A Conversation for Recipes for Winter and Spring Vegetables


Post 1

Nora - back from the Dublin meet!

This involves carrots, though the other fruit and vegetables aren't winter crops. This rough-draft recipie makes about 4 servings:

4-6 carrots
1 tin (or equivalent) of chickpeas
1 large onion
2 cloves of garlic
3 tomatoes
a couple of handfuls of fresh spinach
chicken stock (about 430 ml)
3 tablespoons curry paste
salt & pepper to taste
yogurt to taste

Peel and chop the carrots.
If using canned chickpeas, you might want to rinse them thoroughly or leave them to soak for a while.
Put about half of the carrots and chickpeas in a blender, and blend until you don't notice any further effect.
Chop the onions and garlic. Quarter the tomatoes. Chop or shred the spinach roughly.

In a deep pan or a pot, pour some of the cooking oil of your choice. Extra virgin olive oil is good.
Gently brown the onions and garlic.
Add the other ingredients. I generally add the carrots and chickpeas, then the stock, tomatoes, curry paste, and spinach. Once it's cooked down a little and you can judge the spiciness, add a couple of dollops of yogurt. If you're not using yogurt, I'd cut down on the curry paste. Mix well as you're adding things, then leave to sit for a while, stirring occasionally. If it starts to boil, cut the heat.

I haven't worked out a cooking time for this, but I find it pretty easy to tell when it's ready. Make sure the carrots are cooked, and the tomato has broken down a bit. Serve in a bowl with more yogurt.

Other winter vegetables to try in a curry would be potatoes and cabbage.


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