The Good Dirt

March 23rd, 2017

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Philadelphia regional winner and comes from Lauren Moore of A.Phillip Randolph Career Academy.

Serves 8

  • 1 pound spaghetti noodles, preferably chick pea noodles
  • 1 tablespoon vegetable oil
  • 1  medium  onion, diced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons Indian curry powder
  • 113.5 oz can coconut milk
  • 115 oz can crushed tomatoes
  • 1 medium head of cauliflower (about 3/4 pound) 12 oz butternut squash cut into bite-sized pieces 1 cup frozen peas
  • ½ cup chopped cilantro

Cook pasta in large pot of boiling, heavily salted water until al dente’. Drain and set aside.

While water is boiling, heat oil over medium heat for 1 minute in a medium saucepan

Add onion, ginger, garlic and curry powder to the oil. Cook, while stirring regularly, until fragrant and  the  onion  has softened –  about  4  minutes.

Add coconut milk, crushed tomatoes, cauliflower and squash to the saucepan. Stir and cover. Simmer for about 15 minutes, or until a fork easily penetrates the vegetables

Add peas to the saucepan and stir until heated.

March 23rd, 2017

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Washington, D.C. regional winner and comes from Devyn Shannon of Charles Herbert Flowers High School.

Serves 8

  • 16 ounces of cooked penne noodles
  • 1 tablespoon oil
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 carrot, thinly sliced
  • 1 16 ounce can unsweetened coconut milk
  • 3 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 1/ 2 tablespoon spicy ground chili paste
  • 3 scallions, thinly sliced (2 for dish)
  • 3 basil leaves, whole
  • ¼ cup shredded coconut
  • 1 teaspoon cayenne pepper

In a large saucepan add oil, saute carrot, garlic, scallions and ginger on med-high for 2-3 minutes.

Add coconut milk, tomato paste, chili powder, salt, and chili paste and stir together. Once combined add in your coconut and basil leaves.

Bring to a boil, then reduce heat and simmer for 3-5 minutes. Remove basil leaves.

Add noodles to sauce and toss. Top with leftover scallion and serve.

March 23rd, 2017

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Virginia regional winner and comes from Cashé Clark of Virginia Beach Technical and Career Center.

Serves 6

  • For the Pad Thai:
  • 8 oz pad Thai noodles
  • 2 medium-sized carrots, spiralized
  • 1 zucchini, spiralized
  • 1 red pepper, julienned
  • ½ yellow onion, julienned
  • ½ cup red cabbage, thinly sliced
  • ½ cup fresh bean sprouts
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 large eggs beaten
  • ½ cup peanuts, shelled, unsalted, and dry roasted
  • ¼ cup fresh basil, chopped
  • 2 limes(optional), wedged into 4 pieces
  • For the Sauce:
  • 6 tablespoons vegan fish sauce (recipe below)
  • 6 tablespoons light brown sugar
  • ¼ cup white vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sambal oelek (chili paste)
  • For the Vegan Fish Sauce:
  • ½ cup shredded wakame seaweed
  • 2 cups water
  • 2 large cloves garlic, crushed but not peeled
  • 1 teaspoon black peppercorn
  • 1/3 cup mushroom soy sauce
  • 1 teaspoon red miso paste

To Prepare the Pad Thai

Place uncooked noodles into a large bowl of cold water to soak for 15 minutes or until tender.

Put all ingredients for the sauce in bowl and stir until all ingredients are combined.

Combine carrots, zucchini, red peppers, yellow onion, red cabbage, and bean sprouts in a large bowl and set aside.

Heat sesame oil over medium high heat in a large wok, add vegetables and stir fry for five minutes or until tender crisp. Transfer vegetables into a large bowl and set aside.

Drain the noodles. Set aside. Add vegetable oil to wok, add reserved noodles to hot wok and stir fry quickly, for a minute or two using tongs to toss.

Add the sauce and stir fry for two minutes, or until the sauce begins to thicken and stick to the noodles.

Push the noodles aside in the wok.

Pour the eggs into the wok on the cleared side and let sit for about 30 seconds. Toss well with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky

Add in the vegetables, toss together and remove from heat.

Stir in peanuts and herbs.

Serve immediately with lime; if desired.

To Prepare the Vegan Fish Sauce

Combine wakame, garlic, peppercorns, and water in a medium sauce pot and bring to a boil.

Lower heat and simmer for 20 minutes.

Strain and return the liquid back to the pot.

Add soy sauce, bring back to a boil and cook until mixture is reduced and almost unbearably salty.

Remove from heat and stir in miso.

March 21st, 2017

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the New York regional winner and comes from Brayden Boscio of Harry S. Truman High School.

Serves 6

Pasta Dough (Gnocchi) Ingredients:

  • 4 Eggs
  • 1 t Salt
  • 1 T Olive Oil
  • 10 ½ Oz Goat Cheese
  • ¼ t Nutmeg
  • 2 ¾ Flour

Gather Mise-­en­-place
Combine wet ingredients (including goat cheese) 3. Combine dry ingredients
Add dry to wet, incorporate everything gathering the dough together. 5. Knead the dough very gently together, let it rest for 20 min
After letting it rest, begin to roll dough back an forth creating a log of dough, cut that dough into small little pillow shaped pasta pieces and roll with fork to create texture on Gnocchi Freeze for 5 min
After freezing, boil pasta in salted water until your pasta begins to float approximately 5 minutes.
Strain Gnocchi, then sauté with whole butter to lightly brown pasta
Add Tomato ragu with mushrooms, finish with parmesan, butter and fresh chopped parsley

Sauce Ingredients:

  • 10 Shitake Mushrooms
  • 10 Button Mushrooms
  • ½ Onion
  • to taste: Salt and Pepper
  • 6 plum Tomato Concasse
  • 3 Cups Crushed tomatoes
  • 8 cloves of Garlic
  • 1 T Parsley
  • 1 T Basil
  • 1 T Sugar

Gather Mise-­en-­place
Cut mushrooms, mince garlic, and cut plum tomatoes small dice.
Sauté mushrooms, add minced garlic, after 60 seconds add cut plum tomatoes, chopped onions, finely chopped parsley, basil, and crushed tomatoes.
Let it simmer for 5 min
Add sauté gnocchi into sauce enough to coat the pasta.

Wilted Spinach Ingredients:

  • 2 lb Baby Spinach
  • 2 T Olive oil
  • to taste: Salt and Pepper

Coat pan with Olive oil, and Heat pan
Add baby spinach and Sauté spinach until tender, add salt pepper to taste
Serve as a side with gnocchi and tomato ragu

March 21st, 2017

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Arizona regional winner and comes from Austin Neanover of Glendale High School.

Serves 6

  • For the Spicy Tomato Sauce:
  • 1 Small onion, minced
  • 28 oz crushed San Marzano tomatoes
  • 1 Tbsp red pepper flake
  • 2 Tbsp extra virgin olive oil
  • 1 tsp basil
  • 1 Tbsp
  • 1 Tbsp Honey
  • 4 cloves garlic
  • To Taste – salt
  • To Taste – pepper
  • For the Spaghetti:
  • 1 pound spaghetti of your choosing
  • Roasted Vegetables
  • 2 Zucchini, quartered lengthwise and cut into 1-inch cubes
  • 2 Yellow squash, quartered lengthwise and cut into 1-inch cubes 2 I Red bell peppers, cored and cut into 1-inch strips
  • 1 Red onion, peeled and cut into 1-inch strips
  • 10 Cremini mushrooms, quartered
  • ¼ Extra virgin olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp thyme
  • ½ tsp marjoram
  • ¼ tsp rosemary
  • 3 cloves garlic
  • To Garnish:
  • Parsley, minced
  • Parmesan cheese

Preheat the oven to 450 degrees F.
In a bowl, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, teaspoon of salt, teaspoon of pepper, and dried herbs.
Lay on baking sheet and roast for 15 minutes or until
Meanwhile, bring a large pot of water to a boil over high Add pasta and cook until al dente. Drain in a colander.
In a saucepan, pour olive oil and tablespoon of red pepper flake until the chilis get aromatic. Add onion and stir until they begin to “sweat” or become translucent. Then, pour crushed tomatoes, garlic, honey, and basil, stir. Season with salt and pepper to taste.
Lastly, In a large bowl, toss drained pasta, roasted vegetables, and spicy tomato sauce. Use tongs or a spoon to gently mix the ingredients until all the components are incorporated and pasta is covered with sauce.
Top with Parmesan cheese and minced parsley.

March 21st, 2017

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Chicago regional winner and comes from Azary Madrigal of Curie Metropolitan High School.

Serves 6

  • 24 ounces dry pasta
  • 3 medium tomatoes, diced
  • 3 green onions, finely sliced
  • 3 large ripe avocados
  • 3/4 teaspoon finely minced garlic Juice from half of a lemon
  • Salt and ground pepper, to taste

Cook Pasta: Bring a pot of salted water to the boil and cook pasta al dente approximately 10 minutes.

Once cooked, reserve 1 1⁄2 cup of the hot pasta water, then drain pasta.

Mash avocado in a large bowl. Stir in the garlic and lemon juice then season with salt
and pepper, to taste.

Stir in 1/2 cup of the reserved water. Add pasta, tomatoes, and green onions then toss
until the pasta is completely coated by the sauce.

March 21st, 2017

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. The grand prize winner is this stuffed squash recipe from Adrián González of the C-CAP program at the Los Angeles Center for Enriched Studies.

Serves 8

  • For the Squash:
  • 4 large acorn squash
  • 3 to 4 Tablespoons olive oil
  • To Prepare Filling:
  • 2 Tablespoons olive oil
  • 7 ounces fideo noodles
  • 1 small brown onion, diced
  • 1 medium Poblano pepper, diced
  • 1 small carrot, diced
  • 1 small zucchini, diced
  • 3 cups spicy, canned tomato sauce (I suggest El Pato sauce) 2 Tablespoons lime juice (more or less to taste)
  • 1 cup frozen sweet corn, thawed
  • 1 cup canned black beans, drained
  • 1 large mango, seeded, peeled and diced
  • salt and pepper to taste
  • To Garnish:
  • Mexican crema or sour cream
  • 1 bunch cilantro, coarsely chopped

To prepare the squash, cut each acorn squash in half through stem to bottom; discard seeds.

Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. This is a good time to make the filling. Heat the olive oil in a large skillet.

Add the fideo noodles.

Stir continuously over medium heat for 2 minutes. Add the onion, pepper, carrot, and zucchini.

Cook, stirring frequently until the vegetables are tender, 3 to 5 minutes. Stir in the tomato sauce and lime juice. Cook, stirring frequently until the noodles are al dente. Fold in the corn, beans, and mango. Heat just until everything is warm. Hold warm while you reheat the squash.

Turn squash cut side up. Drizzle olive oil over the flesh of the squash; sprinkle with salt and pepper. Cover and microwave on high for 2-3 minutes more or until heated through.

Fill each squash half with one eighth of the fideo mixture. Garnish each with crema & cilantro.

Serve immediately.

March 20th, 2017

Forbidden Rice, an ancient grain that was once exclusively eaten by Chinese Emperors, has long been praised for its health and longevity benefits. This recipe features this nutty-flavored rice that is also packed with antioxidants known as anthocyanins. This recipe comes to us from Eve of The Garden of Eating.

Serves 4

For the salad:

  • 1 lb beets
  • ⅔ cup uncooked black rice
  • 1 ⅓ cup water
  • ½ cup pecans, roughly chopped
  • 1 bunch kale, washed and dried, ribs removed, chopped or shredded

For the dressing:

  • 2 tablespoons apple cider vinegar
  • 2 teaspoons olive oil
  • 1 tablespoon whole grain mustard
  • 1 clove garlic, pressed or minced
  • 1 teaspoon dried thyme
  • 2 teaspoons sea salt
  • Several grinds of black pepper and more to taste


Preheat oven to 400 degrees.

Rinse the beets (no need to peel them) and position them on a sheet or two of tinfoil (you want a tight package so they end up kind of steaming in there), drizzle with olive oil and wrap them up well. Roast them for at least an hour and 15 minutes – depending on how large they are, it may take closer to two hours for them to cook all the way through – you can test by removing them and poking with a fork – they’re done when the fork sinks easily all the way into the middle of the largest beet. Remove and let cool until you can handle them without burning yourself. Remove the skins – they should slip off with ease and cut off the top and tail. Cut them into bite-sized chunks and set aside.

Add the rice and water to a medium-sized pot with a tight-fitting lid, bring to a boil then reduce the heat to low, cover and simmer for 40 or so minutes. Fluff the rice.

While the rice is cooking, make the dressing, mixing all the ingredients together well with a fork or a whisk. If you have a jar with a tight-fitting lid, you can also just cover it and shake well.

Place the chopped kale, diced beets and rice in a pretty bowl that’s large enough to mix them all together in comfortably, drizzle the dressing over all and stir well to coat everything. Cover and put in the fridge to “stew” for a while – at least an hour and more is better.

Toast the pecans for a few minutes until they’re nicely browned and crunchy. I toast mine on a sheet of recycled tinfoil in the toaster oven at 300 for about 5-6 minutes, shaking once to toast them evenly.

When you’re ready to serve, top the salad with the pecans and toss well.


March 20th, 2017

Sweet peas are mashed with avocado and toasted pine nuts for an untraditional, yet luxuriously creamy, pesto sauce. String beans, lima beans and penne round out this green-hued pasta to celebrate Spring. This recipe comes to us from Trudy of veggie.num.num.

Serves 6

For the pea and avocado pesto:

  • 1 1/2 ounces pine nuts, toasted
  • 2 cups baby peas, shelled
  • 1 avocado
  • 2 garlic cloves, diced
  • Lemon juice, to taste
  • 2 cups baby spinach, roughly chopped

To complete the Pea and Avocado Penne:

  • 2 tablespoons olive oil
  • 10.5 ounces penne pasta, cooked according to package instructions
  • 9 ounces green beans, trimmed
  • 1 1/2 cups canned lima beans, drained and rinsed
  • or
  • 1 1/2 cups fresh lima beans, cooked

To make the pea and avocado pesto:

Toast the pine nuts in a dry pan over medium-high heat for 2-4 minutes, or until the pine nuts become fragrant. Set aside to cool.

Place about 3 cups of water in a medium saucepan over medium-high heat. Bring to a boil and cook the peas for 1-3 minutes, or until just tender. Strain, rinse and set aside.

When the pine nuts have cooled, reserve a few for garnish. Chop the rest roughly.

Place the avocado, pees, garlic, chopped pine nuts together in a large bowl. Drizzle with a few squeezes of lemon juice and mash with a fork until the pesto comes together, but still maintains some variety of texture. Stir in the chopped baby spinach and set aside.

To complete the Pea Avocado Penne:

Place fill a double boiler or steamer with water over medium-high heat. Add the green beans and steam for 3-4 minutes, or until just tender. Set aside.

Heat the olive oil in a large pan over medium heat. Add the steamed green beans and lima beans, toss to combine and cook for 1-2 minutes. Add the cooked penne and mix until combined.

Reduce heart to low and add the pea and avocado pesto. Toss until the pesto is evenly distributed on throughout the penne, green beans and lima beans.

Divide the pasta into 6 portions and enjoy topped with the reserved pine nuts and a few extra baby spinach leaves.

March 20th, 2017

Asparagus is sautéed until tender and flavored with young green garlic, which is milder and sweeter than it after reaching maturity. This ricotta quiche is great for groups and healthier without the crust. This recipe comes to us from Colleen of Foodie Tots.

Serves 6

  • a little oil or cooking spray, for the baking dish and skillet
  • 2 cups asparagus, chopped bite size
    2 stalks green garlic, chopped
  • or
  • 2 cloves garlic and 2 scallion, chopped & mixed
  • salt and pepper, to taste
    4 large eggs
  • 1 cup nonfat milk
  • 1 cup low fat ricotta cheese

Preheat the oven to 375 degrees F. Prepare an 8-inch square baking dish with a light coating of oil or cooking spray. Prepare a skillet with another light coating of oil or cooking spray.

Place the prepared skillet over medium-high heat. Sauté the asparagus, stirring once or twice, for 5-7 minutes, or until the asparagus has just started to brown.

Add the green garlic or garlic and scallion to the skillet and cook 2-3 minutes more, or until asparagus is partially browned. Remove from heat and season with salt and pepper to taste.

Whisk together the eggs and milk in a mixing bowl. Fold in the ricotta and stir to combine. Fold in the sautéed veggies and pour into the prepared baking dish.

Cook for 25-30 minutes, or until the eggs are set and puffy. Let cool slightly before serving.

March 20th, 2017

For National Nutrition Month, why not try a healthy spin on a classic “junk food” dish, nachos? This Mediterranean version is packed to the brim with veggies and flavorful herbs, plus it uses whole wheat pitas rather than fried corn chips as a base. This recipe comes to us from Brynn of The Domestic Dietitian.

Serves 4

  • 3 whole wheat pitas, cut into triangles
  • Olive oil
  • 1 medium cucumber, diced
  • 2 medium tomatoes, diced
  • 1/2 red onion, diced
  • 1 tbsp fresh lemon juice
  • 1/4 cup hummus
  • 1/4 cup tzatziki
  • 1-2 tbsp kalamata olives, chopped
  • fresh dill, chopped (for garnish)

Preheat oven to 400 degrees.
Lay cut pita triangles on sheet pan in a single layer.
Drizzle lightly with olive oil and bake for 6-8 minutes, until crispy.
Layer baked pita chips on platter.
Top with hummus, tzatziki, cucumber, tomato, and onion.
Top with fresh squeezed lemon juice.
Sprinkle chopped olives and dill over the top.
Serve and enjoy!

March 13th, 2017

This chocolate avocado smoothie is so simple and versatile. Next time you need a quick breakfast, snack, or even dessert, blend together healthy ingredients like banana, avocado, and cocoa powder into a thick, creamy smoothie. This recipe brought to us by Nikki of Pepperoni Is Not a Vegetable is deliciously-and deceptively-nutritious.

Serves 1-2

  • 1.5 tsp ground ancho pepper
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 teaspoons vanilla extract
  • 1 small avocado, stone and husk removed
  • 1 banana
  • 1 cup rice, soy, or almond milk
  • 1.5 tbsp cocoa powder
  • 2 ice cubes
  • 1 scoop (about 1/3 cup) protein powder
  • 1-3 tbsp maple syrup or agave nectar

Place all ingredients in a blender and blend well. Enjoy for breakfast or as a healthy dessert.

March 13th, 2017

Mac and cheese is a meatless meal that most people love, but how can it be more nutritious? By using whole wheat noodles and adding sweet potato into the cheese mixture, this recipe from Tawnie of Kroll’s Korner transforms regular mac and cheese into a nutritious and delicious option.

Serves 4-6

  • 2 medium sweet potatoes, peeled and cubed
  • 13 oz. elbow macaroni noodles (whole wheat or gluten free if preferred)
  • 1/2 large white onion, diced
  • 2 cups chopped fresh spinach
  • 4 garlic cloves, chopped
  • 1 cup vegetable broth
  • 3 Tbsp. extra virgin olive oil
  • 4 Tbsp. all purpose flour
  • 2 cups fat free milk
  • 1 Tbsp. Dijon mustard
  • 1 tsp. red pepper chili flakes
  • 6 oz. four cheese blend (or sharp white cheddar)
  • salt and pepper to taste
    For the breadcrumb topping
  • 1 cup Panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees F.

Bring a medium pot of water to boil and add in the sweet potato that has been peeled and cubed up. Boil sweet potato for 10-15 minutes, or until tender. Drain sweet potatoes and then mash well. You should have ~2-2.5 cups of sweet potato.

Next cook the elbow noodles according to the package.

While pasta is cooking, heat the olive oil in a large pan with onion and garlic. Cook for about 4-5 minutes over medium heat. Add the flour and whisk for 30 seconds and then slowly pour and whisk in the milk and vegetable broth.

Bring to a boil and continue to whisk. Mixture should begin to thicken after 3-5 minutes. Place heat to low and mix in the mustard, salt, pepper, red pepper chili flakes, cheese and sweet potato. Stir well and then remove from heat.

Add in the noodles and mix in well. Taste and adjust any seasonings you may want extra. Pour in a oven safe casserole dish and top with panko crumb/Parmesan cheese mixture. Place in oven, uncovered, for 10-15 minutes, or until it gets bubbly.

Serve warm and enjoy!

March 13th, 2017

Who says fries are always full of fat? Polenta is cut into strips and baked before being served alongside marinara sauce. Sea salt and fresh basil ground together make an ideal sophisticated seasoning as this finger food gets a health makeover. This recipe comes to us from Sherry of Exploits of a Vegan Wannabe.

Serves 8

  • 1 teaspoon sea salt
  • 2 tablespoons fresh basil, chopped
  • 1 18 ounce package prepared polenta*1 teaspoon olive oil
  • black pepper, to taste
  • a little marinara sauce**, for dipping

*Found in a roll shape in the Italian section of most grocery stores.


Preheat an oven to 400 degrees.

Grind the salt and basil together in a mortar and pestle or with the back side of a large knife.

Unwrap the polenta. Cut in half, then cut the halves in half. Cut the quarters into slices the shape of French fries.

Place the chopped polenta in a large bowl. Drizzle with the olive oil and toss with the basil sea salt and pepper to taste.

Place the seasoned fries in a single layer on a baking sheet. Season with a little more salt and pepper if desired.

Bake for 20 minutes and flip for maximum browning and beauty. Cook 6-8 minutes more on their other side, or until the fries reach a desired level of doneness.

Take the polenta fries out of the oven and place onto a paper towel or brown paper bag to absorb the remaining oil.

Serve alongside marinara sauce for dipping, if desired, and enjoy!

March 13th, 2017

Coriander, ginger and garlic are stir-fried first, which deepens the taste of this classic Thai red curry. Tomatoes, potatoes, onions and spinach take on the full flavor of the aromatically spiced sauce. This recipe comes to us from DanniBeth of Vegan Miss Adventures in the Kitchen.

Serves 4

  • 4 tomatoes
  • 2 tablespoons vegetable oil
  • 2 onions, cut into thick wedges
  • 1 inch piece fresh ginger, peeled and finely chopped
  • 1 garlic clove, chopped
  • 2 tablespoons ground coriander
  • 1 pound potatoes, peeled and cut into chunks
  • 2 1/2 cups low sodium vegetable stock
  • 1 tablespoons red curry paste
  • 8 ounces spinach leaves

Bring a medium pot of water to a boil over high heat. Fill a medium bowl full of cold water.

Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes then plunge into the cold water to loosen the skins. Peel off the skins of the tomatoes.

Cut each tomato into quarters. Remove and discard the seeds and central core of each tomato. Set tomato pieces aside.

Preheat a wok over medium-high heat. When the wok is heated add the vegetable oil. Stir fry the onions, ginger and garlic in the vegetable oil for 2-3 minutes, or until seasonings begin to soften.

Add the coriander and potatoes to the wok and stir-fry for 2-3 minutes. Add the stock and curry paste and bring to a boil, stirring occasionally. Reduce the heat and simmer gently for 10-15 minutes, or until the potatoes are tender.

Add the spinach and the tomato quarters to the wok. Cook, stirring, for 1 minute, or until the spinach has wilted. Serve atop cooked rice to soak up the curry sauce.