I made a large vegetable dish last night which turned out particularly well, and I’ve had a request for the recipe from one of the people who ate it. I didn’t measure anything, I’m afraid, so all the quantities are going to be pretty vague. I was feeding five, but probably made enough for seven or eight (we had it for lunch today, as well).
I really should have taken a photo, but I was too busy eating.
- Most of a bulb of garlic, chopped quite finely
- About an inch and a half of ginger, chopped at least as finely
- A healthy shake of turmeric
- 6-8 medium-large carrots, quartered and sliced
- Big bag of kale, in small strips
- Large bowl of fresh broad beans, removed from their pods
- Two red peppers, sliced
- A courgette, quartered and sliced
- A little Chinese vinegar
- Tablespoon of miso
- Teaspoon of mustard (Dijon)
- Enough sunflower oil
- Rice, cooked in the normal way
- Prepare all the vegetables.
- Heat oil to a medium-high temperature.
- Add garlic to a large frying pan or sauce pan, stir until just starting to turn brown (a minute or two).
- Add carrots and ginger along with some turmeric, and stir enough to keep it all from sticking.
- Steam, parboil or microwave broad beans (I microwaved for around three minutes with a little water, and discarded the water – I think this removed most of the bitterness from their skins).
- Add broad beans, courgette and red pepper to pan. Turn down to medium heat. Add a couple of splashes of vinegar.
- Mix the miso and mustard with a little warm water and a little vinegar to dissolve.
- Add kale to the pot, and stir thoroughly. Like other brassicas, kale only needs a few minutes to cook, and starts losing its flavour and gaining a sulfurous aroma after that.
- Turn off the heat and toss the miso mixture over the vegetables.
- Serve with rice.