A warming curry for this not so warm spring weather! Chantenay carrots, new potatoes and cavolo nero fill out this delicious ginger chilli garlic and coconut milk curry base.
Ingredients: 150g Potatoes, 1/2 -1 red chilli, 2 cloves of garlic, 10g turmeric, 10g ginger, 2 shallots, 150g chantenay carrots, 100g purple sprouting broccoli, 50g cavolo nero and small bunch of coriander.
From the larder: 200g rice, 1 tin coconut milk, 3 tsp oil, ½ tsp salt.
- Start cooking rice according to packet instructions.
- Chop the chilli and the garlic. Peel and grate turmeric and ginger. Fry in oil for 1 minute.
- Slice the potatoes and shallots and add to the pan and then. Sauté for 3 minutes.
- Chop carrots and add to the shallots and potatoes, sauté for 3 minutes.
- Add coconut milk and ¼ C of water and simmer for 15 minutes.
- Chop broccoli and cavolo nero and add to the coconut milk. Simmer for 5 minutes.
- Chop the coriander and serve curry with rice and coriander on top.
We love a good one-pot wonder of a meal. This is just that – a brilliant warming stew full of veg and barley. We suggest using cider instead of stock, which gives it a lovely rich sweetness.
Ingredients: 2 cloves garlic, 2 shallots, 1 carrot, 1 bay leaf, 1 stick of celery(allergen), 150g potatoes, 70g cavolo nero, 5g thyme.
From the larder: 100g barley, 500ml cider (if you have it) or stock, plus water, 2 tsp Worcester sauce, 1 tsp honey (optional extra: sausages).
- If using, cook sausages in the oven while making the stew.
- Heat 2 tbsp of oil in a heavy bottom pan on low heat. Mince garlic, thyme, chop shallots, carrot & celery and potatoes. Add to the sauce pan along with the barley and cook for a few minutes allowing veggies to soften slightly.
- Add the cider or stock into the heavy bottom pan and then add the bay leaf, Worcester sauce, honey and a grind of black pepper.
- Chop the cavolo nero and add to the saucepan.
- Stir and leave to simmer with the lid on for 25 minutes until barley is soft, but still has a little bite. Stir occasionally and add a little water to just cover the veggies, as the barley will absorb liquid as it cooks.
- Taste and adjust seasoning before serving alone or with sausages (Toast is also a tasty accompaniment if so desired!).
Baby parsnips are the sweetest! Not only are they tiny and cute but also lovely and sweet to taste. Combined with the star anise, this is a delicious and slightly different stir fry perfect for this time of year. Just remember that those tiny chillies will pack a punch, so use a small amount and add according to taste.
Ingredients: 1 clove of garlic, 2 shallots, 12g ginger, 1 red thai chilli, 100g cavolo nero, 1 carrot, 4-5 baby parsnips, 1 star anise, handful of fresh coriander.
From the larder: 175g egg noodles, 2 tbsp vegetable oil, 1-2 tbsp soy sauce, juice of ½ a lime (optional extras: prawns or steak and rice wine vinegar)
- Prepare all your veggies before you start cooking. Finely chop the garlic, shallots, ginger and ¼- ½ chilli. Chop the cavolo nero and slice the parsnips and carrots into thin matchsticks approximately 3 cm long.
- Start cooking the noodles at the same time as you start stir-frying the veg.
- Heat a glug of vegetable oil in a wok or large frying pan. Add the star anise, shallots and chilli and stir-fry for about 1 minute and then add the steak or prawns, if using, and fry for about a minute.
- Add the carrot and parsnips and continue stir-frying for another few minutes until softening but so they still have a crunch. Finally add the cavolo nero and stir-fry until wilted. Stir in the soy sauce and if you have it a small splash of rice wine vinegar.
- Drain the noodles, and stir into the stir-frying veg for a final minute before serving.
- Remove the star anise and serve with a generous squeeze of lime and torn coriander leaves on top.
Ingredients: 2 cloves garlic, 20g galangal, 12g ginger, 1 green chilli, 1 lemon grass, 250g butternut squash, 90g cavolo nero, 2 shallots, small bunch of coriander.
Larder: 150g rice, 400ml tin coconut milk, oil, ½ stock cube, oil (optional extras: a small handful of cashews, squeeze of lime, chicken pieces).
- Make a quick curry paste: peel and mince 2 garlic cloves, ginger and galangal, deseed and finely slice the chilli. Remove the tough outer layer of the lemongrass and finely slice it. Mix it all together to make a curry paste, and if you like, use a pestle and mortar.
- Start cooking the rice according to packet instructions.
- Heat a glug of oil to a wok or sauté pan. Add the curry paste ingredients and fry on a low heat for about 2 minutes.
- Meanwhile, chop the shallots and butternut squash in 1cm chunks. Add to the frying pan or wok and continue cooking for 4-5 minutes until shallots are translucent. If using, add chicken pieces and cook for another 5 minutes.
- Add the coconut milk, ¼ tin of water, ½ stock cube and a pinch of salt, simmer for 15-20 minutes until butternut squash is soft.
- About 10 minutes before serving, chop the cavolo nero, add to the curry and cook for 5-10 minutes.
- Serve the curry with rice and torn coriander leaves and if you want, a squeeze of lime on top and a handful of cashews.