At the weekend, one of the dinners I prepared was an Indian feast, which included marinated chicken kebabs for my boys, this kala chana (brown chickpea) curry, which was a masala sauce I had created myself and added the chickpeas to..
…a rajma (red kidney bean) curry…inspired by this recipe from Mallika Basu…
…pimped baked beans for my boy (I drained off as much of the liquid as possible then added my own puréed masala sauce and cooked them in that, which turned out to be a great success!)…
…and, this…
…aloo gobi matar, which is potatoes, cauliflower and peas, cooked with red onions and spices. I followed Aruna’s recipe for aloo gobi and added the peas to that.
And of course, there were naan breads 🙂
It was a very tasty dinner and the aloo gobi matar, with the lovely sweetness of the peas, was a great addition. And of course, maybe the best bit, there was lots of lovely leftovers…I’ve still got a big dish of the rajma curry in the fridge today!
I finished off half of the potato, cauliflower and peas for lunch yesterday with added quinoa and homous…
…and the other half I stuffed into flatbreads and successfully tempted my son with them 🙂 He didn’t eat the vegetables as they were in the original dish, but he happily ate them stuffed into bread!
I followed the recipe I used in my previous post, replacing the broccoli with some of the mashed aloo gobi matar…
And again, grilled some cheese on the leftover breads! Why not? It worked so well previously, why not do it again…and again?!
I do like this way of using up leftovers but also of getting more vegetables into my darling child. He will literally eat any of the breads in make, stuffed with whatever vegetables – success! And they’re fun to make, especially if little hands want to join in 🙂
foodbod 