a vegetable curry … ish

Well, it was meant to be a vegetable curry, but I’m not convinced it turned out like that. I love pulses and beans, and keep serried ranks of jars in my cupboards, all containing various varieties of same. Last weekend, I thought I’d cook up some kidney beans, so I poured some into a bowl…

making good use …

We held a small gathering here the other night, to celebrate a friend’s birthday. We cooked up a slow cooker’s worth of lemony chicken and coriander, and  a big pot of dhal to accompany it, and also for the vegans/veggies in the throng. We also served (bought) chapatis. That recipe, incidentally, is a base –…

Moooooosewood curry

We had a cauli in the fridge last week. Now, I like cauli, and we make cauli cheese, or a cauli and lentil curry. Sometimes we even just have it as a side veg. But none of them appealed, so I went rummaging through the books, and came up with Satyamma’s cauliflower curry. I didn’t…

lentil and aubergine … gloop

I was all set to make a Thai veg curry the other night. There were aubergines, sweet potatoes, mushrooms and peppers in the fridge, Pete was despatched up the road (in the cold, in the dark, with an owl) for coconut milk, and I was good to go. Except I didn’t want veg curry. I…

indian style aubergines and potatoes

I bought a pack of baby aubergines at the weekend – I’m not normally seduced by such things, but they were so pretty …  We had about a third of them in the roast veg on Sunday, and I was left with not enough for moussaka, but some.  There were also some cold cooked new…

roasted veg

This is a photograph from another roast veg, but all text makes a dull post 🙂 We used to have this a lot, but somehow got out of the habit.  But it’s a nice healthy meal while I’m battling with health issues, so off we went. Chopped an aubergine, a yellow pepper, half a butternut…

chinese style green beans

Still more green beans to eat … Topped and tailed them, chopped into 2cm chunks (this is starting to sound like a repeat :).  Simmered for 6/7 minutes.   Drained and rinsed in cold water. Chopped an onion and some garlic, oh and some fresh ginger.  Heated groundnut oil in the wok, added about a…

gingery chickpeas

More experimentation with the slow cooker, this. I started on Wednesday evening (i.e. 2 days before we ate this!), by putting some chickpeas (probably about 2.5 mugs full) to soak in cold water overnight. We do always have tins in the larder, but I like to used dried where possible, as they are so much…

stir fried sprouts

We were approaching a glut of brussels sprouts – half a stalk in the shed, and yesterday’s veg box brought us another stalkful.  As my regular reader will notice, we’re not really “meat and two veg” eaters, so sprouts don’t tend to be something that fit easily into our cooking. So, I experimented … Snapped…

vegetable tagine

Using up: bits of veg – courgettes, carrots, aubergine, spinach As I said a day or so back, I wanted to do something other than moussaka with the aubergine.  We also had some green beans that needed eating up, a fair number of carrots and a lot of courgettes, so they seemed like suitable candidates…