Broad strokes

Is it really a week since the general election? A lot has happened in the last seven days. We still don’t have a government so to speak, Tim Farron’s stepped down as leader of the Liberal Democrats (although really, that’s no bad thing) and fair-weather friend Owen Smith now has a starring role in Jeremy Corbyn’s shadow cabinet.

It’s certainly not the hung parliament we were expecting last Thursday night. Mind you, most of us were hungover (get it?) the next morning and boy, am I feeling that today. Yesterday the weather was GLORIOUS and like so many  of us sun-starved Celts, I found myself in a beer garden. To give myself credit, I delayed drinking until a very respectable 6.30 pm but in the space of three and a half hours, I got through a hell of a lot of white wine. There was no dinner, unless Kettle Chips count. Oops.

I’ll survive – and I think Labour might too. Over 70 per cent of people aged 18–25 turned out to vote last week (that’s astonishingly good) and it’s a fair bet that many of them were voting for the many, not the few. If the reds had won just 15 more seats they could have formed a coalition with Plaid Cymru, the SNP and the Greens. Sigh.

The good news is that Labour won back its seats from the Tories in Cardiff North, Vale of Clwyd and Gower. I’m moving to Swansea in a few weeks and while Gower isn’t my constituency (I’m Swansea East, baby) I’m pleased as punch. I was in Mumbles on Friday afternoon and when I saw these Gower broad beans, I saw it as a sign and had to buy them. If you’re ever in the area,  by the way, The Choice is Yours is a great greengrocers.

I love broad beans, even if they do require a bit of TLC. Shelling peas is pretty simple but with broad beans you need to double-pod them, which means removing an extra layer – a bit like a vest, I guess. It takes a bit of time but it’s worth it for the flavour. I had a merry little time shelling peas and broad beans the other night while I caught up with Orange is the New Black (no spoilers please; I’m still on season four); then I used them in a dreamy Thai green curry.

Once you’ve prepared the peas and broad beans dish (of course, you can use the frozen variety if you’re in a hurry), this is a really quick and easy dish. It’s also pretty healthy and if you want to make a lighter version you can use coconut milk from a carton (the kind you’d pour over cereal or have in tea or coffee) instead of the canned variety. It can be tricky to find a vegan Thai green curry paste (most of them contain fish sauce or shrimps) but the Blue Dragon version is a good option and if you can find it, there’s also Geo Organics, which I used.

Thai green curry.jpg

Thai green curry with peas and broad beans

Serves 4

Ingredients

200g peas, shelled

200g broad beans, shelled

300g spinach (or half a big bag)

1 small onion or 2 shallots, diced

3 carrots, diced

1 tablespoon sesame or coconut oil (olive or vegetable are fine too)

1 inch piece of ginger, finely chopped

2 cloves garlic, finely chopped

Pinch of salt

2 tablespoons Thai green curry paste

1 can (400ml) coconut milk

1 to 2 teaspoons maple syrup

The juice of 1 lime

1 to 2 teaspoons soy sauce

Handful of parsley or coriander, chopped

425g brown rice

 

Method

Start by cooking the rice. Bring a large pot of water to boil, add the rinsed rice and continue boiling for 30 minutes. Meanwhile, warm a large saucepan or wok over a medium heat and when it’s hot, add the oil.

Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring frequently. Add the carrots and cook for 3 minutes, stirring occasionally. Then add the curry paste and cook (keep stirring!) for 2 minutes.

Pour the coconut milk into the pan, along with half a mug of water and the maple syrup. Bring the mixture to a simmer then reduce the heat and after 5 minutes, add the peas and broad beans. Cook for another 5-6 minutes until the vegetables are tender and cooked through. Now stir through the spinach and cook for another minute or so – or until it’s wilted.

Remove the curry from the heat and season with the lime juice and soy sauce. Divide the rice and curry into bowls and garnish with herbs and sliced red chilies, if you like.

Thai green curry 2.jpg

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