Cookbook of the week: World Food Café Vegetarian Bible

Date:14-01-2014 08:58:30 read:5

Cookbook of the week: World Food Café Vegetarian Bible

Chris and Carolyn Caldicott's delicious vegetarian recipes were inspired by their travels all over the world

Calcutta-style aubergine is just one of the recipes featured in the World Food Café Vegetarian Bible 

This book may well become a classic in your kitchen, not least because it removes you from that kitchen and shoves you out into a world pulsating with exotic vegetarian street food, stews and curries. It is compiled by the one-time owners of the World Food Café in Covent Garden who took a sabbatical to travel from the Andes to India and Pakistan via Africa, Nepal, south-east Asia and the Caribbean, researching the food en route. Here’s what they found. Calcutta aubergine comes from a hole-in-the-wall cafe popular with taxi drivers.

Calcutta aubergine recipe

Serves 4-6

1 large onion, chopped

12 cloves of garlic, peeled

6 green chillies

6 tbsp sunflower oil

3 tsp ground paprika

4 tsp cayenne pepper

1 tsp ground turmeric

450g baby aubergines, cut into quarters lengthways

3 tsp tamarind purée

2 tsp finely chopped jaggary or brown sugar

A handful of coriander leaves, chopped

Blend the onion, garlic and chillies in a food processor.

Heat the oil in a large heavy pan and fry the blended mixture with the paprika, cayenne and turmeric for three minutes.

Add the aubergines and cook for five minutes more.

Dissolve the tamarind in a little water and stir in, then add the jaggary or sugar.

Cook until the aubergines are soft. Garnish with coriander, and serve with chapattis.

World Food Café Vegetarian Bible by Chris and Carolyn Caldicott, Frances Lincoln, £20

    Ever For Health Copy Rights 2013