‘Happiness is a small house with a big kitchen’
The layout of the downstairs of our new house is the kitchen, the living area and a playroom. We don’t use the living room much for living, as we haven’t switched the TV on since Baby B was born, so it is really a gateway area for ball games and an access area to the kitchen.
My little one loves to run around in a big circle (yes, he is running now) and end up in the kitchen for a bite of whatever I am making. Since I spend so much time in the kitchen, he thinks that is the place to be and of course there are many tools to be played with and cupboard’s to try and open.
I haven’t been writing much, as my recipes on the day to day are not new and, in my viewpoint, not too interesting. However, a friend of mine reminded me that one person’s trash is another’s treasure and so here we are.
This is a recipe that I made to fold leftovers into, but it can be eaten on its own as a lush vegetable curry. My little one loved it, which is something to be said for my ultimate food critic (everything instantly gets an ohhh or eeek) and decided that this was the day to eat everything using his hands as spoons (a fun clean up when the food has turmeric in it).
Ingredients
- 2 tbsp. ghee or olive oil
- 1 large shallot, diced
- 2 cloves of garlic
- 1 tbsp. turmeric
- ½ tsp. ginger powder
- 1 cup peas
- 1 cup green beans, chopped
- 1 can coconut milk
- Optional protein add in (leftover tofu/salmon/chicken)
Method
- Heat the ghee/olive oil over a medium low heat, gently cook the shallot till soft, add the garlic, ginger powder and turmeric and a tablespoon of water and cook until the turmeric darkens slightly, c. 30 seconds
- Add the vegetables and toss in the mixture for a minute or so
- Add the coconut milk, stir and let the vegetables cook on a simmer till al dente, c. 8 minutes.
- If you are adding an additional protein, add now and cook in the sauce. I like to add leftovers to this sauce as it is a good way to use them up
