Kurdish-style Santula

Ingredients

In this Kurdish adaptation of Santula, we incorporate traditional Kurdish spices and flavors to create a unique twist on the original Indian dish. The use of spices like cumin, coriander, and turmeric adds a distinct Kurdish touch, while still maintaining the essence of Santula. Additionally, we include local Kurdish vegetables to enhance the flavors and adapt the dish to the Kurdish culinary tradition. We alse have the original recipe for Santula, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) peas 1 cup (150g) peas
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 5g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced potatoes, sliced carrots, diced bell pepper, and peas to the pot. Stir everything together to combine the vegetables with the spices.
4. 4.
   Pour in the vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
5. 5.
   Once the stew is ready, remove it from the heat and garnish with fresh cilantro.
6. 6.
   Serve the Kurdish-style Santula hot with bread or rice for a complete and satisfying meal.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Bell pepper — Feel free to use different colored bell peppers to add visual appeal to the dish.
• Vegetable broth — If you prefer a richer flavor, you can use homemade vegetable broth or add a vegetable bouillon cube to enhance the taste.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• Serve the stew with a dollop of yogurt on top for a creamy contrast.
• Feel free to add other vegetables of your choice, such as zucchini or green beans, to customize the stew to your liking.
• To make the dish heartier, you can add cooked chickpeas or lentils.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Kurdish-style Santula as a main course, accompanied by warm bread or steamed rice. The stew can also be enjoyed on its own for a light and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl to showcase the vibrant vegetables and aromatic broth.