By Miriam Erasmus
When feeding my family over the decades, I have always tried to give them a ‘rainbow’ every day.
Being vegetarian – no meat, fish or eggs – I have done a lot of research into nutrition, and, believe it or not, each colour has it’s place on our plates.
Much like the English “Meat and 2” which usually included meat, potatoes and sommat colourful like carrots or cabbage !!
Here is my favourite curry recipe, which is not set in stone, but here goes.
Ingredients
2 potatoes
2 carrots
I red onion
2 thin slices cabbage
1 Tomato
2 slices butternut
Some sprigs of herbs – I used oregano, thyme, oregano and coriander.
I large dollop coconut oil ( heaped tablespoon )
I tsp curry powder
I tsp turmeric
Water to cover.
Method
Chop up the vegetables into small pieces.
Rinse the herbs and take the leaves off the stalks.
In a large frying pan, melt the coconut oil.
Remove from heat.
Add the curry powder and turmeric and mix into the melted oil.
Put the pan back on the stove and add the vegetables.
Toss so they are all covered in the flavoured oil.
Add enough water to half cover the vegetables.
Cook on high until it bubbles, then stir again, cover and put on low heat until cooked – about 20 to 25 minutes. If the water hasn’t boiled away enough, leave the lid off a while.
Serve and enjoy.
This time we ate it as is. I sometimes serve it with rice or chapati or naan or tacos or ………
P.S. Throw out the peels for the monkeys !!
