Rachel picked silverbeet from her garden and stunned by the beauty of their long brightly coloured roots, chaussures nike air max pas cher was inspired to draw them before they went to seed.
Having accumulated heaps of silverbeet recipes (cookbook concept days) over the past few years, Randall Cobb Packers Jerseys I took armfuls back home with me on the ferry and got cooking.
Here’s an incredibly quick and healthy recipe to share. Air Max Goedkoop Everything is thrown together and ready in about 30 minutes. asics gel kinsei 4 uomo You could replace silverbeet with chard, cavolo nero or spinach leaves.
Silverbeet & Chickpea Curry – adapted from Sarah Raven (feeds 4)
1 large onion (finely chopped)
3 cloves garlic (finely chopped)
1 heaped tsp medium curry powder
A knob of fresh ginger (finely grated)
1 red chilli (finely chopped)
Salt & freshly ground black pepper
1 x 400g tin cooked chickpeas
1 x 400ml tin coconut milk
250g button mushrooms (halved)
Juice of 1 lime
2 lemon grass sticks
Large handfuls silverbeet
2 tblsp soy sauce
2 tblsp Thai fish sauce
Bunch of coriander (chopped)
Gently fry onion and garlic in a large frying pan until soft. Add the curry powder, fresh ginger, asics onitsuka tiger hombre chilli, adidas schoenen salt & pepper and stir.
Add the cooked chickpeas, nike italia coconut milk, Womens Nike Roshe One mushrooms, lime juice and lemon grass sticks and simmer for 30 minutes.
Remove any thick stems from the silverbeet, Nike Air More Uptempo then shred the leaves and add to the chickpea mixture. Adidas Shop van Nederland Add soy sauce & fish sauce. Scatter fresh coriander over the top.