A Seasonal Veg Curry that I rustled up tonight!
(if you do not have time have a look at our Kent Lamb Nirah Masala with Seasonal Vegetable curry which we sell online!)
(if you do not have time have a look at our Kent Lamb Nirah Masala with Seasonal Vegetable curry which we sell online!)
I opened the fridge & realised that there was very little to be creative with and then bingo - veg curry.
All our veg in the fridge came from our Brede Farmers Market (East Sussex) last Friday where Charlie the veg man always gives me his special Veg! We love charlie. I thought that the Quex Park Rapeseed Oil infused with Jalapeno peppers would add a little va va voom. You can of course use any seasonal vegetables that you have in your fridge. By the way use the main part of the broccoli if you like, but the kids love the broccoli trees, so I like to saved the tops for them & I think the trunk is delicious.
If you like a mild curry use a mild curry powder or use less for less kick - this really was very hot & I can still feel my mouth slightly burning!
I have used Millet Flour - I love using lots of different Gluten free flours to thicken sauces, this worked really well. Apparently Millet flour is an ancient grain consumed by over 1/3 or the world's population. Typically it is used in African countries for making porridge or flat bread. It is considered to be one of the least allergenic and most digestible grains. It is highly nutritious with nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin and some vitamin E. Particularly high in minerals iron, magnesium, phosphorous and potassium. Well to me Millet sounds pretty darn good!
Ingredients - feeds 2 with leftovers
Splash of Quex Park Rapeseed oil infused with Jalapeno peppers
Medium Onion
2 sticks of celery
1 bit of garlic
2 carrots
1/2 butternut squash
trunk of broccoli
1 tbsp Vindaloo curry powder (if you can take it!)
2 tbsp Millet flour (or another flour if you do not have the very nutritious millet flour!)
Stock
Seasoning
Accompaniment
Brown Rice (should be 50g per person - we do 100g & then have some spare for lunch the next day!)
Water
Stock bouillon
Boil the water with stock & add the rice - cook until done.
Chop finely onions & celery, heat Rapeseed oil in large saucepan & cook onions & celery over medium heat until softened. Add garlic, (squashed & finely chopped with a big knife) & fry for a few minutes. Then add curry powder & flour, & mix well - make sure enough oil to absorb the powders - if not just add a bit more oil. Let cook for a few minutes & then add your hot stock (or I add water & a few spoonfuls of stock powder!) & all veg - add enough stock so that it covers the veg, but add slowly stirring all the time.
Let simmer for 20 minutes or until veg are cooked - remember to keep slowly adding stock as it reduces. End curry should be saucy & delicious
The great thing is that you should have a bit left over, I usually add this into a bowls worth of water & a spoonful of miso paste heated up for lunch - delicious!
All our veg in the fridge came from our Brede Farmers Market (East Sussex) last Friday where Charlie the veg man always gives me his special Veg! We love charlie. I thought that the Quex Park Rapeseed Oil infused with Jalapeno peppers would add a little va va voom. You can of course use any seasonal vegetables that you have in your fridge. By the way use the main part of the broccoli if you like, but the kids love the broccoli trees, so I like to saved the tops for them & I think the trunk is delicious.
If you like a mild curry use a mild curry powder or use less for less kick - this really was very hot & I can still feel my mouth slightly burning!
I have used Millet Flour - I love using lots of different Gluten free flours to thicken sauces, this worked really well. Apparently Millet flour is an ancient grain consumed by over 1/3 or the world's population. Typically it is used in African countries for making porridge or flat bread. It is considered to be one of the least allergenic and most digestible grains. It is highly nutritious with nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin and some vitamin E. Particularly high in minerals iron, magnesium, phosphorous and potassium. Well to me Millet sounds pretty darn good!
Ingredients - feeds 2 with leftovers
Splash of Quex Park Rapeseed oil infused with Jalapeno peppers
Medium Onion
2 sticks of celery
1 bit of garlic
2 carrots
1/2 butternut squash
trunk of broccoli
1 tbsp Vindaloo curry powder (if you can take it!)
2 tbsp Millet flour (or another flour if you do not have the very nutritious millet flour!)
Stock
Seasoning
Accompaniment
Brown Rice (should be 50g per person - we do 100g & then have some spare for lunch the next day!)
Water
Stock bouillon
Boil the water with stock & add the rice - cook until done.
Chop finely onions & celery, heat Rapeseed oil in large saucepan & cook onions & celery over medium heat until softened. Add garlic, (squashed & finely chopped with a big knife) & fry for a few minutes. Then add curry powder & flour, & mix well - make sure enough oil to absorb the powders - if not just add a bit more oil. Let cook for a few minutes & then add your hot stock (or I add water & a few spoonfuls of stock powder!) & all veg - add enough stock so that it covers the veg, but add slowly stirring all the time.
Let simmer for 20 minutes or until veg are cooked - remember to keep slowly adding stock as it reduces. End curry should be saucy & delicious
The great thing is that you should have a bit left over, I usually add this into a bowls worth of water & a spoonful of miso paste heated up for lunch - delicious!
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