Not a recipe that normally springs to mind in the middle of June but this isn’t a normal June.
Perhaps it’s new normal June!
Normally (!) we would be eating supper outside–sun going down–cats on the wall–cows in the field–pale blue sky streaked with high-flying plane tracers–and remarking on how lucky we are!
Instead we enjoyed this in the warmth of the kitchen, in nodding agreement that this was indeed not normal.
1 onion–chopped small
2 garlic cloves–chopped
2 tbs olive oil
1 tsp black mustard seeds
1 tsp (each) turmeric, cumin powder, powdered ginger
1/2 tsp (each) coriander powder, cayenne powder
8oz tinned [canned] or fresh tomatoes–chopped
1 pint/500 ml stock (You probably won’t need it all!)
2 celery sticks–sliced in small (wine cork) size
1 smallish sweet potato–peeled and cubed
3 fennel bulbs–outer leaves removed, cored, cut in half vertically and each half cut thrice (i.e. six pieces in all–the ones in the photo are a tad too large)
3 tbs cooked chickpeas
salt to taste–bearing in mind there is salt in the stock
3 tbs coconut cream* or whisked smooth low fat yogurt
- Heat the oil in a medium pan and add the mustard seeds.
- When they start to pop add the onions and garlic, mix them in and sweat them until they soften and begin to colour.
- Add the rest of the spices, the salt and mix in.
- Add the tomatoes and cook on for five minutes to let them form a sauce.
- Add half the stock and cook on for 5 minutes.
- Add the cut up vegetables and mix in.
- Cover and cook for 30 minutes–checking now and then that it doesn’t dry up (as it very nearly did for me!).
- Add more stock as you need and cook on.
- Turn off the heat and let it cool down.
- When you are ready to eat, stir in three tablespoons coconut cream or whisked low fat yogurt and gently reheat.
*The difference between coconut milk/cream and cream of coconut is fully explained here:
It looks like milk, it is NOT sweetened and it does NOT taste of coconut!