Speedy Vegetable Curry
You know when you fancy something but can’t be bothered to cook? Well, this flavoursome vegetable curry can be ready in under half an hour! No kidding! 🙂
The main ingredients are the chickpeas and the spices, but other than that you can play around with the veg and use whatever you have! 🙂 I think this is the first week we’ve bought any vegetables since our allotment started producing in June! We went to a farmers market and got some delicious fresh parsnips, savoy cabbage, multi-coloured tomatoes and salad leaves, but then when we went to sort the allotment out for winter we realised that lots of things have suddenly had a new lease of life and we still have beans, courgettes, carrots, beetroot, celery, onions, chard, pattypan squash, aubergines, nasturtiums, rocket, butternut squash, raspberries and even strawberries still growing! 😀 The weather this last week has certainly been VERY warm for this time of year and we love that we still have our own produce to harvest!
As I’m the only one who eats beetroot in our family (unless I hide it in cake), I decided to make a beetroot soup. I added in some nasturtium leaves and flowers as there are a LOT growing and it made the smoothest tastiest beetroot soup you could imagine… pretty too!
How has your week been? Have you been cooking? baking? working? relaxing? dealing with the unexpected? I’ve had lots of interesting conversations this week with people about food and how they can improve their health through making simple changes and I’ve even managed to fit in some ‘textbook’ research too! 🙂 My local library has seen a lot of me this week! It is good to keep on learning… we can never know it all!!! 😛
Gather Prepare Serve & Store
Speedy Vegetable Curry (Vegan & Free-From)
Serve & Store