CAULIFLOWER, SQUASH, COCONUT & LENTIL CURRY RECIPE | BBC ...
Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 12
Steps:
- For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.
- Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.
Nutrition Facts : Calories 482 calories, FatContent 23 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 9 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.1 milligram of sodium
BUTTERNUT SQUASH SOUP | RECIPES | WW USA
Steps:
- In a large stock pot, combine the broth, squash, onion and apple; cover the pot and bring to a boil over high heat. Uncover the pot and reduce the heat to low; gently simmer until the squash is very tender, about 10 minutes.
- Puree the soup in the pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with the salt, pepper and nutmeg; serve.
- Serving size: about 3/4 cup
Nutrition Facts : Calories 22 kcal
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From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Side dish, Vegetable
Cuisine Thai
Calories 293 calories per serving
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
PUMPKIN CURRY WITH CHICKPEAS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Side dish, Vegetable
Cuisine Thai
Calories 293 calories per serving
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
MINT JELLY RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Side Dish
Cut apples into thick slices but do not peel or core. Combine apples, water, lemon juice and two cups mint leaves in large saucepan, bring to boil and cook for 10 minutes until apples are soft. Strain mixture through muslin-lined sieve, over a bowl and stand overnight.
Measure strained juice and return to a large, clean saucepan. Add one cup of sugar for each cup of juice and stir over heat until sugar is dissolved.
Bring to boil and boil rapidly for 15 minutes or until setting point is reached. Add a few drops of food colouring to give desired colour. Remove from heat and add chopped mint leaves.
Allow to stand for 10 minutes and stir the mint through to disperse evenly. Pour into sterilised jars.
* Caroline Velik's crumbed lamb culets
Tips on storing fresh herbs:I am a fan of food-storage bags for prolonging the life of cut herbs as they draw out excess moisture. To achieve a similar result, you can wrap the herbs in a paper towel and store in a plastic container, with a tight-fitting lid, in the fridge. Instead of storing leftover herbs in a bunch, where you can easily forget about them, why not make a marinade or pesto, which keeps in the fridge for up to a week and becomes an instant flavour hit in many dishes.
Otherwise, try freezing leftover herbs. Simply pick the leaves, then chop finely or use a food processor for the task. Add enough water to form a thick paste, then freeze in ice cube trays. When frozen, place in labelled freezer bags and you'll have instant flavour to add to sauces and soups. This works well with basil, parsley and tarragon.
FESTIVE CRANBERRY FRUIT SALAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Breakfast, Brunch, Lunch, Side Dishes
Calories 105 calories per serving
- In a large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until berries pop, about 15 minutes. Remove from the heat; cool slightly., In a large bowl, combine the remaining ingredients. Add cranberry mixture; stir gently. Refrigerate until serving.
VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Cover the dried porcini with boiling water and leave to rehydrate.
- Halve the squash, then scoop out and wash the seeds. Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, and a pinch each of chilli flakes, sea salt and black pepper.
- Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes. Roast the squash for 1 hour, or until golden, adding the tray of seeds for the last 30 minutes.
- For the ragù, peel the onions, carrots and celery, then chop it all into 1cm dice and place in a large casserole pan with 2 tablespoons of oil. Cook on a medium heat for 20 minutes, or until softened, stirring occasionally.
- Saving a sprig each of rosemary and thyme, tie the rest of the woody herbs together with string. Add to the pan for a few minutes, then pour in the wine and leave to cook away.
- Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Leave to tick away for 30 minutes, then drain and add the beans. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally, adding splashes of water to loosen, if needed. Season to perfection.
- Meanwhile, prick the whole aubergine all over with a fork, then place directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Place in a bowl, cover with clingfilm and leave for 5 minutes. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine lengthways, scrape out all the flesh, and stir into the pan.
- For the white sauce, peel and finely slice the garlic, and clean and finely slice the mushrooms. Pick and finely chop the reserved rosemary and thyme.
- Place a saucepan on a medium heat with 2 tablespoons of oil, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper. Cook until lightly golden, stirring regularly.
- Add the porcini and soaking liquor (discarding just the last gritty bit), leave to bubble and cook away, then turn the heat down to low, stir in the crème fraîche and cook gently for a few minutes. Remove from the heat, then finely grate and stir in half the hard cheese.
- To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta.
- Repeat 3 further times, finishing with the remaining creamy sauce. Loosen the edges with a spatula to push some of the sauce down the sides, then grate over the Cheddar. Halve the tomatoes, quickly toss in oil, and dot over the top, then bake for 45 minutes, or until golden and bubbling.
- Leave to stand uncovered for 30 minutes while you make the pesto. Rip the top leafy half of the herbs into a food processor. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. Add a pinch of salt and pepper and whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Have a taste and tweak to your liking (this makes more than you need, so freeze any leftovers for tasty meals on other days).
- Serve the lasagne with a dollop of the pesto and a scattering of crispy seeds. Good with a fresh, seasonal salad.
VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Cover the dried porcini with boiling water and leave to rehydrate.
- Halve the squash, then scoop out and wash the seeds. Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, and a pinch each of chilli flakes, sea salt and black pepper.
- Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes. Roast the squash for 1 hour, or until golden, adding the tray of seeds for the last 30 minutes.
- For the ragù, peel the onions, carrots and celery, then chop it all into 1cm dice and place in a large casserole pan with 2 tablespoons of oil. Cook on a medium heat for 20 minutes, or until softened, stirring occasionally.
- Saving a sprig each of rosemary and thyme, tie the rest of the woody herbs together with string. Add to the pan for a few minutes, then pour in the wine and leave to cook away.
- Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Leave to tick away for 30 minutes, then drain and add the beans. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally, adding splashes of water to loosen, if needed. Season to perfection.
- Meanwhile, prick the whole aubergine all over with a fork, then place directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Place in a bowl, cover with clingfilm and leave for 5 minutes. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine lengthways, scrape out all the flesh, and stir into the pan.
- For the white sauce, peel and finely slice the garlic, and clean and finely slice the mushrooms. Pick and finely chop the reserved rosemary and thyme.
- Place a saucepan on a medium heat with 2 tablespoons of oil, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper. Cook until lightly golden, stirring regularly.
- Add the porcini and soaking liquor (discarding just the last gritty bit), leave to bubble and cook away, then turn the heat down to low, stir in the crème fraîche and cook gently for a few minutes. Remove from the heat, then finely grate and stir in half the hard cheese.
- To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta.
- Repeat 3 further times, finishing with the remaining creamy sauce. Loosen the edges with a spatula to push some of the sauce down the sides, then grate over the Cheddar. Halve the tomatoes, quickly toss in oil, and dot over the top, then bake for 45 minutes, or until golden and bubbling.
- Leave to stand uncovered for 30 minutes while you make the pesto. Rip the top leafy half of the herbs into a food processor. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. Add a pinch of salt and pepper and whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Have a taste and tweak to your liking (this makes more than you need, so freeze any leftovers for tasty meals on other days).
- Serve the lasagne with a dollop of the pesto and a scattering of crispy seeds. Good with a fresh, seasonal salad.
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