There have been developments the the Lee Veggie Planter. Finally my little seedlings have had enough sunshine to start pushing their way up through the soil.
So here is the planter with it’s ‘ickle seedlings. This is a radish growing, they grow really quickly . I will be building the trellis soon, I don’t need it yet 🙂
So planted so far:
- pak choy
- spring onion
- mixed salad leaves
Butternut Squash, tofu and pea curry
This is DELICIOUS and ridiculously easy and quick. I found the recipe in a cute little veggie cook book I purchased the other day
prep 15 muns
cooking 25 mins
- 1 tablespoon oil (i used coconut oil)
- 1 tablespoon ready made Thai red curry paste, you could use green. You could make you own 🙂
- 500g deseeded butternut squash, cubed. I don’t peel squash when I use it, I just give it a good scrub
- 500 ml veg stock
- 400g tin of coconut milk
- 6 kaffir lime leaves (i used dried from the supermarket)
- 200g frozen peas
- 300g firm tofu, cubed (i used silken tofu and it was ok)
- 2 tablespoons light soy sauce ( I used tamari as it’s wheat free)
- juice of 1 fresh lime (i used bottled because i didnt have fresh)
- chopped fresh coriander to garnish (i used lots)
- finely chopped red chilli to garnish (didn’t use becuase the red thai paste was HOT)
Heat the oil in a wok or deep frying pan, add curry paste and fry over gentle heat for a few minutes.
Add the squash, stir fry for a bit and add stock, coconut milk and lime leaves.
bring to a gentle boil, reduce heat, simmer gently for 10 minutes or until squash is tender
stir in the peas, tofu, soy sauce and lime jiuce and simmer for a further 5 minutes.
Serve with fresh coriander and chilli garnish