This was one of those- I'm far to pregnant and tired to sling two kids in the car and get to the supermarket...I wonder whats in the cupboard moments. To start with I made it baby friendly- ok but on reheating (very forgiving recipie, I funked it up a bit...included is the 'funked up bit' babes may like cooler curries) Serves about 6
1/2 cup dry red lentils 1/2 cup green (green lentils keep their shape and add more interesting texture)
1 large onion
2 red chillies
4 tbl spoon tom puree
1 tin toms
some stock (about half litre)
potatos- use pre boiled, its quicker and seems to taste the same
6 lumps frozen spinach
1tbsp cumin
1tbsp garam marsala
2tsp tumeric
some chillie powder to taste
8 crushed cardamon pods
juice of 1 lemon
Fry onions in bit of oil and add spices. leave to soak in and caramalise a bit on very low heat.
Cook lentils in stock for 20mins
Add lentils to curry base
Add other ingredients apart from spinach and cooked pots- cook for 15mins
Add spinach and pots-give another 10 mins with lid off so it all reduces
Miss Knights Festive Red Cabbage
1 med red cabbage
1 glass red wine
1 apple
1/2 onion
3 slugs balsamic vinegar
3 tsps brown sugar
Chop, slug and sprikle all ingredients together. Don't be tempted to add more liquid as it just gets sloshy. Cook very low on the hob for about 40 mins until cabbage is coloured and soft. Can be eaten hot or cold or warmed up later- made it to the christmas table this year.
When on a recent budget drive after realising we were keeping our local butcher in buisness almost single handedly through the sheer amount of sausage we consumed....I decided it was time to try out the veggie options. At first I struggled as as my sister in law often lamets, much advertised veggie stuff is a variation of an omlette or tart or has mushrooms and goats cheese in it. Not that there is anything wrong with mushrooms or goats cheese of course. I imagine as a vegetarian heading out to a nice resturant your heart may sink about as much as the pregnant woman whose only option at the bar is another lemonade, when you see it's a goats cheese tartlett on a menu....again. Oh and to pregnant women heading to bars- orange juice with bitter lemon is a nice change!
So here's some ideas for a cheap and cheerful tea:
Pumpkin Soup: Really very nice! It does need the potato tho. It was a late edition as it was too watery without it.
One icecream box of Pumpkin scoupings
1 Potato
2 sad looking leeks (from last weeks veg box)
1 onion
1 tsp tumeric, ginger, cumin (infact I put in more cumin as I really lik it)
Salt and pepper
2x small chillies plus flakes to serve
1ltre chicken or veg stock
Chop onions and brown in oil. Add chillis and spices and fry for a bit before softening the leeks in the mixture. Then mix in the pumpkin and let it colour for a while. Add potato and stock. Simmer for half hour then blitz. Serve with chilli plakes and porb a bit of creme fresh would be nice.
Butternut Squash and Spinach Curry
This recipie is pretty forgiving with exact amounts and times. Just keep an eye so the squash dosen't go too soggy.
1 squash
1 pack spinach ( or some of the frozen stuff)
1 onion
1 knob ginger
1 tsp chilli flakes
1/4 can coconut milk
oil
500 ml stock
cardamon pods
1/2 tsp tumeric
1/4 tsp nutmeg
1tsp corriander
1 tsp cumin
(this looks loads but go with it or delete as you see fit)
Brown onions and add ginger and spices
Add squash and toss it about a bit.
Add stock and simmer until tender
Add milk until nice and creamy and finally add the spinach
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