Carrot and pinepple madras
Madras is a semi-hot curry spice mix originally from the South of India. It gives great taste to lots of dishes. You can find the recipe and more photos here.
Ingredients
1/2 tablespoon coconut oil
1 shallot
2 carrots
1/2 red pepper
400 ml water
4 tablespoons tomato sauce (not ketchup) or 2 tablespoons tomato puree
1 tablespoon madras spice (coriander, turmeric, chilli, mustard, cumin, pepper, fenugreek, garlic, fennel, pimento, nutmeg, cardamom, clove, bay, salt)
optional: 20 g shredded, unsweetened coconut
50 g pineapple
optional: two tablespoons plain yoghurt
Instructions
1) Melt the coconut oil in a non-stick pan.
2) Peel shallot and carrots. Chop shallot, carrots and red pepper into bite-sized pieces. Add to the melted oil. Fry for 15 minutes, occasionally stirring.
3) Boil water in a kettle. Add to the fried vegetables. Add tomato sauce, madras spice and shredded coconut. Stir well, cook for another 5 minutes with the lid on, occasionally stirring.
4) Add pineapple and cook for another 1-2 minutes.
5) If you like it, serve with plain yoghurt and garnish with fresh or dried herbs.
Variations
This will go well with other vegetables, such as mushrooms, tomato, aubergine or parsnip. You can also add some potatoes, sweet potatoes or pumpkin.
Ingredients
1/2 tablespoon coconut oil
1 shallot
2 carrots
1/2 red pepper
400 ml water
4 tablespoons tomato sauce (not ketchup) or 2 tablespoons tomato puree
1 tablespoon madras spice (coriander, turmeric, chilli, mustard, cumin, pepper, fenugreek, garlic, fennel, pimento, nutmeg, cardamom, clove, bay, salt)
optional: 20 g shredded, unsweetened coconut
50 g pineapple
optional: two tablespoons plain yoghurt
Instructions
1) Melt the coconut oil in a non-stick pan.
2) Peel shallot and carrots. Chop shallot, carrots and red pepper into bite-sized pieces. Add to the melted oil. Fry for 15 minutes, occasionally stirring.
3) Boil water in a kettle. Add to the fried vegetables. Add tomato sauce, madras spice and shredded coconut. Stir well, cook for another 5 minutes with the lid on, occasionally stirring.
4) Add pineapple and cook for another 1-2 minutes.
5) If you like it, serve with plain yoghurt and garnish with fresh or dried herbs.
Variations
This will go well with other vegetables, such as mushrooms, tomato, aubergine or parsnip. You can also add some potatoes, sweet potatoes or pumpkin.