Keep It Bag recipe 1: Cabbage and Potato Curry + Butternut
Serves 4
Cabbage and Potato Curry
Ingredients:
Oil – 3 Tbsp
Cinnamon – 1 small stick
Bay Leaf – 1
Fennel seeds – 1 tsp
Cumin seeds – 1 tsp
Onion – 1 large, sliced thinly
Potato – 1 large, peeled and cubed
Cabbage – 4 cups sliced thinly
Salt to taste
Turmeric powder – 1 tsp
Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Garam masala powder – 1 tsp
Coriander leaves a handful finely chopped
Preparation
- Heat oil in a pot, add in the whole spices (cinnamon, bay leave, fennel seeds and cumin seeds) and let it sizzle.
- Add in onion and sauté for a minute.
- Add in the cubed potato and cabbage along with turmeric powder and salt and mix well. Cook on low heat for about 5 minutes add the rest of the spices and mix well. Add a little water to the pot and bring to the boil. Once it boils for about two minutes, transfer the pot to your Keep It Bag for about 45 minutes to an hour. Adjust your ingredients to the quantity of people you are serving. Enjoy!
Butternut
Ingredients:
Butternut squash – 1
Milk – 1/3 cup
Light brown sugar – 1/3 cup
Ground ginger – 1 tsp
Butter – 1 Tbsp
Salt & pepper to taste
Preparation:
- Peel butternut squash with a vegetable peeler and cut into chunks
2. Boil the squash in a pot with enough water to cover, on medium-high for about two minutes and transfer the pot to your Keep It Bag for about 30 minutes.
3. Remove pot from the Keep It Bag and drain all the access water (water can be re-used for another pot of soup) and add rest of ingredients to the pot and mash the mixture with a fork or potato masher until smooth.
4. Adjust seasoning to your taste if needed.
Keep It Bag recipe 2: Creamy Potato and Broccoli Soup
Serves 4
Ingredients:
5 1/2 Tbsp butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic, minced
3 cups vegetable stock
3 1/2 cups peeled and cubed potatoes
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
Preparation:
- In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and sauté for 3 – 4 minutes. Add garlic and sauté 30 seconds longer. Stir in vegetable stock, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat. Let it boil for about 2 minutes and transfer the pot to your Keep It Bag for about an hour.
- Meanwhile, make your white sauce! Melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove saucepan from heat.
- Remove large pot from Keep It Bag and add the broccoli and your white sauce to the pot. Stir well and put the pot back in the bag for another 5 minutes. Remove pot from the bag and stir in the shredded cheddar cheese. Enjoy!
