Super Spicy Vegie Mash

By Amy Crawford

Serves: 2 (as a meal) or 3-4 (as a side).

How much do you love it when a massively simple and effortless 'accidental' dinner creates a taste sensation? (I love it a lot). This little accident was a party in my mouth and is being shared on the blog so I never forget it (and of course so you guys get to create it :-)). As I was making dinner last night I was envisaging a bowl of your typical vegie mash on my lap (certainly no bells and whistles inviting a pen and paper for recipe writing). Consequently quantities are not perfect but I don't think that will matter - it's hard to go wrong with vegie mash. I think this would be perfect with a dukkah rolled poached egg on top, or even grilled haloumi.

You'll need:
A thick slice of pumpkin, peeled and roughly chopped
1/2 large sweet potato peeled and roughly chopped
1/2 large carrot, peeled and roughly chopped
1/2 head broccoli, broken into florets
1/2 large zucchini, roughly chopped
1/3 red or brown onion, sliced finely
1 handful of coriander, root and stem, finely chopped
1 large handful of coriander leaves
1 large garlic clove, chopped finely
1 10 cm thin slice of fresh ginger, chopped finely
1/2 to 1 large fresh chilli , sliced finely
1/2 teaspoon turmeric powder
1/2-1 teaspoon cumin powder
1 heaped teaspoon coconut oil
Celtic Sea Salt

Steam the pumpkin, sweet potato, carrot, broccoli and zucchini until very tender. Meanwhile heat a small frying pan on low-medium heat. When hot add the coconut oil to melt. Add the onion, chilli, coriander root and stems, garlic and ginger. Saute for 4 or so minutes or until the onion is translucent. Add the turmeric and cumin powders and fry lightly until fragrant (a minute or so). Put all ingredients including the fresh coriander leaves and a big pinch or two of salt into your blender/thermomix and blend until well combined and smooth. I topped mine with tamari roasted pumpkin seeds and goji berries. I quickly realised it was a tad too spicy and followed that with a big dollop of Greek yoghurt which was a sensational addition.

I hope you enjoy this easy little dish as much as I did.

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Published:

April 26 2013

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