Brought to you by Bord Bia.
Fuel up on the ‘good stuff’ this winter.
We all have a spring in our step in January as we enter training season with renewed energy and ambition
Whether you’ve taken up a brand new sport, are training for an upcoming tournament or you just want to stay on top of your fitness regime, good nutrition is vital. To help ensure you’re fuelling up on the ‘good stuff’, we’ve partnered with Bord Bia’s ‘Life is Better with Fruit and Vegetables’ campaign to bring you a hearty, warming vegetable curry.
This recipe, which is a creation of Chef Eoin Sheehan, is packed full of fresh, local, in season vegetables including cauliflower, carrots, swedes/turnips, parsnips, onions and Brussels sprouts. Fuelling up for a rigorous training session? Looking for a cosy meal on a chilly night? Or fancy a warming dinner after an intense match? This winter warmer vegetable curry is bound to tick all those boxes.
Buying fresh vegetables in season supports local growers and rural communities. When selecting fresh vegetables, always look for the Bord Bia Quality Mark.
Eoin Sheehan’s Winter Warmer Vegetable Curry with Cauliflower Rice
Ingredients
- 300g mixed vegetables (e.g., carrots, parsnips, swede/turnip, Brussels sprouts)
- 200g cauliflower, chopped into florets
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 small piece of ginger, grated
- 1 can (400ml) coconut milk
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder (adjust to taste)
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh coriander to garnish
Instructions
- Wash and chop all the winter vegetables into bite-sized pieces.
- For the cauliflower rice, remove the leaves and stem from the cauliflower and grate the florets using a box grater or a food processor. In a separate pan, heat a little olive oil over medium heat. Add the grated cauliflower and sauté for 5-7 minutes until it’s tender but not mushy. Season the cauliflower rice with a pinch of salt and pepper.
- In a large pan, heat some olive oil over a medium heat. Add the chopped onions, minced garlic and grated ginger. Sauté until the onions are translucent. Add the curry powder, ground cumin, ground coriander, turmeric, and chilli powder. Stir well to coat the aromatics in the spices.
- Add the mixed vegetables to the pan. Stir and cook for 5-7 minutes until they start to soften.
- Pour in the coconut milk, and season with salt and pepper. Bring the curry to a simmer and let it cook for another 10-15 minutes until the vegetables are tender. Taste and adjust the seasoning if needed. If you prefer a spicier curry, you can add more chilli powder.
- Serve the warm winter curry on the bed of cauliflower rice with a garnish of fresh coriander. Optionally, add a breast of chicken for a chicken vegetable curry alternative.
The ‘Life is Better with Fruit and Vegetables’ millennial campaign is a three-year Bord Bia campaign supported by the European Union to encourage more consumption of fresh, locally grown and seasonal fruit and vegetables by increasing knowledge of the nutritional benefits of fruit & vegetables, their versatility, how simple they are to prepare and their compatibility with a healthy lifestyle.
Visit fruitnveg.ie for a host of in season recipes and so much more.
