Mungbean curry and flat bread

Today was the first time that a larger group joined me in the kitchen to make mung bean curry with rice and flatbread (we used 200g SR flour, 5gr salt and 50g boiling water) if you don't have SR flour, use the link for a similar recipe.

Afterwards we walked to the allotment to enjoy yellow raspberries that are just starting to ripen, tomatoes and we picked runner and french beans to take home. We even had a groups photo before the drizzle appeared.

Mung Bean Curry, Flat bread, and apple rose pastry

This post was first published on 24/06/2020

Finishing off what is in the fridge I made this curry today,  bringing back lovely memories from 2nd february 2010

After a very stormy night a warming curry is just the job.
WE made some mung bean curry with rice and flatbread.
  

In September Melendra, June and I went to pick apples in Storey's way. June wrapped them in newspaper and today was the day that we turned about 15 apples into a on the stove apple crumble
    

In the topping we put walnuts and maple syrup instead of pecan nuts and we added

crushed branflakes in the mix.

From Spade to Plate: 3rd July -Cherry Jam - Vegetable curry

This post was first posted 1/7/2017
The other day I noticed a wonderful morello cherry tree in Pauline's back garden.
She did not have the energy to pick the cherries and turn them into something delicious.
So the Abundance Cambridge group got in action.

The NVS Cherry Harvesting group

As part of our From Spade to Plate project, we harvested the cherries and turn them into a reduced sugar 'jam'.  As for our lunch, we shall have a vegetable curry with freshly harvested, beans, courgettes, spinach and coriander from the garden and some rice.

We had a true united nations representation
June - UK
Servane - France
Sam - UK
Christine - China
Anne-Marie - America
Kiyomi- Japan
Silvia - Mexico
Simone - Italy
Karina - The Netherlands.

Servane reaching high

Anne marie -in charge of de-stoning

June harvesting cherries

We made 5 litres of cherry cordial and 9 jars of delicious jam

Jam jars filled to take home for some critical family jam tassting

Sam and Simone harvesting beans for the curry

T

Having a meal together

The recipe for the  Mung bean curry: 4 servings

1 cup of mung beans soaked for 6 hours or overnight
2 tbsp oil
2 tsp brown mustard seeds
1 finely sliced onion
15 gr finely grated ginger
1 tsp tumeric powder
1/2 tsp chilli powder
4-6 minced garlic cloves
1 can of chopped tomatoes
2 carrots sliced into half moons
4 cups of vegetable stock
3 large handfuls of shredded silverbeet/spinach
sea salt to taste

In a large pot heat the oil over a medium high  heat and add the mustard seeds
When the mustard seeds start to pop add the cumin seeds and onion. Saute for a few minutes over a medium heat. When until onions become translucent, add the chilli, tumeric, ginger, garlic and tomatoes.

Continue to saute on gentle heat for another 5 minutes, until the tomato pieces are cooked down. Then mix in the mung beans and carrots. Stir thoroughly so all the spices and flavours coat the ingredients

Next add the stock and bring to boil. then turn down and gently simmer.
At this point you may want to add some salt, try 1/2 a teaspoon.

Cook for 30 minutes with the lid partially on, until the lentils are fully cooked and you have a thick caserole like consistency. You will need to stir consistently so that the beans don't stick to the bottom of the pot.
Once cooked, stir in the beet and simmer for a couple more minutes before turning off.

Serve with basmati rice, a dollop of yoghurt and a fresh salad.
Enjoy!

Mung bean curry

As I still have perpetual spinach and carrots left in the allotment, I thought I could make this Mung Bean curry this weekend.

We made this first with our  Wednesday group on 9th October 2017 and Monday group on  2nd February 2020. So lovely to see the happy smiles again. 

Miss you all,  and hope that the group cooking sessions can start again soon. For now, enjoy this anti inflamatory curry and the happy memories.

The recipe for the  Mung bean curry: 4 servings
1 cup of mung beans soaked for 6 hours or overnight
2 tbsp oil
2 tsp brown mustard seeds
1 finely sliced onion
15 gr finely grated ginger
1 tsp tumeric powder
1 tsp cumin seeds
1/2 tsp chilli powder
4-6 minced garlic cloves
1 can of chopped tomatoes
2 carrots sliced into half moons
4 cups of vegetable stock
3 large handfuls of shredded silverbeet/spinach
sea salt to taste





In a large pot heat the oil over a medium high  heat and add the mustard seeds

When the mustard seeds start to pop add the cumin seeds and onion. Saute for a few minutes over a medium heat. When until onions become translucent, add the chilli, tumeric, ginger, garlic and tomatoes.

Continue to saute on gentle heat for another 5 minutes, until the tomato pieces are cooked down. Then mix in the mung beans and carrots. Stir thoroughly so all the spices and flavours coat the ingredients

Next add the stock and bring to boil. then turn down and gently simmer.
At this point you may want to add some salt, try 1/2 a teaspoon.
Cook for 30 minutes with the lid partially on, until the lentils are fully cooked and you have a thick caserole like consistency. You will need to stir consistently so that the beans don't stick to the bottom of the pot.
Once cooked, stir in the beet and simmer for a couple more minutes before turning off.

Serve with basmati rice, a dollop of yoghurt  topped with fresh coriander and a fresh salad.
Enjoy!

These days I tend to use the Lazy Dough to make flat bread, but I have to save my eggs and yoghurt  as there has been a 'run on eggs' due to the Corona virus, so for this flat bread  the ingredients were.

2 cups of plain flour
1/2 tsp salt
3/4 cup of milk
3 1/2 tbs butter

Warm the milk and melt the butter in it.
Add to the flour and salt and mix thoroughly and knead into a ball.
Leave to rest for 10 mins, then cut in 4 and roll out thinly
In a dry frying pan, put in the flat dough and leave it until it shows bubbles, then turn for another minute or so (make sure it does not burn). Et Voilà! Delicious flat bread to go with your curry
(or if you want to use it as a wrap this is possible too as long as it is thin enough)


If you have enough yoghurt this flatbread  recipe might be another easy option.

Setting up the vertical garden

The weather was lovely, chilly but sunny, so we took the opportunity to fill the plastic 2 litre water bottles with the strawberry runners. Hopefully they will give us some deliciously sweet and juice strawberries in June.

Afterwards we made rice and  a mung bean curry with flat bread.
          

We brushed the flatbead with butter, garlic and parsley (fresh from the garden)

and another lovely afternoon with some great friends.

Planting up vertical Garden and mung bean dahl

The weather was lovely, chilly but sunny, so we took the opportunity to fill the plastic 2 litre water bottles with the strawberry runners. Hopefully they will give us some deliciously sweet and juice strawberries in June.

Afterwards we made rice and  a mung bean curry with flat bread.
          

We brushed the flatbead with butter, garlic and parsley (fresh from the garden)

and another lovely afternoon with some great friends.

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.