Category Archives: Veg

Vegetable curry

Mondays we often have pasta. Usually because we are all tired, and because pasta is popular. That said, pasta is not my favourite, and 2015 is the year of trying new things, so I did Meyer’s January vegetable curry instead. Well, sort of. I changed the veg and made some tweaks. Amélie loved it.

Serves 3 with basmati rice and 6 small poppadoms plus chutneys. Geeta’s lime pickle and the chili one too are the preferred ones in our house, and the poppadoms you fry at home are the best.

5 small potatoes
1 head of cauliflower
2 carrots
1 onion, finely diced
1 dl water (or stock)
1-2 tbsp mild curry powder
2 tbsp double cream
1 tbsp vinegar
A handful of chopped coriander
A few mint leaves
Salt and pepper

Cut the vegetables into pieces of about 2.5 x 2.5 cm.

Heat a little oil in  a pot and gentle sweat the onions with the curry powder until soft ans sweet.

Add the vegetables and cook for 2 minutes, then pour in the water and simmer until the vegetables are tender – approximately 10 minutes.

Stir in the cream and season with vinegar and freshly grated ginger (an inch or so).

Serve with the herbs scattered over and a crushed poppadom on top. Steamed basmati rice on the side.

Pearl barley soup

I don’t really love soup. That is the polite way of phrasing it. Or how my daughter would. The truth is, I just don’t like it. Soup, to me, is a poor excuse for proper food. It leaves me hungry even when I am full. That is, unless it is packed full of flavours and really thick, almost to the point that you can stand a spoon in it. This is that kind of soup. Some would not even call it a soup, but rather a take on risotto. It really is not, but that is another matter not to be discussed right now. The recipe serves 2 as usual.

2 shallots

1 stick of celery

3 potatoes (waxy)

a thick disc of butternut squash

100g pearl barley

800-1000ml stock (veal, chicken or veg)

1 bay leaf

a few sprigs of lemon thyme

a handfull of parsley

salt, pepper, coriander, nutmeg

olive oil

parmesan cheese (optional)

Finely dice the shallots, then gently fry in a glug of oil over low heat with the bay leaf and thyme for some 15 minutes.

While the onion is frying, dice the celery, butternut squash and potatoes into small cubes (1x1cm). Add to the onion mix after the 15 minutes are up, and fry for a further 5.

Season with ground coriander, grated nutmeg, salt and pepper. Add the pearl barley and mix well, then pour in the stock. Bring to a gentle simmer, and leave for 25-30 minutes (lid on). You want the pearl barley to retain some of its bite, but it should not be hard (i.e. al dente is what you are looking for).

Spoon into bowls, grate over some parmesan, and sprinkle w chopped parsley. Add a grind of pepper and a bit of olive oil if you like. No bread needed, the soup is hearty enough as it is.