Tutti Frutti
A versatile recipe suitable for vegetarians and vegans, using a combination of vegetables that maximises flavours, textures and colours.
A very odd name for a vegetable dish, I agree, but decidedly more interesting than Mixed Vegetables. It’s very versatile and several combinations are commonly used, but really you can use any vegetables you like. Note, though, that it is not a stew. There should be no sauce and each vegetable should retain its shape and colour. So, if you are tempted to hide some out of favour ones in there to feed the children or a sceptical adult, it may not work.
There are no hard and fast rules, but the general consensus seems to be to stick to the 3 colours: yellow, green and red. Potatoes, carrots and peas is an all-time favourite combination in my house. Potatoes, green beans and red bell peppers is a close second.
Feel free to experiment with different vegetables, adding in other colours such as aubergine or mushrooms if you like. Tinned red beans, borlotti beans, butter beans or Paneer can all be used to add protein to this vegetable dish.
This dish really lends itself to the very fragrant Hara Spice Blend, with its distinctive aroma and taste.
In a heavy bottomed pan, heat the oil over medium to low flame. Add the potatoes and carrots and fry for 5 minutes.
Add the onion and garlic and fry for another 5 minutes.
Add the Hara Spice Blend and fry for 30 seconds, stirring to make sure the spices don’t burn.
Add the tomatoes, turn the heat down to low, cover and let simmer over a low heat for 5 mins. The water from the tomatoes will cook the potatoes and carrots.
5 Minutes
When there is still a slight bite to the potatoes and carrots, add the peas. Cover again and let cook for a further 10 mins until all the vegetables are done.
10 Minutes
They should be tender but not over cooked and should retain their shape and colour. When trying different combinations remember to add the vegetables in the order in which they will cook. For example, if using potatoes, green beans and red peppers, the potatoes go in first and when half cooked, add the green beans and the peppers will go in last)
Add the fresh herbs, cover and let infuse off the heat for 5 minutes.
5 Minutes
Ingredients
Directions
In a heavy bottomed pan, heat the oil over medium to low flame. Add the potatoes and carrots and fry for 5 minutes.
Add the onion and garlic and fry for another 5 minutes.
Add the Hara Spice Blend and fry for 30 seconds, stirring to make sure the spices don’t burn.
Add the tomatoes, turn the heat down to low, cover and let simmer over a low heat for 5 mins. The water from the tomatoes will cook the potatoes and carrots.
5 Minutes
When there is still a slight bite to the potatoes and carrots, add the peas. Cover again and let cook for a further 10 mins until all the vegetables are done.
10 Minutes
They should be tender but not over cooked and should retain their shape and colour. When trying different combinations remember to add the vegetables in the order in which they will cook. For example, if using potatoes, green beans and red peppers, the potatoes go in first and when half cooked, add the green beans and the peppers will go in last)
Add the fresh herbs, cover and let infuse off the heat for 5 minutes.
5 Minutes