The vegetarian starter signed by Indian chef, David Edward Raj : roasted spinach, tofu and kale saag
With the aim to pass on the principles and philosophy of Indian vegetarian cuisine, chef David Edward Raj, Elior India's director of culinary innovation, organized a workshop which brought together Elior chefs from all walks of life. Here is one of his recipes.
Ingredients for 4 persons
- 100g of spinach
- 50g of new onions
- 30g of sorrel
- 30g of yellow onion
- 10g of garlic
- 5g of green chilli (optional)
- 5g of cumin seeds
- 30g of coconut milk
- 2g of salt
- 2g of pepper
- 50g of kale
- 1 tbsp of refined oil
- Chop all the leafy vegetables and put to the side. Heat the oil and sear the cumin seeds, garlic and yellow onion. Sauté well. Add the spinach and new onions then sauté. Add the sorrel and continue cooking until all the liquid from cooking the vegetables has completely evaporated. Add the coconut milk and stir, adjust seasoning (with or without the addition of green pepper).
- Wash and dry the kale leaves. Remove stems and place the leaves on a tray lined with baking paper.Dice the tofu and place the pieces next to the kale leaves. Sprinkle with some oil; season with salt and pepper and roast for about ten minutes at 180 ° C until well browned. Put each ingredient to the side separately.
- Garnish a deep plate with the Saag, then place the diced tofu and roasted kale on top. Serve with chapatis, a traditional Indian wholemeal bread.
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