I made this Courgette, Runner Bean and Cherry Tomato Curry last month with the last harvest from my garden of courgettes, runner beans and cherry tomatoes.
My blog already boasts lots of original vegetarian and vegan Welsh recipes and fusion dishes too, so I am interpreting 'close to home' which is Vegan Mofo prompt today as things that I have grown from seed. Now how close to home is that?! From garden plot to plate.
Runner beans, courgettes from the garden plot and cherry tomatoes from the greenhouse.
I have to admit some of the runner beans were a bit on the stringy side, but mostly succulent and tender with bite. The real star of the dish were the cherry tomatoes, that I stirred into the curry in the last 10 minutes for them just to soften and burst. It was a relatively dry curry and could work well stuffed either in a roti, chappati or even a tortilla wrap.
Now all I have in the garden are herbs, some cherry tomatoes hanging on for dear life in the greenhouse with some salad leaves. And Rainbow Swiss Chard.
I dug the garden a week or so back clear and ready for the following year, but a scraggy yet gorgeous log fire burnt coloured cat has recently made our garden plot their lavatory. Any suggestions as to how to deter this furry beastie, other than resorting to London Zoo solution of Lion Pee pellets; and please don't suggest getting a male to urinate in the garden, it just is not goon to happen. Its funny and makes me giggle, but it also as you can understand be frustrating as well. I can't sit out in the garden with a water pistol or a watering hose in my hand either, ain't going to happen. So please I welcome any of your tried and trialed methods.
Courgette, Chickpea and Cherry Tomato Curry
4 tablespoons vegetable oil
2 medium onions, minced
2- 3 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon of salt or to taste
1/2 teaspoon of turmeric powder
2 fresh chillies, sliced or 1 teaspoon of chilli powder or to taste
2 tablespoons tomato puree or paste
140g runner beans, topped and tailed and sliced
2 medium courgettes, sliced into thick chunks
Handful of cherry tomatoes
Optional: garam masala for garnishing
In a large wide pan, heat the oil then add the minced onions, garlic and ginger and cook until transparent, add the spices and cook until the oil rises to the surface. Add the tomato paste and stir in the chopped runenr beans and cook until the runner beans begin to soften, but still has some bite.
Then stir in the courgettes and cherry tomatoes and cook for 10 minutes until beginning to soften and the tomatoes have burst.
Keep stirring to stop the sauce and vegetables from sticking to the pan, when the vegetables are cooked. turn off the heat.
Serve with rice and garnish with a little sprinkling of garam masala.