As we struggle to stay warm during the coldest part of the year, this dish is a welcome addition to your meal plan. I was inspired to make a Thai curry after seeing the coriander in The Organic Place bag this week and I’m so glad we did. With one pot for the curry and the rice done in the rice cooker, not only was it a delicious and hearty meal at the end of a frosty day, there also wasn’t too much to clean up once it was all demolished.
As a mum I am constantly trying to find ways to get my children to eat a wide range of vegetables. My last couple of attempts with cabbage didn’t go over so well. Firstly, I tried the lovely gluten free goodness of cabbage noodles (literally cabbage chopped into ribbons and softened in a pan) with our usual beef stroganoff recipe. Needless to say my husband nor children wanted to partake in eating the tasty spaghetti alternative. My last attempt of coleslaw atop of baked potatoes didn’t go over well with anyone else either and I had a surplus of coleslaw salad lunches for myself for days while my family members digested their unhealthy bacon and cheese topping instead.
When I read that cabbage would be a new addition to the Organic Place mixed bag this week, these past experiences immediately came to mind and I resolved that I would once again try to sneak cabbage into my family’s diet. However, this time I decided I may have to be a little bit James Bond about it all, and disguise it carefully within an exciting hands-on and delectable experience.