Weekly Food Challenge

Ok, so I interpreted the challenge pretty loosely this week. I didn't get any new appliances for Christmas and I couldn't think of any recipes or cookbooks that I had that came with an appliance (in hindsight I could have used one that came with our breadmaker, but I've made bread in the breadmaker lots of times and wanted to do something different). So, I used this Abel & Cole Veg Box Companion book which came as a free gift back when I was getting Abel & Cole veg boxes for a time. I don't get the veg boxes anymore, but there are some good recipes in here (and I hadn't looked at this book for ages, so this challenge was a good prompt to use a little used cookbook and cook something a bit different!).

My recipe was based on a recipe in the book called Roots Manoeuvre Curry (recipe is also on their website). You can use all sorts of different root veg in this, but here's what I did. (NB, I have a small electric fan-assisted oven - you may need to adjust temps/timings for your particular oven). :)

Serves 2 - 3

Ingredients
Rapeseed oil
2 large parsnips, chopped (2-3cm chunks)
3 medium carrots, chopped (as above)
1 small swede/turnip/rutabaga, chopped (as above)
1 onion, finely chopped
1 small green chilli, deseeded and finely chopped
3 cloves garlic, minced using a garlic press
1 tsp frozen chopped ginger
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp ground turmeric
1 400g tin chopped tomatoes
1 400g tin coconut milk
A couple of handfuls of broccoli florets
Juice of one lime
Salt and pepper (to taste)

Method
1. Pre-heat oven to 200C.
2. Meanwhile add the root veg to a large roasting tin, along with a drizzle of oil and a bit of salt and pepper. Give it all a good mix. Put it in the oven and roast for 35 mins.
3. While the veg is roasting, heat a little oil in a pan over a medium heat. Add the onion and cook gently for about five to ten minutes until starting to soften. Add the chilli, garlic and ginger and cook for a couple more minutes.
4. Add the spices to the pan, stir well and cook for another minute.
5. Pour in the tomatoes and the coconut milk, stir well, bring briefly to the boil and then turn down to a simmer. Let it simmer for 15 - 20 minutes.
6. Once the root veg has roasted for 35 minutes, take the roasting tin out the oven and carefully pour the sauce over the veg [I say carefully because I managed to burn one of my fingers on the handle of my roasting tin and splash some of the sauce up the wall when I was doing this]. Add in the broccoli florets.
7. Turn the oven down to 180C, return the roasting tin to the oven and cook for 20 minutes.
8. Squeeze in the lime juice at the end of cooking.

I served mine with long grain rice. It was yummy.