Lotus root with asparagus and peppers
Ingredients
Metric
Imperial
- 500g of asparagus, cut into 2-inch pieces
- 25g of distilled vinegar
- 2 tsp turmeric
- 25g of caster sugar
- 800g of lotus root
- 100g of red pepper, sliced
- 100g of green pepper, sliced
- 100g of yellow pepper, sliced
- 100g of onion, finely chopped
- 100g of tomatoes, finely chopped
- 10g of red chilli powder
- 10g of coriander seeds, crushed
- 5g of freshly ground black pepper
- 1/4 lemon, juiced
- 20g of coriander leaves, finely chopped
- salt, to taste
- vegetable oil, for cooking
SAVE RECIPE
Method
1
Bring a large pan of salted water to the boil and blanch the asparagus for 3 minutes, then drain and place into iced water
- 500g of asparagus, cut into 2-inch pieces
2
In the same pan of water, add the vinegar, sugar and half of the turmeric. Peel the lotus root and cut into rounds, placing them straight into the boiling water to prevent discolouration. Cook for 15-20 minutes until tender
- 25g of distilled vinegar
- 25g of caster sugar
- 1 tsp turmeric
- 800g of lotus root
4
Add the chilli powder, coriander seeds, black pepper, the remaining turmeric and a pinch of salt and stir to combine
- 10g of red chilli powder
- 10g of coriander seeds, crushed
- 5g of freshly ground black pepper
- 1 tsp turmeric
- salt, to taste
5
Drain the lotus root and add it to the sauce with the blanched asparagus and peppers. Cook for 2 minutes, stirring so all the vegetables are coated, then finish with the lemon juice and coriander. Serve hot
- 100g of red pepper, sliced
- 100g of green pepper, sliced
- 100g of yellow pepper, sliced
- 1/4 lemon, juiced
- 20g of coriander leaves, finely chopped
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