Meatless Monday: Roasted Sweet Potato and Cauliflower Curry.

This is one of my favorite recipes. Good enough for a delicious weeknight or even weekend dinner. It is easy to make, healthy, filling, not too spicy and a hit with kids and adults alike. It is also a great make ahead meal. Remember with curries, the longer they sit, the more the flavours get concentrated. Yum!

I never liked cauliflower growing up. Whenever my Mum made a dish with it, I would always try and look for excuses to not eat it, they never worked though and I had to eat it. But as an adult, once I discovered how good it tastes roasted; I make it more often now. Let’s get started:-

Ingredients; Two medium cauliflower heads, one medium sweet potato, 1 cup coconut milk, 1 tbsp curry powder, 1/4 tsp turmeric, 1 tbsp ginger garlic paste, 1 tsp ground coriander, I lemon and 2 tbsp tomato puree, salt and pepper to taste.

Peel and chop your sweet potato and blanch it for about five minutes. Clean and separate your cauliflower into small florets. Preheat your oven to 200°C.

Toss the cauliflower florets and sweet potato with some olive oil, about a tbsp, salt and pepper, and a tsp of dhania jeera powder and a pinch of ground turmeric. Bake for about 30 minutes or till ready and a bit browned.
Something like this. And please resist to snack on them as you might just finish them all. Yes, they are that tasty!
Heat your pan, add a tablespoon of oil and saute your onions. Add your crushed ginger garlic and mix well, then add your ground spices.
Add your tomato puree , mix well.
You can add half a cup of water so it doesn’t burn but not too much. If the tomato puree is a bit tangy, you can add a pinch of sugar.
Add your coconut milk, let simmer for almost ten minutes on low heat.
The aroma at this point is just amazing! Add your roasted vegetables and cook for not more than 10 minutes, to get them heated through and absorb the sauce flavours.
This creamy curry is ready! Switch off the heat, squeeze juice of half a lemon and garnish with coriander leaves.

You can serve this with your flatbread of choice or some steamed rice, something that will not distract the curry flavours on the palate.

I served it with some simple coconut rice.

I like using basmati rice as a little goes a long way, and it is pretty straightforward to make it. Aged basmati is the best if you can get it. Washing and soaking the rice for about 20 minutes also helps it cook better. I like how it remains firm, doesn’t get sticky and has a really lovely aroma.

Look at that lovely plate!

This curry is a must try!

Meatless Monday: Couscous and Lentil Balls.

Today’s Meatless Monday recipe does look like it has meat right? But it does not. These are brown lentils fried then simmered in a creamy sauce that the kids will confuse for meatballs before eating them. It is an easy and delicious meal that is perfect with rice, chapati or in this case couscous.

Let’s get started shall we?

Ingredients: 2 cupsBoiled brown lentils also known as whole masoor dal (kamande), one onion chopped, 1 tbsp grated onion, two grated tomatoes, coriander stalks, grated ginger and garlic (about 1 tbsp), one large grated potato, 1/4 tsp turmeric, 1 tsp ground cumin and 1 tbsp ground mixed spices. 1/2 cup of cashew cream (not in picture)
In a large bowl, add the lentils, grated potato, salt and pepper, the turmeric and half the cumin, ginger garlic and mixed spices, and 2 tbsp of all purpose flour.
Get the kids to help you form the mixture into balls.
Something like this.
Next, deep fry the balls until a golden brown colour.
It doesn’t hurt to taste one to check if cooked through and also the seasoning. Just don’t get carried away as they are really delicious and good enough to snack on them on their own.

Before we get started on the sauce, you can soak a cup of roasted cashew nuts in a cup of water. Let soak for a few hours then drain the water. Blend the drained cashews with half a cup of water, a tsp of lemon juice, some salt and pepper and paprika till its a smooth cream. Set aside.

Now we can begin on the sauce,

Heat 2 tablespoons of oil in a pan and add 1/2 teaspoon of cumin seeds.
Add your onion, remaining garlic ginger paste and the coriander stalks, mix well and let cook for a while.
Add your grated tomatoes, and cover and let them cook down to a thickish sauce.
Add your cashew cream and 1/2 a cup of water, cover and let simmer for about 10 minutes, then add your carrots and French beans.
Add your balls. Cover and let simmer for another 6-10 minutes till they are heated through and the sauce is thick to your liking.
Check your seasoning and they are ready to serve.

You can now prepare your couscous. It is a great alternative to rice, easy prepare and you can spice it anyway you wish. Just follow the instructions on how to prepare it as written on the pack.

Remember to fluff with a fork before serving and squeeze some lemon juice too.
Our meal is now ready to serve, looks good doesn’t it?

Masoor dal is easy to make, flavourful, and is rich in iron and protein, calcium, magnesium, vitamins A, C and E and easy on your pocket too.

Couscous is rich in selenium, and a great immune system booster. It also has fibre, antioxidants and low carb; so not so bad for your waistline 🙂

A great meal; filling, delicious and laden with vegetables that are all good for you.

Try and let me know what you think?