I was given this recipe to try by a friend and found it absolutely delicious! Well worth a try by even by a novice in the Kitchen!!

Vegetables in Coconut-Ginger Sauce
Serve on a bed of rice and keep the nutrients in the vegetables by cooking them fast!

INGREDIENTS
1 can light coconut milk or 1 1/4 cups regular

3 cups broccoli, chopped in quarter sized heads

1 head fennel, washed and sliced into small pieces

2 carrots, sliced

1 cups fresh spinach, chopped

3 cloves of garlic, minced

1 teaspoon red pepper chili flakes (adjust to taste preference)

1 tablespoon ginger, minced

1/3 cup fresh basil, chopped

1 teaspoon salt, or more to taste

3 scallions

1.5 tablespoons olive oil

1) Start rice -- white rice wait about 10 minutes before starting because it takes 20 minutes to make. If making brown rice, you'll need to wait until it's 10 minutes from done.

2) Chop all ingredients.

3) Heat oil to medium high, and when hot, add garlic, ginger, scallions, and chili flakes. Saute for one minute, stirring

4) Add carrots and fennel and stir for another minute.

5) Add broccoli and cover for 30 seconds.

6) Add coconut milk and bring to a boil. Cover for 1-2 minutes, until broccoli is bright green all over.

7) Remove from heat. Serve over rice garnished with scallions

Delicious! If you try it, let me know.

Looks like a lovely recipe Florrie but what on earth is a Scallion?

Hello Lisa! A scallion is a very young onion which is pulled up before it forms a bulb. they taste a lot milder than mature onions and I grow my own in a raised bed.

You could just use Spring Onions.

Curried cabbage

½ white cabbage
3 medium sized onion
Gram masarla to personal taste
Cornflour to thicken
2 chicken stoke cubes
Large knob of butter

Chop cabbage and onions thinly, put in large pan with stoke cubes, butter and add enough water to cover the bottom of the pan to about 2cms deep. Simmer gently until cooked, stir once. Mix 2tps of cornflour with water and add to pan to make a thick sauce. Add gram masarla to taste.

As marrows are in plentiful supply at this time of year, you may like to try this favourite;

Marrow recipes

Frugal marrow

Serves 4 to 6 depending on size of marrow

This dish tastes better if made the day before, and left in the fridge over night. During which time the marrow absorbs all the flavours.

From your garden you will need:
One medium size marrow
400g of skinned and chopped tomatoes
5 large onions sliced
2 table spoons of fresh chopped herb of your choice
2 glove of galic crushed

From your larder you will need:
Can of baked beans
2 table spoons of tomato puree
Salt and pepper to taste
100g of grated cheddar
1 table spoon of olive oil

Cut marrow length ways, scope out seeds and discharge.
Cook uncovered in micro wave till partly cooked roughly 6 minutes, drain off excess water. Leave to cool. If using an oven cover with tin foil and partly cook. Drain off excess water and leave to cool.

Gentle fry onions and garlic in oil till soft, add tomatoes and can of baked beans, and simmer for 20 minutes.

Add tomato puree, herbs, salt and pepper to taste. Fill marrow cavity.
Leave to cool, cover and refrigerate.

Sprinkle with cheese and cook in preheated oven 180f for 40 minutes
Or in the micro wave on high for 8 minutes

Serve with fresh crusty bread.