Spicy Vegetable Sambal
Serves 6

If you prefer less spicy, you can substitute a half of a red bell pepper for one or both of the chillies. You can also substitute zest of one lemon for the lemongrass.

Sambal Spice Mixture

Ingredients:

2 small red chilies, stem end trimmed and seeds removed
3 stalks lemongrass, ends trimmed to tender heart and tough outer stalks removed, cut into 1 inch pieces
6 cloves garlic, leave whole
1 2-inch length fresh ginger
10 small shallots, peeled and ends trimmed, quartered
1 tablespoon ground cumin
1 tablespoon ground coriander

Directions:

Place all above ingredients in a food processor. Blend until all ingredients are incorporated and finely minced.

Vegetables

Ingredients:

3 tablespoons extra virgin olive oil, or ghee
2 red onions, coarsely chopped
1 28-ounce can crushed tomatoes
1 can unsweetened coconut milk
1 tablespoon firmly packed light brown sugar
1 head cauliflower, cut into small florets
1 small butternut squash, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
2 cups thawed frozen peas
2 teaspoons salt (add 1 teaspoon, then taste before adding another)
2 tablespoons freshly squeezed lemon juice

Directions:

Heat a large Dutch oven over medium heat until very hot. Pour in the oil and heat until very hot but not smoking. Add the spice mixture and fry over medium heat, stirring constantly with a wooden spoon, for 3-4 minutes.

Add the onions and stir, then cover and cook, stirring occasionally, until onions are translucent and soft.

Add the tomatoes, coconut milk, sugar, and salt, stir and cook 7 minutes.

Add the cauliflower, butternut squash, and red bell pepper. Cook for 20 minutes.

Add the peas and lemon juice, and cook 3 more minutes.

Serve over basmati rice or in bowls with some nann bread (Indian).

Remember to always taste and adjust seasoning. Add more cumin, lemon juice or salt if desired.

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.