I posed a facebook challenge last week: Name that Veg! (By the way, if you haven’t already doneso, you may just want to pop over and “like” the page as I will often post related articles to things I have been discussing and other fun stuff.)
I had some of you pretty stumped….
So I suppose you are all wondering what I did with the Swede.
Well this month, Abel and Cole’s Recipe of the Month Photo Challenge was Roots Manoeuvre Curry so I thought I would give it a try. So far, I really like these challenges, because if you win, you get ingredients for next month’s challenge…I won January’s. I like that.
Roots Manoeuvre Curry from Abel and Cole
adapted by ME.
A few splashes of oil
6 Large handfuls of root veg (I used carrots, beets and THE SWEDE!)
2 heaped tsp cumin seeds
2 heaped tsp coriander seeds
1 heaped tsp fennel seeds
2 tsp ground tumeric
1 large onion
4 large garlic cloves
1 green chilli (I used half because my kids…okay and I don’t like it too spicy)
1 thumb-sized piece of fresh ginger roughly chopped
1 tin of chopped tomatoes
1 tin of coconut milk
2 cinnamon sticks
Salt and Pepper
A handful of fresh cilantro
Heat oven to 400 degrees F. Pop one or two roasting pans in the oven to warm (Roots need room to crisp). Coat them with oil and season in a bowl. Add Veg to hot pans and distribute evenly. Roast for 45min.
Purée the onion, garlic, chilli and ginger in a food processor or blender. I ended up adding a couple tsps of water to get a nice consistency.
Heat a couple tablespoons of oil in a pan over medium-low heat. Toast seeds until fragrant. Add purée to pan, and then tumeric. Fry for about 5 minutes and add more oil if necessary.
Stir in Tomatoes, coconut milk and cinnamon. Simmer, stir constantly. Pour over roasting veg.
Bake uncovered for about 20 minutes or until the roots are tender and the sauce is thick. Finish with lime juice and fresh coriander.
This was truly delicious…and Ella thought so too.