Monday 15 July 2019

An anti inflammatory mung bean curry and vegan waffle

As we are inbetween crops at the moment and I only have some fruit and perpetual spinach growing in the allotment, we are making a curry including the spinach amongst other pulses, spices and bought carrots.

For desert we made these Belgium raspberry waffles with lemon raspberry syrup.

What a treat!
Terry arrived early with a freshly foraged bag of bullace plums from Wolfson College,we included them in the sauce too and tasted sweet and yummi!

 I have decided to make this Curry with rice, a dollop of greek yoghurt and coriander.


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