Your Weekly Feed Link Up #3

Hi there. It’s Sunday night so we are back with Your Weekly Feed! Kim & I are really loving seeing all these new recipes being linked up, it has been making planning meals actually really enjoyable. Are you finding the same? Thanks again to everyone who linked up last week, for those who have made the meals and for those who have been sharing the meal love around. If you have a recipe that you would like to email through please do, it’s all about passing the plates however best it works for you! If you want to link up a recipe scroll to the bottom for the details and all the links.

Kim over in the Land of Zonkt has picked out her favourites so make sure you pop in over there but last week I was quite taken by Good Food Week’s Apple, Pork & Fennel Sausage Rolls. They will be going on the menu for sure, Sunday lunch I think or dinner.

The Annoyed Thyroid shared these delicious savoury pancakes which would be perfect for breakfast, lunch or dinner too. I’m liking these anytime meals!

For my contribution this week I’ve got my Sweet Potato, Broccoli & Bean Korma. I’ve pulled it out of the archives as it’s too good not to share again and it’s perfect if you like going meat free, especially when it’s cold outside! I like it on brown rice but whatever rice floats your boat works here.

Sweet Potato, Broccoli & Bean Korma

Ingredients

4 Tbsp coconut oil
1 brown onion, finely chopped
2 cloves garlic, crushed
2 Tbsp curry powder
2 Tbsp garam masala
1 chilli, finely diced (optional)
2 sweet potatoes, chopped into about 2 cm cubes
800 g tin diced tomatoes
800 ml liquid vegetable stock or 1 Tbsp vegetable stock concentrate & 800 ml water
2 handfuls, green beans, topped & tailed
1 head broccoli, cut into florets
250 g tub plain yoghurt
2 C brown rice
1 handful coriander, finely chopped

Instructions

Start cooking rice as per packet instructions
Heat oil in a large saucepan and cook onion until it's translucent (about 2 minutes) then add the garlic, curry powder, garam masala and chilli (if using) stir and cook for about 2 minutes until it's fragrant.
Add the sweet potato, tinned tomatoes and vegetable stock and simmer for 15 minutes until the sweet potato is soft.
Add the broccoli & beans and simmer until the greens are cooked (about 3 minutes). Turn off the heat and then stir through most of the yoghurt.
The rice should be cooked at the same time the korma is cooked.
To serve plate up the rice with the korma on top, add a dollop of yoghurt and sprinkle the coriander

http://www.boiledeggsandsoldiers.com/2015/05/your-weekly-feed-link-up-3/

Kim also has a very yummy meal that she is thinking you might like this week too so be sure to check out what’s cooking in the Land of Zonkt. And please check out or link up some yumminess and share the meal love around. (link up details at the bottom).

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10 comments on “Your Weekly Feed Link Up #3”

Sammie @ The Annoyed Thyroid

May 17, 2015 at 9:29 pm #

Thanks for the pancake feature! I love the sound of that curry. Actually, I never met a curry I didn’t like, and your one has the added bonus of being packed full of veggies. Winning!