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

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

Chicken Fried Rice

This recipe I found in one of the Coles ‘Feed your family for under $10’ fliers. I have changed it, because in my opinion you can’t actually feed your family for under $10.00 due to the fact that Coles expect you to have some of the ingredients already in your kitchen! So this recipe is adapted to feed a family of 4.

Ingredients:

• 2 cups cooked white rice, cooled in the fridge for at least 30 minutes
• 1/3 cup olive oil
• 2 large eggs, lightly beaten
• 4 chicken fillets, skin removed, cut into bite sized pieces
• 1/2 brown onion, peeled, quartered and sliced
• 1 large carrot, peeled and finely chopped
• 1/2 can 400g tin corn, drained
• 1/2 bunch bok choy
• 1/4 red capsicum
• 2 tablespoons soy sauce
• 1/4 bunch corinader leaves
• Salt & pepper to taste

Method:

1. Heat 1 tblspn oil in large wok over medium-high heat
2. Add eggs and stir with a wooden spoon for about 30 seconds or until just cooked
3. Remove from wok and keep aside on a plate
4. Return wok to the heat and add another tblsp oil
5. Season chicken with salt & pepper and cook for 4-5 minutes either side, or until golden and cooked through
6. Remove chicken to a plate
7. Heat the remaining oil in the wok over medium-high heat
8. Add onion, capsicum and carrot to the hot wok and stir-fry for 2-3 minutes to soften
9. Add cold rice and stir-fry for another 2 minutes or until heated through
10. Season with salt & pepper, stir in the eggs, chicken, corn and bok choy
11. Add soy sauce and continue to stir-fry for 1 minute
12. Serve into bowls and garnish with coriander leaves

D-E-L-icious  XD

Low-fat Vegetable Curry

This recipe is extremely healthy, tasty, fast with a bit of a kick to it. It only uses 1 tablespoon of oil and is loaded with vegetables.

Ingredients:

• 1 tablespoon good quality olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1 tsp ginger, grated
• 1 tablespoon curry powder
• 2 tsps cumin powder
• 1 x 400g can diced tomatoes
• 1 cup vegetable stock
• 500g cauliflower florets
• 300g sweet potato, peeled and chopped
• 2 large potatoes, peeled and chopped
• 1/3 cup frozen peas
• 1 tablespoon natural Greek yoghurt
• 2 tablespoons coriander leaves, chopped

Method:

1. Heat oil in a medium pan, sauté onion, garlic and ginger over a medium heat for 2 minutes
2. Stir in curry powder and cumin powder and cook for 1 minute
3. Add tomatoes and stock and bring to the boil
4. Add prepared vegetables, reduce heat and simmer for 20mins or until tender
5. Stir in frozen peas and cook for a further 5 minutes
6. Spoon into serving bowls and top with a little natural Greek yoghurt and sprinkle of chopped coriander

Nice served alone or on a bed of rice.  D-E-L-icious  XD

Challenge 3: Vegetable Curry

OK this is challenge recipe 3 and is a vegetable curry with mainly a tomato base. The additional yoghurt at the end is a different twist, but worth it.

Ingredients:

• 250g potatoes, peeled and diced
• 250g pumpkin, peeled and diced
• 200g cauliflower, broken into florets
• 150g yellow squash, cut into quarters
• 1 tablespoon oil
• 2 onions, peeled and chopped
• 3 tablespoons curry powder
• 400g tin chopped tomatoes
• 250ml vegetable stock
• 150g green beans cut into short lengths
• 30g sultanas

Method:

1. Bring a saucepan of water to the boil, add the potato and pumpkin and cook for 6 minutes, then remove
2. Add the cauliflower and squash, cook for 4 minutes, then remove
3. In a large saucepan, heat the oil and cook the onion over a medium heat for 8 minutes or until starting to brown
4. Add the curry powder and stir for 1 minute, or until fragrant
5. Stir in tomatoes and stock
6. Add the parboiled potato, pumpkin, cauliflower and squash and cook for 5 minutes, then add the green beans and cook for a further 2-3 minutes, or until tender
7. Add yoghurt and sultanas and stir to combine. Simmer for 3 minutes or until slightly thickened
8. Season to taste and serve.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6
Score: 5 stars.
Comments: I couldn't buy squash this week so I used zucchinis instead. I didn't have enough potatoes, so included some sweet potato. And I also didn't have beans so used red capsicum. It wouldn't serve 6. In fact it served 4 with rice! I'm finding the serving sizes are never correct. I wonder if we just eat too much! lol. I will definitely make it again. It was delicious  XD

Spicy Nut Mix

I was given this recipe by a friend of a friend about 20yrs ago. I enjoyed it then, but for some reason it was forgotten. I found it recently, made it and we devoured it in one sitting. The blend of raw nuts, salty rice crackers and sweet Nutrigrain make this mix something special. You can taste sweet, salty, nutty and spicy all at once like an explosion in your mouth...seriously!

Ingredients:

• 375g raw mixed nuts
• 2 cups Nutrigrain
• 1/2 packet plain rice crackers
• 125g melted butter
• 2 teaspoons curry powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon worcestershire sauce
• 1 teaspoon smoky paprika

Method:

1. Combine dry food in a large baking dish (it doesn't have to be deep, just a large surface area)
2. Mix the melted butter with the sauce and spices
3. Pour over the dry food in the baking dish
4. Stir through to ensure everything is coated
5. Cook at 150 degrees celsius for 30 minutes
6. Stir twice during cooking
7. Remove from oven and let cool
8. See if you can not eat all of them before you put them in a dry container!

Absolutely D-E-L-icious  XD