Autumn Walled Garden Recipes
Read below for some delicious recipes that will keep you warm during this cold weather!
Fresh produce available daily from our Walled Garden potting shed Monday-Sunday 10am till 4pm.
AROMATIC & SPICY SUMMER VEGETABLE CURRY
Serves 4
2 tablespoons sunflower or vegetable oil
Spice mix:
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
Grated zest and juice of 1 lime (optional)
You’ll need:
2 cloves crushed garlic or 1 teaspoon garlic granules
4 large spring onions or a small leek chopped
500g mixed vegetables – broccoli florets, chopped runner beans, garden peas, shredded cabbage or kale.
Water
Salt and sugar
Potato starch
Fresh coriander or parsley to serve
Heat the oil in a deep pan and add the spices and stir to heat and release flavour, add garlic and onion or leek. Stir fry slowly to soften. Meanwhile blanch the vegetables in boiling salted water for 4 minutes then drain and retain the juices. Add the vegetables to the pan and stir fry a little. Add the stock and season with a little salt. And sugar to bring out flavours. Simmer 5 minutes till tender. Thicken with a little slaked potato starch and serve with boiled rice or rice noodles garnished with chopped coriander or parsley.
HOT TOMATO & COURGETTE CURRY POT
Serves 4
2 tablespoons sunflower or vegetable oil
Spice mix:
2 teaspoons ground ginger
½ teaspoon chilli flakes
1 teaspoon ground paprika
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
You’ll need:
2 cloves garlic crushed or 2 teaspoon garlic granules
1 small onion – peeled and chopped
225g chopped barely ripe misshapen tomatoes
225g chopped small courgettes
1 large cooking apple- peeled, cored and chopped
1 tin chopped tomatoes
1 dessert spoon of tomato puree
Salt and sugar
Heat the oil in a deep pan, add spices and stir fry to heat and release flavour. Add garlic and onion, stir fry and cook to soften. Add the vegetables, stir fry to mix, reduce the heat, cover and steam cook for 5 minutes. Add the tinned tomatoes and puree and season with salt and sugar. Cover and simmer 30 minutes till tender. Taste and adjust seasoning then serve hot with boiled rice.
