Earthy, sweet swede soaks up a curry sauce like a champion, and this ginger, tomato and coconut number is no exception
A
s a day-in-day-out home cook, there is no more welcome tool in my dinner toolbox than a bung-it-in-the-oven dish. A second necessary tool in the month of January is the ability to dispose of or transform a swede into an evening meal. For the uninitiated, when roasted, the swede, that pretty, purple-creamed, dense little ball, is part-creamy, part carrot-like in nature, and earthy and sweet in flavour. It also takes to big-flavoured sauces such as this tomato, ginger and coconut curry like a chip to vinegar and couples up well with its seasonal pal, fresh, crunchy purple sprouting broccoli.
I use Mutti tomatoes, which are very finely chopped and which transform into a sauce much quicker than general chopped tomatoes. Other brands are available, of course, and may label their finely chopped tomatoes as rustic pomodoro.
Prep 15 min
