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 Dip

Tin 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 Curry

Half 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.











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