Vegetables

Vegetables 2017-04-10T19:41:21+00:00
Red Capsicums Marinated in Olive Oil
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Red Capsicums Marinated in Olive Oil
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    Ingredients
    • 2 red capsicum (red pepper)
    • 1 clove garlic minced
    • 1 drizzle Olive Oil
    Ingredients
    • 2 red capsicum (red pepper)
    • 1 clove garlic minced
    • 1 drizzle Olive Oil
      Instructions
      1. Preheat the oven to 150 ° C
      2. Put the peppers in the oven for 35 minutes and turn them every now and then during cooking.
      3. Leave them to cool and then remove the skin (it should simply slide off.)
      4. Remove the seeds, cut the flesh into strips and place in a dish. Mix in the minced garlic.
      5. Drizzle with the Olive Oil and refrigerate before serving.
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      Vegetable Curry with Babassu
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      Vegetable Curry with Babassu
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        Ingredients
        • A few cups vegetables see recipe notes (below) for suggestions
        • 2 onions
        • 3 cloves garlic
        • 350 ml vegetable stock
        • 2 tablespoons Babassu Oil
        • 2 teaspoons curry powder
        • 1 teaspoon cumin
        • 1 teaspoon coriander
        • ½ teaspoon ginger powder
        • sea salt
        • black pepper freshly ground
        • 1 tablespoon lemon juice (optional)
        Ingredients
        • A few cups vegetables see recipe notes (below) for suggestions
        • 2 onions
        • 3 cloves garlic
        • 350 ml vegetable stock
        • 2 tablespoons Babassu Oil
        • 2 teaspoons curry powder
        • 1 teaspoon cumin
        • 1 teaspoon coriander
        • ½ teaspoon ginger powder
        • sea salt
        • black pepper freshly ground
        • 1 tablespoon lemon juice (optional)
          Instructions
          1. Peel and chop the garlic and onions. Wash and drain the vegetables and cut into bite sized pieces.
          2. Heat the Babassu Oil in a large pan and gently fry the onion and garlic and then add the spices to bring out their flavor. Add the vegetables, one at a time, starting with things like carrots that take longer to cook.
          3. Cook for a few minutes without browning. Sprinkle with a bit of sea salt and then add the stock. Add water if necessary and cover with a lid
          4. Cook for about 15-20 minutes, until vegetables are just tender.
          5. Taste and add more salt if necessary and if you want a stronger curry taste, add the lemon juice.
          6. Serve on rice, millet or couscous.
          7. Note: If you don't have Babassu Oil you can use Coconut Oil instead.
          Recipe Notes

          Vegetable suggestions: broccoli, cauliflower, cabbage, carrots, celery, zucchini, peas, beans, pumpkin, sweet potato

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