Organic Vegetable Curry

This week I ordered my first TM Farms Organic Box Delivery. I was very impressed with the quality of food, value for money, great service and prompt delivery to my door! I ordered a Regular Essentials Box for RM65 which included:

TM Farms Organic Food Essentials Box Delivery

• 1 litre bottle of fresh cows milk
• 1 loaf organic wholemeal artisan bread
• 1 butter lettuce
• 1 bunch of spinach
• 6x free-range eggs
• 1 small pumpkin
• 4x potatoes
• 3x carrots
• 2x tomatoes
• 1 bunch of long green beans and
• a pineapple

The next question on my mind was what was I going to cook first, so I decided on a nice healthy organic vegetable curry.

Organic Vegetable Curry

1. Brown some chopped onions in oil
2. Add chopped potato and a large table spoon of curry paste
3. After 5 minutes add some chopped carrots and some hot water, then let it simmer for a while, adding more water if it gets dry
4. After about 10 minutes add some chopped fresh tomato and add some more water if required, then let it simmer for another 10 minutes until the potatoes and carrots start to soften
5. Meanwhile cook your rice – I follow the rule of 1 part rice to 2 parts water and find 1/2 cup of dry rice is enough for 1-2 people. The trick is to let it steam with the lid on once all the water has disappeared with the power off for about 10 minutes+ to ensure it’s nice and fluffy
6. Just before the curry is ready to serve, add in your chopped green beans until lightly cooked and then add your chopped spinach leaves until whilted.
7. Serve on top of the rice with some plain yogurt and chutney

Orange Spiced Chicken Salad

Orange Spiced Chicken Salad

Loving being back in my kitchen after a fantastic week’s holiday away…

Picked up Annabelle Langbein’s latest book on the way home from NZ which provided the inspiration for this tasty salad I whipped up, with a few adjustments, for my lunch this week.

Chinese 5 spice chicken cooked in coconut oil

Combined with baby spinach, almonds, orange, avocado, and chick peas

Served with a fresh orange juice and sesame oil dressing.

Eggplant Stack and Chili Steak

Eggplant Stack

Tonight’s dinner was inspired by a recipe on www.taste.com.au and proved to be both a visual and tasty treat.

1. Mix together a tin of lentils, some chopped shallot / spring onion and sun-dried tomato in a bowl with a tablespoon of olive oil and red wine vinegar.
2. Grill some thick slices of eggplant with a little olive oil and salt/pepper until golden on both sides. I found a small round Asian variety which created a lid for it.
3. Layer a slice of grilled eggplant, feta cheese, basil and lentil salsa – repeat for all layers in the stack.
4. Accompany your eggplant stacks with some grilled chili flake beef like we did or other meat variety.
5. Or simply enjoy it on it’s own as a tasty vegetarian meal.