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Tuesday 27 March 2018

Cauliflower, Swede & Turnip Curry : Plus Fenugreek Seeds

Curry can make a nice addition to your menu plans, and this suggestion uses root vegetables, which I know many readers find delicious. Once cooked serve this dish how it suits you ... on it's own-very tasty, or perhaps with rice and yogurt, or why not keep it lower carb and consider making some cauliflower couscous.

The recipe given below is 6.2g carb per serving.

Serves Four
Vegetable oil for frying
1 tsp brown mustard seeds
25-30 fresh curry leaves
1 small onion, grated
2cm fresh ginger, grated
2-3 dried red chillies
½ tsp ground turmeric
1 tsp fennel seeds
1 tsp fenugreek seeds
200g chopped tinned tomatoes
4 tbsp. desiccated coconut
250g mixed swede and turnip, diced
1 small cauliflower, broken into florets
Handful of chopped fresh coriander

1. Heat a little oil in a frying pan, then add the mustard seeds and curry leaves. Cook for a minute until the mustard seeds just start to pop, being careful not to let them burn (see tip), then add the onion and ginger and fry for 3-4 minutes.
2. Add the dried chillies, turmeric, fennel and fenugreek seeds, then fry for 1 minute. Add the tomatoes, coconut, swede, turnip and a good splash of water. Season, cover and simmer for 20 minutes, adding more water if necessary. Stir through the cauliflower, cover and simmer for 10 minutes. Scatter with the coriander and serve.
Keep an eye on the mustard seeds – if they start to burn the dish will taste bitter.

Nutritional Information:
Fat 9.7g  Protein 2.3g  Carbs 6.2g  Fibre 4.3g

From an original idea here

Did you know about Fenugreek seeds, pictured here !

They are a popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard yellow seed has a tangy, bitter, burnt-sugar flavour.

The herb of the same name (see fenugreek herb) is grown from it and is also used in Middle Eastern cooking.

They are available all year round, but choose the best ...
Like all seeds, fenugreek seeds are best bought little and often - that way, instead of having them languish in your store cupboard for a long time, you can buy more, fresher seeds as and when you need them. The best place to buy them is Indian speciality stores.
How to prepare them ...
You'll get more flavour out of fenugreek seeds by grinding or dry frying them. To dry fry, heat up a pan, tip in the seeds and, over a medium heat, brown for a couple of minutes, tossing them around the pan frequently. As the seed's so hard, they're difficult to grind by hand so, for recipes that call for ground, rather than whole, buy ready-ground, unless you have a small coffee grinder.
When you store them ...
They are best kept in an airtight container in a cool, dark place, and should last for up to one year.
Cook them ...
In curries, pickles and sauces.

You will find a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


The Joy of Home with Martha Ellen said...

I've never heard of Fenugreek seeds. You introduce so many interesting foods here. I'll have to see if I can find them. Have a great week! ♥

Chris Lally said...

Another yummy post! Can't wait to try the recipe. Thank you, Jan!

Tom said...

...I know swede as rutabaga.

Christine said...

wow looks good, love the combination of root veg.

Elephant's Child said...

Yum. We succeeded in growing fenugreek once (but only once) and I loved having the fresh seeds.

William Kendall said...

I love cauliflower. Still haven't tried turnip.

Betsy said...

I love all root vegetables and turnips was one that was grown when we were growing up and mashed with a little home churned butter. My mom who is 96 always said we needed root vegetables that they were so good for us. I will try this recipe.

Margaret D said...

Has all nice ingredients.

Lisa said...

Never cooked with fenugreek before. Also though it sounded too much like fennel and so avoided it!
Lisa x

Valerie-Jael said...

Looks wonderful, yummy! Hugs, Valerie

David M. Gascoigne, said...

This one I have to try. We are big fans of Indian food and this looks right up our taste alley!

Cheryl said...

Fabulous recipe.
So good for you too.
I am incorporating a lot more spices into my cooking as the healing effects are so beneficial.
Went to India many years ago and walked a spice plantation. 80 year old men were working there. It was an amazing and magical place.

Stephanie said...

This looks and sounds very intriguing and ever so tasty! Thanks for the recipe, sweet Jan!

Hugs to you!

Iris Flavia said...

And guess what I got out of the freezer this morning? Perfect! Well, some tips today as I don´t have all the ingredients and the weather is icky...

Snowbird said...

This looks utterly delicious, I love spicy curries. Tea tomorrow sorted!xxx

Karen said...

These root vegetables look delicious. Hope you have a wonderful weekend.

Debbie said...

interesting ingredients and flavors...i am not familiar with fenugreek seeds! going to google it!!

carol l mckenna said...

Not a 'curry' fan but it does look yummy!

Happy Days to you,
A ShutterBug Explores,
aka (A Creative Harbor)

DMS said...

This sounds good! I learned a lot about the seeds too. :)

Martha said...

Looks really tasty. Thank you!

Bob Bushell said...

I'll have to try this one, but it looks yummy.

Francisco Manuel Carrajola Oliveira said...

Ingredientes muito interessantes.
Um abraço e desejo-lhe uma Boa e Santa Páscoa.

Dedais de Francisco e Idalisa
O prazer dos livros

Lee said...

Now this is right up my alley, too. I love vegetable curries.

I used to make them a lot when I had my green-grocery shop years ago, too...for sale to the public.

The Happy Whisk said...

This is a dish that I would eat.
Love the combo. Looks killer good.

Magic Love Crow said...

My brother says thankyou for this one Jan! Big Hugs!