GO VEGGIE
IN A WEEK
SATURDAY
Recipes from National Vegetarian Week, Sept.28 to Oct.4, 1992
Menu - serves 4 |
BREAKFAST
Fruit juice, pancakes or waffles topped with maple syrup, fresh fruit,
fromage frais or apple sauce.
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LUNCH
Corn on the cob with crusty bread and salad.
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DINNER
(Recipe
supplied by J A Sharwood & Co Ltd)
3tbsp vegetable oil
4 small cinnamon sticks
4 bay leaves
1tsp cumin seeds
1 large onion, finely chopped
1tsp garlic, crushed
15oz / 400g can chopped tomatoes
3tbsp Sharwood's Hot Curry Paste
2 x 15oz / 400g cans chick peas, drained
4oz / 60g potato, diced
¼pint
/ 150ml water
2tbsp lemon luice
4tbsp coriander leaves, chopped
salt to taste
1.
Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1
minute.
2. Add onion and garlic, fry until golden brown.
3. Add chopped tomatoes, curry paste and salt. Fry for a further 2-3
minutes
4. Stir in chick peas, potatoes and water. Bring to the boil,cover
and simmer for 15 minutes or until potatoes are cooked. Stir in the
coriander and lemon
juice. Garnish and serve with rice.
Follow with a fruit crumble.
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Please
remember that this section is part of the National Vegetarian Week
archives! Any literature or special offers mentioned may no longer
be available
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