Today at the market... was unremarkable with apologies from some familiar botanical friends like Caribbean sweet potatoes, romanesque, and russet apples. “That time of year” as they say.
But do not despair try this simple curry made with Celeriac and Swede. (or anything else you fancy) I love it but if you don’t like it, don’t do it again.
2 onions, chopped
1 clove garlic, chopped
1/2 tsp black cumin seeds
1/2 tsp ajowan seeds (have we got this in the shop?)
Groundnut or sunflower oil
Celeriac and/or Swede and/or turnip, peeled and cut into fork-size pieces (you know how much you want, don't you?)
150 ml your favourite stock, or half a cube of something and 150 ml water
1/3 tsp cayenne (or more, or less, according to taste)
1 tsp garam masala
Salt
Fry the onions, garlic, cumin and ajowan seeds in a tbsp or two of oil, until golden. Meanwhile, steam the root vegetables until tender. Throw them into the pan with the onions, along with the stock, cayenne, garam masala and salt (you may not need much salt if you have used a stock cube). Cook very gently for five minutes. The vegetables will absorb stock; you may want more.
Garnish with chopped chillies, if you like.
