Page 22 - ALG Issue 2 2022

cooking
with Erin
Courgette season will soon be upon us! My favourite way to enjoy
the generous vegetable is very simple and the way my mom (I’m an American) sliced and steam boiled them in a little water with sliced onions for 3-5 minutes then drained and dotted with butter and salt and
pepper. We eat them that way most of the summer, but here are a few recipes that are a bit more involved and very delicious. Hodmedods is a purveyor of British grown grains and pulses. I love buying their golden split peas for the recipe below.
Erin is a chef and teacher based in Stroud.
Each issue, she will be sharing with us a few of her delicious recipes for using allotment produce. www.naturalcookeryschool.com
Photographs: ©Michael Ruggier
Curried Split Peas with Courgette
200gyellowsplitpeasorchanadal 1 tbsp coconut oil
1 tsp mustard seeds 1/2tspcuminseeds
2 small onions, thinly sliced
1/2 tsp homemade or good quality curry powder
1/4 tsp asafoetida (if you have it) 1inchginger,peeledandfinelychopped
2 large cloves garlic, finely chopped
2 large tomatoes, seeds removed and finely chopped
500g courgettes, cut into 1 inch pieces 100ml water
1/4 tsp garam masala (or mixed spice) Lemon, juice only
Fresh coriander, finely chopped
1. Rinsesplitpeaswellandthencoverwith water, about 2 inches above the split peas. Let stand for 30 minutes. Bring to a boil and cookfor30-45minutesoruntilsplitpeas are tender to the teeth but not mushy. Check regularly to avoid overcooking. Drain split peas when done.
2. Inalargefryingpan,heattheoilandadd mustard and cumin seeds. Seeds will begin to dance around; careful not to burn. Add onions and cook until almost translucent. Add curry powder and asafoetida and
stir, then cook the spices for a minute.
Stir in ginger, garlic, and tomatoes. Cook vigorously without burning until oil begins to separate from the mixture, about 5 minutes,
addabitofwaterifthemixturestartsto stick.
3. Addcourgettesandcookforafewminutes then add the water, bring to a simmer, and cook until courgettes are tender. Mix in cooked split peas.
4. Stiringarammasalaandlemonjuice;taste to adjust seasoning. Garnish with fresh coriander.
22 Allotment and Leisure Gardener