Monday, 24 May 2010

Bean, spinach and cashew curry (2 colours)


This recipe makes a very mild curry, which we liked because you can taste the flavours of the ingredients more, but I'm sure increasing the amount of spices would be good too.

Ingredients
Carrots - 2 large, thinly sliced
Cashews - whole unsalted, 75g
Garlic - 2 clove, finely chopped
Ginger - 1 tbsp grated root
Green chillies - 2, finely chopped
Ground almonds - 50g
Ground coriander - 1 tsp
Ground cumin - 1 tsp
Kidney beans - 400g can, drained
Spinach - 2 large handfuls, torn into pieces
Turmeric - 1/2 tsp
Olive oil - 1 tbsp
Onion - 1 large, finely chopped
Water - 300 ml

Methods
1) Heat the olive oil in a large pan. Add the onion and carrot and cook until tender, but not brown.
2) Add the garlic, ginger, chillis and spices, stir and cook for a further 2 minutes.
3) Add the almonds, cashews, kidney beans and water. Bring to the boil.
4) Transfer to a slow cooker and cook on low for 5-6 hours. After 4 hours stir and check that the curry isn't too dry. Add a little water if necessary.
5) Just before serving add the spinach and mix well. Serves 3.

Saturday, 22 May 2010

Moroccan sweet potato and chickpea stew (3 colours)

This tastes best if cooked in a slow cooker for several hours, but could probably be cooked on a hob if you don't have a slow cooker. I cooked this for the full 8 hours, but the sweet potato collapsed and turned mushy (it still tasted good) so I'd recommend only cooking it for 6 or 7 hours.

Ingredients

Carrots - 2 large, thinly sliced
Chick peas - 1 400g can, drained
Cinnamon - ground, 1/2 tsp
Dried mint - 1/2 tsp
Garlic - 1 clove, chopped
Ginger - 1 tbsp grated fresh root
Lemon - 1, zest finely grated
Lemon juice - 1 tbsp
Onion - 1 large, thinly sliced
Sweet potatoes - 350g, chopped into cubes
Tofu - 300g chopped into cubes (alternatively quorn or chicken could be used)
Turmeric - 1/2 tsp
Vegetable stock - 450 ml
Olive oil - 2 tbsp

Methods
1) Preheat the slow cooker on high.
2) Heat half the olive oil in a large pan. Add the onions, carrots and garlic to the pan and cook, stirring occasionally until the vegetables begin to brown.
3) Stir in the ginger, turmeric, mint and cinnamon. Add the chickpeas, sweet potatoes, lemon zest and stock. Bring to the boil and then transfer to the slow cooker.
4) Cook on low for 5 to 7 hours until tender. Fry the tofu in the remaining olive oil until golden brown. Add to the slow cooker with the lemon juice, stir and cook for 1 hour. Serve hot with couscous. Serves 3-4.

Wednesday, 5 May 2010

Passion fruit

Passion fruit were on offer in the supermarket a couple of weeks ago and I couldn't resist buying them to try. The smell of the flesh inside has to be one of my favourite smells and always reminds me of solero ice creams.

I love the sweet taste combined with the crunchy texture. I'm told that the more wrinkly they are the tastier they are, but I've tried very smooth and very wrinkly ones and couldn't tell the difference.

Tuesday, 4 May 2010

Warm potato and lentil salad (1 colour)

Below are the quantities stated in the recipe, but I just estimated the amount of potatoes that we could eat between us and cooked enough lentils accordingly.

Ingredients
New potatoes - 450g, halved
Puy lentils - 85g
Spring onions - 4, thinly sliced
Balsamic vinegar - 2 tbsp
Olive oil - 1 tbsp

Methods
1) Boil the potatoes for 20 minutes or until tender and drain.
2) Meanwhile cook the puy lentils as per the instructions on the pack (the pack I bought were ready to eat so all they needed was to be stir-fried for two minutes to warm them up).
3) Mix together the lentils, potatoes and spring onions and drizzle over the oil and vinegar. Serves two.