Vegetable curry served with coconut rice
Mug cake – raspberry and lemon
Harvest: Coriander, Romasnesco broccoli, chard
Coconut rice (serve 4)
- 2 cups jasmine/basmati rice
- 1 (400 ml) can coconut milk
- 1 + ½ cups of water
- 1 teaspoon salt, or to taste
- 1 teaspoon granulated sugar, or to taste
- 1 tablespoon fresh cilantro, chopped (optional for garnish)
In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.
On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.
- 1 tsp oil
- 4 green cardamom pods (slightly crushed)
- 1 medium yellow onion diced
- ½ tsp turmeric
- ½ to 1 tsp cayenne (use more or less based on your preference)
- 1 tbsp ginger garlic paste
- 2 medium sweet potatoes (diced into ½-inch cubes)
- 2 medium potatoes (yellow or red is fine, diced into ½-inch cubes)
- 1 large carrot (sliced into thin rounds)
- 1 large green bell pepper (diced)
- 2 cups green beans (chopped)
- 1½ cups vegetable stock (or water)
- 400g chickpeas (canned or cooked from scratch. Drain thoroughly before adding)
- 1½ tbsp curry powder (or substitute with garam masala)
- 1 can
- 3 Spring onions
- 2 tablespoons lemon juice
- 2 tablespoons cilantro (chopped, for garnish)
- Salt to taste
- Heat the oil. Add the onions followed by the cardamom pods and saute over medium heat until the onions start to sweat and turn translucent.
- Add the turmeric, cayenne and ginger garlic paste and stir-fry for 30 seconds.
- Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook for about five minutes. If the veggies start to stick, add some water.
- Now add the green beans and green peppers and ½ cup of water or vegetable stock. Cover again and cook for five more minutes.
- Check to see if the potatoes and sweet potatoes are cooked and fork-tender. If they are not, continue to cook, covered, for a few more minutes.
- Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil.
- Add the coconut milk and scallions, if using, and just let the curry heat through.
- Stir in the lemon and cilantro and add more salt if needed. Serve hot.
- 3 tbsp dairy-free milk , we used oat milk
- pinch lemon zest
- 1 tsp lemon juice
- 1 tbsp sunflower oil
- 4 tbsp self-raising flour
- 2 tbsp caster sugar
- pinch bicarbonate of soda
- 4 fresh or frozen raspberries
Put the milk in a microwave-safe mug, add the lemon zest and juice and leave to sit for 2-3 mins. It should start to look a bit grainy, as if it has split. Stir in the sunflower oil, flour, sugar and bicarbonate of soda. Mix really well with a fork until smooth.
Drop in the raspberries then microwave on high for 1 min 30 secs, or until puffed up and cooked through.
Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.
Some have been experimenting with raspberry scones while others did some relaxing colouring!