Thai Green Curry Recipe

Thai Green Curry

Ingredients:

200g Butternut Squash, peeled and chopped into 2cm cubes
1 Onion, peeled and diced
Handful of Mangetout
Four baby sweet corn, halved
200g tin of chickpeas, drained
400g tin of Coconut Milk

Curry Paste:

2 Stalks of Lemongrass, remove the outer skin
1 Green Chili, deseeded
2 Shallots, peeled
1 inch of Fresh Root Ginger
3 Cloves of Garlic
Juice of 1 Lime and Zest
Salt and pepper to season
Half a tablespoon of oil
2 Tablespoons of Water

Thai Green Curry2

Method:

Add all the curry paste ingredients and blend in a food processor until it becomes a smooth paste, then set aside.

Heat a dash of oil in large, shallow casserole dish, then add the onion and cook until it starts to caramelize. Add curry paste stir thoroughly, then bring to a simmer.

Add the butternut squash, mix through and then add the coconut milk, mix well and bring to a simmer. Cover the dish, stirring occasionally and cook for about 15 minutes or until the butternut squash is almost tender.

Add the mangetout and baby sweet corn, cook for a further five minutes.

Add the chickpeas and stir in thoroughly, cook for five minutes.

Serve with plain boiled rice, and enjoy. X

Gluten-Free Broccoli Quiche

Broccoli Quiche slice

Ingredients:

200g gluten-free plain flour
1 tsp of xantham gum
100g of butter
6 eggs
300ml of whole/full-fat milk
1 small broccoli (approx 100g) chopped into small florets
1 small leek, finely diced
1 medium onion, finely diced
150g of grated cheese (we use 75g of medium cheddar and 75g of hard goat’s cheese)

Broccoli Quiche

Method:

Add gluten-free flour and xantham gum to a bowl, then rub in the butter until it resembles the consistency of breadcrumbs.

Add up to 3 tablespoons of cold water and splash of olive oil to the pastry and combine until it starts to resemble a firm, moist dough, then set aside.

Heat a splash of oil in a medium sized frying pan, then add the onion and leek and cook for 3 minutes or until they start to turn translucent.

Mix in the broccoli florets to the frying pan and cook for a further 3-5 minutes or until it starts to soften. Remove from the heat and set aside.

In another bowl or jug combine the eggs and milk, season with salt and pepper and whisk until thoroughly combined.

Put the pastry between two sheets of grease-proof paper and roll out flat until it is the size of an oven-proof pie or quiche dish. It should be no more than 1/2 centimeter thick. For best results, transfer it to the pie dish and blind bake the pastry, then remove from the oven.

Add half the vegetables into the pastry, sprinkle with half the cheese, add the remaining vegetables and then pour in the mixed eggs and milk. Gently shake the pie dish to allow the liquid to cover all the other ingredients and seep between the gaps. Sprinkle the remaining cheese on the top.

Cook the quiche in the oven for 20-25 minutes at 200 degrees or until a skewer or knife can be inserted into the quiche and comes out clean. This will rise in the oven like a souffle but will sink down once it has been removed from the heat.

Allow the quiche to cool completely before cutting into it, but it can be eaten hot or cold.

Have a lovely week! X

Lentil Dhal Recipe

Ingredients (serves 2):

200g Red Lentils
1 Large Onion, finely diced.
Half inch of fresh root Ginger, grated.
2 Cloves of Garlic, crushed.
2 Tomatoes, chopped into eighths.

1/2 Teaspoon of Tumeric
1 Teaspoon of Cumin Seeds
1 Teaspoon of Mustard Seeds
1 Teaspoon of Coriander Seeds
1 Teaspoon of Mild Chili Powder
1 Teaspoon of Garam Masala

Lentil Dhal

Method:

Bring a pan of water to the boil and pour in the lentils, cook for 8-10 minutes until softened or almost cooked through. Drain excess water and set aside, leaving one ladle of drained water to remain.

Toast the mustard, coriander and Cumin Seeds in a frying pan for 3-5 minutes. Once toasted, partially crush the seeds with a pestle and mortar and then add the other spices and mix well.

Place a frying pan on a low heat, pour a small amount of oil in and once warm, fry the onion, ginger and garlic in the pan until the onion turns translucent, then add the tomatoes. Add the spices to the pan and mix well.

Add a ladle full of water from the lentil to the pan, then gradually mix in the lentils until well combined. Cook for a further 3 minutes or until the water has been absorbed or lentils have become thick.

Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

Torrential rain and howling winds prevented us from getting out into the garden or further afield this weekend, and I decided to share one of our favourite recipes as it’s been a long time since I shared the last one.

This is a lightly spiced, creamy curry, which is both vegan and gluten-free. We tend to cook this in bulk and freeze the extra portions for quick midweek meals, so you may need to reduce the suggested quantities.

Ingredients (Serves 8):

1 Red Chili Pepper finely diced
3 Garlic Cloves minced
Large nub of Ginger minced
100g of Fresh Coriander (Cilantro)
2 Large onions diced
3 Large Sweet Potatoes peeled and chopped into small cubes
2 400g tins of Chickpeas (drained)
2 400g tins of Chopped Tomatoes
2 400g tins of Coconut Milk
2 cups of frozen peas
200g of frozen spinach
3 tsp of Paprika
3 tsp of Cumin
3 tsp of Tumeric
3 tsp of Cinnamon
3 tsp of Dried Rosemary
3 tsp of Garam Masala

Method:

Heat a large casserole dish or pan on a medium heat, add two tablespoons of olive oil. When the oil is warm, add the onions, garlic and ginger and lightly cook for a few minutes or until the onions begin to turn translucent.

Add all the spices and rosemary, mix well and add a splash of water. Cover, stir occasionally to prevent from sticking and add more water if required until it resembles a thick paste.

After a few minutes, mix in sweet potato, cook and cover for three to five minutes.

Add the tomatoes and coconut milk, stir thoroughly until both have combined. Cover and allow to simmer for 20 minutes, stirring occasionally.

Add the chickpeas, peas, spinach and coriander. Stir well.

Cook uncovered for another 10 to 20 minutes until thickened.

Serve with boiled rice and papadums.