AWith an everyday home cook, there’s no more welcome tool in my dinnerware box than an oven-safe baking dish. The second necessary tool in January is the ability to scoop out the swede or turn it into an evening meal. For starters, when roasted, they’re that lovely little ball of purple and dense, semi-creamy, part carrot-like in nature, and earthy and sweet in flavour. It also takes big-flavored sauces like tomato, ginger, and coconut curry like a foil to vinaigrette and pairs well with its seasonal friend, fresh, crunchy purple broccoli.
Grilled swede and purple broccoli curry
I use Moti tomatoeswhich are finely chopped and turn into sauce much faster than generic chopped tomatoes. Other brands are available, of course, and finely chopped tomatoes may be labeled as rustic pomodoro.
Preparatory school 15 minutes
He cooks 1 hour and 10 minutes
serves 4
2 average Swedes (or 1 large swede; 1.2 kg), peeled, halved and cut into slices about 2cm wide at their widest point
Rapeseed oil
2 teaspoons fine sea salt
1 large onion (or 2 medium-sized ones), peeled and cut into thin slices
6 garlic clovesPeeled and chopped
A piece of fresh ginger, 6 cm x 2 cmpeeled and very finely chopped (45 grams)
1 ½ teaspoon Kashmiri pepper powder
1 teaspoon ground turmeric
400 grams finely chopped tomatoesOr a rustic pomodoro
2 400 ml of coconut milk
400 grams of broccoliSave the florets whole, and cut the rest into 2cm pieces
20 grams bunch of Thai basilThe leaves were picked
Rice or flatbreadFor service
Preheat the oven to 220°C (200°C) / 425°F / Gas 7. Toss the swede slices with three tablespoons of oil and three-quarters of a teaspoon of salt, then spread them out on a baking tray and roast for 35-45 minutes, turning once halfway through, until tender and golden at the edges. Remove it and leave the oven open.
While the swede is roasting, put four tablespoons of oil in a wide, ovenproof skillet over medium heat, and when hot, add the onion and one and a quarter teaspoons of salt. Cook, stirring, until the onions soften and turn golden brown, then add the garlic and ginger and cook for a further 2 minutes. Add the Kashmiri pepper and turmeric, then add the canned tomatoes and coconut milk, cook for another 10 minutes, then remove from the heat.
Add the broccoli and roasted Swedish meat to the curry sauce, toss to coat, then place the pan in the oven for 15 minutes, until the broccoli is tender and everything is well coated with the sauce.
Thinly slice the Thai basil leaves, fold half into the curry, then scatter the rest over the top. Serve warm with rice or flatbread.
