VIDEHI’S SPICE ROUTE

Videhi Sivurusan’s delicious spinach paneer kofta was the winner of the recent Pick n PayExpresso Curry Competition. “Everyone thinks vegetarian cooking is dull but my passion for it has taken me far and wide, from India to Mauritius, where I have learnt the intricacies of spices, flavours and cooking techniques. I have added my own flair and individuality to the classy vegetarian dishes which I will share over the next couple of weeks.”

MIXED VEGETABLE HOT POT

A great dish for a lazy Sunday afternoon braai — being vegetarian doesn’t mean you have to miss out. The vegetables are braised in warm spices like star anise, cloves and bay leaves, and finished off with red wine for a hearty meal. 80ml ( cup) olive oil 10 small pickling onions, peeled 2 bay leaves 2 star anise 2 cloves 5ml (1 tsp) ginger and garlic paste 30ml (2 tbsp) chilli powder 5ml (1 tsp) ground cumin 10ml (2 tsp) ground coriander 10 baby potatoes 10 baby corn spears 200g button mushrooms Handful green beans, cut into 5cm pieces 200g canned butter beans or chickpeas Handful sugarsnap peas 2 medium carrots, peeled and sliced into 2cm pieces 2 small gem squash, halved 2-3 green chillies, sliced (optional) Salt 2 large ripe plum tomatoes, quartered 500ml (2 cups) red wine 1 sprig fresh thyme Handful fresh coriander, chopped

Heat the oil in a pot and fry the onions, bay leaves, star anise and cloves for a minute until fragrant. Add the ginger and garlic paste, chilli powder, cumin and ground coriander and sauté for a few seconds. Toss in the potatoes, corn, mushrooms, beans, butter beans, peas, carrots, gem squash and chillies, season with salt and cook for 5 minutes. Add tomatoes and cook till these break down. Add wine and thyme and simmer for 30-45 minutes until liquid has reduced and vegetables are tender. Serve topped with coriander. Serves 4