Celebrity chef Videhi Sivurusan shares vegan recipes for Veganuary, a plant-based food challenge where people are encouraged to go vegan for a month.
1-2 tbs (15-30ml) sunflower oil
1-star anise
2 cloves
¼ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp fenugreek seeds
15 tender curry leaves
½ cup (125ml) finely chopped onion
2 cloves garlic, peeled and smashed
1 tsp (5ml) cumin powder
1 tbs (15ml) mixed masala or chilli powder (adjust if you prefer a spicy hot dish)
1 ½ tsp (7.5ml) salt
1 can chickpeas (rinsed and strain excess water)
1 bunch spinach sliced into chunky bits (rinse out thoroughly)
½ can chopped plum tomatoes.
Temper
2 tsp (10ml vegetable ghee)
½ tsp (2.5ml) yellow asafoetida
a few curry leaves
½ tsp split white urad dhal
2-3 dry chillies roughly broken into 2 pieces
Method
I used the stalks of the spinach. Chop this into chunky square pieces.
Heat the oil in a pot along with the star anise and cloves. When moderately hot, add the mustard seeds, cumin seeds, fenugreek seeds and curry leaves. When the seeds pop and leaves splutter, add the onion and garlic. Fry until the onion is soft and translucent. When the onions are almost light brown, add the spinach stalks and cook until soft for about 5 minutes.
Add the cumin powder, mixed masala and salt. Stir and immediately add the chickpeas. Sauté this for about 3 to 5 minutes.
Add in the spinach and stir. The spinach will start to wilt. Cook for about 2 minutes and then add the chopped tomatoes. Stir and cover the pot. Let it cook for 20 to 25 minutes on medium heat until the tomatoes are fully cooked and the gravy is thick. Once cooked, turn off the heat.
In a separate small pan, heat the ghee. Add the asafoetida, curry leaves, urad dhal and red chillies. This will take a few seconds. The leaves will splutter and crisp, the dhal will brown and the chillies will roast. Pour this over the cooked subji.
Serve with white rice and dhal.