James St Recipes: Cauliflower swede and turnip curry and red cabbage apple and pomegranate salad

If one of your New Year’s resolutions is to eat more vegetables, this week’s recipes are a great place to start. Healthy eating doesn’t have to be boring. With the right seasoning, vegetables are a great addition to any dish.

This week’s recipe starts with a savory cauliflower, swedish, and turnip curry. Made with seasonal vegetables and bold flavors, this dish is a great example of how you can replace meat with a nourishing vegetarian lunch or dinner.

The second red cabbage, apple and pomegranate salad is perfect for those who like a little sweetness. The sourness of red cabbage and the sweetness of apples and pomegranates are a perfect match for a delicious, well-balanced bento.

Why not try these dishes at home? If you need help cooking these recipes, check out our cooking class. Cooking school is a great way to learn new cooking skills. Or you can have a fun night out with friends.

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Cauliflower suede and turnip curry (for 4 people)


  • Vegetable oil
  • 1 tablespoon brown mustard seeds
  • 30 curry leaves
  • 1 onion
  • 2 cm grated ginger
  • 3 red peppers, seeds and diced
  • 1/2 tablespoon turmeric
  • 1 teaspoon fennel seeds
  • 1 tablespoon fenugreek seeds
  • 200g canned cut tomatoes
  • 4 tbsp dried coconut
  • Suede & Turnip 250g
  • 1 small cauliflower
  • a handful of fresh coriander, chopped


First, heat a little oil in a pan, add the mustard seeds and curry leaves and cook for 1 minute until the seeds begin to pop. Don’t let the seeds burn.

Then add the onions to the pan and fry for 3 minutes. Add dried chilies, turmeric, fennel and fenugreek and heat for 1 minute.

Add tomatoes, coconut, suede and turnips, add water and season with salt and pepper. Cover the pot and simmer over low heat for about 20 minutes. Check the water from time to time.

Add cauliflower and simmer for a further 10 minutes. Adjust the flavor to your liking and enjoy with rice or warm naan.

Red cabbage and pomegranate salad (4 servings)

For salad:

  • 200g red cabbage
  • 2 sour apples
  • 1 pomegranate
  • 2 sprigs of dill

for dressing

  • 2 tablespoons pomegranate molasses
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons peeled and finely grated ginger
  • 1 tbsp soy sauce
  • 1 teaspoon honey
  • 3 tbsp grapeseed oil
  • sea ​​salt and freshly ground black pepper


For the salad, cut the red cabbage and apple into small pieces, removing the core. Next, cut the pomegranate in half, remove the core, remove the pith, and save the juice for the dressing.

To make the dressing, combine pomegranate molasses, vinegar, grated ginger, soybeans, and honey, and season with oil and seasonings.

Place cabbage, apple, and pomegranate seeds in a large bowl and toss. Add dressing and toss further.

Toss again, season with salt and pepper, and tear off the dill before serving.

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