Thai chickpea curry

We have been away for a few days, and there was no veg box last week, so the veg has been running really low.  I picked up a couple of red peppers cheap, so they supplemented the absolute end stages.  So - thai red chickpea curry with red peppers it was... and very scrummy too.

Vegetable oil
1 onion, chopped
1 red pepper, chopped
2 carrots, peeled and diced
3 potatoes, diced
1 tsp red thai curry paste
1/2 tsp garlic paste
1 tin chickpeas, drained
1 tin coconut milk

Brown rice
waterr

So....

1.  Cook rice - I put rice in a cast iron pot - cover with water to an inch or so above the surface - bring to the boil, cover and stick in a warm oven while everything else cooks.
2.  Sautee onion in oil, add pepper and carrot, soften.
3.  Add potatoes, stir in, add curry paste and garlic, stir in.
4.  Tip in chickpeas, coconut milk and some water - simmer.
5.  After about 20 minutes (stir now and again) taste... adjust - you might need more water.

When done - scoff.  Gluten free, vegan and cheap - what's not to like!  If it was too hot when tasted add sugar (half a teaspoon at a time).

Potato with peppers, egg and paneer

Potatoes
Turmeric
Olive oil
cumin
2 onions
Red peppers
garlic
stock
peas

Spring onions
eggs
paneer

1.  Boil peeled and chopped potato with turmeric.
2.  Sautee onion in olive oil, add cumin seeds, turmeric and garlic.  Add peppers.
3.  Drain potatoes and add to softenned onions.  Add stock and simmer for a while.
4.  Tip into gratin dish and stir in chopped paneer and peas.  Crack eggs on top.
5.  Bake, covered with foil for about 15 minutes, until egg whites are set.

Delicious.  Adapted from something I saw in the Observer.

Broccoli souffle with braised red cabbage and spicy potato wedges

1 red onion
1/2 red cabbage
celery
garlic
white wine
fennel seeds

Potatoes
Olive oil
caribean seasonning

6 eggs - separated and whipped
broccoli
parmesan
mustard

1.  Saute onion, red cabbage and celery with fennel seeds in olive oil.
2.  Add white wine and stock and simmer for 40+ minutes or so.
3.  Chop potatoes into wedges and parboil.
4.  Put roasting tin with a layer of olive oil into the oven.
5.  Drain potatoes and toss (carefully) in hot oil.  Sprinkle with caribean seasoning.  Roast for about an hour.
5.  Whip separated eggs.
6.  Steam broccoli - whizz into small pieces.
7.  Mix broccoli into whipped egg yolks, add a teaspoon of mustard and a handful of grated parmesan.
8.  Fold into egg whites.  (Fold in one spoonful of whites to yolks first to slacken slightly - then fold the rest in).
9.  Butter souffle dish and coat with grated parmesan,  fill with egg mix and sprinkle parmesan on the top.
10.  Bake for about 35 minutes.

Scoff, receive considerable praise.

Okra curry, Tara dhal, onion bhajis. And some other stuff

These instructions are quite vague, because I got a new phone, and had to prioritise playing with it - so have forgotten exactly what I did... but you get the gist ;)

Turn the oven on, and then set to ... some is opening packets, but there is some chopping and stuff too - I started the dishes in the following order, to get them to get to the table at the same time

Tarka dahl - boil lentils until done - just before ready to serve - fry spices in oil, chuck into lentils - scoff

Okra curry - oiol, chopped onion, chopped veg, garlic, spice mix... fry - add frozen okra and some water - simmer - add tin of chopped tomatoes - simmer - scoff (keep warm in oven if done and waiting for other stuff)

Yogurt garlic sauce - natural yogurt, garlic, olive oil, lemon, seasoning ... stir - keep in fridge until ready to scoff

Samosas - open frozen packet - cook in oven for 12 minutes (splash of oil) - scoff

Onion bhajis - chopped onion, and I added some shredded cabbage, salt and pepper and chili flakes.  Stir in gram flour, and at the minute a teaspoon of bicarb and some cold water - mix quickly and fry in hot oil.  Drain and scoff ... with ... yogurt garlic sauce, sweet chili sauce and chutney.

Potato parathas - open frozen packet - follow instructions (dry fry on each side for 2 minutes) scoff

Popadoms - break up - spread on plate - microwave on full for 1 and a half minutes - scoff

Sweet chili sauce - take top off bottle - pour into small bowl - scoff ;)

Mushroom risotto fritters

Leftover Thursday win.  We are both often home late on a Thursday, and tonight was past 8 o'clock. So it was risotto fritters for starter- assorted leftovers (potato and swede mash, brocolli, butter bean stew, dhal, vegetable casserole)  heated up for dinner.

Olive oil
Cooked risotto (this was mushroom)
Cheese
Spinach
Sweet chili sauce

Mold rice into patties around small chunks of cheese.  Fry on olive oil.  Serve with spinach leaves and sauce.

Fan-bloody-tastic!

The other leftovers were tasty too - but not photogenic.