1
Preheat the oven to 200°C/gas mark 7
2
To begin, prepare the mushrooms. Drizzle 2 tbsp of the melted oil and butter mixture over the mushrooms and season lightly with the sea salt. Lay the mushrooms on a heavy baking tray and cook in the oven for 8 minutes until tender. Allow to cool at room temperature and drain away any excess juices
- 8 portobello mushrooms, each weighing approximately 60g
- 30g of butter, or vegan spread, melted with 2 tablespoons sunflower oil (save some for brushing the broccoli before serving)
3
For the mushroom topping, heat the oil in a saucepan and once hot, add the mustard seeds, cooking until they begin to pop and crackle. Add the curry leaves followed by the chopped ginger, chilli and garam masala and cook for 1 minute. Remove from the heat and stir in the coconut milk, coconut milk powder and a pinch of salt. Taste, adjust the seasoning and allow to cool
- 2 tbsp of vegetable oil
- 1 tbsp of mustard seeds
- 10 curry leaves
- 1 tbsp of ginger, finely chopped
- 1 green chilli, chopped
- 1 tsp garam masala
- 150g of coconut milk
- sea salt, to taste
- 50g of coconut milk powder
4
For the edamame bean filling, sauté the cumin seeds in the vegetable oil on a high heat until the seeds crackle. Add the chopped ginger and chilli, cook for 1 minute then stir in the edamame beans. Season with salt, cook for 1 minute, then tip the mixture into a bowl. Allow to cool fully
- 1 pinch of cumin seeds
- 1 tbsp of vegetable oil
- 1 tbsp of ginger, finely chopped
- 1 green chilli, finely chopped
- sea salt, to taste
- 200g of edamame beans, shelled and blanched
5
Once cool, blitz the mixture in a food processor or high-powered blender to obtain a rough paste
6
Fill the cooled, cooked mushrooms equally with the spiced edamame bean filling. Spoon the coconut milk mixture over the mushrooms to evenly cover the filling and reserve until needed
7
For the broccoli marinade, mix together all the marinade ingredients in a large bowl. Rub over the blanched, drained broccoli florets and allow to sit in the fridge for 2 hours
- 8 broccoli florets, blanched in boiling salted water, refreshed in ice water and allowed to drain
- 15 curry leaves, chopped
- 1 green chilli, finely chopped
- 3 tbsp of freshly grated coconut
- 1 tbsp of ginger-garlic paste
- 1 tbsp of ground coriander
- 1 tbsp of garam masala
- 1 tbsp of sunflower oil
- 100g of plain yoghurt, or soy yoghurt
- 3 tbsp of single cream, or soy cream
8
To make the moilee sauce, melt the coconut oil in a frying pan and add the chillies, garlic, onions, ginger and mustard seeds. Sauté over a medium heat until the seeds crackle
- 1 tbsp of coconut oil
- 6 green chillies, slit lengthways
- 3 garlic cloves, finely sliced
- 2 medium onions, finely sliced (or large shallots)
- 1/2 tsp black mustard seeds
- 1 knob of ginger, cut into julienne
9
Add the curry leaves and continue sautéing for 3–5 minutes until the onion is translucent. Add the turmeric and salt to taste, pour in the coconut milk and very gently simmer uncovered for 10 minutes, or until the sauce thickens slightly. Check the seasoning, remove from the heat and set aside until required
- 10 curry leaves
- 1/2 tsp ground turmeric
- 400ml of coconut milk
- sea salt, to taste
10
To make the upma, heat the oil in a saucepan, add the mustard seeds and sauté over a medium heat until they pop and crackle. Add the curry leaves, green chilli, shallot and ginger and continue sautéing until the shallot is translucent
- 1 tbsp of sunflower oil
- 1/2 tsp black mustard seeds
- 3 curry leaves, finely chopped
- 1/2 green chilli, finely chopped
- 1/2 shallot, finely chopped
- 1/2 tsp ginger, finely chopped
11
Stir in the ground spices and salt to taste, mix well then add the vermicelli, courgette and 125ml water. Stir over a low heat until the vermicelli is tender. Remove from the heat and keep warm
- 1/4 tsp ground coriander
- 1 pinch of red chilli powder
- 1 pinch of ground cumin
- 200g of fine wheat vermicelli, toasted and broken into small pieces
- 1/2 courgette, grated
12
For the beetroot ketchup, place all the ingredients in a saucepan and boil over a high heat until the beetroot is tender, adding a little water if necessary. Blitz the sauce in a blender or food processor then pass through a fine sieve if necessary. Return to a clean pan and set aside to reheat before serving
- 100g of raw beetroot, peeled and diced
- 2 tbsp of sunflower oil
- 1 tbsp of sugar
- 2 tbsp of white wine vinegar
- 1 tsp ginger, chopped
- 1 tsp green chillies, chopped
13
For the lentil podi, roast the lentils in a dry pan until toasted. Remove from the pan, then toast the curry leaves and chilli. Blitz the toasted ingredients, along with the powdered spices, to a course crumb texture and season with salt
- 2g of turmeric powder
- 80g of yellow lentils
- 10 curry leaves
- 1 red chilli, whole
- 5g of garlic powder
- salt, to taste
14
When you are ready to cook, preheat the oven to 240°C/gas mark 9 and turn the grill on to high
15
Transfer the stuffed mushrooms to a roasting tray lined with a non-stick oven mat and roast for 4 minutes, or until a skewer inserted in the centre of each fillet mushrooms comes out hot to the touch
16
Place the marinated broccoli florets on another tray and place under the hot grill until lightly charred. Brush with some of the melted butter and oil mixture
17
Just before serving, reheat the moilee gravy. Brush a little beetroot ketchup on each plate and add the mushrooms. Place the tandoori broccoli on a small pile of the lentil podi and add a portion of the vermicelli. Garnish with coconut and micro cress, and serve with the moilee gravy on the side
- micro cress, optional
- freshly grated coconut, optional
