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Green Curry

While Alfie was in hospital for 2 weeks it was weird having to adjust to cooking for one again!  I wasn’t totally succesful with it!  And I have to admit that some nights I was totally lazy and just used leftovers that had been frozen. 🙂

Now that he’s back at home, and we’re both on a ‘healthy’ diet (well kind of!) I’m back in cooking mode.

Alfie is not a fan of vegetarian – surprise, surprise!  I am still trying desperately to have at least one dinner a week a meatless one.  I’ve been told not to tell him there’s no meat in it, and then he’ll be OK with it!!!!!

So this week we had a couple of very large overgrown courgettes…. now transformed into marrows, and my sister, had mentioned that she used to do a marrow casserole with a curry twist to it.  We are also still harvesting the last of our peas and beans, some of the runner beans had got a bit large, so they went into the pot as well.  You could obviously substitute whatever green vegetables you have to hand. Here’s what developed with my selection.

It’s a variation on the Beef Malay dish that we do so often.

Green Vegetable Curry

Ingredients for Green Paste:

  • 1 red onion
  • 2 garlic cloves
  • large piece of ginger
  • 1 lemongrass stalk – trimmed and chopped
  • 1 green chilli
  • large bunch of parsley or coriander
  • 1 teasp turmeric
  • 2 tablesps water

To make the paste blitz all of the above together.
Ingredients for Curry

  • Large marrow, peeled and chopped into bite size pieces
  • Handful (about 12) overgrown runner beans, chopped into 2 cm pieces
  • Handful of peas and beans
  • 2 onions
  • 2 tablespoons oil
  • 2 or 3 Lime leaves
  • 3 star anise
  • 400 ml coconut milk
  • 100 ml chicken stock
  • 2 tablesp light soy
  • 2 tablesp fish sauce
  • Salt & Pepper
  • Parsley

Heat oil in a large pan and gently fry the paste for about 2 mins.

Now start adding the main ingredients – start with the onions and fry gently for 4 – 5 minutes.  Add in the your prepared marrow, peas and beans with all the rest of the ingredients.

Bring to the boil, then simmer gently for about half an hour until the marrow is cooked.

Serve with some basmati rice.

I have to admit it was ‘fingers crossed’ before I served this…. but it got a huge thumbs up…. from someone who doesn’t like vegetarian and especially doesn’t like courgettes! Score!

Hope you try it and enjoy!

Let me know how you develop your ‘green’ curry!

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It’s harvesting time!

The tomatoes were slow to ripen but the sunshine of the past 10 days has brought a quickness to their ripening.  I was very ambitious this year and planted 6 different varieties!!!!  I must have been mad.

The lovely golden cherry ones were the first to ripen and the red are just ripening.

We’ve also got lots of peas and beans this year.

So as always happens when the harvest is coming quick and fast, you get inventive!Tomato & Bean Salad

We’ve naturally enough been barbecuing all through this glorious weather.  Just throw something on, make a few salads and a delicious meal is ready.

This was one of those ‘inventions’ that comes about from what’s coming in from the garden.

Ingredients:

  • Handful of Runner Beans and French Beans
  • Handful of tomatoes – I used 2 or 3 of 4 different varieties – just because I could 🙂
  • Salt and Pepper
  • 2 teaspoons French Dressing.

Method:

I know crazy having a method to this!

However, I blanched the runner beans for about 2 minutes in boiling water – just to soften them – and then ran icy cold water over them.  (We’re not too found of the texture of runner beans in this house, but if you’re OK with it, you could skip this and have them raw).

I left the French Beans raw which gave that nice crunch that salads need.

Chop everything into whatever size you like….. season…. drizzle over the French dressing.

So simple, so fresh, so delicious!

Enjoy. 🙂

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