String Bean and Potato Curry
Ingredients:
- 1 medium onion, chopped finely
- 4 large cloves of garlic, chopped finely
- 5 cups potatoes, cut into bite-sized chunks (peeling is optional based on preference)
- 2 tablespoons curry powder
- 3 tablespoons arrowroot powder or corn starch
- 2 cups of water
- 2 cups heaping fresh string beans chopped into bite-sized pieces
- 1 400 ml can coconut milk full fat or light
- 1 tablespoon sugar
- Salt & pepper to taste
Warm a large pan over medium heat. Add a couple of tablespoons of water and sauté the onions until translucent ( you can use oil 1 tablespoon of oil rather than water if you prefer).
Add the garlic and curry powder and cook for a couple of minutes, stirring frequently.
Add the arrowroot and stir well to distribute then gradually add the water, stirring as you go to work out any lumps.
Pour in the potatoes, cover with a lid and allow them to cook through, giving it a quick stir every 5 minutes or so. You can check the potatoes by piercing them with a fork.
When the potatoes are tender (it will take around 15 minutes) remove from the heat, add the string beans then add the coconut milk. Do it in that order to avoid curdling issues. The string beans will lower the heat of what’s in the pan before you add the coconut milk.
Add the sugar and stir really well.
Return to a medium/low heat and allow everything to warm through again and the beans to cook (about 7-10 minutes).
Season with salt and pepper to taste and as soon as the beans are tender it is ready to serve. (Original Recipe)
Cucumber-Zucchini Salad
Ingredients:
- 2 cucumbers, thinly sliced
- 2 zucchini, thinly sliced
- 1 small sweet onion, thinly sliced (optional)
- 1⁄3 cup vinegar
- 1⁄4 cup sugar
- 1⁄2 tablespoon salt
- 1 teaspoon coarse black pepper, fresh cracked
- 1 pinch red pepper flakes
Arrange in alternate layers cucumber, zucchini & onions.
Mix vinegar and sugar, dissolved in 1/2 cup hot water add salt, pepper, & crushed red pepper. Add a couple of ice cubes to chill.
Drain any water formed from cucumbers before adding the dressing.
Allow vegetables to marinate in the dressing at least 1 hour before serving. (Original Recipe)