Coconut Potato Curry For Frugal Feeding on Meatless Monday with a promise of Daisy Chain Dinners

This is an absolute favourite in our house. It is very savoury, nice and zippy on the taste buds, filling without being stodgy and good> And for all you meat eater, you will not even think about the fact it is meatless.

This recipe was born at a point in my life when I was seriously skint. I lived in a little terraced house and I made the tiny back garden really work for me. I grew my own herbs, carrots, tomatoes (I have wonderful memories of Daughter No1 getting up in the morning to climb over the grow bags of tomatoes strung up towards some overhead timber beams, as she feasted on a breakfast of freshly plucked tomatoes straight off the vines). I grew strawberries, apples, pears and I had an amazingly over enthusiastic Victoria plum tree -Daughter No1 would use a butterfly net to poke and prod and pull at the fruit to make them fall – she is made of plundered fruit and vegetables. How secretly delighted I was this October when she admitted to scrummping apples from some near by land to then spend the next month making apple crumbles, pies, cakes, cookies – I did try to sound cross ๐Ÿ™‚

Actually, she Skyped me as I was photographing this and got very excited and made it for her house mates ๐Ÿ™‚

DSCN3821

At the time Creamed Coconut was super cheap, 19p a box, it now costs ยฃ1.39 a box, but it is still a really frugal meal. And …. AND it is really good for eating a day or two after you have made it – so Daisy Chain Dinners – ahoy!

The Engervita B12 is a great idea for real Vegans (and a cheap way to get B12), but if you eat across the diets then it is by no means essential. But I love the taste too.

I really hope you make this and enjoy it as much as we all do.
Coconut Potato Curry
serves 6 people

DSCN3813

10 small – medium sized potatoes (waxy are best)
2 medium onions
4-5 small carrots
3 sticks of celery
2 eating apples
120g / 4oz creamed coconut
4-5 tbsp sunflower oil

440g/ 14 oz kidney beans
500g/ 1lb passata
2 tbsp curry powder (I like a Biryani for this)
1 tbsp brown sugar (optional)
1 bunch coriander
1.5 lt / 3 pt hot vegetable stock or water

2 dssp Engervita with B12 if you can find it. This is an excellent addition to your Vegan pantry.

DSCN3814

Peel the vegetables but not the apples and cut them all into a 2 cm chunk.

Heat the oil in a large heavy based saucepan.
Add the vege, keep the heat as high as possible and allow the vegetables to start to brown.
Turn the heat to low and add the curry powder and stir, allow that 30 – 50 seconds to open the flavour.

Add the hot stock (be careful it will bubble up). The liquid needs to come up to the top most layer but not actually covering it. The vegetables will collapse somewhat as this cooks and you want a moist dish at the end – not a soup.

Screen shot 2013-04-08 at 13.45.21

Then add the coconut, passata, kidney beans, sugar (if you are using it) and turn the heat right up as you want to bring this to the boil now.

Once it is boiling turn the heat down to medium low, put a lid on and allow to cook for 10 -15 minutes (depending on your potatoes).

Add the coriander and stir.

It is ready to serve. If you want you can finish it with a teaspoon of the Engervita.

DSCN3820

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Advertisements

Creamy Potatoes

This is another one of my one pan, ‘Potatoes Are Always A Good Meal’ recipes – I love potatoes, yes I do.

I do like these with a waxy potato as they need to keep their shape as they cook. This dish is so much more than the sum of it’s parts.

I like to make it with Soya cream, but it is absolutely delicious made with dairy cream too, it’s up to you.

You can of course have these as an addition to a larger meal, but it is so tasty, every time I make it everyone remarks on how good it is, and to put anything else with it would confuse the diner as to what is the star of the show and these are definitely the star.

And it’s cheap, have some for lunch tomorrow, everyone loves it … can’t be wrong!

Enjoy

๐Ÿ˜€

Screen shot 2013-02-14 at 21.15.40

Creamy Potatoes

DSCN2966

4 tbsp olive oil (just a mild one) or vegetable oil even
3 Spanish onions
2 kg/4lb potatoes, here I used Lady Balfour (a medium waxy variety, or Estima or Desiree even Charlotte)
500ml/20 fl oz soya cream/double dairy cream
390ml/15 fl oz vegetable stock
salt and fresh black pepper
a nice handful of fresh chopped parsley or a large tablespoon of dried

Preheat the oven to 150หšC/300หšF/Gas 2.

Get a nice sturdy roasting tin that you can heat on the stove top. Add the oil and start to heat it over a low flame.

DSCN2968

Peel the onions and cut in two from top to bottom. Slice them fairly thinly.

DSCN2971

As you have them ready and the oil smells warm, then turn the heat right up and add in the onions to the pan. Give it a stir so they are coated in oil and spread over the pan to let them cook. Turn the heat to medium as they will now be sizzling away.

DSCN2972

Wash the potatoes but there is no need to peel them (if they have a lot of slug damage them you may want to peel them), and cut them into a medium dice say 1 cm square (ish – donโ€™t stress about this for one second!).

DSCN2976

Stir the onions, but keep them going until they start to brown.

DSCN2977

When they are browning well then add in half of the potatoes. Give it a good mix and then add in the other half and mix again.

DSCN2978

Keep the pan on the heat and let the potatoes start to sizzle too.

DSCN2979

Season the potatoes with salt and black pepper and add that parsley in now.

Screen shot 2013-02-14 at 21.15.18

Pour in the hot stock (or water if you have no stock) and the cream. It should just be visible under the very top layer of potatoes.

Let the whole lot come to the boil on the stove top. Cover loosely with a sheet of foil.

Pop in the oven for 2 hours. This is a nice slow cook and the potatoes will absorb most of the cream, if the cream splits donโ€™t worry it will still taste fab, just add a few spoons of water to allow the cream to reform

DSCN3020

We just eat these like this – on their own. Really great .. and you know exactly what went into it too

๐Ÿ™‚

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest