A very mild coconut curry, with a nice balance of vegetables and flavours. You can always make it hotter by adding more chilli.
Serve with fluffy rice or naan bread.
SERVES 4 | Preparation time: 20 minutes | Cooking time: 20 minutes
• 2 tbsp coconut oil, or olive oil for frying
• 1 tbsp mild curry powder
Enjoy as a starter or as a snack, pakoras are a perfect partner for your freshly grown coriander. Put in plenty to balance out the flavours.
Preparation time: 10 minutes | Cooking time: 15 minutes
• 100g/3oz gram flour, sieved
• ½ tsp baking powder
• 1 large onion, sliced
• 3 medium potatoes, peeled and grated
The Kitchen Garden Forum is a fun, thriving community of people like you. Each week we highlight a thread for further discussion.
Over on the Forum, reader alan refail has shared his recipe for Grilled Green Tomato Chutney.
GRILLED GREEN TOMATO CHUTNEY
500 g green tomatoes
275 ml cider or white wine vinegar
50 ml balsamic vinegar
125 g muscovado sugar
A quick and easy loaf cake to throw together on a whim! Serve it on its own with a cup of tea, or warm with a little ice cream.
Preparation time: 30 minutes
Cooking time: 1 hour
• 200g (7oz) unsalted butter, plus extra for greasing
• 100g (4oz) caster sugar
• 100g (4oz) soft dark brown sugar
This is a lovely vegan soup that is sweet and tangy with home-grown tomatoes and deliciously creamy from the coconut milk.
Preparation time: 20 minutes | Cooking time: 45 minutes
• 400g (14oz) tomatoes, halved
• Olive oil to drizzle
• 1 large onion, chopped
• 1 thumb-size piece of ginger, grated
Try this simple yet delicious recipe for making use of your bumper crop of rhubarb
Once the rhubarb gets underway, there’s no stopping it. When the novelty of crumble has worn off, divert some of the later stalks into this excellent jam.
Ingredients (makes two 454g/1lb jars)
700g (1lb 9oz) rhubarb, chopped
700g (1lb 9oz) sugar
40g (1½oz) crystallised ginger,…
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