I was at Reggie’s Veggies stall today in Tubbercurry and he has a great range of fruit and vegetables so I decided to experiment with some that I bought and I made this curry. Here’s the recipe in case you’d like to try it yourself. If you don’t have all the ingredients just use whatever you have or substitute with similar – it all adds to the fun.
Recipe for two people
Two raw beetroots
Four broccoli stems
Half an onion (which I forgot – but it tasted OK with it)
1 or 2 cloves of garlic
Five button mushrooms
Half a red pepper
Half a tin of tomatoes
A small amount of grated ginger
1 teaspoon of medium curry powder
1 teaspoon Garam Masala
1 dessert spoon of desiccated coconut
Dash of Donegal Rapeseed Oil with Chilli
1/2 Vegetable stock cube
A dash of soy sauce
1/2 teaspoon of sugar
Peel and cut the beetroot into cubes and cook it in water for around 15 minutes.
Roughly chop all the rest of the veg and fry it gently in the rapeseed oil.
Drain the beetroot and add it, also add the tomatoes and all the other ingredients.
Simmer gently for around 15 minutes, taste it as you go in case you need more seasoning.
Serve on a bed of rice and top with a spoonful of natural yogurt and chopped parsley.