Vege Crisper Curry

We are obviously not getting to the farm at the moment during COVID-19 Isolation, given it's about 50 minutes drive away... I have had farm produce delivered which is awesome but never the same as picking it yourself... 

I wanted to take advantage of the bounty I had and also start to cook more 'wintry' type meals - it's getting cooler now.

So I got to chopping!   You can use whatever veges you have - I like to put softer type veges like eggplant, beans, corn and peas in later so I keep those separate to root veges.  I don't mind if the sweet potato gets a bit softer, but I do like my beans to have a bit of crunch and my eggplant to have a bit of its' shape.  

All in all this takes about 30 mins to prepare with the shopping and about 1 hour 20 minutes all up til it's on the table.  So it's something you could make earlier in the day between Zoom meetings if you had to and then heat up when it's knock-off time!

Ingredients: (just what is mine, only compulsory vege items are the onions and garlic)

1 large onion or 2 medium onions

3 cloves garlic

2 carrots

2 medium sweet potatoes

250g pumpkin

1 parsnip

2 small eggplant

150g fresh beans

1 tsp garam masala

contents of 4 cardamom pods or 1/4 tsp cardomon powder

1 tsp curry powder

1/2 tsp cayenne powder

1 packet of curry milk powder

1 litre chicken or veg stock

1 can of chickpeas, drained

4 stalks fresh coriander, chopped

Method:

Chop all your veges, finely chop your garlic

Mix together your spices

In a large pot which has a lid, sweat your onions and garlic in a tablespoon of oil over a medium head - then add spices.

Let it become fragrant, about 2 minutes, stirring here and there..

Then add your root vegetables and 1 cup of the stock, put a lid on 

While that is simmering away to the rest of the stock add the coconut milk powder.

After 25 minutes lift the lid and add the coconut stock.. and then your softer vegetables.

Also add your chickpeas

And lastly the coriander.  combine well, put the lid back on and keep simmering over medium heat for another 25 minutes.

It will smell amazing and you can choose to serve it with rice or on its' own.  Either way a winner, the sauce is worth soaking up with the rice or some fresh and warm sourdough.

10 curries for you to try - Kid friendly, mild, hot, slowcooker, pressure cooker or stove, vegetarian and not - have a peek!

Not everyone is a fan of a curry and others go mad for a curry but only a certain type.  Some think they could never make a curry unless they had a pre-made paste - some others think they take too long...

Here I'm making it easy for you - here's something if you like something mild, spicy, quick, vegetarian or put that pressure cooker or slow cooker to good use!  I'll also identify if it's kid-friendly or not...

Green chicken curry (and paste)

http://www.frillsinthehills.com/2011/08/how-to-make-your-own-green-curry-paste.html

How easy?  Quite easy!
Kid friendly? Not exactly, but I think you could tone it down with more coconut milk and less chili
Cooking method:  Wok or frypan
Adaptable?  Absolutely!  Make it with beef, chicken or even tofu!



Quickie pressure cooker curry

http://www.frillsinthehills.com/2011/01/curry-in-hurry-with-my-pressure-cooker.html

How easy?  Ridiculously easy!
Kid friendly? Yes, it's peanut-butter based though so not allergy friendly
Cooking method:  Pressure cooker
Adaptable?  Absolutely!  Make it with lamb, chicken or as this recipe, beef!  You could also cook it on the stove-top but you'll need to cook it for at least 3 hours.



Slowcooker massaman curry

http://www.frillsinthehills.com/2011/07/slowcooker-recipe-massaman-curry.html

How easy?  Ridiculously easy!
Kid friendly? Yes, my kids love this one!
Cooking method:  Slow cooker
Adaptable?  Absolutely!  Make it with lamb, chicken or as this recipe, beef!  You could also cook it on the stove-top too or the oven, just at a low temperature..

Dum Aloo (Potato curry) made in the slowcooker!

http://www.frillsinthehills.com/2010/05/slowcooker-recipe-dum-aloo-potato-curry.html

How easy?  Ridiculously easy!
Kid friendly? Kind of, depends on your kids, might be a bit spicy if they don't like spice.
Cooking method:  Slow cooker
Adaptable?  Absolutely!  Make it with carrot, but wouldn't use sweet potato or pumpkin - or if you did drastically reduce the cooking time.

Fragrant Chicken Curry

http://www.frillsinthehills.com/2010/05/slowcooker-recipe-fragrant-chicken.html

How easy?  Pretty easy!
Kid friendly? Yes!
Cooking method:  Slow cooker
Adaptable?  I think this is perfect for chicken, but try it with turkey if you like!


Dahl (lentil curry) made on the stovetop

http://www.frillsinthehills.com/2009/09/whats-for-dinner-dahl.html

How easy?  Pretty easy!
Kid friendly? Yes!
Cooking method:  Stove-top
Adaptable? Never tried!  But you could try it with chick-peas!

Slowcooker lamb biryani

http://www.frillsinthehills.com/2010/07/slowcooker-recipe-lamb-biriyani.html

How easy?  Pretty easy!
Kid friendly? It's a bit on the spicy side, so perhaps not
Cooking method:  Slowcooker
Adaptable? Yes, could use beef or chicken!

Balti Lamb Pot Pies (and make your own paste)

http://www.frillsinthehills.com/2009/07/baby-balti-lamb-pies-plus-diy-balti.html

How easy?  Pretty easy!
Kid friendly? It's a bit on the spicy side, so perhaps not
Cooking method:  Stovetop
Adaptable? Yes, could use beef or chicken!


Slowcooker Dhal (in bulk!)

http://www.frillsinthehills.com/2011/03/make-it-in-bulk-slow-cooker-vegetarian.html

How easy?  Ridiculously easy!
Kid friendly? Yes!
Cooking method:  Slowcooker
Adaptable? Yes, you could add some chicken to this recipe!



Quick chicken biryani

http://www.frillsinthehills.com/2014/06/simple-and-delicious-chicken-biriyani.html

How easy?  Pretty easy!
Kid friendly? Absolutely!
Cooking method:  Stovetop
Adaptable? Yes, could use beef or lamb also!

How to make your own green curry paste and then green chicken curry!

I have been looking for a good green curry paste for what seems like an eternity.  I like to make my own curry pastes where I can so when lovely reader Kerrie said she'd made Jamie Oliver's I knew I had to have the recipe - she was kind enough to send it along to me, and then I realised whilst making it, I probably had it all the time - it's in the Ministry of Food Cookbook (or named also Jamie's food revolution).

It's super easy but you are making it in bulk.  What I did like I do with my homemade pesto is store it in small ziplock bags in the freezer.   This is much more economical than pastes and sachets. The taste is so fresh also, it makes a really big difference to the taste.


First of all, let's make the paste:
2 stalks fresh lemongrass
4 spring onions
3 green chillies
4 cloves garlic
thumb size piece of root ginger, grated
1 tsp coriander seeds
1 bunch of fresh coriander
2 tb soy sauce
1 tb fish sauce
8 kaffir lime leaves (fresh or dried)


Method:
Trim the stalks and the outers from the lemon grass and spring onions, add those with the garlic, ginger, kaffir lime leaves and chillies and into a food processor (or if you didn't have one, try chopping them up super super fine!)

Then crush your coriander seeds, and add those with the coriander, soy and fish sauces and give it another process.

Store in ziplock bags and put into the freezer for up to 3 months.

Now, let's make our curry - mine isn't exactly Jamie's - I used thighs instead of breasts and he does asparagus OR baby corn but I like both, I also doubled the coconut milk because I like it a bit saucy.

You'll need:
Ingredients:
1/3 volume of your curry paste (or 3 tb)
1 bunch asparagus, tailed and sliced into thin strips
1 small tin of baby corn
1/2 fresh red chilli (If you like a bit of bite, add a full one, I did!)
500g chicken thighs
400ml tin coconut milk
Juice of 1 lime (optional)


Method:
Take the tails and rind from your snow peas.  my frills love doing this!

Have your snowpeas, corn and asparagus at the ready....

Slice your chicken into strips

Heat some oil in a wok or large frypan.  Add your curry paste, chilli and your chicken, cook for a few minutes until chicken has been browned all over.

Add your asparagus and corn

And then your coconut milk, simmer for about 5 minutes - serve with rice

Add the snowpeas for the last 3 minutes or so..

Serve with rice!

Are you a Jamie Oliver fan or a green curry fan?  Or are you both?

Spicy tagine meatballs

I made this up on the fly yesterday when I had a sudden hankering to use my tagine.  I love it and don't use it as often as I'd like.  I really should use it more - it doesn't have to be just a curry.    

I have used beef mince but you could also use lamb I think, and I think it would also be nice to mix say 1/2 cup ricotta cheese into the meatballs and I think the sauce would be nice with some capsicums too.  It doesn't 'need' these ingredients and it was delicious on its own but if you're a tweaker like me, that's what I'd recommend.  I'm definitely doing the ricotta next time, the capsicum, probably not, as hubby is allergic.

Make it without chili or reduce the amount if you're not a fan too!

This doesn't take a lot of time and it tastes like you've put a lot of love into it but really, it's easy-peasy.   The aroma that fills the house is heavenly - it builds the anticipation you're about to eat something amazing.

Ingredients:

Meatballs

750g beef mince

1/2 large brown onion

small bunch (say 3 sprigs) of continental parsley

1 teaspoon paprika

1/2 teaspoon cumin

3 cloves garlic, crushed

Sauce

1/2 large brown onion, finely chopped or processed

1/2 tsp paprika

1/2 tsp cumin

1/2 red chili, seeds removed, chopped finely

400g tin of diced tomatoes

2 tb tomato paste

To serve

sprig mint

1/4 cup greek yoghurt

Method:

In a small food or with a mortar and pestle process/pound into a paste the onion, parsley, garlic, paprika and cumin.

The mix it through your beef mince.

Roll your mince into 5cm diameter meatballs and set aside.

Heat your tagine base on your stove and add 1 tb oil.  Let it heat up and then add the onion, paprika, cumin and chili. Stir well and allow the spices to develop for about 1 minute.

Add the tomatoes, heat through.

Fill your tin with water and add the tomato paste to it and stir well, pour over the meatballs and tomatoes - no need to stir/mix. 

Turn down the heat to a simmer and put the lid on your tagine.  Allow to simmer for about 20 minutes (whilst you cook some rice or prepare some cous cous)

Take the lid off, the pan should be saucy, with meatballs intact.

Drizzle over the yoghurt and chop up the mint into smaller pieces - serve on rice.

So fess up!  Do you like to tweak a recipe?

Baby Balti Lamb Pies - plus DIY Balti paste

As you know, I really have a problem with recipes specifying something pre-prepared in its' ingredient list which would be the main flavour of the recipe.. This recipe case and point. It's in this months' Recipes+ magazine and states you need balti paste. I won't go on with my rant again - here it is originally!

If you want to use pre-prepared balti paste go for your life! I have all the stuff here to make it so instead of adding expense, I just made mine (see bottom).

Now my kids ate this so there's no reason yours couldn't - just assemble it with more mash than lamb. This would also be a great recipe for a dinner party - as you could make it ahead (day before) and leave in the fridge and heat in the oven for 30mins before serving.

Ingredients:

2 tb oil

800gr diced lamb

3 tb balti curry paste

1 brown onion, diced

1 x 420gr tin diced tomatoes

1 x 420gr tin chickpeas, drained

300ml water

6 medium starchy potatoes, 400g diced pumpkin

1/4 cup milk

Method:

• Peel and dice potatoes and pumpkin. Steam until soft - make a stiff mash - set aside.
• Heat oil in deep frypan, add curry paste and let simmer for 1 minute
• Add your lamb and cover in curry paste (about 3-4 mins)
• When lamb is browned, add onion and stir until onions go soft (about 2 mins)

• Add tomato, water and chickpeas. Simmer for another 20 mins.
• Preheat oven to 190 degrees celsius.
• Assemble in ramekin dishes (you could just make one big pie in a casserole dish if you wish) - remember if you are making for kids, say 4-6 pieces of meat etc. You could add peas to the mash if you like too!

• 
  
  Put mash on top and smooth over with a knife making sure all the sides are covered (avoids spills in the oven later)
• 
  
  Bake for 20 mins - serve.

Balti Curry Paste - from Scratch

Makes 1 cup paste. Store in jar in fridge for up to 6 months.

5 tablespoons Coriander seeds
3 tablespoons powdered Cumin
2 cinnamon sticks
1 dried chilli or 2 fresh chilli (or if you must 1 tsp chilli powder
2 teaspoons Mustard seed
2 teaspoons Fennel seed
3 teaspoons Cardamom seed
1 teaspoon Fenugreek seed
6 Bay leaves
3 tablespoons curry powder
2 tablespoons Ground turmeric
1 tablespoon Ginger powder

Method
Place all above ingredients into a frypan over high heat, stir and toast for approx 1 minute.
Put into mortar and pestle and pound to release all fragrances - approx 3 minutes
Add 2 tablespoons olive oil and 1 teaspoon white vinegar
Pound for futher 3-5 minutes until a paste.