In this dish we’re mostly roasting. Roasted roots with Tomatoes smothered in ginger, chilli, honey and garlic all served over coconut rice with mint on top….what’s not to love?
Ingredients: ½ chilli, 1 clove garlic, 1cm piece of ginger, 100g Jerusalem artichoke, 200g butternut squash, 100g potatoes, 50g tomatoes, sprig of mint.
From the larder: 1 tin coconut milk, 200g rice (ideally brown), 1tsp honey, oil, yogurt.
- Preheat oven to 200 degrees.
- Only peeling the squash, chop squash, potatoes and Jerusalem artichoke into small chunks. Place in a roasting tin, drizzle with oil, season with salt and pepper and place in the oven to roast.
- Place the rice in a saucepan, add the tin of coconut milk and top up with about ¼ tin of water to the right amount of liquid for the rice to cook. Bring to the boil and simmer until cooked.
- On a chopping board, mince and smash together the ginger, ½ chilli, garlic, honey, and pinch of salt.
- Halve the tomatoes, smear the chilli mix over them and add them to the roasting tin already in the oven. If easier, smear the chilli mix over all the roasting veg.
- When veg is soft, serve on top of coconut rice with torn mint leaves and a dollop of yogurt.
This is an interesting variation on a dish that is known for it’s fishiness! This is a tasty veggie kedgeree that we think you’ll really enjoy. Full of curried veggies mixed with rice and topped with boiled eggs.
Ingredients: 2 shallots, 1 green chilli, 1 cm ginger, small bunch of coriander, few stemms of curly parsley, 100g tenderstem broccoli, 100g cherry tomatoes, handful of spinach and 1 spring onion.
From the larder: 170g rice, 1tsp curry powder, 4 eggs, juice of half a lemon.
- Start cooking the rice according to packet instructions.
- Boil the eggs in a pan of water or with the rice. Boil for 4-6 minutes, less if you like the yolks soft. While veggies are cooking, peel the eggs and quarter.
- Chop the shallots. Sauté for a few minutes to soften.
- Chop the ginger; deseed and slice the chilli (using half to whole depending on the amount of spice you like), spring onion and coriander stems, add to the pan with 1tsp curry powder and sauté for a further few minutes.
- Roughly chop the tenderstem broccoli and add to the pan with a splash of water to add some steam.
- Quarter the tomatoes and add to the stir-frying veggies along with the spinach.
- When rice is cooked, stir into the veg and stir-fry for a final few minutes and then squeeze over the juice of half a lemon.
- Serve in 2 bowls with eggs and chopped parsley and coriander sprinkled on top.
Coconut milk and a homemade curry paste forms the base of this lovely curry. Discover some new flavours and enjoy the interesting combo of lemongrass, galangal and turmeric along with tomatoes, potatoes and green beans.
Ingredients: 2 cloves of garlic, 10g galangal, 10g turmeric, 1 Thai chilli, 1 stalk of lemon grass, 2-3 shallots, 120g potatoes, 100g green beans, 120g tomatoes, small bunch of coriander.
Larder: 150g rice, 1 tin coconut milk, lime juice, (optional chicken cut into pieces).
- Start cooking the rice.
- Peel 2 garlic cloves, galangal and turmeric. Whizz in a processor with chilli and lemongrass or chop finely and bash into a paste.
- Start cooking the chicken pieces (if using) and shallots in a wok.
- Cook the shallots gently until translucent and then add the curry paste.
- Slice the potatoes, top and tail green beans and halve the tomatoes. Add the potatoes and coconut milk to the curry paste along with a pinch of salt. Simmer for approximately 10 minutes and then add the green beans and tomatoes and continue to simmer until, potatoes are soft, green beans are al denté and tomatoes burst. Chicken should be cooked through and the beans still have a slight crunch.
- Season and serve with rice, chopped coriander and a squeeze of lime.
We can’t really get enough of beautiful rainbow chard and want to make the most of it before the end of the year. This is an absolutely delicious curry using chard, sweet potato, spices and yoghurt to make a healthy creamy yummy curry!
Ingredients: 2 shallots, 1 clove of garlic, 12g ginger, 10g turmeric, 1 green chilli(to taste), 1/2 a sweet potato, 80g rainbow chard, 5-6 cherry tomatoes, a small bunch of coriander.
From the larder: 150g rice or naan bread, 150g plain yoghurt, oil, ½ tsp cumin powder, 1 tsp garam masala, salt and pepper.
- Chop shallots, de-seed and finely chop the chilli. Finely chop and bash together the garlic, ginger and turmeric with a pinch of salt to make a paste.
- Chop the sweet potato into 1-2cm chunks and slice the rainbow chard stems and leaves, separating the stems and leaves.
- Start cooking the rice according to instructions or preheat the oven for the naan.
- Heat a glug of oil in a heavy bottom pan, sauté the shallots in oil for 5 minutes until soft and then add the paste, chilli and spices and fry for 1-2 minutes. Add the potatoes, tomatoes and chard stems along with approximately 300ml water. Allow to simmer for approx. 15 minutes until potatoes are soft. Finally add the chard leaves and stir until wilted.
- Remove the curry from the heat and stir in the yoghurt. Return to the heat and heat gently for a few minutes to bring back to a good temperature. Be careful not to curdle the yogurt by heating it too quickly.
- When ready to serve, stir through chopped coriander and serve the curry on a bed of rice or with the naan.
This week, whether you are American or not, celebrating Thanksgiving or not, there’s always time and place for a daal -lop of thankfulness. So, while cooking up a butternut squash flavoured feast and watching it simmer, take a moment or two to ponder something you’re thankful for. We’re pretty sure it’s been proven to be good for you!
Ingredients: 2 banana shallots, 2 cloves garlic, 12g ginger, 10g turmeric, 1-2 stems of fresh curry leaves, roughly 200g butternut squash, large handful of spinach, 60g mushrooms, small sprig of coriander.
From the larder: 75g rice, 120g red lentils, oil (coconut or other), 1 stock cube, 1tsp cumin powder (optional: 1tsp mustard seeds).
- Chop shallots and coriander stems, peel and mince 1 garlic clove, ginger and turmeric. Sauté the shallots and garlic in oil for 3 minutes until soft and then add the lentils, turmeric, ginger, whole curry leaves, coriander stems, cumin and optional mustard seeds. Sauté for a minute.
- Cover with 2cm of water (approx. 600ml) and crumble in the stock cube. Bring to the boil and reduce heat to simmer.
- Peel and chop the butternut squash into 1-2cm chunks and add to the lentils. Cook for 25-30 mins until lentils are soft and butternut squash is tender. Stir regularly and add more water as the lentils and squash cook and absorb the water. The daal should end up like a very thick soup.
- While the daal is cooking, cook the rice according to packet instructions.
- Slice the mushrooms and chop the second clove of garlic. In another frying pan, fry both in a knob of butter until soft and juicy.
- When lentils are ready, stir in the spinach and cook for 1 min to wilt. Season and serve on a bed of rice with mushrooms and chopped coriander leaves popped on top.