It's the weekend again, and soon we'll be heading to a new streetfood market. It's been around now for a month or so, and it has already become one of our favourite places. I'm not sure yet, what I want to have for lunch, as there are quite many vegetarian options. In the evening we will go to a public viewing of the football world cup game Peru-Denmark in our local stadion. Let's see how our home team will do, while we have some beers and picnic on the grass. So that's pretty much the plan for today.
I've been cooking more light summer food lately: pasta dishes, halloumi salads, corn cobs, new potatoes, fresh peas etc., but now I made a vegan curry again after a little while. It was very nice and surprisingly summerly due to the ingredients. Have a look below, if you want to know how I made this curry.
Green bean and wild garlic curry
3 cloves of garlic
2 cm fresh ginger
1 red chilli
150 g green beans
50 g potatoes
1 can coconut milk
1 tbsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
2 tbsp tomato purée
Wild garlic stalks
Chop the shallots, garlic, ginger, chilli, green beans and potatoes.
Cook the potato pieces in water until they are nearly done.
Heat vegetable oil in a pan, and start cooking the onion, followed by garlic, ginger and chilli.
Mix the spices into the onions and let fry for a couple of minutes.
Add the coconut milk, green beans and tomato purée to the pan, and let it simmer.
Cook the rice while the curry is simmering.
When the curry is nearly done, add the potatoes and while garlic and cook them for a few minutes in the curry.
Serve with the rice and enjoy!
I'm sharing this recipe with this month's Eat Your Greens. The challenge is hosted this month by Shaheen from Allotment 2 Kitchen, and co-hosted by me. You can read more about the challenge via the link, and do also visit Shaheen's lovely vegetarian blog from Wales.
Have a wonderful weekend everyone!