Saturday Night Curry

veggie curryFor some reason I haven’t put my recipe for curry up yet – I’m not sure why because it is one of my go-to dishes that you can pretty much throw anything fresh and veggie into. I like a nice strong curry, using madras paste, but if you’re not such a fan of the heat use a mild curry or tikka paste instead. This is the perfect meal for a saturday night in front of the telly, with a beer and some poppadoms, naan and chutney – awesome.

You will need: 1 onion, 100g lentils, 2 tbsp madras curry paste, 150g mushrooms, 1/2 courgette, 200g cauliflower,  1 tin chopped tomatoes, a handful of peanuts (and whatever else you fancy – chickpeas, raisins, aubergine – go crazy!), 50ml water and a little oil for frying.

Dice your onion and pop into a pan with a teaspoon of oil, then cook on a high heat until the onion’s soft. Add your curry paste so that it coats the onion and then add 1/2 tin tomatoes. Stir everything together, then chop all your veggies into good sized chunks. First of all add the lentils, leave for 5 minutes then add your cauliflower, then after a couple of minutes add your courgette, turn the heat down. veggie curryPop your rice in a pan of boiling water and simmer about now! Add your peanuts then your mushrooms, give it a good stir, then add the rest of the tomatoes and the water until the sauce is the consistency you like. Taste your curry, add salt if you fancy, then simmer for another ten minutes. veggie curryThere we go – serve with heaps of basmati rice, poppadums, naan bread, chutney and enjoy a proper feast on your saturday night.

Love, Mrs Gardom

Ultimate Pasta Bake

20131209_182131I must admit, I am normally not the biggest fan of pasta bake, but this one is awesome. Here is my recipe for the classic. Full of spinach, veggie sausages, red wine, tomatoes and cheese, it is a nice hearty winter tea. And not too complicated either.

You will need – 100g pasta, 1 tin of tomatoes, olive oil, 1/4 bottle dry red wine, 1 onion,4 veggie sausages, 25g grated cheese, 50g spinach, mixed herbs, an ovenproof dish, a frying pan and a large pan.


First of all preheat your oven to 180 degrees. Fill your large pan with boiling water and cook your pasta (I say 12 minutes). Once it is done, drain and pop back into the pan. While the pasta is cooking away, dice your onion and fry on a low heat for about 3 minutes in some olive oil. Chop your sausages into pieces and add them to the frying onions. After the sausages are starting to brown add your tin of tomatoes and a big pinch of mixed herbs and stir, if you have fresh basil this is also really nice added.


Then add your wine and the spinach – add the spinach gradually as it will wilt and give you more room in the pan. Leave this simmering for another 5 minutes and then add to the pan full of pasta and stir everything together. Once this is done, pour it into your oven proof dish, cover with grated cheese and pop in the oven for twenty minutes.

And it’s that simple! If you eat meat then feel free to use normal sausages. I think this is a really lovely tea, with cheap ingredients and lots of healthy goodness.

Love Mrs Gardom