texture. An oven-baked hasselback eggplant curry uses fragrant paste made from various spices, enhancing the dish's flavor profile. Each recipe emphasizes nutritious components amid comforting flavors.
Sodha remembers barely coming up for air between mouthfuls when she first ate this risotto. She describes it as wildly pink, savoury and rich, yet zingy and sweet. Coconut milk and marsala are stirred into the arborio rice to create a creamy base. Sodha recommends making the effort to find fresh curry leaves for their citrus and smoky notes, which she uses in the spiced lime beetroot topping.
Crunchy on the outside and gooey on the inside, Shepherd's mustard gratin is equal parts tasty and nutritionally dense. The food writer promises happy diners when it hits the table. Spinach, leeks, and a variety of beans are cooked down with garlic to make a soft and tender filling. This is combined with a tart cheesy mustard sauce that gets nice and melty after 25 minutes in the oven.
Hasselbacking the eggplant creates lots of places for fragrant curry paste to nestle, says Bhogal. Drizzled in coconut oil, the eggplants are then smothered in the paste then baked in the oven. Shrimp paste, lemongrass, lime leaves and tamarind concentrate are then blended together to make the jammy paste.
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