Quick and Easy
This week is particularly hectic with work, so there's very little time for the ordinary day-to-day things, let alone blogging, baking, or quilting. Nevertheless, I thought I'd take a minute to share a super easy, incredibly tasty recipe for Thai Green Curry - one I whipped up in a flash last night to feed myself after a long day at work. In my rush to eat as quickly as possible, I neglected to take any photos, but, I promise, it looked and tasted delicious! Vegetarian Thai Green Curry Olive oil 1 onion, finely chopped 1 heaped tsp of Thai green curry paste 1 tin of chickpeas, drained 3-4 cups of vegetables, chopped into bite-sized chunks (I used broccoli, yellow pepper, baby corn, and courgette) 1 tin of coconut milk Heat a splash or two of olive oil in a large saucepan over medium heat. When hot, add the chopped onion along with a bit of freshly grated salt and gently stir-fry for 2-3 minutes. Lower the heat slightly and cover with a lid. Continue to cook for anothe...