Paul isn't quite as keen on meat free meals as I am. He's happy to eat them, but if asked what he wants for dinner he's seldom likely to actually nominate a vegetarian dish. When I batch-cook for our lunches, I don't ask what he wants!
For this week, I've made a selection of Indian(ish) vegetarian dishes. No meat, but very satisfying and well-balanced flavours.
The Hairy Bikers' Sweet and sour potatoes (which I have had bookmarked to make for ages), some spinach and chickpeas, and a big pile of delicious chilli paneer. I've made the chilli paneer before, with home-made paneer, but the texture of the commercial stuff is much better for this dish. Which very conveniently gets me out of making it from scratch.
For the spinach and chickpeas, I sauteed some mustard seeds in a little oil until they began to pop, then added a sliced onion and shredded spinach leaves. When the leaves melted I added a couple of chopped cloves of garlic, a spoonful of turmeric and a drained, rinsed can of chickpeas. When the chickpeas were well-coated with the spices, I added a little salt and some garam masala. Very simple.
The only thing this whole lunch plate needs to make it suitable for vegans is substituting some firm tofu for the paneer.
I'll put a little tomato kachumber on the side of mine - I suspect that dealing with a separate tub of salad in his lunchbox is more than Paul can face.
|Sweet & sour potatoes, chickpeas with spinach and chilli paneer.|