31 July 2010

Station Garden Curry!

Delicious!
The overwhelming verdict of the station house garden marrow curry, cooked up by Kaushali yesterday. This has been a much watched and commented on vegetable over the weeks as walkers, cyclists, commuters, garden helpers and station staff have witnessed the little courgette turn into a fine marrow.

Even Wendy the station cat seemed to have an opinion, though perhaps a slightly dim one as she has had to shift her sun bathing spot as the monster plants have slowly taken over her space. Watch out as the winter squash are next to surprise and delight...along with the fantastic sunflowers of course.

Over 40 bowls of veggie curry and handmade rolls were dished up to surprised passers by, a few commuters who made the time to stop and some Station Pub regulars, along with food group activists who set up the stall outside the entrance to platform 1.

Get in touch with Petra if you want to get involved with food group activities, petramcqueen@gmail.com

posted by Jo

6 comments:

  1. Marrow Curry sounds lovely - any chance of posting the recipe? Always on the lookout for ways to use extra veggies!

    Thanks

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  2. Here is what you need!
    1 big onion or 2 for each big marrow
    Madras curry paste. Puttaks will be o.k.
    garlic, according to how much garlic you would like.
    salt, pepper
    olive oil
    potatoes
    crushed cumin seeds, 1 teaspoon
    coconut milk 1 can

    method.

    1. chop the marrow into medium size cubes after taking out the soft and seedy centre.
    2. heat the oil in a big pot and fry the onions and crushed cumin seeds.
    3. add the marrow and stir untill coated in oil. Add the potatoes and do likewise.
    4. add 1-2 table spoons of curry paste and mix well.
    5. Put the lid on and let it cook untill all the water seeps out of the marrow. Do not add any water to this receipe.
    6. When the juices have dried up add the coconut milk whilst checking that dish is not becoming very watery. If you feel there is already enough juice, add only 1/2 of the can.
    7. Cook further without lid and wait for the potetoes to soften.
    8. Add salt and peper and the crushed garlic at the end.
    9. You can have this with rice, chappathi or bread or as a supplement for a another dish.

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  3. The above is from Kaushali. Thank you!

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  4. Many thanks - dinner sorted!

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  5. Hi Petra, sounds like a great idea! Did you have to have permission from the station? What other food projects are you promoting?

    Debbie

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  6. hi Debbie, yes we had permission from Network Rail via the Off the Rails arts project. If you have a look at the food page on this blog there's a bit more info re what's going on - though not completely up to date - do get in touch with Ruth via hello-food[at]transitionwivenhoe.org.uk if you are interested to find out more or get involved!
    thanks
    Jo (jowheatley[at]yahoo.co.uk)

    ReplyDelete