Garden Wisdom Blog — Main Course

Aloo Gobi Recipe

category: Recipes Main Course

Aloo Gobi Recipe

This Aloo Gobi recipe is a perfected version of the standby vegetable side from northern India. While it lacks sauce, it is rich enough to be eaten with flat bread. The soul of the dish is the roasted cumin seed element. 1 russet potato like Goldrush (Sieglinde also works well) 1 medium-sized head of cauliflower 3 Tbsp vegetable oil or ghee 1 tsp cumin seeds 1 tsp cumin powder 1/2 tsp ground coriander 1/4 tsp turmeric powder 1/4 tsp cayenne powder 1/2 to 1 serrano chile, finely chopped (seeded first, for less heat) 1/2 tsp ground, roasted cumin seeds 1/2 to...

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Chilli Sweet Kale

category: Recipes Main Course

Ingredients: 2 Organic Red Chilli Peppers (diced) 1 Onion (diced) 1 bunch of Organic Kale 2 tablespoons of Olive Oil 1 Organic Yam 10 pistachios (crushed) 1. Roast Yam at 325 degrees for 45-60 minutes 2. Chop Kale into bite pieces 3. Blanch Kale in boiling water (3 minutes) 2. Saute Onions and Chilli Peppers in Olive Oil 3. Remove Kale from Boiling Water and Place into pan with peppers and onions, saute on low heat for 5-7 minutes 4. Scoop Yam from peeling using a spoon and mash with fork till well mashed and smooth, no need to mix...

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Pac Choi

category: Recipes Main Course

2 lbs Pac Choi 2 Tsp oil 1/2 cup diced onions Minced hot pepper to taste 2 cloves garlic, crushed Salt and pepper to taste Preparation: 1.Cut off the root at the bottom of each bunch of Pac Choi. Chop up the Pac Choi – white and green parts. 2.Heat oil in a wok or very large pan until very hot. 3.Toss in onions, pepper and garlic let cook for 1 – 2 minutes. Add Pak Choi and toss continuously until the green leaves wilt. Remove from heat immediately, season with salt and serve right away.

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Curried Vegetables Recipe

category: Recipes Main Course

This Curried Vegetables, vegetarian dish combines coriander, cumin, cinnamon, cardamom, turmeric, and cayenne for a complex flavour profile and rich sauce that is sure to warm on those long dark days of winter. Serve with brown rice or white basmati rice. 60 mL (¼ cup) vegetable oil 500 mL (2 cups) chopped onion 3 cloves garlic, chopped 15 mL (1 Tbsp) chopped ginger 1 red chili, seeded and chopped 25 mL (5 tsp) garam masala 5 mL (1 tsp) turmeric 2 mL (½ tsp) cayenne 1 cinnamon stick 500 mL (2 cups) peeled and diced squash (butternut, kabocha, or acorn)...

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