50 Shades of Autumn – warming Butternut and Carrot curry

Ingredients – Serves 2

2 x Garlic Clove

1 x Small Red Onion

1 1/2 in Fresh Ginger

1 x Small Butternut Squash

1 x Medium Carrot

200g Organic Plain Tofu

1tsp Cumin Seeds

1/2tsp Turmeric Powder

1 large pinch Dried Curry Leaves

2x Tbsp Spicy Paprika – please use less or a non spicy paprika if spicy not enjoyed

2x Tbsp Tomato Puree

2 Cups of Water – or more if needed to cook butternut

Rapeseed Oil

Method

  1. Roughly chop onion, ginger and garlic
  2. Remove skin of butternut squash, scrape out seeds and cut into small cubes
  3. Heat pan and pour a generous glug of rapeseed oil
  4. Add chopped onion, garlic and ginger.  Fry till slightly coloured.
  5. Add cumin seeds, turmeric, handful of dried curry leaves (optional).
  6. Add paprika
  7. Add butternut squash and stir to coat in oil and spices
  8. Add tomato puree and water.
  9. Add salt and cover with a lid and leave to simmer gently till butternut squash is soft
  10. If water evaporates, add more and stir occasionally
  11. When squash is cooked, grate carrot, crumble tofu and add frozen peas
  12. Stir till all warmed through and take off heat
  13. Serve with roti or grain of choice

Of Rotis and Doves

I want to share my Roti recipe, with a nutritional twist.  I used Doves Farm organic wholemeal Buckwheat flour and Psyllium husks.

The humble Roti, a nutritious flat bread, eaten in many countries, known by different names.  A basic filling food that is cheap on ingredients and deeply satisfying to make.  I enjoy the ritual of squidging the dough, rolling it out and cooking it on a hot plate.  The rolling out in a circle and ‘air bubbles’ when cooking, a challenge for me as a child,   I still don’t roll them out in a proper circle but hey! I think I have mastered the ‘air bubbles’:)

We traditionally made them with ‘atta’ (fine wholewheat) flour.  I have been experimenting with the wonderful range from Doves Farm.

I met Clare Marriage 10 years ago, when I ran my food business in Wiltshire.  We were both members of Slow Food Berkshire.

I love that the business is family run and very socially conscious.  I have had much pleasure helping them at their “Free From’ exhibition stalls in London Olympia, Liverpool, Glasgow and their ‘Children in need’ charity tent at Car Fest, Hampshire.

I used their organic flour at my organic cafe in Kuala Lumpur,  their gluten free range of flours, pasta, bars and biscuit unbeatable on flavour and quality.  It’s lovely to have access to their full range here in the UK.


Giselda’s Fibre rich Roti

Ingredients

500g Doves Farm organic wholemeal Buckwheat flour
1tbsp Psyllium husks
3tbsp Olive oil
2 large pinches of salt to taste
3 cups boiling water

Method

Mix flour and Psyllium husks in a large (roomy) bowl.  Add olive oil and salt.  Add boiling hot water and mix with spatula in a slicing motion.

Once the dough is cooled to touch, gather dough and form into a ball.  Take ball out of bowl and work on a floured surface.  Dough should be soft and elastic.

Roll into ping pong ball sized pieces and press down flat using palm of your hand.  Then roll out thinly.

I generally roll out a piece while the other is cooking.  This is a great opportunity to get your child (partner, friend, neighbour) to help.  I often chat with my girls about their day while we bond making Roti.

Cook on a hot flat pan.  Keep warm on a plate under a tea towel.

We eat them with curry.

They were also popular at our organic cafe filled with cheese, mashed avocado, tuna, etc and toast on a hot flat frying pan, recipe to follow.