A few spicy ideas for your veg...

A few years ago, I discovered the wonders of home-cooked curries. They do not have to be fancy nor should they rely on ready-made sauces.

I have trouble making veg interesting for Ratty so I tend to cook this quite a lot as an accompaniment to meat/fish.



As I learned from both Camellia Panjabi and Rick Stein (as per his amazing book, India), there is a set routine for any curry. The recipe below reflects this:

Vegetable curry (for 2 persons)

Preparation time: 10 minutes
Cooking time: 45 minutes


Ingredients:

- 25g coconut oil
- 1 large onion
- 3 cloves garlic
- 1 piece of fresh ginger, approx. 2cm square.
- 1 large tomato
- 1/2 tbsp cumin powder
- 1/2 tbsp Kashmiri chilli powder
- 1 tsp turmeric
- 1/2 tbsp garam masala
- salt and pepper to taste
- Fresh coriander
- 1 medium potato (250g)
- 150g spring greens

Method:

- Heat the coconut oil in a sturdy pan. Add the finely chopped onion and cook on low heat for 20 minutes. Be careful not to burn it but it should be golden brown.
- Add the cumin and Kashmiri powder, and cook for 2 minutes.
- Add the finely chopped garlic and ginger. Cook for 1 minute.
- Add the tomato, cook until soft. (a couple of minutes)
- Add the salt and pepper to taste as well as the turmeric.
- Add the diced potato and cook in 200ml of water. Cover and let it simmer for 15-20 minutes.
- Add the Garam Masala.
- Add the spring greens and cook for 5 minutes, covered.

Sprinkle some chopped coriander and serve with cucumber raita or just some Greek yoghurt!


The other bit is great if you are having a barbie .... or not!

Chilli and Honey Sweetcorn on the Cob




Preparation: 5 minutes
Cooking time: 30 minutes

For 2 persons:

- 2 corn on the cob
- 1 tbsp chilli flakes
- a knob of butter
- 1 tsp of honey
- salt and pepper, to taste.
- Butter, to serve


Method:

- Steam or boil the corn for 10 minutes. Meanwhile, heat an oven dish with a knob of butter, temperature 180c.
- Take the dish out of the oven. Sprinkle the chilli flakes, salt, pepper and honey into the dish. Wait for a few minutes to cool down and add the corn. Mix the spices and roll the cobs into the mixture.
- Cover with foil
- Cook in the oven for 20 minutes.

Add more butter before serving.


The meat on the picture is lamb kebab, bought from our local butcher's, Pinegars.

Bon appetit!








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