IF ONE of your new year's resolutions is to eat more vegetables, this week's recipes are a great place to start. Eating healthy doesn't have to be boring and, with the right seasoning, vegetables are a great accompaniment to any dish.
The first of this week's recipes is an aromatic cauliflower, swede, and turnip curry. Made with seasonal vegetables and bold flavours, this dish is a great example of how you can swap out meat for a nutritional vegetarian lunch or dinner.
The second recipe, red cabbage, apple, and pomegranate salad is perfect for those who prefer something a little sweeter. The tartness of the red cabbage pairs nicely with the sweetness of the apples and pomegranates, making this dish a delightfully balanced treat, perfect for meal-prepped lunches – you will be eating healthy in no time.
Why not try these dishes at home or if you want help cooking these recipes, have a look at our cookery classes. The cookery school is a great way to learn new cooking skills, or it can be an entertaining night out with friends.
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CAULIFLOWER SWEDE AND TURNIP CURRY (Serves 4)
Ingredients:
- Vegetable oil
- 1 tbsp brown mustard seeds
- 30 curry leaves
- 1 onion, finely diced
- 2cm ginger, grated
- 3 red chilies, deseeded & diced
- 1/2 tbsp ground turmeric
- 1 tsp fennel seeds
- 1 tbsp fenugreek seeds
- 200g chopped tinned tomatoes
- 4 tbsp of desiccated coconut
- 250g swede & turnip
- 1 small cauliflower, broken down int florets
- Handful fresh coriander, chopped
Method:
To start, heat a little oil in a frying pan and add in the mustard seeds and curry leaves, cooking for one minute until the seeds start to pop. Make sure the seeds do not burn.
Next, add onion to the pan and fry for three minutes. Add in the dried chillies, turmeric, fennel, and fenugreek and leave on the heat for one minute.
Add in the tomatoes, coconut, swede, turnip, and a good splash of water, seasoning with salt and pepper. Place a lid on the pan and leave to cook on a gentle simmer for 20 minutes. Make sure to check the water from time to time.
Add in the cauliflower and cook for further 10 minutes. Season to taste and serve with rice and warmed naan breads.
RED CABBAGE APPLE AND POMEGRANATE SALAD (Serves 4)
For the salad:
- 200g of red cabbage
- 2 tart apples
- 1 pomegranate
- 2 sprigs of dill
For the dressing
- 2 tbsp of pomegranate molasses
- 1 tbsp of balsamic vinegar
- 2 tsp ginger, peeled & finely grated
- 1 tbsp soy sauce
- 1 tsp honey
- 3 tbsp grapeseed oil
- Sea salt & freshly ground black pepper
Method:
For the salad, finely slice the red cabbage and apples, removing the core. Next, cut the pomegranate in half and take out the kernels removing any pith and saving the juice for the dressing.
To make the dressing, add the pomegranate molasses, vinegar, grated ginger, soy and honey together, whisking in the oil and seasoning to taste.
Place the cabbage, apples and pomegranate seeds in a large bowl and toss. Add in the dressing and toss again.
Before serving, toss once more, season with salt and pepper to taste and tear over the dill.
