A drizzly day matching our sniffling noses (mine more from minor allergies to the pets rather than the cold that Jen is suffering from). Nice to have the option to stay warm and dry on a damp tepid morning, visiting and cooking splendid food!
As a team, we collaborated on and cooked a succulent vegetarian meal that amazed even my culinary experimentations (I rarely follow recipes, making it up as I go). Hence, the recipe that follows may not be exact to complete measurements. Add the spices to what you feel intuitively works for your taste buds!
- a whole butternut squash, cut into large chunks
- 6 peeled potatoes, cut into medium chunks
- 1 onion diced
- handful of mushrooms, sliced
- 3 stalks of chopped celery
- 3 cups of spinach
- 2 cups freshly cooked mung beans
- 1 can of mixed beans
- 1 can of garbonzo beans
- 1 can of whole tomatoes
- 2 tbsp each of finely chopped garlic and ginger
- chicken stock to taste
- spices: cayenne, turmeric, fenugreek, coriander seed, cumin, curry powder, pepper
- sesame oil and ghee used to fry
The onions, celery and mushrooms were fried in ghee until almost caramelized. The squash and potatoes were added and left to simmer in a cup of chicken stock for about 30 minutes. The spices were fried in ghee and then added to the potato mixture halfway through. In another pot, the tomatoes and beans were heated up, ready for the final addition of the hearty root vegetables. The spinach was added in the last few minutes in order to retain it’s textures and colour. Served with organic yogurt for a lovely finishing touch!