Vegetable Green Curry (Serves 4)“0 Comments”
admin | 12:26 pm | May 11, 2011 | Recipes, Uncategorized
1 Tbs olive oil
3 Tbs green curry paste
2 kaffir lime leaves OR 1 bay leaf
1 tin coconut milk
2 cups firm tofu, cut into cubes
1 small sweet potato, cubed
1 red bell pepper, sliced
1 cup button mushrooms, sliced
1 cup snow peas
Add a Tbs of coconut milk and mix with the curry paste. Heat the oil in a large wok or saucepan and lightly fry the curry paste. Add the rest of the coconut milk. Add tofu and stir. Add kaffir leaves, bring to the boil, reduce heat and simmer. Add the sweet potato and cook for 7 minutes, covered. Finally add bell peppers, mushrooms and snow peas and cook for a further 2-3 minutes. Add some fish sauce to taste of desired. Serve hot over brown basmati rice.
Lamb and Chickpea Soup (Serves 4)“0 Comments”
admin | 12:22 pm | | Recipes, Uncategorized
1 can chickpeas, drained
1 Tbs olive oil
500g lean lamb, cut into cubes
1 tsp turmeric
1 tsp cinnamon
½ tsp saffron threads
½ cup celery, chopped
½ cup onion, chopped
2 cups tomatoes, chopped
½ cup dried lentils
Heat the oil in a pot over medium heat and add the lamb. Cook for a few minutes. Add the turmeric, cinnamon and saffron and stir to blend well. Add celery and onion, stir and cook for about 5 minutes. Add
the tomatoes and stir. Cook for 15 another minutes. Rinse the lentils and add to the mix. Bring to a boil and let simmer for 1 hour. Add the chickpeas and simmer for a further 30 minutes.
Dhal (Indian Lentil Stew)- Serves 4“0 Comments”
admin | 11:44 am | | Recipes, Uncategorized
For the Bean Pot: 
2 cups dry lentils, rinsed and sorted
(Cook lentils in enough vegetable stock to cover them plus 5 centimetres. Bring to boil until the foam rises. Remove from top and discard. Cook for 45 minutes)
For the curry paste, in a pan sauté the following in order:
1 Tbs. Ghee or olive oil
1 tsp. Mustard seeds
Let mustard seeds pop then add:
½ tsp. Fenugreek seeds
10 cardamom pods, shells removed and crushed or 1 tsp. Ground cardamom
½ tsp red chilli flakes
2 sticks cinnamon or 1 tsp ground cinnamon
1 cup leeks or onions, chopped
2 inches fresh ginger, finely chopped or 1 tsp ground ginger
1 cup vegetable stock or water
Add vegetable stock if mixture gets dry, sauté for 5 minutes then add dry spices in order:
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp asafoetida
- 1 tsp coriander
Add more broth if necessary, then add:
- Tomato paste
- 1 tsp salt
Simmer for 2-3 minutes. Add cooked lentils with the curry paste. To finish off add:
½ cup chopped coriander, 1 cup low fat coconut milk (optional) and 2 Tbs. Lemon juice
Wordpress Themes | sheepdip by mahud © 2007 | Scoreboards