Creative joys of spring

Spring is finally coming around - birds singing and sun shining, just in time for Easter. Since school's officially over for me, I spend most of my free time catching up on my creative activities these days. Writing, painting, cooking an baking. So watch out for many exciting blog posts in the next couple of weeks! I have a few trips to the cinema planned out, as well as a heap of books to read and recipes to nail ...

First off, I want to share my favourite food with you: vegetarian curry. I try to use as many different vegetables as possible to make the curry nice and colourful and put interesting textures together. Many favourite combination so far has been: brokkoli, carrot, tomato, courgette and peas. Together, these four vegetables make the perfect blend of crunchy, soft, tangy, sweet and juicy flavour. Unless you happen to have butternut squash or sweet potatoes in your house, it doesn't get more perfect than that.

 

First things first: fry the spring onions in olive oil. Meanwhile, chop the courgette and carrots and wash the brokolli.

Add your chopped carrots to the spring onions and coat them in the olive oil. Wait until they are ever so slightly softened before you add the courgette!

Now add two tablespoons of curry paste (I used red curry paste to make the curry really spicy). Add a pinch of ground cinnamon, curry powder and ground cardomon, if you have any at hand. I like to balance the sweetness of the vegetables and coconut milk with the spicy curry paste and the warmth and earthiness of cinnamon and cardamon. Cinnamon makes almost everything better, in my opinion. I would be completely lost without cinnamon. 

Add a 500 ml can of coconut milk to your fried vegetables. To make the sauce slightly thinner, pour in 1 - 2 cups of hot water and mix well with the coconut milk. Now pluck the brokkoli roses from the stem and arrange them in your saucepan. Cover and let the vegetables soften for about 15 - 20 minutes. 

Finally, pop in your halved tomatoes and pour in a cup of frozen peas. Now add a teaspoon of brown sugar and a table spoon of soy sauce to your creation. I made my curry even fruitier and sweeter by adding a mashed banana. 

So that's it! One of my favourite, easy-to-do spring recipes! The vegetables are absolutely interchangable, but this is one of my favourite creations. You can serve the curry with rice of potatoes or eat it with warm nan bread. Just sprinkle some toasted sesame seeds on top and a wonderfully easy, filling and healthy lunch is ready to be devoured! 

I hope your garden is as sunny as mine and you get to enjoy this curry outside! Happy Easter everybody! Watch out for more creative joys coming soon! 

Love, x