Fancy something spicy, green and delicious? This is just the thing if you are feeling a bit jaded and under nourished. Ladle your bowl full of steaming rice and top with this coconut sauced Thai style Green Bean Curry, and enjoy your day.
Green beans are such a gorgeous vegetable, and one that we don’t use enough. We are working to remedy that! A quick and gorgeous curry in the Thai Style.
Our original recipe used only Green Beans, and feel free to do that. I love the crunchy addition of the baby sweetcorn; it adds a colour and flavour contrast. We have also made it with bok choy and green beans – that also works very well. In today’s version coconut milk is added.
Similar recipes include Green Beans with Freekeh, Walnuts and Tahini, Avial, Lemak Style Vegetables, and Thai Eggplants with Sesame and Soy.
You might also like our Bean recipes, and SE Asian recipes. Our specifically Thai recipes are here. Check out our easy Early Spring recipes too.
This recipe is a variation on one from our first blog that existed from 1995 – 2006. Feel free to browse other vegetarian recipes from our Retro Recipes series.
Continue reading “Thai Style Green Beans and Baby Sweetcorn in Coconut Sauce”
Green Beans are versatile and delicious. They are common in many parts of the world, so common in fact that we take them for granted. The humble green bean is always there, forming part of our meals without hogging the lime light and without us paying too much attention to them.
But I have some recipes that will change that view. This recipe is Italian, a simple dish but delicious in that the flavours of the beans shine against the tomatoes. It is rustic, a farm dish indeed, but worthy of any table.
Similar dishes include Green Beans Braised in Tomatoes and Olive Oil, Gujarati Green Beans, Green Beans with Freekeh, Green Beans with Lentil Crumble, and Italian Flat Beans with Blue Cheese.
Browse all of our Green Bean recipes and all of our Italian dishes. Or feel free to browse our Early Spring recipes.
Continue reading “Green Beans with Tomatoes | Fagiolini in Umido”
Green Beans – so fresh, crisp and inviting when fresh. This recipe comes from an old Chinese cooking book – it is probably 40 years old, but the recipes are incredibly good. It is an easy dish to whip up and is fragrant with the garlic and spring onions.
The green beans are first simmered in a vegetable stock, then briskly stir fried with the garlic and spring onions in some butter and oil. Then they are drizzled with Rice Vinegar and Sweet Soy. I like a bit of sesame oil at the end too.
Similar dishes include Quick Pickled Radishes, Chinese Scallion Pancakes, and Spicy Chinese Celery.
Green Bean recipes include Freekeh with Green Beans, Walnuts and Tahini.
Browse our Chinese dishes and our Asian recipes. Our Green Bean dishes are here. Or browse our Early Spring recipes.
Continue reading “Chinese Style Crispy Green Beans with Garlic and Soy”
Khar is a unique Assamese dish, traditionally served as a starter. Traditionally, pure khar uses kola khar as its main ingredient. Kola Khar is prepared by sun-drying the peels of the bheem khol banana tree trunk, burning them to ashes, and then filtering water through them. It is an alkaline preparation that is believed to have medicinal properties. The dish is served before the main meal to help prepare the digestion for the flavours to come in the main meal.
These days kola khar is often substituted with other items, usually baking soda. Khar can be made with a variety of ingredients – pulpy vegetables such as gourds, papaya, pumpkin, zucchini, eggplant and cucumber, as well as lentils and a variety of greens. Today we are using Mung Beans although toor dal and urad dal are also common. We have seen it made with rice flour and no lentils.
Mustard greens and some chilli leaves are used in our dish today, although Spinach would be equally as fine. I have added a couple of betel leaves, because they are in the fridge and they give a lovely flavour. However, there is no need to be so exotic. Use spinach and/or mustard greens, or whatever greens you have. The recipe has a lot of garlic in it which softens its raw bite due to the cooking and adds a lovely umami flavour. Don’t confuse this dish with Lebon Khar, which is a Middle Eastern dish of cucumber and sour cream or yoghurt with a vinegar and mustard dressing.
Similar dishes include Mung Dal with Green Mango, Bengali Mung Dal, and Mung Dal with Ghee.
Browse more of our Assamese recipes, all of our Mung Bean dishes, and our Dals. Browse our Indian recipes here and our Indian Essentials are here. Or take some time to explore our Late Spring dishes.
Continue reading “Khar | Assamese Garlicky Flavoured Mung Beans with Greens”
Sometimes when you are making Ottolenghi dishes, when you are rubbing that vinegar and sugar mixture into the onions or the chilli concoction into the cucumbers, massaging gently, when you are cooking the fourth or fifth element for the recipe, you think this is never going to work, why am I bothering? But then you taste the final dish, and you melt, and the flavours are incredible, and it is totally worth the messy kitchen and the washing up.
This is another Ottolenghi salad that brightens up the day. The king of flavours, Ottolenghi’s taste combinations really are quite extraordinary.
This crispy salad hits you full on with its sharp sweetness and oniony heat, and it’s just what is required to shake up tired tastebuds on a drowsy wintry or early spring night. You will love this one.
Similar dishes include Winter Roast Vegetables with Chickpeas, Fennel and Apple Salad, and Roast Cauliflower, Grape and Cheddar Salad.
You might like to browse other Ottolenghi recipes, or explore other Salads here and here. We have Apple Salads and Celeriac Salads. Check for all other Celeriac recipes, and take some time to explore all of our Early Spring recipes.
Continue reading “Celeriac and Tart Apple Salad with Poppy Seed”
Brassicas. Both of our quintessentially winter vegetables – turnip and swede (aka swede turnip and rutabaga) – belong to the brassica family. But they have quite different attitudes. The turnip is sophisticated, while the swede is common and a bit bogan. Turnips are white with purple tops, crisp and slightly bitter. They are perfect eaten raw in salads or as snacks, and are delightful if cooked but still retain some crunch. The flavour mellows on cooking. The swede is pretty unusual in that it’s yellow – more so than its sister vegetable, turnip, and some will say that they are sweeter. But mostly they are described as being strongly flavoured. They can also be eaten raw in salads, or, more commonly, are cooked.
Today, a simple dish with turnips. They are braised quickly in butter and rosemary before being salted and served. A gentle, understated flavour, and delicious.
Similar recipes include Turnip Salad with Capers, Turnips with Quince Molasses, and Turnip Soup with Yoghurt-Coriander-Walnut Cream.
Browse our other Turnip recipes, and Swede dishes. Or explore our Late Winter collection of recipes.
Continue reading “Butter Braised Turnips with Rosemary”
How gorgeous is broccoli, and how incredibly versatile it is. Those little trees can be boiled, steamed, roasted and char grilled. They pair well with lemon and black pepper (delicious), but in this recipe we use oranges as they are plentiful right now. The oranges from our trees are the juiciest we have ever had – it must have been all of the rain last year. Oranges pair well with white pepper, did you know? So this recipe uses that for seasoning.
Just to make it even more delicious, we’ve added chickpeas to the mix. There is a bit of butter in this dish, but that’s Ok once in a while, right?
Similar recipes include Smashed Chickpeas with Broccoli and Dukkah, and Lemak Style Vegetables.
Browse all of our Broccoli recipes, and all of our Orange dishes. Or be inspired by our collection of Late Winter recipes.
Continue reading “Broccoli and Chickpeas with Orange Butter Sauce”
Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.
This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.
Similar recipes include Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.
Recipes with Rice Vermicelli Noodles include Green Mango and Vermicelli Salad. Or read about other Asian Noodles.
Browse all of our Tofu recipes and all of our Sweet Potato dishes. Our S. E. Asian dishes are here. Or explore our Late Winter set of recipes.
Continue reading “Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles”
I have been reading Istanbul Cult Recipes recently, and it is a lovely book that embraces some of my fav ingredients such as samphire, purslane and broad beans (fava beans). It is mainly non-veg recipes, but there are enough vegetarian recipes to be interesting.
It has this interesting recipe for whole broad beans. You have to use very young broad beans, otherwise the shell is too tough and too strong in flavour to eat. The recipe simmers the beans but if you can get them young enough, cooking is not necessary. The sauce for the beans is a whiz of yoghurt, breadcrumbs and walnuts, with dill for brightness.
This is my riff on the recipe using broad beans from our garden.
Similar dishes include 31 Dishes to Make with Broad Beans, Broad Bean and Dill Rice, and Broad Bean Pod Puree.
Browse all of our Broad Bean recipes and all of our Salads. Or explore our Late Spring dishes.
Continue reading “Salad of Broad Beans with Walnut-Yoghurt Sauce”
Potato soup is so good, don’t you agree? A winter staple, especially with leeks. Yet I always smile inside when I think about making it, or read about it, or someone mentions it. Potato can be so gluey when overworked – a horrid gluggy mess as the starch is overworked. One has to be careful.
Yet there is no denying the perfect nature of a good potato soup. You know, I have mentioned before, that Indian Soups are rare but not unknown. Indeed they are seemingly becoming more common, due to the increased exposure to Western and other cuisines no doubt. Probably originally a response to British occupation, even Meekakshi Ammal mentions them. Madhur Jaffrey too.
This recipe is a riff on one of Ms Jaffrey’s. While I wince at the way she has tailored recipes to meet the availability of produce and the taste of the British, I have to admit that her dishes never disappoint. Not quite traditional Indian food, but close enough, and closer to British Indian, a cuisine in its own right.
Anyway, enjoy this soup – it is delicious.
Similar recipes include Indian Vegetable Soup with Cumin, Cream of Potato and Tomato Soup, Indian Pumpkin Soup, and South Indian Tomato and Potato Soup.
Browse all of our Indian Soups and all Potato recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “Indian Potato and Tomato Soup”