It's the season of abundance, and sometimes my jaws just can't keep up with all of the fabulous summer veg coming my way! You need to use it while it's fresh - it makes me feel a bit sick to end up composting something that should have been consumed and enjoyed.
Today I was gifted two very large bags overflowing with amazing CSA veg - all pesticide free and absolutely luscious. I felt a bit like I robbed a bank, trundling up the front steps with green foliage spilling out over the tops of the large sacks!
The problem - still a lot of great veg in the fridge! The solution... I made kale chips and experimented with a vegetable curry. The kale chips are being devoured by my son as I write this, and the curry (I am delighted to say!) was a great success. Here is the recipe - as always, I hope you will try and enjoy nature's bounty in the best of health xox.
Pam's Golden Veg Curry
Ingredients:5 golden beets, peeled and cubed in 1" pieces
2 medium cooking onions, coarsely chopped
2 Tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. crushed red chilies
4 rounded tsp. green curry powder
1 cup sliced carrots
1 large yellow zucchini (or patty pan squash), chopped coarsely
4 large ripe tomatoes, coarsely chopped
Fresh basil, finely chopped
1 large clove (elephant) garlic, or 3 regular garlic cloves - minced
Method:
Add olive oil to large, heavy skillet with tight-fitting lid. Place beets, carrots and onion in the skillet, cover tightly and cook over medium high heat until beets and carrots begin to soften and the onions are clear; stirring occasionally (about 7 minutes). Add in the garlic, tomatoes, squash, basil and dry seasonings, reduce heat and simmer until the beets and carrots are tender (another 12-15 minutes).
Delicious as it is, or over rice, lentils or chickpeas. Garnish with fresh chopped cilantro, basil, or celery leaves. This would make a great cold pita filling with your favourite greens and fresh tomato.
Enjoy! xox
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