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  • Swede, spring green and tofu curry

    I love making dishes from whatever I've got leftover in my fridge as it makes you have to be far more creative and use combinations of ingredients you may not normally use.

    Today I had:

    1 smallish swede

    1/2 pkt golden tofu

    1/2 small onion

    1/2 red chilli

    1/2 tin of coconut milk

    Some tomato passata

    A few spring greens

    Luckily I also had some yellow curry paste. So I just peeled the swede and cut that and the tofu into small cubes - and sliced the onion and chilli, along with a clove of garlic. I fried them all together in a little oil. Then I added about a dessertspoon of yellow curry paste (the type you get in oriental food shops), coconut milk, a little passata and water to thin it out a bit. I added a pinch of salt and sugar. After about 5 mins I added the spring greens which I'd cut into strips. Then cooked for another 5 mins until the swede had started to soften. Serve with brown rice or on it's own. Yum scrum!

    I'm as guilty as anyone else for ignoring swede and not using it in enough dishes, but it's just as versatile as carrots, and can be eaten raw or cooked, and because of it's colour is a great addition to this yellow curry dish.

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