Posted on February 19th, 2017 No comments
We had this tasty curry recently, the lentils and coconut milk give a nice creamy sauce. Use the green coriander in Camel CSA’s veg boxes this week.
Preparation time: 20 minutes
Cooking time: 40 minutes
3 tbsp vegetable oil
1 onion, finely chopped
1 fat garlic clove, finely chopped
25g fresh root ginger, grated
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
75g red split lentils
150ml vegetable stock
1 cauliflower, cut into small florets
1 large carrot, peeled and sliced
400 ml can coconut milk
75g green beans
3 tbsp chopped fresh coriander
1 tbsp lemon juice
salt and freshly ground black pepper
Heat 2 tbsp of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger,ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time. Stir in the lentils, then pour in the stock. Bring to the boil, then reduce the heat, cover and gently simmer for 10 minutes.
Meanwhile, heat the remaining 1 tbsp of oil in a frying pan and fry the cauliflower for 2-3 minutes until lightly browned. Add to the lentil mixture with the carrots and coconut milk. Bring the curry back to a gentle simmer and cook for a further 10 minutes. Stir in the beans and cook until all the vegetables are tender.
Stir in the chopped coriander and lemon juice, then season to taste. Serve with rice, warm naan or chapatis.
Posted on August 4th, 2013 No comments
Enjoy this delicious, spicy Indian omelette at the start or the end of the day. This version (there are many) comes from the Edible Garden. Kerala-born food blogger Nags (Nagalakshmi V ) says: “Needless to say, the omelette has many forms in India and every household makes it differently. Even I have a few variations… depending on what I have in the pantry and vegetable tray.”
As I didn’t have any sweet pepper to hand, I used some freshly-cooked French beans along with the tomatoes and coriander in Camel CSA’ s veg boxes this week.
Preparation time: 5 minutes
Cooking time: 10 minutes
3 tbsp of shallots or minced onions
3 tbsp of finely chopped tomatoes
3 tbsp of finely chopped capsicum (bell pepper)
1 green chilli, deseeded and chopped (see notes)
3 tbsp of finely chopped coriander (cilantro) leaves
1/2 tsp of freshly ground pepper
1/2 tsp of curry powder or garam masala
1/2 tsp of salt (adjust to taste)
2 tsp of oil
Break the eggs into a large bowl and beat lightly with a fork. Add all other ingredients (except oil) and beat again.
Heat the oil in a small pan and swirl around so it coats it completely. Pour half the egg mixture in the pan and cook until the edges curl over and the centre bubbles up. Gently flip the omelette over and cook for another minute (the centre may be jiggly but the edges would have cooked). The omelette will rise a bit and then fall, making it fluffy and soft.
Add more pepper powder on top if you prefer. Serve hot with toast / ketchup or eat on its own.
Posted on April 1st, 2010 No comments
Small boxes will have:
potatoes (Burlerrow Farm, St Mabyn)
onions (Rest Harrow Farm, Trebetherick)
carrots (Rest Harrow Farm)
leeks (Rest Harrow Farm)
* coriander (Jeremy Brown)
cauliflower (Rest Harrow Farm)
kale (Rest Harrow Farm)
Medium boxes will have larger quantities of some of the above plus
* radishes (Jeremy)
sprouting broccoli (Rest Harrow Farm)
swede (Rest Harrow Farm)
And large boxes will also have:
* salad leaves (Jeremy)
red cabbage (Rest Harrow Farm)
* = grown to organic principles