EASY VEGETABLE CURRY from Catherine

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Thanks for this recipe go to Catherine Dunkley!

A really good recipe for busy people, some of the preparation could even be done beforehand, making it even quicker to prepare, (cooking times may vary slightly, using veg from frozen.)
I chop extra veg when I have time and if I have lots of veg in the fridge, then freeze it for another day.

Thanks Catherine!

Here’s the recipe for the vege curry:

Peppers (any colour) chopped
2 onions chopped (I used red)
Cauliflower chopped
Garlic chopped
Ginger chopped
Sweet potato (or normal) chopped
Half a jar on curry paste (any)
Tin of chickpeas
A carton of passata
Vege stock cube
Some water
Chopped fresh coriander

I added some aubergine too, but you could add anything that need using up really.

There’s a fair bit of chopping to do but easy once you’ve done that.

Fry off the onion, garlic and ginger for a few mins. Add the curry paste and cook for a min. Add the rest of the veg & chickpeas and stir coating in the curry paste. Add the passata, coriander and veg stock cube and a bit of water to help cover veg. Cover and cook for about 40mins depending on how well cooked you want veg.

Add a bit mor coriander at the end to brighten it up and serve with rice & naans.

You could also do this recipe in a slow cooker!

VEGETABLE TAGINE WITH ALFEZ TAGINE PASTE

imageWe enjoyed a really tasty and wholesome veggie Tagine last night using Alfez Spicy Lemon Tagine paste and a mixture of our favourite vegetables, including roasted Aubergine, a particular treat for me. There was plenty for 4 people using the method below.
I love to use fresh herbs from the garden when they are available, but dried herbs will work just as well for this dish.

It’s such a simple dish to prepare, cooked all in one in the oven, leaving you time for other things. My favourite kind of cooking!

What you will need:
Large casserole dish, with a fitting lid
A mixture of your favourite vegetables, whatever you have in, including:
1 large chopped onions
2 large cloves of crushed garlic (smoked if you have it)
Carrots (sweet potatoes or pumpkin are also good)
heavier root veg chopped to at least 2″ cubed
6 Sundried tomatoes each cut into 4
1 roasted red pepper, cut into strips
Prepare enough vegetables for 3-4 people.
2 tablespoons of olive oil for frying
1 tablespoon of olive oil for the aubergine
Plus a little extra olive oil for the couscous.
350mls Passata
500mls good vegetable stock
1 tablespoon tomato paste
1 tin of chick peas
Optional side dish:
1 Aubergine cut in half length ways

Couscous – a generous handful for each person or one packet of ZAYTOUN Maftoul couscous.

2 generous teaspoons of:
Alfez spicy lemon Tagine Paste

1 teaspoon each of:
Coriander leaf (dried – or 1 a generous handful of chopped fresh coriander)
Ground ginger
Mustard powder
Fenugreek seed
1/4 teaspoon of salt and pepper to taste

Method
Heat the oven to 160/140 degrees fan assisted

Coarsly chop all the veg

In a frying pan:
Lightly fry the onion, garlic, carrots, and fenugreek seeds for a few minutes until lightly brown, add Tagine paste and cook on a moderate heat for a couple of minutes.
Add the stock to the frying pan and stir through. Turn off the heat and put to one side.

Place the aubergine cut side up in a long shallow dish, drizzle over the olive oil and place in the top of the oven. Turn after 30 minutes.

In a large casserole dish, place all the other vegetables and chick peas, stir together with the herbs and seasoning. Add the contents of the frying pan to the casserole dish, stir in the passata.
Put the casserole with lid in the oven and cook for 1 hour.

Remove casserole from the oven, stir in the tomato paste, taste stock to check seasoning, (add a little more salt and pepper if required) return to the oven with the lid for 15-20 minutes. (If you forgot to turn the aubergine, this would be a good time to do it!)

Follow the instructions to Prepare the Couscous.
Maftoul couscous will require a couple of minutes cooking in boiling water on the stove top, use enough water to cover the grains, then leave off the heat to swell in the pan. Add a teaspoon of olive oil , plus a sprinkling of salt and pepper to taste. Stir to combine.
After 15minutes:
Take the aubergine out of the oven, scoop out the flesh and place in a dish to enjoy as a side. You can enjoy it as it is, or add minced (smoked is wonderful) garlic, plus a little seasoning and squeeze of lemon juice, if you wish.

Enjoy with a fresh, herby green salad.

Experimenting with Teas

Earl Grey is one of my favourite Fairtrade teas and Clipper do a particularly nice loose leaf Earl Grey tea, which led me to consider how I might experiment with it, as a base for other flavours. I like my tea a little weaker than most, without milk, so that all the flavours of the tea can be savoured. With this in mind, you might want to change the quantities for a stronger brew.

Here are a few suggestions you may enjoy:

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Things to note ~

Always fill the pot with freshly boiled water and allow your tea to infuse for a few minutes before pouring into a China cup.

‘Oranges and Lemons’
In a large teapot:
Add one bag of Clipper St Clement’s tea
To a teaspoon of looseleaf earl Grey

Sublime Jasmine
In a large teapot:
Add one level teaspoon of Qi looseleaf jasmine tea
To a level teaspoon of looseleaf earl Grey

Rose Garden
In a large teapot:
Add one bag of Yogi Rose tea
To a teaspoon of looseleaf earl Grey

If you have a personal favourite blend of tea you would like to suggest and share, please forward them to me by email and I will post them on the blog!