National Vegetarian Week Monday 18 May - 24 May 2009

[Susthama]

For those who would like to participate please go to : http://www.vegsoc.org/nvw/ for more information.

it would be great to start adding recipes here - I've got a few favorites that are easy to make and quite tasty which I'll hopefully add soon.

I'd love to get other recipes from all of you. . .

[Emma]

Try this for food for thought, its absolutely gorgeous.

Quick Korma

Serves 4

Getting ready: 10 minutes
Cooking time: 25 minutes


Shopping list

1 tablespoon vegetable oil
1 onion, peeled and finely chopped
3 tablespoons Korma curry paste
1 tin chopped tomatoes
2 large handfuls broccoli florets (not too large)
1 large handful frozen long green beans
1 tin chickpeas, drained and rinsed
1 tablespoon tomato puree
½ packet basmati rice
2 – 4 naan bread

How to make it

Step one: Heat the oil in a large saucepan and fry the onion until soft. Stir in the curry paste and cook for a further 2 minutes.

Step two: Stir in the chopped tomatoes and broccoli and bring to the boil. Cover the pan and turn down the heat to simmer for 20 minutes, until the broccoli is cooked but not soft.

Step three: Add the green beans, chickpeas and tomato puree, bring back to the boil and simmer for a further 5 minutes. Serve with basmati rice and warm naan bread cooked according to packet instructions.


You could also try…
- Madras or balti curry paste for a spicier version.
- Using cauliflower instead of broccoli.

[Robert McCarthy]

This is not so much a recipe as a few extra ingredients that i find can lift my average efforts at stew type meals. I am sure we all try combinations of lentils, other beans, tofu,tvp proteins with veggies, herbs, onion, garlic, tomato paste,. Often i find the texture- soft- can dominate and flavours merge. i often add capers, pickled ginger slices and sliced olives towards the end of the cooking. They have a fresh texture and a taste intensity that works well for me in this type of meal. usual enough ingredients for many kitchens too. Can i finish with a question, well i,m sure i can- any unusual ways of thickening stews any reader may know of, please advise