now here is how you use up a delicious box of organic veggies
The guys at Riverford kindly sent me a couple of their boxes last week for me to experiment with. I received a vegetable box which I made this vegan curry with, and a recipe box containing 2 recipes. The recipe box was absolutely divine, and we loved both the Peanut Mushroom Noodles and the Asparagus and Tomato Taboulleh. The ingredients are measured out and ready to use, and the step by step guide is easy to follow and fabulous for the non experienced kitchen attendees. It also includes a print out of how you can recycle each and every piece of the contents, including the little spice tubs and cardboard trays. I saw somebody on IG turn their big box into a rabbit hutch, and it made me ridiculously happy. If you’ve got no rabbits, don’t worry, Riverford will happily collect the box from you at your next delivery. What babes!
The veggie box was HUGE (yes it required both of us to carry it back from Tom’s office) and full of organic vegetables. There were about 10 different varieties, all so fresh and big. You can imagine I was in complete heaven. The excitement veg brings me isn’t normal. I imagine heaven to be big fluffy cloud of cauliflowers. So, a massive thank you to Emily at Riverford for organising these boxes to be sent to us.
Anyway, back to the curry. What’s the best way to utilise these veggies I thought? Easy, a nice big curry. The heat of the curry sauce has a tiny kick, but probably still classified as mild. Feel free to chuck in some more cayenne pepper for more of a kick.
Remember to roast that cauliflower first. It make’s all the difference. And then allow enough time for it to be in the sauce drinking up that goodness. Serve up a dollop of coconut yoghurt, and some roasted cashews and you will be in complete and utter veggie curry heaven.
The quantity makes 4 large portions, which is perfect for us as it means 2 nights worth of dinners are sorted. Plus, in my opinion, a curry ALWAYS tastes nicer on the second day once it has been swimming in the sauces.
feeds 4 people
takes approx. 40 minutes in total.
2 tablespoons of oil
1 white onion (diced)
3 garlic cloves (crushed)
1 teaspoon of cumin seeds
1 tablespoon of garam masala
1 tablespoon of paprika
1 teaspoon of ground coriander
1/2 teaspoon of cayenne pepper
1/2 teaspoon of turmeric
1/4 teaspoon of salt
pinch of pepper
1 tablespoon of tomato puree
1 can of coconut milk
1 can of tinned tomatoes
600g potatoes (peeled and diced)
2 courgettes (sliced and halved)
1 large cauliflower head (cut into florets)
70g cashew nuts
1. Preheat oven to 180°C/350°F and line a baking tray with parchment paper or tin foil. Scatter your cauliflower florets and drizzle with 1 tablespoon of oil of choice. Place in oven to roast for 20 minutes.
2. In a large saucepan of boiling water on a medium heat, boil your diced potatoes for 15 minutes.
2. In another large saucepan on a medium heat, add 1 tablespoon of oil, diced onion and crushed garlic cloves. Simmer until the onion starts to brown.
3. Next add your cumin seeds, garam masala, paprika, ground coriander, cayenne pepper, salt, pepper, turmeric and tomato puree. Combine and let cook for 1 minute.
4. Pour in your coconut milk and tinned tomatoes, and leave to simmer for 5 minutes.
5. Next, drain your potatoes and add them to the sauce along with the roasted cauliflower florets and courgettes.
6. Combine and turn to a low heat and let simmer until the 10 minutes further before adding your spinach and letting it wilt.
7. Serve with rice, a dollop of coconut yoghurt and sprinkle with cashew nuts and fresh coriander.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats