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Tag: vegetable

  • An easy vegetable curry recipe for the slow cooker

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    An easy vegetable curry recipe for the slow cooker

    Recipe by Rae Allen
    Servings

    8

    servings
    Prep time

    30

    minutes
    Cooking time

    8

    hours 
    Calorieskcal
    Total time

    8

    hours 

    30

    minutes

    Great easy vegetable curry recipe for those cold winter days. Will be cooked and hot when you get home.

    Ingredients

    • 1 tablespoon canola oil

    • 1 brown onion, finely chopped

    • 4 garlic cloves, minced

    • 3 teaspoons ground coriander

    • 1-1/2 teaspoons ground cinnamon

    • 1 tablespoon fresh or 1 teaspoon ground ginger

    • 1 teaspoon ground turmeric

    • 1/2 teaspoon cayenne pepper

    • 2 tablespoons tomato paste

    • 2 cans (420g each) butter beans, rinsed and drained

    • 3 cups cubed peeled potatoes

    • 3 cups cauliflower florets

    • 2 cups carrots chopped

    • 1 can (410g ) crushed tomatoes

    • 500ml vegetable stock

    • 1 cup coconut milk

    • 1/2 teaspoon pepper

    • 1/4 teaspoon salt

    Directions

    • Set the slow cooker to the saute setting if you have one, otherwise saute in a fry pan.  Heat the oil over medium heat. Add the onion and saute until soft. Add garlic and spices, cook and stir for another 1 minute. Stir in tomato paste, cook for another 1 minute. Add the result to the slow cooker
    • Take one can of the butter beans and mash to a smooth paste the add to the slow cooker
    • Add the other can of beans, the can of tomatoes and the potato, cauliflower and carrots and mix
    • Add the vegetable stock and the coconut milk and season with the salt and pepper.
    • Mix well then set the slow cooker to slow and low. On mine this will yake 8 hours so prep in the morning if you want it for dinner that night.
  • Vegetable curry

    Vegetable curry

    Ingredients

    • 2 large potatoes
    • 1 large carrot
    • 1/2 large brown onion
    • 2 cloves garlic
    • 1 teaspoon oil
    • 1 400g can of Red Kidney Beans
    • 1 400ml can of Coconut Milk
    • 1 teaspoon of curry powder
    • 1 teaspoon of ras el hanout
    • turmeric, cayenne pepper, salt to taste

    Method

    1. dice onion, and chop garlic cloves
    2. add these to a heavy-based tagine or pan with a teaspoon of olive oil and cook until onion is translucent
    3. cube potatoes and carrots and microwave for 5 minutes.
    4. Add potatoes and carrots to pan or tagine
    5. add the coconut milk plus the curry and ras el hanout and mix in
    6. after about five minutes fast the sauce and add turmeric, cayenne pepper and salt to taste.
    7. Bring mixture to a simmer and cover
    8. check regularly so potato doesn’t catch
    9. . The dish should be ready once the potato and carrots are soft and have absorbed the flavours.

    This recipe will make a lot of vegetable curry but leftovers freeze well. You can also use the leftovers as the filling for pies.

  • White Asparagus

    White asparagus is a seasonal crop, and according to the locals one of the few vegetables that is only found in the shops in April and May. Many restaurants and families have their own recipes for it’s preparation but mostly I’ve found it with a cream sauce.

    Seasonal recipes for asparagus

    http://flic.kr/p/nmQdku