I’m eating leftovers of this from the freezer & only just realised I must have forgotten to copy the recipe here. I made it ages ago, and have been looking at it in the freezer thinking it didn’t look very appetising for weeks. Well, I’ve been defrosting the freezer today, so I thought I had better eat it up & OMG it is lovely! Wish I had eaten it sooner!
Update April 2013: Had this with DD1 (2) and she loved it. As we were going out, I made this in the pan, but once it was simmering I put it & the rest of the ingredients in the slow cooker on high for a couple of hours
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
Handful of oregano or marjoram, chopped
400g tin cannellini beans, drained and well rinsed
1 litre vegetable stock
1 bay leaf
750g butternut squash, peeled, deseeded and cut into 2cm chunks
200g French beans, trimmed and cut into 2cm pieces
1 large tin sweetcorn
Sea salt and freshly ground black pepper
Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and sauté gently for about 10 minutes.
Add the smoked paprika and 1 tablespoon of the oregano. Cook for another minute.
Add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10–15 minutes.
Then add the French beans and corn kernels and simmer for a further 5 minutes.
To finish, season with freshly ground pepper, and the remaining oregano, leave to settle for a couple of minutes, then serve.
We finally got round to watching the new HFW Veg show on Ch4 last night & DH wants to make this curry
This made 8 portions.
Sunflower oil, for frying
5 aubergines, sliced into long wedges (yes, really – 5 of them)
400ml coconut milk
300ml roast tomato passata
300g green beans
For the curry paste
6 garlic cloves, roughly chopped
5-6 shallots, roughly chopped
2 thumb-sized pieces of ginger, roughly chopped
4 hearts of lemongrass, chopped
5 green chillies, deseeded and roughly chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
For the raita
3 tsp mango chutney
8 tbsp plain yogurt
Fresh coriander, to garnish
Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
Make the raita by stirring the chutney into the yogurt, sprinkle over a little coriander and serve alongside the curry with some naan breads or rice.
DH made this & said it was easy enough to make. It was also very nice, just as well as we have another 6 portions of it in the freezer!