This Sri Lankan style Beetroot Curry is one of my husbands favourite dishes, in fact anything with beetroot he loves.
This Beetroot Curry is a mildly spiced, earthy and a little sweet. The sweetness comes from the golden beetroot.
Here are the beetroots picked up from a farmers market in South Wales. We have Golden Beetroot, Chioggia described by many Brits as the 'sticker rock' beetroot because of the pink and white striped on the inside and the more recognizable Beetroot that makes our hands stain when we peel and chop it. It even stains our lovely wooden chopping board.
I was very careful stirring the different beetroot together upon cooking as I did not want to lose the colours. It was a little difficult but with a wide pan, I managed, a little bleeding of the beetroot into the yellow an chioggia could not be avoided though, that was naturally going to happen.
The photograph directly above was taken in the garden where there was still a little light, but don't expect me to keep popping out in the garden where its icy cold for decent pictures. I have to admit in the next few weeks, if not two months my food blogging may slow down. I will still of course be cooking, just not photographing and blogging about it due to poor lighting, but know that I always eat well.
Finally, a little while back I promised you all a recipe for Beetroot Chutney Chutney. I seem to have misplaced the recipe that was given to me, when I locate it I will up-date this blog post, for now - please just admire that beautiful Gothic deep red colour. I will be twisting open a jar come the Christmas holidays.
For those of you who follow me on Instagram will have seen me post this Kimchi Jjigae aka Kimchi Stew which I made last weekend, I have been to busy with Vegan Month of Food and work that I had not got round to sharing it on my blog, so here it it now.
This Kimchi Jjigae is not authentic by any means, but these days on blogosphere and cookbooks do you see many authentic recipes, everyone has their twist on Shepherds Pie to Bread Pudding, even the fillings of traditional British Christmas mince pies are given a makeover. This is not so much as a twist, more of an adaptation to make it suitable my vegetarian diet and in an effort to make it vegetarian, it is also accidentally vegan.
The photograph is not the best as it is tinged with poor lighting issues, The evening s are getting darker and I live in the Welsh valleys between two hills, so the darkness impacts on my photographs even more so come Autumn and Winter. Anyway, I wanted to find ways of using my homemade vegan Kimchi that I made a couple of months back. It was my first attempt at making Kimchi at home, and although not perfect, I was pleased with myself. I hope to make another batch soon and hopefully it will be a lot more redder in colour.
Kimchi like any fermented food is an acquired taste. I quite like it, but it is not to every ones taste like sweets from the Indian subcontinent or pickles steeped in mustard oil. This includes my husband.
D was not keen on either the Kimchi or the Kimchi Stew, but I was not surprised at that. The first time we had Kimchi at home was back in 2011 and I made a Bibimpab.
He did not particularly enjoy the Bibimbap then and nor the Kimchi Jjigae this time round either, but ate it nonetheless.
However, I enjoyed it, but if I am totally honest I think the sauce lacked body. I think this was partly to do with my homemade vegan version of the Kimchi; and my adaptation of the Kimchi Jjigae recipe. My version required something to thicken it up . The original recipe has anchovies, and pork, that perhaps give it a depth. The spices were just right. I served the Kimchi Jjigae simply with plain white rice. I am sharing this with I am sharing this Cook Blog Share co-hosted between Easy Peasy Foodie and Hijacked By Twins and with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.
Happy 1st of December, let the countdown to Christmas begin!
But first let me share with you November's contributions for #Eat Your Greens.
We have 10 Fantastic vegetarian and vegan recipes, all very different and all inspiring.
Firstly we have a Cabbage, Apple and Cashew Nut Salad with a Peanut Dressing from Helen who blogs over at Roast Chicken and A Country Walk. This is a Asian style Salad that is perfect for nippy days. Helen writes the sweetness of the apples balances the bitterness from the cabbage and the peanuts and cashew nuts temper the warmth and sourness from the lime and chilli.
