Thoughtful Foods

The tagine is a lovely way to use the sweet potato's and zucchinis in this weeks veggie box. It also has potatoes and chickpeas so it could be a full meal on its own without the couscous. The spices are all available in the co-op, as is the couscous. It makes pretty tasty leftovers for lunch too.

Ingredients

Ingredients

• 6 large potatoes
• 6 stems coriander
• 1 onion
• 1 x 5cm piece fresh ginger
• 2 cloves garlic
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp brown mustard seeds
• 1/2 tsp chilli flakes
• 6 curry leaves
• 1/2 tsp ground turmeric
• 1/4 cup olive oil
• 1 x 400g can chopped tomatoes
• 18 silverbeet leaves
• 10 stalks parsley
• salt

Method

Peel the potatoes and place the peel in a compost bucket. Chop the potatoes into 2cm cubes, place in a large bowl and cover with water. Soak the coriander stems in a small bowl of water. Peel and chop the onion, ginger and garlic, and place in a medium bowl.

Ingredients

• 400g baby potatoes
• 50ml extra virgin olive oil
• 2 tsp white wine vinegar
• 1/2 tsp Dijon mustard,
• 1 clove garlic (crushed)
• salt
• pepper
• a pinch of sugar
• 3 free-range eggs
• 2 sticks celery (sliced on the diagonal)
• 4 sprigs torn flat-leaf parsley
• 2 tbsp chives (snipped)

Method

Cook 400g baby potatoes (halved) in a saucepan of lightly salted boiling water for about 10-12 minutes or until tender.

Ingredients

Ingredients

Burger patties:

• 1 cup cold mashed potato
• 1 tin lentils (the french brown ones are best)
• 1 tbs mild indian curry paste (i have tried thai and it isn't as good)
• 4 spring onions, finely sliced
• 1 egg
• 1/2 cup dry breadcrumbs

 Sauce:

• 1/2 cup low fat yoghurt
• 1/4 cup lemon juice
• 1-2 tbs tahini (you can skip this if you don't happen to have it handy)

 To assemble:

Lisette

Ingredients

1 cinnamon stick
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon black mustard seeds
1 teaspoon chilli powder
1 teaspoon cloves
1 teaspoon cardamom seeds
1 teaspoon cumin
1 teaspoon fenelugreek seeds
2 bay leaves
(Note: the above ingredients are to taste, don't worry if you are missing one or two)
2 tablespoon natural yoghurt
500g potatoes (sliced or cubed)
500g pumpkin (sliced or cubed)
1 tablespoon lemon
1 teaspoon sugar
Pinch salt
Oil
Water

Method

1. Heat oil. Sauté spices until black mustard seeds pop (1-2 minutes).

2. Add yoghurt, heat to simmer.

3. Add pumpkin and potato and some water (1/3 - 1/2 cup). Boil then simmer until veggies are soft. Add more water if necessary. Stir regularly.

4. Add lemon, sugar and salt.

Louisa Micallef

Ingredients

1 Spanish onion
3 cloves garlic
3 medium potatoes (cut into chunks)
2 tablespoon paprika
2 tablespoon cumin
1 tablespoon turmeric
150 grams green beans
400 grams chickpeas
1 tin tomatoes
1 pear (chunks)
150 ml vegie stock
salt/pepper to taste

Method

1. Heat onion, garlic until brown.

2. Add potatoes and spices, and cook for one minute.

3. Stir in remaining ingredients/cover/simmer for 30 minutes, until potatoes are soft.