Cooking with winter vegetables
At Clements, we care, and now that it’s winter, it’s even more important to eat healthier. Flu season has begun, and all manner of illnesses are doing the rounds. One of the best natural defences over the winter is maintaining a healthy, balanced diet. Eating seasonal produce guarantees that each meal is both healthy and delicious.
So, what vegetables are best to cook with in winter? In our region, where we experience a temperate winter climate, the timing is perfect for growing; broad beans, green beans, spinach, and peas. Herbs best suited for the region are; oregano, thyme, coriander, marjoram, tarragon, parsley and garlic. Other winter veggies grown is other climate zones of Australia include; beetroot, broccoli, brussel sprouts, cabbage, carrots, cauliflower, corn, leeks, lettuce, onions, potatoes, pumpkin, shallots, silver beet, spring onions, sweet potato, tomatoes, turnips, and zucchini.
For some seasonal vegetable recipe inspiration, check out this hearty curry from taste.com.au – looks delicious!
Chickpea, vegetable and coconut curry
2 teaspoons olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
1 long green chilli, deseeded, finely chopped
2 teaspoons brown mustard seeds
2 teaspoons curry powder
10 fresh curry leaves
375ml (1 1/2 cups) Massel vegetable liquid stock
125ml (1/2 cup) reduced-fat coconut milk
300g carrots, peeled, cut into 1cm pieces
400g can chickpeas, rinsed, drained
350g broccoli, trimmed, cut into florets
150g (1 cup) frozen peas
2 cups steamed quinoa, to serve
1/4 cup natural yoghurt, to serve
Heat oil in a saucepan over high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger, chilli, spices and curry leaves. Cook, stirring, for 1 minute.
Add stock and milk. Bring to boil. Add carrot and chickpeas. Reduce heat to low. Cover. Simmer, stirring occasionally, for 10 minutes.
Add broccoli and peas. Simmer, covered, for 5 minutes or until vegies are just tender. Divide among plates. Serve with quinoa, yoghurt and pappadums. Top with coriander.