Earth MU Food Styling Ideas
The Unfussy Meal
The Concept: The versatility of a single, all-purpose knife is the first step in this dish’s rich, warming embrace. With this one foundational tool, you can slice and dice the vibrant vegetables, mince the aromatics, and prepare every element needed for the cooking process. It’s a celebration of bold, vibrant colour and the magic of cooking everything in one pot. This dish comes together effortlessly in a skillet, creating a beautiful and generous meal that is meant to be shared right at the table.
The Elements:
The Base:
Two tablespoons of coconut oil or vegetable oil. One large yellow onion, diced. Three cloves of garlic, minced. One tablespoon of grated fresh ginger. One large sweet potato, peeled and cubed. One cup of rinsed chickpeas (canned).
The Golden Sauce:
One can (400ml) of coconut milk. One cup of vegetable broth. Two teaspoons of turmeric powder. One teaspoon of ground cumin. A pinch of chili flakes (to your liking).
The Hybrid Addition:
Plant-Based Option: Two cups of fresh spinach.
Protein Option: 500g of cubed lamb or chicken.
The Finishing Touches:
A handful of fresh chopped coriander (cilantro). A few spoonfuls of plain yoghurt or coconut cream. Toasted naan or fresh rice for serving.
One large, whole cauliflower, with the stem trimmed flat.
Protein Option: One boneless pork loin (about 1.5kg) or a whole chicken.
Lets Cook:
First, heat the coconut oil in a large, oven-safe skillet over medium high heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and ginger and cook for another minute until fragrant. Add the cubed sweet potato and the chickpeas to the skillet and stir to combine everything well. Pour in the coconut milk, vegetable broth, turmeric, cumin, and chili flakes. Stir everything together, bring it to a gentle simmer, and then reduce the heat to low. Cover and let it cook for 15-20 minutes, or until the sweet potato is tender. This is where you make it a hybrid. If using the spinach, simply stir it into the warm skillet until it wilts. If using the lamb or chicken, you can brown it in a separate pan and stir it in now to warm through, or add it with the sweet potatoes in step 2 to cook in the sauce. Serve the skillet directly at the table. Top with the fresh coriander and a dollop of yoghurt or coconut cream.
Style Idea
This dish is about celebrating its generous, effortless nature. The best way to style it is to let it be exactly what it is: a beautiful, single pot meal meant to be shared. The skillet is your centerpiece, your canvas for this vibrant creation.
For this dish, serving it directly from the pot is the key. Place a beautiful, large wooden round board in the middle of your table and set the skillet right on top. The contrast of the rich, golden colour against the dark iron of the skillet creates a deeply rustic and inviting look.
Now, for the finishing touches. Use a simple white spoon to add a generous dollop or an elegant swirl of yoghurt or coconut cream right in the center of the skillet. The clean white will pop against the warm golden stew. Then, with a casual, generous hand, scatter the fresh, green coriander over the entire top of the dish. The fresh green will create a beautiful, lively contrast and add to the wonderful aroma. You can arrange the toasted naan or a simple bowl of fresh rice right next to it, inviting everyone to dig in and share. The finished dish should look like a rich, inviting dish full of flavor.