FOOD + DRINK
A TOUCH OF SPICE CONT .
Beetroot & Cauliflower Curry with Rahita and Dukkah
Recipe by La Fosse # vegan Ingredients :
For the dukkah seasoning : A great condiment for jazzing up dishes , especially to serve with bread and oil . Dip your bread in an oil followed by the dukkah .
• 1 tsp cumin ,
• 1 tsp coriander
• 50g hazelnuts ( though other nuts work )
• 50g sesame seeds
• 2 / 3 tsp Cornish sea salt
For the curry :
• 2 large golden beets , grated
• 1 head of cauliflower , divided into florets
• 1 carrot , diced
• Bunch of coriander
• 2 onions , thinly sliced
• 1 tsp turmeric
• 1 tsp mix of Moroccan / north African spices
• Salt
• Dash of apple juice , adds acidity and a slight sweetness
• 400ml almond milk
• Handful of almonds
• Can of chickpeas , save the water for an egg white substitute
• Dash of ground nut oil
For the rahita :
• 1 cucumber , deseeded , grated and salted
• 20 leaves of parsley or coriander chopped
• 10 mint leaves shredded
• Finely chopped chilli
• 1 / 2 coconut cream
• Zest of 1 / 2 lime and squeeze of juice
Method :
For the dukkah 1 . Roast the nuts and seeds till they are a rich nut brown colour , leave to cool . Then blitz in a processor till they are a coarse grit like texture then mix with the salt . Keep in an airtight container and it will last for a few weeks .
For the curry 2 . Sweat off the spices in the oil with the onions , then add the vegetables .
3 . Add the liquid ingredients and simmer . 4 . Add the nuts and chickpeas .
5 . Continue heating till vegetables are just cooked ( usually 20mins but dependent on veg and size of veg ). Add the roughly chopped coriander prior to serving .
For the rahita 6 . Mix all the ingredients together , chill till you serve .
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