I inspired myself from an Indian food cookbook I have but had to change a few ingredients as I didn’t have everything. The issue with these type of cuisine is that you need many different spices and if you didn’t check before starting, you end up missing quite a few 😊
It was actually very nice and surprising flavor for the beetroot that I don’t use often in my dishes. It’s a perfect dish for food photography as the colors have a lot of contrast and are very strong.
It’s the dish I presented for a contest at work about food photography. Let’s see if my picture get prized.
250g of beetroot (raw or cooked)
2cm of fresh ginger root
½ tea spoon of curry powder
1 tea spoon of mustard seeds
½ tea spoon of curcuma
½ tea spoon of cumin
½ tea spoon of cinnamon
½ tea spoon of paprika
15g of dry coconut
Salt, black pepper
120ml of yogurt or ricotta cheese (I used Ricotta cheese)
A bit of water
If you purchased raw beetroot, you need to boil it in water with salt for approximately 20mn, until it’s soft.
Meanwhile, in a mixer, mix together the tomato, coco, ginger, canella, curry and chili powder until obtaining a smooth paste.
Cut the beetroot in small pieces and chop the onions thinly.
Heat up some oil in a frying pan, add the mustards seeds and when they start to pop up, add immediately the chopped onions and beetroot, paprika, the cumin, salt and black pepper. Cook for 8mn. Make sure to stir often.
Add the mixture of coco and cook for another 5mn.
Add a bit of water to ensure it doesn’t stay too dry and cook for another 5mn.
Before serving, add the yogurt or ricotta cheese and mix slightly.
Tonight I was wondering what I could cook for dinner without having to go shopping. I had red peppers, mushrooms, coconut milk, tomatoes, basmati rice. So I decided to do a coconut curry sauce but of course I then really wanted gambas so I had to go to the supermarket at the end 🙂
What do you need? (for 2 serving)
coconut milk (200ml)
1 garlic clove
1/2 red pepper
4 flat green beens (helda beens)
3 white mushrooms
5cl of white wine
Salt, black pepper, coriander, grass lemon
First peel the gambas and keep them aside – if you have a green lemon, you can put a bit of lemon and reserve them aside. Stir in a work the red peppers, flat green beans and onion. I prefer to cut the pepper and beans in big chunk but it’s up to you. After a few minutes, add the mushrooms cut in pieces and the garlic. Stir and add the tomato.
Add the salt, black pepper and lemon grass and spread the white wine. Cook for 10mn or a bit less if you like the vegetables to be crunchy.
Meanwhile start cooking your basmati rice.
Add the gambas into your wok, fry for a few minutes, add the coriander and the coconut milk. Stir at very low fire for a few minutes.
You can now serve in bowls the curry and rice separately.
ps. I don’t like to take pictures of my dishes in the evening as the light is not as nice as the natural day light but didn’t really have a choice as it’s dark so eaaaarlyyyy!
In a wok, put a bit of olive oil and an onion cut in large pieces. Stir the sausage ‘spanish butifara’, salt, pepper and thym. After a few minutes, add the courgettes cut in medium pieces and after 5 minutes, add rosé wine.
Then add a bit of curry powder, 2 spoon of tomato frito and cook for an other 20mn.