Cauliflower Korma

Super easy packed full of flavour and in the table in 30 minutes.

Ingredients

1 x 200g korma paste

2 x garlic gloves, grated

25g piece of ginger, grated

30g pack of coriander, leaves and stalks separated. Stalks finally chopped.

500ml hot vegetable stock

1 x cauliflower cut into florets

1 x pack of green beans

1 x 200g Greek style natural yogurt

Method

Into a large pan, over a medium heat add the korma paste, garlic, ginger, coriander stalks (reserve leaves for later) and 50ml of the stock. Cook for 3-4 minutes stirring all the time.

Add the cauliflower, stir to coat, then add the remaining stock and bring to the boil. Cover and simmer for 5 mins, then add the beans and simmer for another 8 minutes. When vegetables tender, remove from heat and stir in the yogurt and the rest of the coriander.

Serve with brown rice.

Veggie curry with radish raita

Super easy to make and 3 of your 5 a day packed into this aromatic dish. Super quick and on the table in 40 minutes.

Ingredients

1 tbsp oil

1 tbsp fennel seeds

2 tbsp cumin seeds

1/2 tsp chilli flakes

1 tsp turmeric

4 tbsp tomato purée

600g potatoes peeled and cut into 2 cm dice

1 cauliflower cut into florets

200 ml skimmed milk

1 x tin of chickpeas, drained and rinsed

1 x 260g pack of spinach

For the raita

200g cucumber, grated coarsely

8 radishes, trimmed and cut into half moons

300g natural yogurt

Method

Heat the oil in a large pan, add the fennel and cumin seeds and fry for 30 seconds until they sizzle. Remove pan from add chilli flakes, turmeric, tomato puree and a good pinch of salt. Mix well then add the cauliflower and potato and mix well again.

Return to hob, add the milk and 150 ml of water. Bring to a simmer, cover and cook for 15 minutes until tender.

Meanwhile, make the raita. Toss the grated cucumber and the radishes into a sieve with a good pinch of salt, leave to drain over a bowl for 5-10 minutes. Press out the excess liquid, then mix with the yogurt.

Stir the chickpeas and spinach into the curry, cover and cook for 5 minutes until the chickpeas are hot and spinach wilted.

Serve with the raita and naan bread.

Resolutions

That time of year again and it always brings a moment of reflection on the past 12 months, was it a bestseller?  Hell yes.  2018 will be an unforgettable year for The Pennington family as we launched our business in May.  We  have been blown away by the support and more importantly custom.  We have gone from wishing it was Friday in our old world  to how the hell is it Friday already.  Continue reading “Resolutions”