My last post said that I found this issue unread on my dining table. Well, apparently it just looked unread as when I started looking for this recipe it turned out to be in the June issue.
Doesn't the cake on the cover look amazing? I would love to make that but, well you know, I can't bake too much. There is only so much that I can (should) eat. I do get a bit of a chance to bake now that I am in Toastmasters as I get to provide supper for the meetings. So perhaps I will make the Almond cake with poached pears and caramel praline. Sounds awesome doesn't it? Although it might be a be much for one of our meetings. Plus those pears would mean that it wouldn't be "finger food". There are plates there that we can use but, well, then there is just more washing up. lol
The Beetroot & Pumpkin Curry recipe jumped out at me when I was flicking through the magazine. I love both beetroot & pumpkin. I have had pumpkin in curries before but never beetroot. It had me a bit curious. Beetroot are plentiful and pumpkins are in season so it was a really good seasonal meal to make. Like all beetroot dishes the colour is glorious. The earthy flavour of the beetroot combined nicely with the spice. I am not a huge curry fan but I did really enjoy this one. The recipe called for it to be served with flat bread however I didn't feel like making any so I just cooked up some rice. I just used white rice but I think that the nuttiness & chew of brown rice would be much better with this dish. I did really like it but given I am not a huge curry lover and freezing didn't go well I doubt I would make it again.
Beetroot & Pumpkin Curry
by Jill Dupleix
Delicious magazine June 2015 pg 58
800 g baby beetroot, stalks trimmed & scrubbed (I used 3 or 4 regular beetroot)
400 g butternut pumpkin, peeled & cut into 2 cm pieces
1 onion, thinly sliced
2 garlic cloves, crushed
1 long red chilli, thinly sliced
2 tbsp tomato paste
1 tsp tumeric
2 tsp ground cumin
1/2 tsp chilli powder (I would add a bit more)
50 g baby spinach (I used finely slice silverbeet)
1 tbsp sunflower oil
2 tbsp raw unsalted cashews,
Natural yoghurt & fried curry leaves to serve (I didn't have curry leaves)
Boil beetroot until tender. Drain saving 2 cup cooking liquid.
Cook onion until soft & then add garlic, chilli, tumeric, cumin & chilli powder and cook until fragrant. Add tomato paste and cook for a further minute. Add beetroot "stock" and pumpkin. Simmer until tender (approx 15 min)
Peel beetroot, chop & process 150 g to a puree. Chop remaining beetroot. Add both to the pumpkin mixture. Cook until heated through. Add spinach and stir in to wilt.
Serve with rice, yoghurt & cashews.