Log in    Register

Login to your account


Indian HotPot

Indian HotPot

Dunk your naans into this magical medley of spicy vegetables infused with cumin and chilli. A recipe that's full of flavour with a hint of creamy sweetness courtesy of the coconut milk.

bar Indian HotPot

Picture by William Lingwood

Serves 2-3

3 tbsp olive or sunflower oil
2 onions, finely chopped
2 green chillies, chopped
350g sweet potatoes or white potatoes, peeled and sliced, 1cm thick
350g carrots, peeled and sliced 2cm thick
150g green beans, topped and tailed and chopped into 3cm pieces
1 tsp malt vinegar
1 tsp sugar (optional)
¼ tsp turmeric
¼ tsp salt
1 tsp ground coriander
150ml coconut milk


Heat the oil in a wok or large saucepan and fry the onions for 2 minutes until glazed. Add the chillies and vegetables and fry for a further 5 minutes. Tip in the vinegar, sugar, if using, turmeric, salt and coriander and mix for 2 minutes. Then pour in 350ml/12fl oz just boiled water.
Cook for 4 minutes. Pour in the coconut milk and simmer for 3 minutes until the vegetables are tender making sure the mixture doesn’t over boil. Serve with plain Basmati rice.


(c) 2012

Spice Bites