Slowly it feels like spring. Well some days.
Most of the time and especially the evenings it is still freezing cold outside. So all I want for these nights in between the seasons is: blankets, cuddles & a hug from the inside in form of a comforting, warm and nourishing dish. Enter Masala.
The butternut masala with brown rice ( in which the veggie or squash part is totally replaceable, whatever you fancy or the season offers ) is a perfect mix of my boyfriends and my talents in the kitchen. He has been improving his indian cooking skills for a while and every time the naan bread is better than the last. While I am improving and developing a deep understanding of the spices and their harmonies. Our love for the indian cuisine brought together this dish, which we could literally eat every day. Seriously, give us some brown rice, a harmonised spiced veggie masala and his incredible delicious naan bread and we are happy & sane!
Another BIG yes, the recipe makes a lot. So you don’t need to bother cooking for the next day. And it’s a crowd pleaser. We LOVE it so much I had to share it with you. Immensely satisfying!
INDIAN BUTTERNUT MASALA w/ BROWN RICE & SPICY CASHEWS
Feel free to replace the veggie according to season. Delicious without the kale and more spinach instead. Sometimes we have some watercress, fresh coriander or any extra green we fancy. We love garlic, so make sure to adjust the amount to your liking and your social plans for later on the day. Just saying’…
2 tablespoons ghee or coconut oil
1 red onion, finely diced
6 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 can diced tomatoes
2 tbsp tomato paste
4 cups vegetable stock
1 butternut squash, peeled and cut ( replaceable with any veggie / squash)
2 handfuls of spinach
Sea salt & black pepper
Spicy cashews ( recipe follows)
Finely chopped kale
Naan bread ( recipe follows)
Add the ghee/ oil to a large pot over medium heat. Toss in the chopped onion and sauté until transparent for a few minutes. Add the garlic and ginger and sauté for 2 more minutes, then add the spices and mix with a wooden spoon so everything is combined. Add the spinach and tomato paste. Prepare the vegetable stock on the side. Add the pot mixture in a blender and blend until smooth. Toss the blended mix back into the pot and add the can of tomatoes and the stock, stir. Followed by the the squash. Bring the pot to a light rumble then reduce the heat to medium low, cover and let it simmer for 35 minutes. Meanwhile prepare the brown rice in another pot.
When done cooking, serve it in bowls and top with a scoop of brown rice, some finely chopped kale, grape tomatoes, and spicy cashews. Naan bread on the side. Enjoy!
Store leftovers in the fridge or freezer.
1 tbsp roasted peanut oil
1/4 – 1/2 teaspoon ground cayenne pepper
1 tsp ground sweet pepper powder
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1-2 cup dry roasted cashews
Roast the cashews in a pan on medium heat for a few minutes. In a small bowl mix the oil and spices, then add the cashews and toss to evenly coat. Add the mix back to the skillet and roast and the spices become fragrant. Transfer to a plate to cool. Keep in an airtight container.
Incredible delicious Naan Bread
Adapted from Jamie Oliver’s ”Incredible naan breads”
1 package of dried yeast
1 teaspoon maple syrup
50 g ghee
300 g light spelt flour , plus extra for dusting
3 heaped tablespoons goat yoghurt
1 tablespoon ground cumin
In a bowl, combine the yeast, syrup and 125ml of lukewarm water, set aside.
Melt the ghee in a small pan over low heat. Combine the flour and 1 teaspoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork. Slowly start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick. Heat a large non-stick frying pan over a high heat and melt some ghee. Add a naan bread, brush with a little of the remaining ghee, sprinkle over cumin and a small pinch of salt, cook for 5 minutes, , turning halfway. Keep warm in the oven while you make the remaining breads. Serve with Masala or your favourite Curry.