Wednesday, July 21, 2010

CSA Share #6

From the City (temporarily in a small town)...
woah. I'm easily getting behind here these days. Blogging as proven itself more challenging than I thought it would be. Here's my share from last week:

1 bulb fresh garlic (which didn't make the pic)
1 bunch carrots (which simon ate half of)
1 quart red new potatoes
1 pint ochre
1 bag beet greens and swiss chard
1 bag salad greens
1 small cucumber
1 quart cherry tomatoes
1 orange pepper
1 dozen eggs
2 bags of all purpose flour which made the bread

My recipe this week is a vegetarian vegan red lentil curry with potatoes, ochre and carrots. It's pretty delish. You should probably make it today for dinner.

Red Lentil Curry
  • 3 Tbs. olive oil
  • 2 medium onions, chopped
  • 2 cup red lentils, cooked but not too mushy
  • 3 medium carrots, peeled and roughly chopped
  • 3 medium new potatoes, washed and cubed
  • 3 small ochre, thinly sliced
  • 14-oz. can coconut milk
  • 2 hot house tomatoes or 1 can diced tomatoes
  • 1 bay leaf
  • 3 cloves fresh garlic, minced
  • 1 Tbs. curry powder, preferably hot
  • 1 tsp tumeric
  • salt to taste
  • 1/2 cup chopped cilantro
  • dollop of yogurt to garnish
Saute onions and garlic. Add curry powder and tumeric. Cook for 2-3 minutes.

Add carrots, potatoes and ochre and mix well. Allow to cook for 2-3 minutes.

Add tomatoes, coconut milk, bay leaf. Cover and cook until potatoes and carrots are soft (15-20 min).

Season with salt and pepper.

Serve with rice, cilantro and a dollop of yogurt. Best served the next day but really, who can wait that long???

1 comment:

  1. Ochra is a challenge. Nice use of it. FYI - all that great baby food I made from your peas and carrots is sitting in the fridge there. Arg!


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