Beetroot and Cauliflower Curry with Raita and Dukkah

Are you trying Veganuary?  Or have you simply resolved to eat better or eat less meat this year?  Either way, this delicious vegan curry from award-winning chef Mark Hartstone is the perfect choice for dinner this week.  Mark has a wealth of experience working with a host of top chefs, including a stint at Le Manoir aux Quat' Saisons.  Now with his own venture, La Fosse in Cranborne Dorset, Mark offers a range of dishes including a great vegan and vegetarian range.  This vegan curry is served with a simple raita and a delicious dukkah to dip your flat bread in.  Yum!



Beetroot and Cauliflower Curry with Raita and Dukkah

Dukkah Seasoning 

A great condiment for jazzing up dishes, especially to serve with bread and oil.  Dip your bread in an oil, followed by the dukkah.

Ingredients

50g traditionally hazelnuts (other nuts would also work)
50g sesame seeds
1 tsp cumin
1 tsp coriander
2/3 teaspoon Cornish sea salt

Method

1. Roast the nuts and seeds until they are a rich nut brown colour.

2. Leave to cool.  Then blitz in a processor till they are a coarse grit like texture.

3. Mix with the salt and spices.  Keep in an air tight container and it will last for a few weeks


Vegan Beetroot and Cauliflower Curry

Ingredients

a dash of ground nut oil
1 tsp turmeric
1 tsp mix of Moroccan/north African spices
salt
2 onions, thinly sliced

2 large golden beets, grated
1 head of cauliflower, divided into florets
1 carrot, diced

dash of apple juice (adds acidity and a slight sweetness)
400ml almond milk

a handful of almonds
1 can of chick peas

a bunch of coriander, roughly chopped

Method

1. Sweat off the spices in the oil with the onions, then add the vegetables.

2. Add the liquid ingredients and simmer.

3. Add the nuts and chickpeas.

4. Continue cooking on a medium heat until the vegetables are just cooked (usually 20mins but dependent on veg and size of veg).

5. Add the roughly chopped coriander just before serving.


Raita

Ingredients

1 cucumber, deseeded grated and salted
20 leaves of parsley or coriander, chopped
10 mint leaves, shredded
1 chilli, finely chopped
1/2 tin of coconut cream
zest of 1/2 lime and squeeze of juice

Method

1. Mix all the ingredients together, chill until you serve.


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