I arrived back home in Canberra just after a whirlwind tour of Taiwan. What fun! I ate and ate and ate some more, and occasionally did a bit of hiking and Youbike cycling and relaxing in the hot springs. Then I arrived home – to an empty fridge.
Well, not entirely empty. There were a few surprises lurking in the form of pre-Christmas food I had run out of time to turf out before I left. But it wasn’t so bad. The yoghurt survived, and I still had potatoes and onions.
I had a lot of energy when I was out and about travelling, but strangely it dissipated pretty quickly once I was back. The overnight flight, plus three hours time difference, combined with the shock of a hot and muggy Australia left me feeling wiped out. And my metabolism was also a bit sluggish after sitting on a plane and not exercising. Plus my purse was empty. (I can imagine how truly sorry you feel for me, all exhausted and poor after an exciting adventure.)
The next day I did not wake up until nearly 10am and I honestly could not be bothered to go to Aldi to buy supplies so I made do with what I had in the cupboard. And in the garden. And I’m not talking a well-groomed vegie patch here.
A prolific few stumps of purslane were growing happily I my garden. Never heard of purslane? Well, it is a frugalista delight. Basically what we know as a common weed is an omega-3 rich super food that is grown as a crop in many places in the world including southern Indian, Turkey and Mexico. It is also pretty yummy as well.
I fried it up with some free curry powder I received with a bag of red lentils from an Indian store, and voila, healthy suitcase potatoes. I felt a lot healthier from eating it as well.
Ingredients (per person)
1 medium/large sized potato
1 teaspoon of curry powder
1 spoon or oil (or butter)
1 clove of garlic, chopped
1cm piece of ginger, chopped
1 small bunch of purslane
1 tablespoon Greek yoghurt (optional)
- Pick the purslane from your garden just before you need it. Wash in water, discard the larger stems and chop roughly.
- Peel and chop the potato.
- Add oil to a frypan and add the ginger and garlic. Cook for a minute or two, then add the potato. Continue cooking for a few more minutes or until the potato is almost golden brown. Sprinkle on the curry powder and continue to cook for a further minute or so.
- Add in the purslane and cook for a few minutes until wilted. Add the yoghurt (if using), cook until it is incorporated and serve immediately. For that super health kick, I like to eat mine over brown rice. Quinoa would work fine too.
curry powder 10c
oil or butter 5c
garlic 10c (mine was free as homegrown)
yoghurt 10c (homemade)