The last couple of weeks…… spinach, arugula, swiss chard, lettuce, endive, baby beets, peas, strawberries, how blessed we are to have such nourishing abundance on our tables at this time. We have been extremely lucky with Mother Nature’s generous hand with the weather, and thankfully have not experienced any major catastrophic weather phenomenons. We have had unprecedented weed crops, i really wish they were edible, alas not even tasty in a shake, but thanks to everyone who came out on the long weekend and put in some good hours teaching those weeds a thing or two. Thank you to everyone who brought delicious baked goods, lychee nuts, yes lychee nuts, what a treat!!! I think i can speak for everyone, thank you! Enjoy the photos, and forward to family and friends so that they can see what a wonderful endeavor and community we have here at the EOGG farm.
Chickpea, Tomatoe and Spinach Curry
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3cm/1¼ in piece ginger, grated
- 6 ripe tomatoes
- ½ tbsp oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- pinch chilli flakes
- 1 tsp yeast extract (we used Marmite)
- 4 tbsp red lentils
- 6 tbsp coconut cream
- 1 head of broccoli, broken into small florets
- 400g can chickpeas , drained
- 100g bag baby spinach leaves
- 1 lemon, halved
- 1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews
- Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
- Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.