So here we are veg boxing and cooking indian food

Saturday 18th october

500g potatoes
half a bunch of spectacularly mutant carrots
250 g beetroot
a large handful of cherry tomatoes
250 g monstrous yellowing spinach leaves
a tiny, beautiful aubergine
half a head of brocoli
a radiccio salad
a long skinny red pepper

beetroot à la Madhur Jaffrey (serves 2)
Heat some oil in a pan, medium hot. Add 1 tsp of cumin seed and a few seconds later a finely chopped clove of garlic. Soften for about a minute. Add one roughly chopped onion and stir for a minute or two. Add a tsp of flour, a half tsp at the most of red chili powder (cayenne pepper) and stir for another minute. Add 3 medium chopped beetroots, cut into chunks, half a tin of tomatoes (or equivalent of fresh peeled ones) and 250ml water. Bring to simmer, put on lid and let simmer for about 1/2 an hour, or until beetroot is softish. Take of lid and boil until sauce has reduced. If beetroots are still hard, add water and repeat until they have lost their crunch.