Sunday afternoon cookathon ahoy!
First up, lunch for work. Unearthed this delicious kidney-bean dip, which I can see becoming an instant lunch-time classic. Slung it into a couple of Tupperware containers with soft cheese, tomato, spring onion, carrot sticks, naan bread, and some left-over yellow pepper chunks from my other recipe, a rather pleasant Japanese-influenced tofu and vegetable curry.
Originals are here….
Red Kidney Bean DipTin of kidney beans, drained and rinsed 1/2 white onion chopped 1 garlic clove, likewise Salt, curry powder and garam masala Tomato puree Dash of lemon juice The merest hint of hot sauce (chilli, tabasco…..) Teaspoon of honey
Add the kidney beans to boiling water, and cook for a few minutes. Drain, mash and set aside.
Saute the onion and garlic and vegetable oil. Add the salt, curry powder and garam masala, stirfry for a minute or so.
Add the beans, lemon juice, hot sauce and honey, mix well and mash with a potato masher, or add to a blender and blend to a paste.
Japanese-influenced Tofu & Vegetable CurryHalf a pack firm tofu, cubed Half a potato, cut small One onion, sliced widthways 2 cloves garlic, chopped finely 4 button mushrooms, skinned and cut into chunks Half a yellow bell pepper, cut into chunks Small bowlful of frozen peas, defrosted A few dessert spoonfuls of coconut milk Dark soy sauce, mixed with marmite 2 spring onions, chopped finely Ginger, chilli powder, curry powder, tumeric
Heat vegetable oil in a wok, add the potatoes, carrots and mushrooms. Stir fry for a few minutes.
Add the garlic, turmeric, chilli powder and curry powder.
Stir fry for a few more minutes, until the vegetables are well coated. Then add hot water, and the soy/marmite mix.
Simmer until the potato is cooked through. Then add the pepper, spring onion, peas and tofu and a little salt.
Simmer for a few minutes, then add the coconut milk.
Heat through and serve.