From our garden to our table

My veggie garden is producing vegetables for my family. As gardeners, (an amateur one), when we see that our plants start to bear fruit, we feel a sense of pride in our little accomplishment- most especially because we dedicated our time and effort to nurture it. And when it will not produce well, we'll despair. My little ones also find joy as they get involved in the process, and the excitement in their eyes is evident. I love how their little hands work intricately as they peel and cut the vegetables. And they remind me that- although they're tiny now- they will one day become big, (maybe even bigger than mine!), and that they must learn to love and enjoy work.

Nate harvesting broccolini

These were the ingredients for our pea, yoghurt and lamb curry

Nico enjoyed peeling pea pods.

Pea, yoghurt and lamb curry

Our ingredients were:

2 tbs of rice bran oil

1 medium eshallot

2 tbs of finely grated fresh ginger

3 tbs korma paste 

1/2 cup of natural plain yoghurt

500 grams lean lamb meat diced

cup of peas

a handful of coriander

Add oil to the pan on a medium heat. Saute onion and ginger till smooth. Add korma and stir until fragrant. Place the meat in the pan, continuously turn the meat till brown. Slowly add the yoghurt and stir until mixed. Bring to boil. Lower the heat to simmer. Cover the pan and simmer for about 30 minutes or until meat is tender. Add peas and cook for further 10 minutes. Sprinkle with coriander, (save few for garnishing), and cover it for 1 minute. Serve. Best served with steamed rice and steamed vegetables.

Till next time :)