English curry and chips; cabbage and celeriac coleslaw

Hi folks - I was away last week, so we haven't been posting much. Kenneth made a really good Indian flavoured roasted squash on the weekend, but with box day yesterday, and with last week's produce we still had a fridge full of beets, potatoes, red cabbage, sweet potatoes, leeks, carrots, turnip, and apples.

This afternoon, home with a sick one-year-old, I oven-roasted the beets and steamed the turnip. When Ria woke up from her afternoon she ate nearly a quarter of the turnip ... I think she's feeling better! The rest we've frozen for her lunches, along with all the beets (method #23 for using up the box: feed the stuff you don't like to your kids).

Tonight for dinner I tried a British pub-food standby: curry and chips. I cut several potatoes into wedges, tossed them in a bit of olive oil, then baked them for 20 minutes at 450, stirred them and cooked them another 10 minutes. For the curry I fried some diced onion in some olive oil and about 2-3 T of curry powder (our curry powder is stale, so you might not need so much). I chopped up two sweet potatoes and cooked them in the microwave for 2 minutes, then added them to the pan. Half a jar of tomatoes, 1/2 can of light coconut milk; let it simmer a while. Add a green pepper in chunks and half a can of chickpeas (drained). Then add to taste ginger (I used about 1 T), garam masala (1-2 T), 1-2 T sugar, a dash of tabasco sauce if you want some extra kick, cinnamon (1 T) and cardamom powder (1-2 tsp). Cook until thickened and bubbly. Serve over the chips.

I also made a tasty coleslaw (recipe adapted from one on the internet):

1/4 head red cabbage, sliced finely

1-2 celeriac roots, peeled and julienned

2-3 carrots, grated

1/4 c mayonnaise

3 T cider vinegar

2 T grainy dijon mustard

1 tsp cumin

Have a good week!

-Kathy