Garden to Table recipes - Sneak Preview

Garden to Table - Sneak preview for Room's 16 and 17.

Pumpkin and Lentil Curry

Ingredients:

2 Tbsp oil

4 cups cubed pumpkin

4 potatoes chopped

4 carrots sliced

2 cups spinach, silverbeet or Kale

2 onions diced

4 cloves of garlic minced

2 Tbsp curry powder

2 tsp cumin

½ tsp turmeric

¼ tsp cloves

2 tins diced tomatoes

2-3 cups water

1.5 cups red lentils

Salt and pepper to taste

Method

Heat oil in pan. Add all vegetables except spinach. Add all spices stirring constantly. Sautee for approx. 1 min. noticing the aroma of the spices.  Add tomatoes, water and lentils.  Bring to the boil then cover and simmer until vegetables and lentils are tender (approx. 15 min.)  Add spinach and simmer 2-3 min. until spinach is has wilted. 

Twice as Nice Coconut Rice

(Crazy Plates Janet and Greta Podleski)

Ingredients:

1 Tbsp oil

2 Tbsp grated gingerroot

2 cloves garlic crushed

3 cups long grain rice

1 tin coconut milk

4 ½ cups water

1 tsp salt

Method:

Heat oil over medium heat.  Add ginger and garlic.  Cook and stir for 1 minute.  Add rice and cook and stir for one more minute.  Add coconut milk water and salt.  Bring to the boil. Reduce heat to medium low.  Cover and simmer 20 minutes or until all liquid is absorbed.