Green thai vegetable curry

As I have mentioned before, I have found the BEST thai curry pastes, full of vibrance and Thailand all you need to add are your own imagination and some fish sauce and possibly a squeeze of lime.

This combo came from what I had in the fridge, left overs. And the combo was fab!

Here is what I used:
1/2 pumpkin
1 aubergine
1 medium sized carrot
6 brussel sprouts
4-6 mushrooms - I had shit-take and they were perfect
1 red onion
2 garlic cloves
drizzle of cooking oil
drizzle of fish sauce
400ml coconut milk

1. Pre heat your oven to 180C. 
2. Chop all the veg into bite size pieces - save the garlic. 
3. Roast the pumpkin and aubergine in the oven for 40-50min. The goal is to create soft but still leaving some resistance 'bite'.
4. Fry the onion for 1min, to allow it to soften then add the brussel sprouts, carrots, allow to color slightly, 3min. 
5. Then add the mushrooms and roasted pumpkin & aubergine. 
6. Add the garlic and fry a moment. 
7. Add the coconut milk and the curry paste. Stir and allow to simmer, so that the paste dissolves. 
8. Season with pepper and fish sauce. taste, add more seasoning if you feel it's needed. 

Serve with rice or quinoa or a mix of both. 

Moroccan inspired vegetable stew

This was a big favorite this summer. I discovered preserved lemons and combined with the Morrocan spice, El Ras hanout it is winner.

The preserved lemon really vibrant and adds a freshness without being sharp.

Ingredients that will feed 5-6 people:
2 tbsp el ras hanout
1 preserved lemon
3 dl chickpeas
1 courgette
1 squash pumpkin
1 red onion
1 - 2 garlic clove
1/2 de-seeded red chili
salt & pepper
drizzle of cooking oil

1. Half the squash pumpkin and de-seed. 
2. De-seed the chili, use a spoon and avoid touching the seeds. 
3. Chop all the ingredients - save the chick peas & preserved lemon. 
4. Drizzle some cooking oil in a large cooking pan, add the el ras hanout and fry off on a low heat for a few seconds. This process awakens the flavors in the spice. 
5. Then add the onion and allow to sweat, glazing slightly, then add the rest of the veggies. Fry to coat all the veggie in the spices. 
6. Now add the chick peas & lemon (which should also be chopped.)
7. Season with salt & pepper. 
8. Continue to fry on a low heat, stirring every so often to avoid burning on the bottom. 
9. The vegetables will now slowly begin to disintegrate, creating a kind of curry.  

Allow to cook another 6-10min, you want to end up with a stew. 

Serve with couscous, bulgur, quinoa or just on it's own.