I used up the rest of the vegbox spinach for lunch with some pasta, plus some bacon and a generous splodge of cream - great combo.
After Hugh F-W on TV again last night with his River Cottage Veg, I decided to go for something veggie for dinner. I made a variation on a recipe from For Every Season for seven vegetable couscous - although mine only included five!
- Fry a sliced red onion in a little oil to soften, then add a couple of cloves of chopped garlic and about the same amount of chopped fresh ginger.
- Toast and then crush 1/2tsp cumin seeds and 1 tsp coriander seeds and add to the onions with a pinch of saffron and a few chilli flakes.
- Add the following vegetables to the pan, all chopped into roughly similar sized chunks: a red pepper, a courgette, a carrot and a bit of butternut squash.
- Stir around to coat the veg in the spices, then cover with about 400ml veg stock and leave to simmer gently until tender - about 20 mins.
- Serve on pile of couscous with some of the broth spooned over the top and a sprinking of chopped coriander.
A tasty way to get lots of veg that gets yummier as you get towards the bottom and all the nice garlicy-gingery bits!
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