Yellow Vegetable Curry

This was thrown together the other night in a hurry. I had not planned dinner so had a look in the fridge and pantry and came up with this nice surprise. It's tasty but not too spicy and packed full of vegetables. This serves 4.

Ingredients:

• 2 tablespoons yellow curry paste
• 2 tins (800ml) coconut milk
• 1 tablespoon coconut oil
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 1 carrot, peeled and sliced
• ½ red capsicum, roughly chopped
• ½ green capsicum, roughly chopped
• ¼ eggplant, peeled and roughly chopped
• ½ zucchini, roughly chopped
• 1 squash, roughly chopped
• Handful of broccoli florets
• Handful of green beans, ends removed and cut into 2cm pieces
• 4 mushrooms, stalks removed and roughly chopped
• Coriander for garnishing
• Dried shallots for garnishing
• Noodles of your choice - I used 2 squares of vermicelli

Method:

1. Heat oil in a wok and add the curry paste. Stir and heat for about 2mins
2. Add the coconut milk, stir well and simmer for 2mins
3. Add the hard vegetables, i.e. carrots, broccoli and green beans, simmer for 2mins
4. Add the remaining vegetables except the mushrooms, and simmer for 5mins
5. Add the mushrooms, fish sauce and brown sugar and simmer until the noodles are ready
6. Feel free to add water if there isn't enough sauce for you. If it's too spicy, add more coconut milk, but if the spice is just right, only add water to extend the liquid
7. Cook the vermicelli noodles (or noodles of your choice) as per packet instructions
8. Drain the noodles, place in a bowl and pour the curried vegetables over the noodles
9. Garnish with chopped coriander and dried shallots.  D-E-L-icious  XD

Roasted Curry Vegetable Medley

Whilst driving home from work I developed a craving for roasted veggies. I didn't want plain roasted veggies though, so I thought I'd spice them up a bit. I was very happy with the result as it turned out lovely. This is made in a large oven tray, so has minimal washing up, serves 4, and is perfect served on a bed of mashed potato.

Ingredients:
Cut all these veggies into approximately 2cm chunks:

• ½ large sweet potato, peeled
• 1 zucchini
• 1 red capsicum
• 4 stalks of celery
• 3 carrots, peeled
• ¼ eggplant, peeled

Plus:

• 440g can of chic peas, rinsed and drained
• 3 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon fennel seeds
• ½ teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 2 teaspoons rock or sea salt (not ground)
• 1 teaspoon back peppercorns (not ground)

Method:

1. Pre heat the oven to 200 degrees celsius
2. Drizzle the oven tray with the olive oil and throw all veggies and chic peas into it
3. Sprinkle the spices over the top and toss gently with two wooden spoons
4. Cover the oven tray with foil and cook for 20mins
5. Remove from oven, toss the veggies again and return to the oven for another 20mins or until the veggies are soft enough for your liking
6. Serve with mashed potato...to soak up the yummy spicy juice  XD

Sweet Vegetable Curry - Slow Cooked

This curry is hot hot hot, but also sweet so you may want to adjust the amount of cayenne pepper and curry to your liking. This serves 4 generous serves with rice.

Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon cayenne pepper
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon curry powder
• 1 small onion, peeled and chopped
• 4 stalks celery, sliced
• 1 large carrot, peeled and chopped
• ½ green capsicum, chopped
• ½ zucchini, chopped
• ½ sweet potato, peeled and chopped
• 1 large red apple, peeled and chopped
• ½ can chick peas, rinsed and drained
• 2 - 2 ½ cup vegetable stock

To add later:

• ½ can light coconut milk
• Salt & pepper

Method:

1. Coat the slow cooker with olive oil
2. Place the onion in the slow cooker along with the spices and mix well so the onion is coated
3. Add the rest of the ingredients (except those marked 'to add later') and stir well
4. Cover and cook for 6 hours on low
5. While it is still hot, stir through the coconut milk, add salt & pepper and mix well to warm through
6. Serve on a bed of rice.  D-E-L-icious  XD

Chicken, Pumpkin & Chickpea Curry

Originally when I found this recipe it called for a tin of korma curry paste. I didn't have any, so made a simple curry paste instead. This serves 4-5 with rice and is very mild, but tasty.

Ingredients:

• Half a butternut pumpkin, skin and seeds removed, cut into 2cm chunks
• 800g chicken breast, cut into 2cm chunks
• 300g can of chickpeas, drained and rinsed

Curry paste:

• ½ cup water
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 teaspoon smoky paprika
• 1 teaspoon turmeric
• 1 teaspoon fennel seeds
• 1 teaspoon chilli powder
• 1 teaspoon cumin seeds ground
• Salt & pepper to taste

Method:

1. In a medium saucepan, steam the pumpkin pieces for about 10mins
2. Heat the oil in a large saucepan and add all the dry curry paste ingredients
3. Add a bit of water to form a paste (don't add all the water yet)
4. Once the paste has formed, add the chicken pieces and cook, turning often to ensure the outside flesh turns white
5. Once the outside flesh is white, add the pumpkin and drained/rinsed chickpeas
6. Mix very well
7. Add the rest of the water and stir well
8. Simmer on low for about 30mins
9. Serve on a bed of rice, garnished with coriander

D-E-L-icious  XD

Note: ½ cup of water won't look like enough, but don't add more as the pumpkin releases liquid during cooking and it will end up too soggy.

Microwave Curried Sausages

This recipe is an oldie but a goodie. It originally came from my baby brother when he was learning to cook. I've adapted it slightly but the basics are the same. It's an excellent winter warmer and always a hit with the kids...well it's sausages, so what do you expect?

Ingredients:

• 1 onion, peeled and sliced Asian style
• 1 large potato, peeled and diced
• 1 cup frozen peas
• 4 large sausages, either pork or beef
• 1 tablespoon curry power
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 cup plain flour
• 1 diced carrot
• 2 cups beef stock

Method:

1. Pierce the sausages and place in microwave oven, cook for 3 mins on high, turn over and cook for another 3 mins
2. Remove and slice them
3. Add all vegies to stock and cook for 10mins on high
4. Add curry powder, paprika and cumin and cook for another 3mins on high
5. Add flour, stir well and cook for another 5 mins on high
6. Add sausages (which are now sliced) and cook for 5 mins
7. Serve on rice with a crusty roll. D-E-L-icious  XD

Slow Cooked Chicken Korma Curry

I found this recipe online and adapted it for my slow cooker. The fragrance upon entering the house at the end of the day is amazing. And of course I didn't cook enough cos we ALL wanted to go back for seconds. This serves 5 with rice and veg on the side.

Ingredients

• 500g chicken thigh fillets, trimmed and quartered
• 3 tablespoons korma curry paste
• 1 x 400g tin chick peas
• 1 x 400g tinned tomatoes
• 2 cloves garlic, crushed
• 2cm piece ginger, grated
• 1/2 cup chicken stock
• 1/2 cup plain Greek yoghurt
• 1/3 cup cashews (I used raw)

Method:

1. In the slow cooker place the tinned tomatoes, korma curry paste, chicken stock, garlic, ginger and chick peas and mix well
2. Place the chicken in the slow cooker (no need to brown first) and mix well
3. Cook on low for about 8hrs
4. Half an hour before serving, add the cashews and yoghurt and mix well, turn on high to warm through
5. Serve on a bed of rice with veg on the side.  D-E-L-icious  XD

Green Beef Curry

Using the green curry paste from Aldi, I made the tastiest, easiest Thai curry using Chuck steak from my local butcher. Whilst shopping at Woolies last week I picked up a 5kg bag of Basmati Rice for $6.82 which is about 50% off. This huge bag will last us a couple of months so it's always a good idea to grab these bags when you see them. This dish serves 4 with rice.

Ingredients:

• 2 tablespoons green curry paste
• 1 tablespoon olive oil
• 1 x 400g tin coconut cream or milk (I used low-fat cream)
• 500g chuck steak, cubed
• A handful of snow peas
• 2 large carrots, peeled and sliced
• 1 cup broccoli florets and stalk, cut into chunks
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar

Method:

1. Add the oil and curry paste to a wok on a high heat and cook for 1 minute
2. Add the coconut cream/milk, stir well, bring to the boil then simmer for 5mins
3. Add the chuck steak and simmer on a low heat for about 30mins
4. Add the carrots and broccoli and  simmer for a further 20mins
5. Add the snow peas, brown sugar and fish sauce. stir well and simmer for 5mins
6. Serve on a bed of rice and garnish with coriander if you have it.

D-E-L-icious  XD

5kg bag rice from Woolies

Green curry paste from Aldi

Curried Rice Salad

It's always a good idea to have some different salad recipes coming in to Summer, rather than the simple green salad. This recipe is easy, light and tasty. It's low-fat and excellent served as a side dish or by itself for lunch.

Ingredients:

• 2 cups cooked white rice, cooled (if you have wild rice, add 1 tablespoon for extra nutty flavour)
• 1 apple, chopped
• 1 red capsicum, diced
• 1/3 cup raisins
• 1/4 cup walnuts, chopped

Dressing:

• 1/4 cup olive oil
• 1/3 cup white vinegar
• 2 teaspoons curry powder
• 3/4 tablespoon caster sugar
• 1 garlic clove, crushed

Method:

1. Add all ingredients (except those needed for the dressing) into a large bowl and toss well
2. Add the dressing ingredients to a glass jar and shake well so everything mixes together
3. Pour over the rice mixture and gently toss.

D-E-L-icious  XD

Thai Red Chicken Curry

This is one of my favourite Thai dishes. This recipe serves 4 with steamed rice.

Ingredients

• 2 tblspn olive oil
• 1 tblspn Red Curry Paste
• 3 cups coconut cream (I use light coconut cream)
• 500g thinly sliced chicken breast
• 1/2 tspn salt
• 1 tblspn white sugar (palm if you have it)
• 1/2 tspn chicken powder
• 2 small carrots, thinly sliced
• 1 cup green beans, halved
• 8-10 corn spears (tinned is moister than dried)
• 200ml water
• Fresh coriander leaves

Directions:

1. Heat the oil in the wok
2. Add the curry paste and stir for 1-2 minutes
3. Add the coconut cream and stir until hot
4. Add the sugar, salt, and chicken powder and stir
5. Add the chicken and cook on high until tender
6. Add the vegetables and cook for 2-3 minutes
7. Serve with jasmine rice and garnish with chopped fresh coriander.

*Warning* This is a very hot dish.

Creamy Chicken Curry

We love a curry so when I saw this one in a Weight Watchers book I just had to make it. This is low-fat and extremely tasty.

Ingredients:

• 1 and 1/4 cup basmati rice
• 1 large brown onion, halved and sliced thinly
• 1 tbs mild curry powder
• 1 cup chicken stock
• 500g lean chicken breast fillets, fat trimmed and thinly sliced
• 2 tsp cornflour
• 2 tbs mango chutney
• 1/2 cup low-fat natural Greek yogurt
• Fresh coriander sprigs to garnish.

Method:

1. Cook rice to packet instructions
2. Meanwhile heat a medium saucepan over medium heat. Add onion and 2 tbs cold water. Cook, stirring often for 5 minutes. If water dries up, add a little more
3. Stir in curry powder and cook for a further minute until fragrant
4. Add stock and chicken and bring to the boil. Reduce heat to low and simmer gently for 10 minutes or until chicken is cooked through
5. Blend cornflour with 1 tsp cold water in a small bowl. Add chutney and yogurt to cornflour mixture and stir to combine
6. Remove curry from heat and allow to stand for 2 minutes. Stir in yogurt mixture a spoonful at a time. Cook over low heat, without boiling (or the yogurt with curdle), for 5 minutes or until slightly thickened
7. Serve curry with rice and topped with coriander.

Easy curried chicken with pasta and vegetables

This recipe is versatile, very tasty and easy as! Replace the two cups of frozen vegetables with any vegetables of your choice. Spice it up or tone it down - it's your choice...a great winter warmer! Serves 4 generous dinner meals or 6 people for lunch.

Ingredients:

• 1 large cooked chicken
• 1 x 400g tin condensed chicken soup
• 3 or 4 tablespoons of low-fat natural Greek yoghurt
• 1 teaspoon curry powder, more if you like it hotter
• Salt & pepper to taste
• 2 cups frozen mixed vegetables, partially cooked
• 2 cups penne or spiral pasta, partially cooked
• 1 cup tasty cheese, grated (optional)

Method:

1. To partially cook the pasta and vegetables, I bring to the boil a large saucepan of water. Once boiling, I add the pasta, bring back to the boil, simmer for 5mins. Then I add the frozen vegetables, bring back to the boil and simmer for another 2-3mins. You don't want them soft - you want them al-dente. Drain and set aside
2. Combine the chicken, pasta and mixed vegetables in a large casserole dish
3. In a large separate bowl, mix the yoghurt, chicken soup, curry powder, salt & pepper together really well
4. Pour the sauce over the chicken, pasta and vegetables, mix well and sprinkle with the grated cheese if you're including it
5. Cover and cook for one hour at 180 degrees celsius
6. Serve in bowls with crusty bread... D-E-L-icious  XD