No rainbows in my window though...instead in my home was this Orange Cake and Double: Sweet Potato Curry. I say was, as I made it early this week and its all gone.
Mid March, well before the quarantine - D picked up a load of oranges to make juice with his manual juice maker, but typically I end up having to find ways of making the most of ingredients he picks up.
So this egg free Orange Ginger Apple Loaf Cake was one way that I found myself using some of those oranges, but as I went to make the cake I realised that I did not need to use the whole orange - only the zest! The cake also contains mixed dried fruit, black treacle aka molasses.
The Double Potato and Pepper Curry with Chickpeas was made to use up what we had in the house. I found the Double Potato Curry a little sweet, so squeezed the juice of half of zested orange into it for liven it up a little. It definately perked it up a little for my tastebuds.
The Orange Ginger Apple Loaf Cake was reminisce of steamed pudding or even closer to malt bread which is dark and squidgy, full of dried fruit. The recipe was adapted fromThe Vegetarian Gourmet: Easy Low Fat Favourites cookbook. This was nice to eat warm (reheated in the microwave), but by day four it began to feel a bit dense and stodgy so we fed it to the birds, by the following day it was all gone. Nothing at home is going to waste, it rarely did before so I can continue to feel smug in that knowledge.
Double Potato with Red Pepper and Chickpeas
Serves 4 - 6
100ml vegetable oil
3 medium onions, minced
4 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 green or red chillies, sliced or 1 teaspoon of chilli powder or to taste
1 x 400g tinned tomatoes
2 medium potatoes, peeled and diced
2 medium sweet potatoes, peeled and diced
1 red pepper, cored and dices
1 x 400g tinned chickpeas, drained and rinsed.
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 butter or oil rises to the surface.
Add the tomatoes and cook until broekn down. I tend to use a masher.
Then stir in the chopped cubed potatoes and cook for five minutes, then stir in the sweet potatoes and about 100ml water to prevent it from stickign to the pot.
Stir now and again and cook until both begin to soften, but still have some bite.
Finally stir in the chopped red peppers and chickpeas.
Cook until the ingreidnets are tender.
Serve with rice, roti or naan bread.