Summer Tofu Scramble
StirfryMy partner created this recipe while I was off sick, using ingredients from the garden. We started growing courgettes an
Winter Balti Curry
This delicious adaptation of an Indian curry is the perfect comfort food. The balti gives the perfect balance and uses butternut squash and sweet potato mixed into the curry.
Instructions
Recipe steps from Mealie.
1
Step 1
Heat the oven to 220 degrees.
2
Step 2
Peel the butternut squash and cut into 2cm cubes. Peel the sweet potato and cut into 2cm cubes.
3
Step 3
Mix the pumpkin and potato cubes with a tablespoon of oil and a pinch of salt and pepper. Roast the vegetables in a large oven dish for 20 minutes in the preheated oven. Toss halfway through.
4
Step 4
Bring a liter of water to a boil in a kettle. Peel and chop the onion. Peel the garlic and chop finely.
5
Step 5
Wash the rice and bring to a boil in a pot with the pre-boiled water. Cook the rice for approximately 19 minutes. Drain and keep aside.
6
Step 6
Heat some oil in a pan and add the onion once the pan is hot. Fry the onion for approximately 6 minutes until soft. Add the garlic and spice paste to the pan and heat for another 2 minutes.
7
Step 7
Add the whole can of chopped tomatoes and vegetable stock to the pan. Simmer gently for 10 minutes.
8
Step 8
Wash the spinach. Add the roasted pumpkin and sweet potato to the curry. Mix through.
9
Step 9
Add the spinach to the pan, cover with a lid, and heat for 2 minutes to wilt the spinach.
10
Step 10
Stir the curry once more and then serve with the rice, and possibly some yoghurt as an extra garnish.
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