November guest recipes
Profile: Kelly Knox
Before entering & winning BBC3’s “Britain’s Missing Top Model,” Kelly had always rejected society’s notion that she is disabled having been born without a left forearm. Kelly entered the competition in the hope of dismissing society’s preconceptions about what it means to be disabled, and hoped to pave the way for others in the same situation to break out of the constraints traditionally created by the label ‘disability’ and offer inspiration to those who need to develop confidence in the face of negative attitudes towards disability.
After winning BMTM, Kelly appeared in a shoot for Marie Claire shot by top photographer Rankin. So far her interviews include This Morning with Philip and Fern, BBC Breakfast, The Daily Mail, The Sun, BBC1 Xtra, femalefirst.co.uk, Disability Now Magazine and The New York Post.
Kelly’s Anything Goes Vegetable Curry
Serves 2
“You can vary the vegetables you use, this one’s my favourite”
Ingredients
1 Onion chopped
1 tablespoon ground nut oil
3 Florets of Broccoli chopped
1/2 cup sweet potatoes chopped
1/2 cup butternut squash chopped
2 tablespoons sultanas
1/2 can chick peas
4 rounds of frozen chopped spinach
1/2 cup red lentils
Spices
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon 5 spices
1/2 teaspoon madras curry powder
1 veg stock cube dissolved in 1 cup boiling water
Method
1. Put lentils in water rinse through sieve.
2. Put in small saucepan and cook for 10 minutes in water just covering the lentils.
3. After 10 minutes remove from heat leave in pan with lentil stock.
4. Heat oil in large pan with lid.
5. Add mustard seeds and cumin seeds, add onion and cook until onion is soft.
6. Add rest of the spices, mix together.
7. Put in the broccoli, sweet potato and butternut squash and mix round the pan.
8. Add the lentils and lentil stock.
9. This mixture should not be runny.
10. Then add the dissolved stock cube and boiling water, bring back to the boil, add the chick peas and sultanas.
11. Put on lid and simmer for 1/2 hour until vegetables are cooked.
12. Lay the 4 mounds of frozen spinach around the curry mixture.
13. Put lid back on and simmer about 10 minutes until spinach has thawed. Then stir into the curry mixture.
Serve with either Red Quinoa or Cous Cous (follow instructions on packet).
For side dish try beetroot in orange juice:
Cube cooked beetroot, put in small saucepan.
Add the juice of 1 fresh orange and warm on low heat until heated right through.
This curry recipe needs no salt or pepper, i believe in keeping my salt level down and there are so many nice flavours in this recipe!
Kelly x
Restaurant reviews
We picked some of our favourites and would love to hear your thoughts
Veggie celebs...
Find out which famous faces have made the veg pledge!
