Vegetables Recipes

1 large eggplant cut into 1 inch cubes 1 tablespoon salt 2 tablespoon olive oil 2 garlic cloves, minced 1 fresh green chili 1 teaspoon grated root ginger 1 onion, finely chopped 2 teaspoons garam masala 1 teaspoon ground tumeric 1 tbsp tomato paste 3 cups vegetable broth 1 tablespoon lemon juice 8 oz potatos, diced 1 cup cauliflower florets 8 ounces pumpkin, chopped 8 ounces frozen green beans 2/3 cup coconut milk salt and pepper 2 tbsp shredded coconut to serve

1. Layer the eggplant in a bowel, sprinkling with salt as you go. Set aside for 30 minutes. 2. Rinse well under cold running water to remove all the salt. Drain and pat dry with kitchen paper. Set aside. 3. Heat the oil in a large pan. Add the garlic, chili, ginger, onion and spices and fry over a medium heat, stirring occasionally for 4-5 minutes, until lightly browned. 4. Stir in the tomato paste, broth, lemon juice, potatoes and cauliflower and mix well. Bring to the boil, lower the heat, cover and simmer for 10 minutes. 5. Stir in the eggplant, pumpkin, green beans and coconut milk and season to taste with salt and pepper. Return to the boil and continue to simmer, uncovered, for a further 15 minutes, or until tender. 6. Serve immediately garnished with coconut and thick slices of rye bread.

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1 cup split red lentils 1/3 cup long grain brown rice 5 cups vegetable broth 1 leek, cut into thick slices 3 garlic cloves, minced 14 ounce can chopped tomatoes 2 teaspoons curry powder 1 teaspoon chili powder 1 red bell pepper, seeded and sliced 1 cup broccoli florets 8 small ears corn, halved lengthways 1/2 cup green beansil salt and pepper

1. Put the lentils, rice and vegetable broth in a large flameproof casserole and cook over a low heat, stirring occasionally for 20 minutes. 2. Add the leek, garlic, tomatoes and their can juice, curry powder, chili powder, and all the vegetables to the pan. 3. Bring the mixture to the boil, reduce the heat, cover and simmer for a further 15 minutes or until the vegetables are tender. 4. Season with salt and pepper to taste and serve immediately.

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HUMMUS 14 ounce can chickpeas (garbanzo beans) juice of 1 large lemon 2 tablespoons chopped parsley 5 tablespoon tahini 2 tablespoon olive oil 2 garlic cloves, minced salt and pepper chopped parsley and black olives, to garnish TOASTS 1 loaf italian flatbread, sliced 2 garlic cloves, minced 1 tablespoon chopped parsley 4 tablespoons olive oil

1. To make the hummus, drain the chickpeas, reserving a little of the liquid and put them in a blender and process, gradually adding the reserved liquid and lemon juice. Blend well after each addition until smooth. 2. Add the tahini and all but 1 teaspoon of the olive oil. Add the garlic, parsley, season to taste and blend again until smooth. 3. Spoon the hummus into a serving dish and smooth the top. Drizzle the remaining olive oil over garnish with chopped parsley and black olives. Set aside in the refrigerator to chill while you are preparing the toasts. 4. Place the slices of ciabatta on a broiler rack in a single layer. 5. Mix the garlic, parsley and olive oil together and drizzle over the bread slices. Cook under a hot broiler, turning once, for about 2-3 minutes, until golden brown. Serve the toasts immediately with the hummus.

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