Tuesday, June 19, 2007

chick pea, spinach and sweet potato curry

400 gms sweet potato, peeled and chopped
1 can chick peas
1 large onion finely chopped
2 cloves of garlic, chopped
2 tbsp olive oil
2 tspn ground cumin
2 tspn curry powder
2 bay leaves
1 400g can of chopped tomatoes
about 200g baby spinach leaves

Mix the oil, onion, garlic, curry powder and cumin in a non stick fry pan and heat until the onion is soft, then add the rest of the ingredients, except the spinach leaves and cook over a gentle heat for 20-30 minutes, or the sweet potato is soft. Stir through the spinach and serve with rice.
serves 4
This is mild if you prefer a stronger curry add more cumin and curry. Add baby rocket instead of the spinach. Could use pumpkin instead of sweet potato.

Wednesday, June 13, 2007

New titles in the book list and more

I have added two new books to the list on the right. The crockpot one is great, by two authors whom I have already sampled (see Meals without meat) . If you are interested in what else they have written then the list is here. I will put the chick pea curry that we had last weekend in here later. The fillet book (also new) gave the recipe for the following picture.

It is simply steak cooked as desired, with flat and shitake mushrooms cooked in the meat juices, on polenta with parmesan and baby spinach and baby rocket. Yummy - sorry not very vegetarian!!!!! AJR had the polenta and a vegetarian schnitzel.