Fed By Red: Episode Two - Busy Family
In this episode David visits Anthony & Clodagh Walsh and their two young children in Glanmire. Anthony does most of the cooking for the family and he finds it hard after a days work to prepare meals for the family. Clodagh is also a vegetarian which has challenged Anthony to come up with enough vegetarian options to suit Clodagh. David will show them some fast and easy vegetarian dishes that all the family can enjoy.
Recipes:
Red Lentil Dahl with Peppers and Courgettes
Ingredients serves 4
200g of red lentils soaked in cold water for 20 minutes
2 red onions finely diced
2 garlic cloves finely diced
1 thumb size piece of ginger grated
1 courgette diced into pea size pieces
1 red pepper diced into pea size pieces
1/2 packet of Green Saffron Dahl Spice
1 400ml tin of coconut milk
1 400ml tin of chopped tomatoes
2 limes
10g chopped coriander
olive oil
salt and pepper
Method
• Place a large pan or casserole dish on a medium heat, add a splash of olive oil and add in the onion, garlic and ginger and cook on a medium heat for 3 minutes until the vegetables are soft.
• Next add in the peppers and courgettes and cook for a further minute, drain the lentils, add to the pan and then put in the spice mix and cook for a minute.
• Now add the coconut milk, tomtatoes and 200ml of water to the pan. Bring the dahl to the boil and simmer for 10-12 until the lentils are soft and fully cooked. I like to place a lid on the pan when they are cooking. It helps them cook more evenly.
• Keep stirring the pan throughout the cooking to stop the lentil sticking to the pan.
• Finish the dish with the juice of the limes and the chopped coriander.
• Serve with brown rice
Chickpea Korma with squash, cauliflower and spinach
Ingredients serves 4
400g tin of cooked chickpeas
2 red onions finely diced
2 garlic cloves finely diced
1 thumb size piece of ginger grated
1 small butternut squash diced
½ head of cauliflower cut into small florets
1/2 packet of Green Saffron Korma Spice
1 400ml tin of coconut milk
1 200ml tin of chopped tomatoes
2 limes
75g baby spinach
10g chopped coriander
15g flaked almond
2 tbsp of natural yoghurt
olive oil
salt and pepper
Method
• Place a large pan or casserole dish on a medium heat, add a splash of olive oil and add in the onion, garlic and ginger and cook on a medium heat for 3 minutes until the vegetables are soft.
• Next add in the squash and cauliflower, turn up the heat and cook for a further 2 minutes, then put in the spice mix and cook for a minute.
• Now add the drained chickpeas, coconut milk, tomtatoes and 200ml of water to the pan. Bring the Korma to the boil and simmer for 10-12 until the vegetables are soft and fully cooked. I like to place a lid on the pan when they are cooking. It helps them cook more evenly.
• Keep stirring the pan throughout the cooking to stop the vegetables sticking to the pan. Stir in the spinach for the last minute of cooking.
• Finish the dish with the juice of the limes, yoghurt, almonds and the chopped coriander.
• Serve with brown rice.
Lamb Kotfas with Beetroot, Apple and Carrot Relish
Ingredients serves 4
500g minced lamb
2 tsp of Korma spice
salt and pepper
Relish
2 cooked beetroot
1 granny smith apple
2 medium carrots
1 tsp coriander chopped
2 spring onions finely sliced
2 tblsp of natural yoghurt
korma spice
salt and pepper
1 lime juiced
Method
• In a bowl mix together the lamb, korma spice, some salt and pepper.
• Roll the mix into 12 small balls and flatten out into mini burgers.
• Place a frying pan on a medium heat and add in the lamb and cook on a medium heat for about 5 minutes on each side until they are cooked through.
• While the lamb is cooking make the relish.
• Using a cheese grater, grate the beetroot, apple and carrots and place into a bowl.
• Add the rest of the relish ingredients into the bowl and mix throughly.
• Check for seasoning and serve with the koftas.