CARROT, BELL PEPPER AND COCONUT RELISH

CARROT, BELL PEPPER AND COCONUT RELISH

This is a recipe just for the relish, I’m sad to say that the burger in the picture is just a cooked from frozen vegan veggie burger.

I hadn’t planned on anything special tonight (in fact the initial plan was the burger with ‘normal’ garnish) but today at work were all given free Victorinox knives to keep, so I wanted to give it a go, so I thought one of the toughest veg to cut through is a carrot, and the peppers were a matter of doing a bit more of a test to see how easy they knife was to control (as I like to peel the inside out to make them really smooth). Anyway, the knife passed the sharpness test and ease of control test with flying colours….i’ll let you know later on if it passes the durability test!

There’s no particular reason for the coconut apart from the fact I go through food phases, and i’m on a total coconut kick right now! If you’re not a fan of coconut, the recipes should all work fine if you want to omit or substitute them for something else….but for me, i seem to be treating coconut like salt and pepper lately, sprinkling some on at the end for an extra flavour.

I was more excited about this recipe when I ate it, as it was something a bit different and exceeded my taste expectations. I think it’s something I plan to do more often due to it’s ease, it’s healthy and a relatively quick thing to make. If you didn’t want to do it as a relish, it could also go well with a lot of meals as a side….no need to wait for veggie burger night!

Ingredients (serves 1-2)
1 medium carrot finely diced
1/2 orange bell pepper, deseeded and finely diced
1 shallot finely chopped
1 tsp coconut oil (or alternative oil for frying)
1 tsp dessicated coconut
1/4 tsp ground nutmeg
2/3 cup boiled water (or dairy free milk will also work for a creamier taste)
pinch of salt
pinch of purple basil to garnish (optional)

Method:
1. Heat the oil in a pan, then add the carrots. Fry for a few minutes, then add the softer veg (the pepper and the shallot). Fry until soft.
2. Slowly add the water, adding more as it evaporates (like in a risotto) then simmer for a few minutes.
3. Once the carrots are soft enough, gently press them with a fork to soften and slightly combine the mixture.
4. Add the coconut, nutmeg and salt to taste, serve and then sprinkle the basil to garnish.

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