Blog courtesy of Annabel Evans
Each week I look forward to my organic vegetable box delivery. What I love in particular (not to mention the amazing taste of each veg) is that it forces you to come up with recipes just using the ingredients you have to hand. I often find the night before our new box is delivered, I invent some yummy concoction involving a range of veggies.
I’m a big fan of lentils and legumes and often I cook with these. This week I made a Hemsley & Hemsley lentil dahl with coconut milk and a spicy cauliflower stir fry to accompany it. You can chuck in whatever veg you might have lurking in the back of your fridge (aubergine would work well) and it will be equally as tasty.
Lentil dahl
- 500g lentils (rinsed)
- Fresh ginger (or you can used ground)
- Fresh turmeric grated (or you can use ground)
- 1 tsp ground chilli
- 2 onions, chopped
- 3 garlic, crushed
- 1 can coconut milk
- 1lt stock (or bone broth or water)
- 2 tbsp soy or tamari
- Fresh lemon
- 1 tbsp apple cider vinegar
- Fresh coriander to garnish
- Toasted almond flakes (optional)
Method:
Stir fry the onions in some coconut oil until softened. Add the grated ginger, turmeric, garlic & chilli powder. Stir fry for a few mins on a low heat. Add the lentils, coconut milk and stock/water and bring to the boil. Simmer gentle until the lentils have absorbed the liquid. Add a bit more liquid if it starts to dry out. After about 25 mins the lentils should be cooked and soft. Add seasoning to taste, apple cider vinegar, soy or tamari and fresh lemon. Serve with coriander and toasted almonds.
Spicy cauliflower
- 1 whole cauliflower cut into florets
- 1 red pepper, sliced
- 4 tomatoes, sliced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 garlic cloves
- Fresh ginger
- 2 onions
- Squueze of fresh lemon
- Fresh chilli (optional)
- Fresh coriander
Method:
Briefly steam the cauliflower so it it softened slightly then stir fry it along with the onion in some coconut oil until the edges of the cauliflower begin to catch on the pan. Add in the ground spices followed by the fresh ginger and garlic. Add the chopped peppers and tomatoes and continue to fry until all the ingredients combine. Serve with fresh coriander, squeeze of lemon and slices of chilli.
Dollop a generous spoonful of each on a plate and enjoy!
