Irish Daily Mail - YOU - - FOOD JASMINE HEMSLEY -

In the colder months, you can serve this lovely, sweet and sour veg­gie curry with white rice, if you pre­fer. To make the rice spe­cial, toast des­ic­cated co­conut and stir it through.


2 tbsp flaked al­monds 3 tbsp ghee, but­ter or co­conut oil 1 large onion, chopped 1 large mild green chilli, sliced 2 cloves gar­lic, finely chopped 1cm piece of fresh gin­ger, grated 1 tsp cumin seeds 1 tsp mus­tard seeds 1 cin­na­mon stick about 3 medium-large parsnips (400g), peeled and cut into 3cm chunks 1 tsp ground turmeric ½ tsp chilli pow­der 2 large toma­toes, skinned, de­seeded and chopped 1½ tsp tamarind paste 250ml wa­ter 2 medium cour­gettes, cut into 4cm chunks 1 x 400ml tin full-fat co­conut milk sea salt and freshly ground black pep­per 50g small chard or spinach leaves, washed a hand­ful fresh co­rian­der, finely chopped, to serve (op­tional)


2 large cauliflow­ers 2 tsp ghee or co­conut oil 4 tbsp wa­ter sea salt and freshly ground black pep­per Heat a fry­ing pan and dry-toast the al­monds un­til lightly browned at the edges. Set aside.

Melt the ghee and fry the onion, green chilli, gar­lic, gin­ger, cumin seeds, mus­tard seeds and cin­na­mon. Stir fre­quently un­til the mix­ture is golden. Add the parsnip chunks, turmeric and chilli pow­der. Cook for 1 minute then add the toma­toes, tamarind and wa­ter. Bring to a sim­mer and cook, lid on, for 15-20 min­utes.

Add the cour­gettes, co­conut milk and sea­son well with salt and pep­per. Cook for an­other 15-20 min­utes, stir­ring un­til the mix­ture is sim­mer­ing. Fold the green leaves through 5-10 min­utes be­fore the end, cook­ing gen­tly un­til ten­der. Sea­son to taste.

Mean­while for the cau­li­flower rice, re­move the cau­li­flower leaves and the tough end of the stalk. Use a food pro­ces­sor (with the S-curved blade or grater at­tach­ment) or the coarse side of a grater to grate the cau­li­flower into rice-sized pieces. Melt the ghee in a fry­ing pan, add the cau­li­flower and wa­ter and stir. Cook over a medium heat, lid on, for 4-5 min­utes un­til ten­der but with bite. Check after 3-4 min­utes to make sure that there is still wa­ter in the pan. Sea­son to taste.

Plate up the cau­li­flower rice and serve with a gen­er­ous por­tion of the curry on top. Scat­ter with the toasted al­monds and the co­rian­der, if us­ing.

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