This super new book was featured on the blog yesterday and now the publishers have kindly agreed to let me post the following recipe which I have made and which was a great hit.
INGREDIENTS
MAKES 5 X 1 CUP SERVES
10 dried figs
2 cups boiling water
1 teaspoon oil
1 cup red capsicum (bell pepper) diced finely (around 1 capsicum)
1 cup frozen corn
1 tablespoon Thai red curry paste
2 x 400g (12oz) tins chickpeas (garbanzo beans) (or 4 cups cooked)
½ teaspoon salt
½ cup coconut cream
garnish: fresh coriander (cilantro)
serve with: cooked quinoa or brown rice
METHOD
Slice the figs into ½cm (¼in) strips and soak in a bowl with boiling water. for around 5 minutes.
In a large pot or pan saute the oil, capsicum and corn for around 3 minutes or until starting to get soft.
Add the curry paste and heat. You may need to add a little water.
Add the chickpeas, salt, coconut cream and drained figs and stir until hot (but not boiling).
Serve over cooked quinoa or brown rice and garnish with fresh coriander.
10 dried figs
2 cups boiling water
1 teaspoon oil
1 cup red capsicum (bell pepper) diced finely (around 1 capsicum)
1 cup frozen corn
1 tablespoon Thai red curry paste
2 x 400g (12oz) tins chickpeas (garbanzo beans) (or 4 cups cooked)
½ teaspoon salt
½ cup coconut cream
garnish: fresh coriander (cilantro)
serve with: cooked quinoa or brown rice
METHOD
Slice the figs into ½cm (¼in) strips and soak in a bowl with boiling water. for around 5 minutes.
In a large pot or pan saute the oil, capsicum and corn for around 3 minutes or until starting to get soft.
Add the curry paste and heat. You may need to add a little water.
Add the chickpeas, salt, coconut cream and drained figs and stir until hot (but not boiling).
Serve over cooked quinoa or brown rice and garnish with fresh coriander.
Here are a couple of plates from the book to give you and idea of the superb food photography featured throughout:
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