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Monday, 29 March 2021

Curry Anyone : Cauliflower, Swede & Turnip Curry

A friend of mine often says, any day with a 'y' in it makes it a good day for curry,  and she could be right! The first curry recipe in Britain appeared in the recipe book, The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. Of course the original curry pre-dates this by centuries, and you can read more about curry, its history etc. here 


In more modern times 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.

Ingredients
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

Method
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.

Tip
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, 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.


Fenugreek Seeds
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

23 comments:

Elephant's Child said...

Yum.
Curry is a prime (and versatile) favourite here.

J.P. Alexander said...

Nunca he probado Curry, tal vez lo haga con esa receta te mando un beso

L said...

👍👍👍❤️

Jenn Jilks said...

Curry is so popular! Nice job.

Tom said...

...curry is something that I've never had.

Christine said...

This looks delicious, was never sure what fenugreek was thanks.

peppylady (Dora) said...

Haven't had Turnip for ages
Coffee is on and stay safe

Valerie-Jael said...

This sounds good. I'm looking forward to being able to eat 'real' food again soon! Valerie

Anonymous said...

Oh my gosh, that looks delicious!

Victor S E Moubarak said...

Never tried this curry. Worth a try. Thanx Jan.

God bless.

Ananka said...

This looks good. I must try it.

Betty said...

Now your talking! curry - and fenugreek is something I have no idea how to use so this could be the one for me.

Sue said...

I'm not a massive curry fan, but every now and again is good xx

happyone said...

Sorry but I'm not a big fan of curry.

Sondra said...

I love turnips and rutabaga together, I must try it in a curry way...Happy Week.

aussie aNNie said...

Robot thingy and blogger is playing up not sure if my previous message went through but I love curry dishes. x

Conniecrafter said...

I am not the biggest fan of curry, maybe how it was used in the dishes I have had but not my go to

Teresa said...

Muy interesante no la conocía. Besos.

William Kendall said...

I don't recall if I've ever eaten turnip.

Snowbird said...

I'll be giving this a whirl! xxx

baili said...

amazing tasty dish and easy to prepare
yes we call fenugreek seeds methi here ,they have compelling flavor ,we dry methi and preserve to use it later as it is only available in winters here it's flavor is mind blowing if add a pinch when dish is ready

David M. Gascoigne, said...

In addition to curries on days with a "y" I only drink wine on days that end in "y'. On occasion, I even combine the two!

Magic Love Crow said...

My brother says thanks for this recipe! Big Hugs!