(c) Mariña Casas
At the last Wasteless Wednesday Dinner of March we served a two course meal instead of the usual three courses. This was due to the fact that the food pick-up was not as successful as the week before. Therefore you could enjoy a main and a dessert. Did your bellies get full though? Oh yes! And was it yummy as well? No need for asking this question… Ja hoor! Of course! Let me tell you how we prepared this Wasteless Wednesday Dinner:
Curried roots and rice
The main dish had the characteristics of a classic curry: bright colours, a wide variety of spices, and an enchanting smell. Curry recipes can be very different all around the world; however they often refer to soupy dishes. Some might be sweeter, others a hint sour. We at Taste Before You Waste always cook with the ingredients we have in our storage. This time we prepared a savoury curry out of various roots. This recipe serves two people.
1 large onion
2 gloves of garlic
1 cm ginger
6 purple, black, white, yellow, or red carrots
200 ml water
one cup or 150 gram of Basmati rice
Curry mix or prepare your own blend of turmeric, chili, coriander, cumin seeds, saffron, cardamom, cinnamon, and fenugreek
Two cups or 300 ml of water to cook the rice
Peel the ginger, the onion and the garlic and chop them.
Pre-heat oil in a pot and roast ginger, onion and garlic.
Add the curry mix or your self-made spice blend.
Peel the carrots and cut them into chunks. Add them to the pot and roast for 5 minutes.
Add chopped tomatoes and water. Let it simmer on low heat. The carrots are done after 15 minutes.
Rinse your rice.
Bring two cups or 300 ml of water to boil and add the rice.
Cook the rice following the instructions on the packaging. Rice is done when it is tender.
Tip: Curry is best when you cook it very slow. The ingredients will develop its full taste even better.
Potatoes and green bean salad
As a side dish we served a rich salad made out of potatoes and green beans. The lemon dressing added a hint of fruity freshness. This salad will fill two bellies: