Ingredients: 1 onion diced, 100g potatoes diced, 3 carrots (175g) sliced, 400g tin of plum tomatoes, 250g cabbage, 1 large (175g) sweet potato, 1 large (100g) parsnip, 1 green pepper (capsicum), 2cm piece of fresh ginger or 2 tbsp of ground ginger, 2 tbsp of curry powder, 2 tbsp all purpose seasoning, vegetable low salt stock cube, teaspoon of chilli flakes/powder, 2 garlic cloves finely chopped, 10 allspice berries, 2 tbsp parsley, 2 tbsp fresh coriander.
Put all ingredients except stock cube in a large pot on medium heat. Make up stock and pour into pot until all vegetables are covered. Bring to the boil and then simmer on a low heat for about 45 minutes or until all vegetables are tender.
This can be quite spicey. I served it with crusty bread but you could also serve with rice or cous cous. The heat mellows a bit and it tastes even better the next day. A lot of the heat is in the sauce but Ethan did not seem at all bothered by the spiciness.
Alfresco dining the BLW way!
Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts
Tuesday, 16 November 2010
Friday, 29 October 2010
Stevo's Gorgeous Curry
Swede is a great source of vitamin C, B6, potassium, maganese, thiamin, folate, calcium, magnesium and phosphorus.
Like all curry, this tastes great on the day but ten times better the next day (as you can see from the photo of Ethan Bear literally smearing it all over himself cos of how good it tasted!). You can get 3 to 4 adult portions and a baby portion out of this. Serve with rice and or naan or just on its own. I gave Ethan a few spoons to play with but he soon abandoned them for the method which is much easier for him at present of diving in with his fingers.
Ingredients: 350 grams red lentils, 175g cauliflower cut into trees or florets if you want to be posh about it, 110g dessicated coconut, One large onion diced (175g), 200g swede cubed, 3 teaspoons curry powder, 2 teaspoons ginger (fresh or ground), 2 teaspoons cumin, olive oil (or ghee or any other vegetable oil) for frying and 1750ml (7 cups) of water, 2 low salt stock cubes crumbled.
Method: Fry onion until clear in large saucepan. Add water and all other ingredients. Bring to the boil and then simmer, stirring regularly until fully reduced. If you don't stir regularly, this will stick by the way!
Like all curry, this tastes great on the day but ten times better the next day (as you can see from the photo of Ethan Bear literally smearing it all over himself cos of how good it tasted!). You can get 3 to 4 adult portions and a baby portion out of this. Serve with rice and or naan or just on its own. I gave Ethan a few spoons to play with but he soon abandoned them for the method which is much easier for him at present of diving in with his fingers.
Ingredients: 350 grams red lentils, 175g cauliflower cut into trees or florets if you want to be posh about it, 110g dessicated coconut, One large onion diced (175g), 200g swede cubed, 3 teaspoons curry powder, 2 teaspoons ginger (fresh or ground), 2 teaspoons cumin, olive oil (or ghee or any other vegetable oil) for frying and 1750ml (7 cups) of water, 2 low salt stock cubes crumbled.
Method: Fry onion until clear in large saucepan. Add water and all other ingredients. Bring to the boil and then simmer, stirring regularly until fully reduced. If you don't stir regularly, this will stick by the way!
Subscribe to:
Posts (Atom)