That's So Swa!

Definitely a new one for me, and given how much Daya liked it, one I will repeat, especially in the winter. No firm amounts here, just use your sense: Saute a thumb of ginger and 2-4 cloves of garlic in an oil. Add coriander powder, turmeric, salt, garam masala. A tablespoon or more all together. Add coarse chopped vegetables like carrot, broccoli, onion, bean sprouts whatever you have. Tofu could work too. Add in a can of coconut cream, a can of tomatos, a can of chickpeas. Add some dollops of peanut butter. Cook at medium to high heat to reduce. Serve on rice or thin vermicelli. -- Eat with chilli garlic oil. You could add it in while cooking, but not with kids.

Super cute and colourful beet pesto pasta! INGREDIENTS 1  pound  regular or gluten-free spaghetti 2  cloves garlic 1/2  cup  raw slivered almonds 2  large cooked and peeled red beets, coarsely chopped 1/3  cup  olive oil 2  tablespoons  red wine vinegar Kosher salt Minced fresh chives, for garnish INSTRUCTIONS Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt. When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pes...