Our latest newsletter had some great recipes too http://conta.cc/1pg5jID
CHICKEN AND CAULIFLOWER CURRY
2 tablespoons curry paste
600 gm chicken breasts (cut into bite size pieces)
½ cauliflower – cut into small flowerets
1 head of broccoli (2 cups peas can substitute)
2 tablespoons peanut butter
2 tablespoons fish sauce
2 tablespoons brown sugar
1 can coconut milk
1 tablespoon oil
Brown chicken in a small amount of oil. Remove from pan. Put oil in pan and fry curry paste for 30 seconds. Stir in peanut butter, fish sauce, sugar and coconut milk. Add chicken and cauliflower (steamed lightly) and broccoli (also steamed) for 5 minutes.
1 can of chopped tomatoes
1 eggplant (sliced and salted – cut into cubes)
2 cloves garlic
Lightly cook onion and garlic. Add cubed vegetables and can of tomatoes.
Cook for 25-30 minutes covered. Stir every 5 minutes.
½ wombok (Chinese) cabbage
1 red capsicum
1 red onion or shallots
2 stalks celery
100 g snowpeas or a small can of corn
1 stalk broccoli or 100 g beans
1 punnet of cherry tomatoes
Juice of one lemon
Olive Oil (2-3 tblesp)
White wine vinegar (1/4 cup)
1 tsp each of ginger and chili
Cut up finely and toss together. Finely sliced vegetables enhance each others flavour.
Combine the lemon juice, olive oil and white wine vinegar and toss through the salad. To make the dressing more flavoursome add 1 teaspoon ginger and crushed chilli plus one handful of coriander to the dressing
One tablespoon curry paste,
1 tsp each cumin, mustard, ginger and garlic
1 piece sweet potato or pumpkin or 2 carrots
2 red capsicum
1 can chopped tomatoes
1 can coconut milk
Add a little oil to the pan and a chopped onion plus the spices. Fry the onion in the spices. Add two potatoes, a quarter pumpkin, two red capsicum (scrub potatoes, don’t peel – less work and better for you). Cut all the vegetables about the same size – for instance, in quarters.
Chop and slice salted eggplant and two zucchini. (Before you use eggplant – slice it, pour salt on it and then after 10 minutes wash it off). Stir this through, add a can of chopped tomatoes, cover for 20 minutes, cook on low heat. Check that the potatoes are getting soft. Add a small can of coconut milk and simmer for a further 5 mins before serving.
Variations: add a bunch of spinach (chopped) or Chinese cabbage a few minutes before its finished cooking.Leftovers will make another meal with a tin of legumes or chickpeas added.