2 tablespoons Thai red curry paste2 cups (500 ml/16 fl oz) coconut milk4 kaffir lime leaves1 onion, finely chopped2 potatoes, chopped200 g (6 ½oz) pumpkin, chopped1 red capsicum, chopped3 zucchini, chopped90 g (3 oz) baby corn150 g (5 oz) beans,...
1 eggplant (500g), cut into 2cm pieces1 zucchini, cut into 2cm pieces1 red capsicum, cut into 2cm pieces1 onion, roughly chopped1 roma tomato, roughly chopped2 rosemary sprigs, leaves picked6 thyme sprigs, halved1/3 cup (80ml) olive oil400g can chopped tomatoes2 garlic...
450 g brown rice2 Tbsp olive oil2 small red onions, coarsely chopped1 yellow capsicum, chopped3 tsp smoked paprika400 g arrabbiata sauce400 g canned kidney beans, drained, rinsed½ cup of watersalt and pepper to taste1 cup frozen peasHeat rice for 1...
Recipe Box: https://the-food-garden.myshopify.com/a/bundles/recipe-box:-silverbeet-omelette-with-capsicum-salad-11jk 260 gram chargrilled red capsicum (bell pepper), drained, sliced thickly1 tablespoon fresh thyme leaves1 clove garlic, crushed1 tablespoon balsamic vinegar1 tablespoon olive oil6 medium stalks silver beet (swiss chard)10 free-range eggs1/4 cup (60ml) milk2 clove garlic, extra,...
For the Vinaigrette:Juice of 3 lemons (about 1/2 cup)2 teaspoons olive oil2 cloves garlic, mincedsalt and black pepper, to tasteFor the salad:2 bunches kale (about 6-8 cups), desteemed and finely chopped1 red capsicum, diced1 orange capsicum, diced1 yellow capsicum, diced1...
185 ml extra virgin olive oil2 medium potatoes, peeled and cut into 5 mm wedges1 small eggplant 2 medium red capsicums (preferably corno di toro – bull’s horn), cut into 2 cm strips2 garlic cloves, chopped1 medium tomato, thinly sliced...
