The same old story–take what you find, throw it all in one pot, somehow make it work. The odd combination here consists of fenugreek and thyme, which to my surprise worked together rather well. I served it with a lemon-rosemary roast chicken and white rice, but this would also make a good vegetarian/vegan main course.
Carrots, Fennel & Olives in Curried Tomato Sauce
Serves 2 as an entree, 4 as a side dish
- 2 tablespoons olive oil
- 1.5 cups carrots in half-inch dice
- Salt and Pepper to taste
- 1.5 cups fennel in half-inch dice
- 30 Kalamata olives, split lengthwise
- 2 teaspoons ground fenugreek
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2-cups tomato puree
- 2 teaspoons thyme
- Heat the olive oil in a saute pan over medium heat until shimmering.
- Add the carrots, salt and pepper, stirring until everything’s coated, then stirring frequently for five minutes.
- Add the fennel, stirring until everything’s coated, then stirring frequently for another five minutes. Reduce heat if the carrots cook too quickly.
- Add the olives, fenugreek, cumin, onion powder, garlic powder, stirring until everything’s coated, then stirring frequently for another five minutes.
- Add tomato puree and the thyme. Stir until everything’s coated, then reduce heat to a low simmer for ten minutes, stirring frequently. You will thicken the sauce in this fashion.
Serve piping hot over white rice, brown rice, or couscous. Probably best with a pale ale.
I hope you enjoy this recipe, or ever better, inspires you to create something even better!
Vonn Scott Bair