Vegetable Recipes

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POTATO AND CAULIFLOWER CURRY

INGREDIENTS:

• 1 cauliflower, cut into small florets
• 2 medium potatoes, peeled and cubed
• 1 large onion, finely chopped
• 1 tsp ginger, grated
• 1 tsp garlic, minced
• 1 medium tomato, chopped
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• ¼ tsp chilli powder

• 1 ½ tsp Leena Vegetable Masala

• 1 tsp fresh coriander leaves, chopped
• Salt to taste

METHOD:

1. Heat oil in a pan on medium heat. Add the cumin seeds and chopped onions. Fry for 3 minutes or until the onions turn light brown.
2. Add the ginger and garlic to the pan. Cook for another 2 minutes.
3. Add the potatoes and cook for 4 minutes.
4. Add the cauliflower florets and cook for 2 minutes.
5. Add the salt, turmeric, chilli powder and Vegetable masala.
6. Cover and cook on a low heat for 10 minutes, stirring occasionally until the vegetables are cooked.
7. Add the chopped tomatoes and cook on a high heat for 5 minutes, until it forms a thick gravy.
8. Stir in the coriander leaves.
9. Serve hot with rotis or naan.

PANEER KOFTA CURRY

INGREDIENTS:

FOR THE KOFTAS:

• 300g paneer
• 3 tbsp flour
• 1 small green chilli, finely chopped
• ½ tsp coriander powder
• ¼ tsp baking powder
• Salt to taste

FOR THE CURRY:

• 100g cream
• ½ cup unsweetened yoghurt
• 3 tbsp tomato paste
• 2 medium onions, finely chopped
• 1 tsp ginger, grated
• 1 tsp garlic, crushed
• 1 ½ tsp Leena Malai Kofta Spice
• ½ tsp red chilli powder
• ½ tsp cumin seeds
• Salt to taste

METHOD:

1. Combine all the kofta ingredients in a bowl.
2. Shape the mixture into small round balls.
3. Heat oil in a pan on medium heat and fry the kofta balls until brown. Remove and keep aside.
4. Add the onion and cumin seeds to the pan and fry until onions are golden.
5. Add the ginger and garlic and fry for another 2 minutes.
6. Add the tomato paste and yoghurt. Cook for 5 minutes.
7. Add the Malai Kofta spice, chilli powder and salt. Cook for 2 minutes.
8. Add ½ cup water and cover. Cook for 10 minutes until the gravy is thick.
9. Add the previously prepared kofta balls into the gravy.
10. Mix in cream and cook for a further 5 minutes.
11. Garnish with coriander and serve with rice or naan.

BRAISED MIXED VEGETABLES

INGREDIENTS:

• 3 red onions, peeled and cut into wedges
• 4 shallots, peeled
• 1 cup pumpkin, diced
• 3 red capsicums, chopped
• 2 yellow capsicums, chopped
• 100ml vegetable or chicken stock
• 2 tsp dried oregano
• 2 tbsp fresh coriander, chopped
• 1 ½ tsp Leena Tagine Spice
• Salt and pepper to taste

METHOD:

1. Heat oil in a pan on medium heat. Add the onions and shallots and cook for 5 minutes.
2. Add pumpkin and cook for 2 minutes.
3. Reduce heat and add the red and yellow capsicums. Cook for a further 2 minutes.
4. Add oregano and Tagine spice. Cook for 5 minutes.
5. Add stock and simmer for 10 minutes.
6. Mix the coriander into the vegetables.
7. Season with salt and pepper and serve hot with garlic bread.

PANEER JALFREZI

INGREDIENTS:

• 500g paneer, cubed
• 4 tbsp sliced onions
• 1 red capsicum, cut into strips
• 1 green capsicum, cut into strips
• 1 cup baby corn, sliced
• 2 tbsp tomato puree
• 2 tbsp tomato sauce of your choice
• 2 tsp vinegar
• 2 tsp chilli sauce of your choice
• 2 tsp Leena Jalfrezi spice
• ½ cup tomatoes, chopped
• Salt to taste

METHOD:

1. Heat oil in a pan on medium heat. Add the onions and capsicum. Fry for 3 minutes.
2. Add baby corn, tomatoes, Jalfrezi spice, tomato sauce, tomato puree and salt. Fry for another 5 minutes.
3. Add paneer, vinegar, and chilli sauce. Cook for a further 5 minutes.
4. Garish with coriander and serve with rice.

SPINACH WITH POTATOES

INGREDIENTS:

• 200g spinach, chopped
• 200g potatoes, peeled and cubed
• 1 medium tomato, chopped
• 1 tbsp garlic, chopped
• 1 tbsp ginger, chopped
• 1 tsp cumin seeds
• 2 onions, finely chopped
• 2 tsp Leena Saag Masala
• 1 tbsp cream
• Salt to taste

METHOD:

1. Boil the spinach, garlic, ginger, and onions in a cup of water, until cooked. Drain and keep aside.
2. Once cool, blend cooked spinach mixture into a fine puree.
3. Heat oil in a pan on medium heat. Add the cumin seeds and the blended spinach. Cook for 5 minutes.
4. Add the potatoes, salt, Saag masala and tomatoes. Cook for 5 minutes, stirring occasionally.
5. Add ¼ cup of water and simmer until potatoes are cooked.
6. Mix in the cream and serve with rotis or naan.

MIXED VEGETABLES WITH YOGHURT

INGREDIENTS:

• Mixed frozen vegetables, defrosted
• 5 baby potatoes, thinly sliced
• 1 large onion, thinly sliced
• 2 large tomatoes, chopped
• 2 cloves garlic, crushed
• 1 inch ginger, grated
• 2 tbsp desiccated coconut
• 1 tsp cumin seeds
• 3 tbsp sliced almonds
• 2 tsp Leena Navrattan Korma Masala
• 3 tbsp unsweetened yoghurt
• Salt to taste

METHOD:

1. Heat oil in a frying pan on medium heat. Add the almonds, cumin seeds and desiccated coconut. Fry until light brown. Remove and keep aside to call.
2. Blend the almond and coconut mixture with the ginger and garlic until it forms a smooth paste. Keep aside.
3. Add onions to the pan and fry until light brown.
4. Add the previously prepared paste and mix well with the onions. Fry for another minute.
5. Add the mixed vegetables and potatoes. Cook for 5 minutes.
6. Add the chopped tomatoes and yoghurt. Cover and cook for 20 minutes, until the potatoes are tender.
7. Serve hot with flatbread of your choice.

KANG PAO VEGETABLES

INGREDIENTS:

• 2 cups of carrots, chopped into wedges
• 2 cups of baby corn, sliced
• 2 cups broccoli, chopped into small florets
• 2 cups of snow peas, chopped
• 1 red capsicum, chopped
• ½ cup roasted cashews
• 1 red chilli, chopped
• 2 tbsp ginger, finely chopped
• 2 tbsp garlic, finely chopped
• 2 tsp soy sauce
• 1 tsp sugar
• 2 tsp Leena Curry Powder
• ½ tsp white vinegar
• 2 tsp cornflour, mixed into ¼ cup water
• Salt to taste

METHOD:

1. Heat oil in a pan on medium heat. Add red chilli and sauté for a few seconds.
2. Add ginger and garlic. Sauté for 2 minutes.
3. Add the vegetables, soy sauce, curry powder, sugar, and salt. Also add ¼ cup water. Cook for 10 minutes.
4. Add the cornflour paste and bring to a boil.
5. Add the vinegar and cashews. Mix well into the vegetables.
6. Serve hot with Jasmine rice.

CABBAGE FOOGATH

INGREDIENTS:

• 500g cabbage, julienned
• ½ coconut, grated
• 1 large onion, thinly chopped
• 2 medium tomatoes, chopped
• 1 clove garlic, chopped finely
• 1 tsp ginger, chopped finely
• 1 ½ tsp Leena Curry Powder
• ½ tsp red chilli powder
• Salt to taste

METHOD:

1. Heat oil in a pan on medium heat. Add onions, ginger, and garlic. Sauté for 5 minutes.
2. Add tomatoes and cook until well blended.
3. Add cabbage and cook for 5 minutes.
4. Add coconut, salt, chilli powder and curry powder. Cook for another 5 minutes, stirring occasionally.
5. Cover and simmer until the cabbage is cooked.
6. Serve hot with garlic bread.

STUFFED TOMATOES

INGREDIENTS:

• 8 firm ripe tomatoes
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 200g potatoes, boiled and diced
• 50g peas
• 1 tsp ginger, grated
• 2 tsp Leena Ragout Spice
• 1 tsp cumin seeds
• 1 tsp fresh coriander, chopped
• Salt and pepper to taste

METHOD:

1. Slice the tops off the tomatoes and scoop out the pulp. Reserve the tops and pulp for later use. Keep tomatoes aside.
2. Heat oil in a frying pan on medium heat. Add onions, garlic, and cumin seeds. Fry for 5 minutes.
3. Add the potatoes, peas, coriander, Ragout spice, salt, pepper, ginger, and tomato pulp. Cook over low heat for 5 minutes, stirring occasionally until everything is well combined.
4. Divide the potato mixture into the 8 portions and fill each tomato with the mixture.
5. Place the tomato tops on the stuffed tomatoes.
6. Add oil to a frying pan and place the stuffed tomatoes in the pan. Cook for 10 minutes.
7. Serve hot with toasted bread.

SPINACH KEBABS

INGREDIENTS:

• 1 kg spinach
• 5 medium potatoes
• 2 tsp ginger, finely chopped
• 2 tsp chickpea flour
• 1 medium onion, finely chopped
• 1 ½ tsp Leena Kebab Spice
• 1 green chilli, finely chopped
• Salt to taste

METHOD:

1. Boil and mash the potatoes. Keep aside.
2. Cook the spinach without water or oil in a pan for 15 minutes on low heat.
3. Blend the cooked spinach to a fine paste.
4. Mix spinach into the mashed potatoes until well combined.
5. Add onion, ginger, green chilli, Kebab spice and salt. Mix well.
6. Mix the chickpea flour into the mixture.
7. Shape the mixture into round kebabs.
8. Heat oil in a frying pan on a medium heat. Fry the kebabs until golden brown.
9. Serve hot with a green chutney.

MALAI KOFTA

INGREDIENTS:

• 2 potatoes, boiled and mashed
• ½ cup mixed vegetables
• ½ cup paneer
• 1 onion, finely chopped
• 1 tsp Leena Malai Kofta Masala
• 4 tbsp tomato puree
• 1 tsp cornflour
• 1 tbsp cashew nuts, chopped
• 2 tbsp cream or coconut milk
• Salt to taste

METHOD:

1. In a bowl, mix together the paneer, potatoes, vegetables, nuts, salt and corn flour.
2. Make small round balls out of the mixture. Roll each ball in some corn flour and keep aside.
3. Heat oil in a frying pan on medium heat. Fry the kofta balls in batches until golden brown. Keep aside.
4. Add the onions to the pan and remaining oil. Fry for 5 minutes.
5. Add the tomato puree. Cook for 3 minutes.
6. Add Malai Kofta masala and salt. Cook for 1 minute, stirring occasionally.
7. Add the cream or coconut milk and ½ cup water.
8. Simmer on low heat until the gravy becomes thick.
9. Add kofta into the gravy and mix well.
10. Serve immediately with rice or naan.

BUTTER PANEER

INGREDIENTS:

• 500g paneer, cubed
• 2 tomatoes, chopped
• 1 inch ginger, grated
• 4 cloves garlic, crushed
• 1 medium onion, finely chopped
• 1 cup tomato puree
• ½ cup cream
• ½ tsp chilli powder
• 2 tsp Leena Paneer Masala
• Salt to taste

METHOD:

1. Heat oil in a saucepan on medium heat. Add onions, garlic and ginger, and fry until golden brown.
2. Add chilli powder, salt, and Paneer masala. Cook for 2 minutes.
3. Add tomato puree and tomatoes. Cook until the oil separates from the sides.
4. Add the paneer and ¼ cup water and stir into the gravy. Cook until the liquid starts to dry, and the gravy starts to thicken.
5. Stir in the cream and cook for 5 minutes.
6. Garnish with coriander and serve hot with naan.

RATATOUILLE

INGREDIENTS:

• 1 eggplant, thinly sliced
• 2 courgettes, thinly sliced
• 1 red capsicum, thinly sliced
• 1 green capsicum, thinly sliced
• 2 medium onions, thinly sliced
• 3 cloves garlic, crushed
• 1 can tinned tomatoes
• 2 tsp Leena Ragout Spice
• ½ tsp Leena Italian Herbs
• Salt and pepper to taste

METHOD:

1. Heat oil in a pan on medium heat. Add the onions and garlic and cook until soft.
2. Add the eggplant, courgette, and capsicum. Cook for 5 minutes.
3. Add the Italian herbs, Ragout spice, salt, pepper, and tinned tomatoes. Mix until well combined.
4. Bring to a boil then lower the heat. Simmer for 15 minutes, stirring occasionally.
5. Serve hot with garlic bread.

VEGETABLE LASAGNE

INGREDIENTS:

• 1 eggplant, sliced
• 4 courgettes, sliced
• 1 green capsicum, sliced
• 1 onion, chopped
• 100g mushroom, sliced
• 3 cloves garlic, crushed
• 1 can tinned tomatoes
• 2 tsp Leena Tuscan Spice
• ½ tsp dried basil
• 200g whole wheat lasagne sheets
• 25g butter
• 25g plain flour
• 300ml milk
• 80g grated cheese
• Salt and pepper to taste

METHOD:

1. Preheat the oven to 180°C.
2. Heat oil in a frying pan over medium heat. Add onions, capsicum, and garlic. Fry for 3 minutes until capsicum is soft.
3. Add eggplant, courgette, mushrooms, tomatoes, basil, Tuscan spice, salt, and pepper. Cook for 10 minutes on low heat. Keep aside.
4. Melt the butter in a separate saucepan over low heat.
5. Stir in the flour and cook for 2 minutes.
6. Gradually add the milk while stirring. Bring the sauce to a boil.
7. Reduce the heat and simmer gently for a few minutes.
8. Remove the saucepan from heat and stir in the grated cheese mixed well. Keep this sauce aside.
9. Cook the lasagne sheets in boiled water following the package instructions.
10. Layer the previously prepared vegetable mixture in a baking dish, followed by a layer of lasagne sheets. Top with the cheese sauce.
11. Continue layering lasagne until all the sauce has been used, ending with the cheese sauce on the top.
12. Bake the lasagne for 40 minutes, until the top is golden and bubbly.
13. Serve hot with a green side salad.

MUSHROOM MASALA

INGREDIENTS:

• 700g white button mushrooms, halved
• 3 medium tomatoes, chopped
• 3 medium onions, thinly sliced
• 1 tsp ginger, finely chopped
• 1 tsp garlic, finely chopped
• 1 ½ tsp Leena Vegetable Masala
• 1 tbsp lemon juice
• Salt and pepper to taste

METHOD:

1. Heat oil in a pan on medium heat. Add onion, garlic and ginger, and fry for 5 minutes.
2. Add salt, pepper, and Leena vegetable masala. Cook for 2 minutes.
3. Stir in the mushrooms and cook for a further 3 minutes.
4. Add the tomatoes and cook for another 30 minutes.
5. Add the lemon juice and simmer for 10 minutes, until well cooked.
6. Garnish with coriander leaves and serve hot with rice or naan.

ALOO DUM

INGREDIENTS:

• 1kg baby potatoes
• 2 medium onions, chopped
• 1 tbsp ginger, grated
• 6 cloves garlic, grated
• ½ tsp turmeric
• 1 ½ tsp Leena Garam Masala
• 1 tsp red chilli powder
• 300ml plain unsweetened yoghurt
• Juice of 1 lemon
• Salt to taste

METHOD:

1. Peel the potatoes and boil for 10 minutes in salted water.
2. Drain the potatoes and prick each potato with a fork. Keep aside
3. Blend the onions, ginger, and garlic in a blender until it forms a paste.
4. Heat oil in a pan on medium heat. Add the blended onion paste and fry for 3 minutes.
5. Add turmeric, Leena garam masala, salt, red chilli, and lemon juice. Fry for another 2 minutes, until mixed well into the fried onion paste.
6. Stir in the yoghurt and add ¼ cup of water. Cook for 10 minutes.
7. Add the potatoes and mix into the gravy. Cover and cook for another 20 minutes, stirring occasionally.
8. Garnish with chopped coriander and serve hot with roti.

STUFFED CAPSICUM

INGREDIENTS:

• 6 capsicums, halved
• 4 potatoes, boiled and mashed
• ½ cup corn kernels
• ½ cup carrots, chopped
• ½ cup beans, chopped
• 2 tbsp fresh coriander, chopped
• 1 tsp red chilli powder
• 2 tsp Leena Vegetable Masala
• 1 tsp lemon juice
• 1 tbsp olive oil
• 1 cup grated cheese
• Salt to taste

METHOD:

1. Preheat the oven to 180°C.
2. Combine the mashed potatoes, corn, carrots, beans, coriander, chilli powder, Leena garam masala, lemon juice, and salt in a bowl.
3. Place the capsicum halves in a baking dish.
4. Stuff the potato mixture in each capsicum half.
5. Top each capsicum with grated cheese.
6. Brush each capsicum with olive oil and bake for 15 minutes.
7. Serve hot with bread of your choice.

VEGETABLE FRIED RICE

INGREDIENTS:

• 700g rice, cooked
• 5 shallots, thinly sliced
• 5 cloves garlic, crushed
• 1 tsp ginger, crushed
• 4 spring onions, finely chopped
• ½ cup broccoli florets
• ½ cup cauliflower florets
• 1 red capsicum, deseeded and finely chopped
• ½ cup cabbage, finely shredded
• 50g peas
• 1 red chilli, finely chopped
• 2 tsp Leena Nasi Goreng spice
• 2 tbsp lime juice
• ½ cup cashew nuts, chopped
• 2 tbsp fresh coriander, chopped
• Salt and pepper to taste

METHOD:

1. Heat oil in a large wok or frying pan over medium heat. Add the shallots, garlic, and chilli. Fry for 2 minutes.
2. Add the spring onions and capsicum. Cook for 4 minutes.
3. Add cabbage, broccoli, cauliflower, peas, and ginger. Cook for a further 5 minutes.
4. Add the Leena Nasi Goreng spice and lime juice. Mix well until combined.
5. Increase the heat to high and add the rice, cashew nuts, coriander, salt and pepper. Fry for 3 minutes until well cooked. Serve hot.

VEGETABLE STIR FRY

INGREDIENTS:

• 1 broccoli, chopped
• 1 eggplant, chopped
• 4 mushrooms, finely chopped
• 1 bunch bok choy, chopped
• 1 carrot, julienned
• 1 cabbage, finely chopped
• 1 courgette, chopped
• 1 capsicum, finely chopped
• 4 beans, chopped
• 1 onion, finely chopped
• ½ cup Brussel sprouts, halved
• 8 cloves garlic, chopped
• 1 tbsp ginger, chopped
• 1 ½ tsp Leena Chinese 5 Spice
• ½ tsp Leena Curry Powder
• 1 tsp soy sauce
• 1 tsp chilli sauce of your choice
• Pinch of brown sugar

METHOD:

1. Heat oil in a wok on medium heat. Add all the vegetables except for the garlic and ginger, and fry for 5 minutes.
2. Add ginger and garlic and fry for another 3 minutes.
3. Add Chinese 5 spice, curry powder, salt, and pepper. Cook for another 3 minutes.
4. Add soy sauce, chilli sauce, and brown sugar. Cook for a further 3 minutes.
5. Serve hot with rice.

DAL MAKHANI

INGREDIENTS:

• 1 cup whole black lentils
• ¼ cup kidney beans
• 1 large onion, chopped
• 2 tsp ginger, chopped
• 2 tsp garlic, chopped
• ½ tsp red chilli powder
• 4 cups water
• 1 ½ tsp Leena Dal Makhani Spice
• 50g tomato puree
• 3 tbsp thickened cream or coconut cream
• ½ tsp cumin seeds
• 1 tbsp butter

METHOD:

1. Wash dal and kidney beans. Soak overnight or for at least 5 hours in a bowl.
2. Boil dal and kidney beans in a saucepan for an hour until soft. Mash lightly with a masher.
3. Heat oil in a pan on medium heat. Add cumin seeds and fry until they are cooked and start to crackle.
4. Add chopped onions and fry until golden brown.
5. Add garlic and ginger. Cook for a further 2 minutes.
6. Add tomato puree and Leena Dal Makhani masala. Sauté until the gravy thickens and oil starts to separate.
7. Pour the cooked dal and kidney beans into masala mixture. Mix well.
8. Stir in the butter and cook on low flame until dal thickens.
9. Pour cream or coconut cream and stir well.
10. Garnish with coriander leaves and serve hot with rice, naan or rotis.

CHICKPEA SALAD

INGREDIENTS:

• 1 can of chickpeas
• 2 large tomatoes, finely diced
• 1 red onion, finely diced
• ½ cucumber, finely diced
• Handful of rocket leaves, chopped
• 1 tsp fresh coriander, chopped
• 1 small green chilli, chopped
• 1 tbsp lemon juice
• ½ tsp cumin powder
• 1 tsp Leena Chaat Masala
• Salt and pepper to taste

METHOD:

1. Drain and rinse the chickpeas.
2. Mix all the ingredients in a bowl, until well combined.
3. Keep aside for 20 minutes before serving.

VEGETARIAN NACHOS

INGREDIENTS:

• 2 cans of kidney beans
• 1 red capsicum, diced
• 1 onion, finely chopped
• 1 can tinned tomatoes
• 5 cloves garlic, minced
• 1 tsp chilli flakes
• 1 pack corn chips of your choice
• 1 cup cheese, grated
• 2 tsp Leena Taco Spice
• 1 tsp smoked paprika
• 4 tbsp salsa of your choice
• 2 tsp fresh coriander, chopped
• Dallop of sour cream, to serve
• Salt and pepper to taste

METHOD:

1. Preheat the oven to 180°C.
2. Heat oil in a pan over medium heat. Add onions, garlic, and chilli flakes. Cook for 5 minutes, until the onions are soft.
3. Add the kidney beans and capsicum. Cook for 2 minutes.
4. Add tinned tomatoes, salt, pepper, paprika, and Leena taco spice. Simmer for 5 minutes, until the sauce thickens.
5. Arrange corn chips in a baking dish.
6. Spoon the bean mixture on top of the chips.
7. Sprinkle the cheese on top.
8. Bake in the oven for 5 minutes.
9. Garnish with coriander and top with salsa.
10. Top with the sour cream and serve hot.

MINESTRONE SOUP

INGREDIENTS:

• 1 onion, diced
• 1 carrot, diced
• 1 stick celery, diced
• 1/3 cup of peas
• 1 can of borlotti beans
• 2 cloves garlic, crushed
• 1L vegetable stock of your choice
• ½ cup orzo pasta
• 4 tomatoes, chopped
• 2 cups water
• 2 tbsp fresh parsley, chopped
• 1 ½ tsp Leena Pumpkin Soup Spice
• ¼ tsp dried oregano
• ¼ tsp dried basil
• Salt and pepper to taste

METHOD:

1. Heat oil in a large pan over medium heat. Add onion, carrot, celery, and garlic. Sauté for 5 minutes.
2. Add stock, water, and tomatoes. Bring to a boil and simmer for 6 minutes.
3. Add the orzo and cook for a further 10 minutes.
4. Add peas, beans, salt, pepper, Leena pumpkin soup spice, oregano, and basil. Cook for 5 minutes.
5. Sprinkle the chopped parsley over soup and serve immediately.

ROAST VEGETABLES

INGREDIENTS:

• 400g baby carrots
• 2 large kumara (sweet potatoes), cubed
• 6 parsnips, chopped
• 3 small beetroots, cut into wedges
• 2 small red onions, halved
• 2 courgettes, cut into slices
• ½ cup squash, cubed
• 2 tsp Leena Roast Vegetable Spice
• 2 tbsp lemon juice
• 1 tbsp olive oil

METHOD:

1. Preheat oven to 180°C.
2. Add all the ingredients above in a roasting tray and mix until well combined.
3. Roast for 45 minutes or until vegetables are cooked through and slightly charred.

ROSEMARY POTATOES

INGREDIENTS:

• 700g small potatoes
• 2 tbsp rosemary leaves, finely chopped
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tsp Leena Italian Herbs
• 1 tbsp lemon juice
• Salt and pepper to taste

METHOD:

1. Preheat oven to 180°C.
2. Cut the potatoes in half.
3. Mix the potatoes with the above ingredients until well combined.
4. Place the potatoes in a baking tray. Roast for 45 minutes or until the potatoes are crispy and cooked through.

OKRA STEW

INGREDIENTS:

• 1kg okra, halved
• 1 onion, chopped
• 1 tbsp garlic, minced
• 200g tomato puree
• 100g fresh tomatoes, chopped
• 1 tsp Leena Garam Masala
• Salt and pepper to taste

METHOD:

1. Heat oil in a pan on medium heat. Add onions and garlic. Sauté for 5 minutes.
2. Add salt, pepper, and garam masala. Cook for 2 minutes.
3. Add the tomatoes and tomato puree. Cook for 6 minutes, stirring frequently.
4. Add okra and simmer for 20 minutes on low heat, until the okra is tender.
5. Serve hot with any bread of your choice.

EGGPLANT AND COURGETTE BAKE

INGREDIENTS:

• 1 eggplant, thinly sliced
• 1 large courgette, thinly sliced
• 3 capsicums, thinly sliced
• 1 large leek, sliced
• 7 cloves garlic, crushed
• 2 large carrots, sliced
• 2 large tomatoes, sliced
• 3 tbsp plain unsweetened yoghurt
• 1 cup grated cheese
• 1 tub cottage cheese
• 1 tbsp olive oil
• 1 ½ tsp Leena Greek Seasoning
• Salt and pepper to taste

METHOD:

1. Preheat the oven to 180°C.
2. Grease a roasting dish with olive oil.
3. Mix the leek and garlic and layer this on the roasting dish.
4. Add a layer of eggplant over top.
5. Top with half of the cottage cheese.
6. Add a layer of capsicum, followed by the carrots.
7. Cover with the rest of the cottage cheese.
8. Add a layer of courgettes, then top with the tomato slices.
9. In a separate bowl, whisk together the yoghurt, salt, pepper, and Leena Greek seasoning.
10. Add the yoghurt mixture on top of the tomato slices.
11. Sprinkle the grated cheese over the top.
12. Bake for 1 hour, until the topping is brown and crispy.
13. Serve hot with a green salad.

SPICY TOMATO SOUP

INGREDIENTS:

• 1 can of tomato puree
• 1 can of tinned tomatoes
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups of vegetable stock
• 1 tsp Leena Mixed Spice Blend
• Salt and pepper to taste

METHOD:

1. Heat oil in a large saucepan over medium heat. Add onions and garlic, and cook until soft.
2. Add salt, pepper, Leena mixed spice, and tomato puree. Cook for 3 minutes.
3. Add tinned tomatoes and stock. Bring to a boil over high heat.
4. Reduce heat, cover, and simmer for 30 minutes.
5. When cooked, cool the soup.
6. Once cooled, blend in a blender until smooth.
7. Add a little water if the soup is too thick.
8. Return the soup to the saucepan and heat for a few minutes until hot.
9. Garnish with a spoon of cream and serve with toasted garlic bread.