The sweet earthiness of beetroot forms the basis of this nourishing soup, which I adapted from one of my favourite Sri Lankan beetroot curries. It’s delicious just by itself, but the creamy, toasted-cumin yoghurt and buttery, fried curry leaves definitely add another dimension.
Recipe Tag: Emma Galloway Photography
To me nothing screams ‘vibrant’ more than turmeric. Whether you use the fresh root or readily available ground turmeric, its yellow hue and earthy flavour add vibrancy to any dish. I’ve used butternut pumpkin (squash) in this dish as I find it holds its shape when cooked a little better than some other varieties, but Japanese pumpkin would also work great.
The smell of spiced cauliflower and chickpeas as they roast in the oven is enough to make anyone hungry. Pair that with buttered rice and a fragrant coriander sauce and you’ve got one of my favourite kinds of meals.
Tamarind brings not only sourness but also sweetness to this crunchy salad. I like to buy the solid blocks of tamarind paste found at Asian supermarkets, tear off a chunk and soak it in boiling water before passing it through a sieve to remove the seeds. You’ll get better flavour this way, but the more readily available (and easier!) tamarind puree can be used instead, I won’t tell. Make sure you mix and dress this salad right before you plan to eat, otherwise you risk the crunchy bits going soggy.
This curry is as decadent as they come which is why in Sri Lanka it’s served at celebrations such as weddings. It also happens to be one of my all-time favourites. I use an untoasted curry powder which I brought home with me, but any good-quality curry powder will do. Make sure you find coconut milk and cream without any unnecessary additives (the ingredients list should only read coconut and water).
This is also good as finger food – put a small slice of salmon and carrot pickle in each baby gem leaf, then top with a small dollop of the dill sour cream dressing.