Romanesco

Romanesco

While shopping at my local farm shop yesterday, a strange and mysterious vegetable caught my eye. It was quite alien-like and beautiful – possibly the most beautiful vegetable i’d ever seen! I asked what it was, and was told it’s called Romanesco, and that it tastes like a cross between broccoli and cauliflower. I was sold. It was almost a shame to cut it up and eat it as it was so lovely to look at, but I figured I can always buy another one, and I needed to see what it tasted like. A friend on Twitter (follow me!) commented that it he thought it would be good in a curry. I agreed. The verdict: Romanesco DOES taste like a cross between broccoli and cauliflower, is good raw and cooked, and does taste great in a curry, as it holds its shape and flavour well.

Quorn, Chickpea and Romanesco Tikka Masala
Serves 4
A fast, simple, healthy vegetarian meal, which gets better with time, so make extra for lunch leftovers!
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Ingredients
  1. 300g frozen Quorn Chicken Style Pieces
  2. 1 tin Chickpeas, rinsed and drained
  3. 1 tbsp rapeseed oil
  4. 1 small red onion, diced
  5. 1 tbsp garam masala
  6. 1 tsp turmeric
  7. 1 tsp cumin
  8. 1 tbsp chili powder
  9. 1 tbsp tomato paste
  10. 2 tsp grated fresh ginger or ginger paste
  11. 2 tins/cartons crushed tomatoes
  12. 1 Romanesco, cut into florets
  13. 1/2 cup low-fat Greek yoghurt
Instructions
  1. Heat oil in a medium-large saucepan and saute the onion until softened. Add the garam masala, turmeric, cumin, chili powder, tomato paste and ginger. Season with salt. Stir for another minute.
  2. Stir in chopped tomatoes, chickpeas, romanesco and the frozen Quorn pieces. Bring to a boil. Reduce the heat and cover the saucepan. Simmer for 15 minutes, stirring occasionally. Make sure the Quorn is heated through and very hot.
  3. Remove from heat and stir in the yoghurt.
Notes
  1. Serve with Naan or rice. Optionally, substitute a fresh, minced chili for chili powder. If you don't want to use Quorn, double the amount of chickpeas. If you can't find a romanesco, substitute with either broccoli, cauliflower, or a half of each.
The Pescetonian http://pescetonian.co.uk/
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