Posts Tagged ‘curry paste’
Cauliflower and Lentil Dahl
Thursday, December 10th, 2009
Cauliflower and Lentil Dahl
A relatively easy Indian dish to prepare and amaze everyone with! This is a perfect accompaniment to rice or warmed naan bread.
1 onion, chopped
1 clove garlic, chopped
2.5 cm piece root ginger, grated
4 tablespoons sunflower oil
1 teaspon ground coriander
1 teaspon ground cumin
1/2 teaspon turmeric
75 g red lentils, ready to use
300 ml vegetable stock
2 tablespoons hot curry paste
1 organic cauliflower cut into small florets
300 ml coconut milk
125 g frozen peas, thawed
2 tablespoons chopped coriander
1 tablespoon lemon juice
Heat about half of the oil in a saucepan and add the onion, garlic, ginger and dry spices and fry gently for 5 minutes. Add the lentils, stir well and pour in the stock. Bring to the boil. Cover and simmer for 10 minutes. Heat the remaining oil in a fry pan. Add the curry paste and fry gently for 3 minutes. Add the cauliflower and stir-fry another 3 minutes. Remove from the heat. Add the coconut milk and cauliflower to the lentils and return to the boil. Cover and simmer for 10 minutes. Stir in the peas, coriander and lemon juice. Heat this through for 3 minutes. When the peas have become tender, it is ready to serve.
Tags: cauliflower, coriander, cumin, curry paste, garlic, ginger, lemon, lentils, onion, peas, turmeric
Posted in Veg Ideas | No Comments »
Boxing Day soup
Thursday, December 10th, 2009
Boxing Day soup
Ingredients
1 tbsp sunflower oil
1 medium onion , chopped
2 celery sticks, chopped
2 medium potatoes , about 350g/12oz total weight, peeled and cut into small chunks
1 tbsp curry paste
1.2l vegetable stock , made from a stock cube
550g leftover roasted or boiled vegetables, such as Brussels sprouts , carrots, parsnips and squash, roughly chopped
natural yogurt or crème fraîche, to serve
Method
To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well.
Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender.
To serve, tip the leftover veg into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock (we added 300ml) then taste for seasoning. Cool and freeze, or serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.
Tags: brussel sprouts, carrot, celery, curry paste, onion, parsnip, potato, squash
Posted in Soup | No Comments »