Tag Archives: flat breads

Ruby Beetroot and Pear Chutney with Squash and Chickpea Curry and Flatbreads

18 Feb

It’s all about the Beetroot Chutney for me. I don’t even like beetroot. Well I don’t like the beetroot you get in jars, all pickled and vinegary. Leaching it’s dark pink juice everywhere and contaminating whatever else is on the plate. 

I am always willing to be proven wrong and to make a complete about-face and this is one of those occasions. I love this beetroot chutney. I love the colour, it’s ruby-red shining jewels flecked with intriguing dark spices is a beautiful thing. I love the flavour, it’s a sweet, spicy, dark and mysterious blend that enhances any curry (or cheese sandwich for that matter)!

The other thing I love about it is that it is really easy to make. I just bought some cooked beetroot (it comes vacuum packed). You can roast or boil it and peel it yourself  if you like.

Ruby Beetroot & Pear Chutney Recipe

makes about 1 jar, vegan

  • 2 cooked beetroot, diced
  • 1 pear, peeled, cored & diced
  • 1 red onion, chopped
  • 1 tbsp minced ginger
  • 1 red chilli, finely chopped
  • 4 cloves
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 star anise
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp punch pooran*
  • 4 tbsp white or white wine vinegar
  • 4 tbsp white sugar

* Punch Pooran is a whole spice mix available from Indian supermarkets that gives a balanced flavour to any Indian dishes. Mine is from East End Foods.

Heat some oil in a pan over a medium heat and add in the whole spices. When they start to splutter add in the onion and ginger and cook for about 2 minutes. Add in the rest of the ingredients, bring to the boil then reduce the heat and simmer, covered for 15 – 20 minutes, stirring occasionally until it has thickened and looks like chutney. Pour into a hot sterilised jar (just put it through the dishwasher), seal immediately, leave to cool then refrigerate.

Serve with mini poppadoms as an informal starter  to an Indian meal alongside a coriander & lemon yoghurt raita. Or pile it on a sharp cheese like a Lancashire Crumbly( thanks Joan & Terry) in a sandwich, as part of a cheese board or as a new jacket potato filling: Lancashire Crumbly & Beetroot & Pear Chutney. It’s the way forward. You could also serve it with your favourite curry dish which is what I did on Tuesday night when we had friends for dinner.

Now Rhian, who doesn’t cook, has promised to make this, because she enjoyed it so much and has been inspired. Okay Rhian, here’s the recipe, no excuses now………..

Butternut Squash & Chickpea Curry Recipe

serves 6 – 8, vegan

  • 1 large butternut squash, cut into 1 inch chunks
  •  1 onion, chopped
  • 2 large cloves garlic, finely chopped
  • 1 tbsp minced ginger
  •  1 tsp cumin seeds
  • 1 tsp onion seeds
  • 1/2 tsp fennel seeds
  • 1 or 2 tsp punch pooran*
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 large red chilli, chopped
  • 1 tin chopped tomatoes 400 gr
  • 3 or 4 tbsp tomato puree (tomate frito)
  • 1 400 gr jar/tin cooked chickpeas, drained and rinsed
  • 500 ml – 1 litre veg stock
  • salt & black pepper
  • 1/2 lemon juice
  • a big handful of fresh coriander, chopped. Plus leaves for garnish
  • * Punch Pooran is a whole spice mix available from Indian supermarkets that gives a balanced flavour to any Indian dishes. Mine is from East End Foods.

    In a big deep pot, heat some oil over a medium heat. Throw in the whole spices, when they start popping, add in the onion with a big pinch of salt and cook for about 4 minutes until softened. Add in the garlic, ginger, chilli and the  rest of the powdered spices and cook for another minute. Tumble in the squash chunks and stir well to coat with the spices. 

    Pour in the tinned tomatoes, rinsed chickpeas and the tomato puree. Stir again so everything is well-distributed. Season well with salt & black pepper then add in 5ooml veg stock. Stir and bring to the boil. When boiling reduce the heat and simmer, covered for 20 – 30 minutes depending on your squash.
    When the squash is cooked/tender take the lid off and cook for another 5 minutes to reduce/thicken the sauce if necessary. If it is dry add some more veg stock until you get the consistency you are looking for. If it is too liquidy you can take out a ladleful of the curry, blend it to a puree and add it back into the pot.
    Just before serving squeeze over the lemon juice and stir in the chopped coriander. Taste for seasoning and add more salt or lemon juice to taste.

I served this with my Leek & Fennel Seed Flatbreads, some mixed wild rice and the beetroot & pear chutney. I used strong bread flour to make the flatbreads this time and had a much better result…..

Good luck & enjoy!!!

Sweet Potato Curry with leek and fennel seed flatbreads

8 Nov

This curry ticks all the right boxes for me. Seasonal, spicy & satisfyingly stodgy. It’s what you need right now, easy to make and tastes amazing. You can substitute different onions and spices into the flatbreads, why not try, red onion & cumin seeds or spring onion & coriander seeds (make sure you crush them first). I like the combination of the sweet leeks with the aniseedy fennel seeds but use whatever you like or have in the house, experiment and enjoy..

Sweet Potato Curry Recipe

Serves 3 -4 Vegetarian 

  • 2 large sweet potatoes scrubbed & cut into 2cm chunks
  • 1 large red onion finely chopped
  • 1 tomato chopped
  • 1 or 2 tbsp tomato paste or passata
  • 2 cloves garlic finely chopped
  • 1 or 2 red chillis (depending on you & the chilli) finely chopped
  • 1 tbsp minced ginger
  • 1/2 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1/2 tsp onion seeds/mustard seeds
  • 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • the juice of 1/2 a lemon
  • about 750 ml veg stock
  • a handful of chopped coriander plus leaves for garnish
  • salt & black pepper

Heat some veg oil in a large frying pan or wok over a medium heat. Add the seeds and cook until they start to sputter then add the onion and stir to coat in the spices. Cook  for about 2 minutes until softened then add the garlic, chilli, ginger and the rest of the powdered spices. Cook for another minute then add the chopped tomato, tomato paste/passata and stir again.

Throw in the sweet potato, season with salt & pepper, stir to coat then add half the lemon juice and the veg stock. Bring to the boil then turn the heat down to medium low and cook for about 35 – 40 minutes or until the sweet potato is really soft and the sauce is thickened. When you are ready to serve squeeze over the rest of the lemon juice, sprinkle with chopped coriander and mix well.

While the curry is cooking make your flatbreads and coriander lemon yoghurt raita. You can also make the flatbread dough beforehand and leave it to rest in a bowl covered with cling film at room temperature until you are ready to use it.

Leek & Fennel Seed Flatbreads Recipe

Makes 4 Vegetarian

Adapted from Flavour by Vicky Bhogal

  • 1 leek, halved lengthways, rinsed & thinly sliced
  • about 1/2 tsp fennel seeds
  • 2 tbsp mild olive oil , plus 1 tsp for frying leek
  • 255gr strong bread flour
  • a pinch of dried chilli flakes
  • salt & pepper
  • 125 ml hot water from the kettle

Heat the tsp of oil in a frying pan over a medium high heat and fry the leek, fennel seeds, chilli flakes & black pepper for about 3 minutes then set aside to cool slightly.

In a bowl mix the sifted flour, olive oil and leek together with a metal spoon add a few pinches of salt pressing out any lumps then add the hot water and bring everything together into ball of dough. Flour your hands and the surface and knead for a few minutes until soft and elastic, you may need more flour it should be quite smooth. Put it back in the bowl cover with cling film and leave for at least 30 minutes at room temperature.

Divide the dough into 4 equal balls and, using flour to prevent sticking, roll them out to about 2 or 3 mm thick. (An uneven oval/circle is good!). Preheat a non stick frying pan  until hot. Dry fry them , one at a time over a medium heat (not too hot or they will blister outside before the inside is cooked) for about 2 minutes on each side until crispy and browned in places. Put them on a plate covered with a tea towel to keep warm while you cook the rest..

For the Coriander, Lemon Yoghurt

  • 1 pot greek yoghurt 125 ml
  • the juice of half a lemon
  • a handful of chopped coriander plus leaves for garnish
  • salt & black pepper

Mix all the ingredients together in the yoghurt pot, taste for seasoning then tip into a small bowl for the table garnished with coriander leaves.

Or just heap a generous spoonful directly onto the curry… Yum!

This dish is fantastic for entertaining, you can make it ahead, even the day before it will only get better, and just heat it up when you are ready. Serve it in a gorgeous dish on the table with the coriander lemon yoghurt and the warm, delicious flatbreads.

Everyone is always really impressed when you make your own bread!!!

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