Coconut Vegetable Curry

Go Nuts for Coconuts…

As a mother of two, I am always finding ways to make haste in the kitchen. I am always on the quest for quick recipes, which are easy to make and equally tasty and nutritious. It’s hard to imagine but such recipes do exist!

Today’s recipe is a good way to introduce your little people to curry and vegetables. My boys adore this dish and will happily eat thirds too. It combines the warm earthiness of garam masala with the coastal flavours of coconut. What makes this recipe fuss free is that you can pretty much use whatever vegetables you have in the fridge. My meat lovers, you could add chicken or fish or prawns to this dish, either way it’s lip smackingly delicious.

Ingredients: 16 Cooking time: 20 minutes

Serves : 4

    One small cauliflower, cut into bite size florets
    Two potatoes, cut into bite size cubes
    Two carrots, peeled and cut into sticks
    One red capsicum, roughly sliced
    Handful of green beans, roughly chopped
    One cup of green peas
    One onion, finely sliced
    Two pods of garlic, finely chopped
    One thumb sized piece of ginger, finely chopped
    One heaped teaspoon of garam masala
    Half teaspoon of turmeric
    One medium size cinnamon stick
    One bay leaf
    800 ml of light coconut milk
    Salt to season
    Four tablespoons of vegetable oil

Heat oil in a saucepan. Add cinnamon stick, followed by onion, garlic and ginger. Cook until aromatic and onion is translucent.

Now add the vegetables and dry spices, except bay leaf. Mix well.

Add coconut milk, bay leaf and season with salt to taste. Simmer the curry on a medium flame for 15-20 minutes or until the vegetables are tender.

Serve with steamed rice or savoury flatbread or simply eat it as a soup. So moorish, so tasty

Green Thai Curry

Bring the taste of Thailand to your home…

img_3588

As much as I love winter, I am not a fan of all the cold and flu ailments it brings with it. 

I always thought being a stay at home meant I could just lie in bed all day and be a vegetable on days when I’m feeling under the weather. The reality is so far from it!  Give me a corporate job any day, atleast it comes with an end time everyday and paid leave for sick days. A stay at home mum on the other hand is a 24/7 kind of thing, sick or not sick #thestruggleisreal.

Now that I wasn’t going to get any ‘lie on my ass all day’ recovery time. So what’s the next best thing to cure a winter flu? Yep, you guessed it right a big bowl of curry and rice. 

img_3585
Here’s my version of Thai green curry. It’s simple, it’s tasty and filled with lotsa goodness, which will please your palette and heal your soul.

Ingredients: 20   Cooking time: 30 minutes

Serves: 6

  •  One bunch of fresh coriander
  • One to two green chillies
  • Four kaffir lime leaves
  • Juice of half a lemon
  • Half a teaspoon cumin powder
  • Two pods of garlic
  • One two inch piece of ginger
  • One cinnamon stick
  • One bay leaf 
  • 500 ml of coconut milk
  • 250 gms of firm tofu, cut in sticks
  • Two carrots, peeled and cut into discs
  • One zucchini, cut into discs
  • 150 gms of shiitake mushrooms, quartered 
  • Two bunches of pak choy
  • One medium sized broccoli, cut into florets
  • One tablespoon of brown sugar
  • Salt to season
  • Two tablespoons of vegetable oil
  • One teaspoon sesame oil (optional)

To make the green curry paste combine coriander, green chillies, two kaffir lime leaves, lemon juice, cumin powder, garlic and ginger in a blender. Add one cup of water and blend the ingredients into a smooth paste.

img_3562
Heat oil in a heavy bottom pan. Add tofu and all veggies apart from the pak choy, sear them through for three to four minutes. Now add the green curry paste, coconut milk, cinnamon stick, remaining kaffir lime leaves and bayleaf. Cover the pan and let the gravy simmer on a medium heat for seven to ten minutes. 

img_3565
Now add pak choy and season with salt and sugar. Cover the pan and let the curry simmer on a low heat for another 10  minutes. Finally drizzle a teaspoon of sesame oil and mix well.

Your lip smackingly delicious Green Thai Curry is ready to be served. Serve alongside some steamed rice or simply eat it by itself. This dish is a definitely a midweek treat.

img_3586

Potato and Bean Tacos

It does not get simpler than this

When we get really hungry but are really tired to cook, I bring out my Mexican toolkit. Mexican food is so simple to put together. No hassles with serving or plating up, especially when serving tacos. This DIY meal makes it fun for the whole family to get involved. 

Recently I made some rather indulgent tacos with crispy smoked paprika potatoes and refried beans. Yes, we are a potato loving family that isn’t afraid to eat all the potatoes and look like potatoes.  Sorry, I didn’t get a chance to take step by step photos because we were really hungry and there was a war to get stuck into crispy potatoes.

Ingredients: 16  Cooking time: 20 minutes

Serves: 4

  • One packet of soft tortillas 
  • Six to eight medium potatoes, peeled and cut in small cubes
  • 400 gms of refried beans 
  • Two medium tomatoes, chopped
  • One onion, chopped
  • 400 gms of corn, steamed
  • One bunch of coriander, chopped
  • Juice of one lemon
  • One packet of taco seasoning
  • Two teaspoons of smoked paprika
  • 1.5 teaspoon of dried mint leaves
  • Five tablespoons of extra virgin olive oil
  • Salt to season 
  • Sour cream for topping 
  • 200 gms grated Parmesan 
  • Lemon wedges for garnish 

Heat three tablespoons of oil in a pan. Add dried mint and smoked paprika. Once aromatic add the potatoes. Cook until potatoes are soft and crispy. Garnish with fresh coriander and parmesan.

I used canned refried beans for this dish.  You can also used cooked kidney beans as an alternative, simply mash them. Empty the beans in a bowl, add a tablespoon of olive oil and one teaspoon of taco seasoning. Microwave for three to four minutes. Keep aside.

Mix the chopped onion, tomato and coriander leaves. Add one teaspoon of taco seasoning. Two tablespoons of lemon juice. Your salsa is ready.

In another bowl mix corn, remaining coriander, lemon juice and taco seasoning. Your corn salsa is ready too.

Finally microwave your tacos to heat them through. To assemble the tacos, put a layer of beans, followed by potatoes. Add tomato and onion and corn salsa. A dollop of sour cream and a drizzle of lemon. A midweek meal does not get simpler than this.

 

Spaghetti Napoli – My Way

Simplicity, Flavour and Ease…all in one…

IMG_2654

Recently I was looking at my wedding and honeymoon photos. Someday I really wish I could go back in time and relive those days. Surrounded by family and friends, dressed in glamorous clothes, eating unbelievably amazing food and then travelling around Europe with my husband. Oh what bliss! We went to France, Italy, Greece and Austria, mesmerised by each country my husband and I really did not want to come back.

FullSizeRender (6)

I was really excited about Italy, primarily because I love Italian food and could not wait to try the local cuisine. My obsession with Italian food started quite young but back in those days it was hard to find those fresh and authentic Italian flavours in India. Everything from pizza to pasta was loaded with chilli and oregano and because I knew no better I loved it just as it was. 

I discovered authentic Italian flavours when I moved to Australia and met my sister-in-law and her family. Their food is simple and uncomplicated yet it packs so much of a flavour punch that each bite is like a party in your mouth. Similarly in my travels around Italy it wasn’t the fancy meals that I enjoyed but the simple ones, using a few ingredients and cooked with love. Add to that the beautiful red wine from the region, the warmth and passion of the locals, I was truly in food heaven.

FullSizeRender (7)

Today’s pasta dish is inspired by those simple yet bold and fresh Italian flavours. Spaghetti Napoli was my go to dish when we were in Naples. The sweet tomatoes, fresh herbs and al dente spaghetti gosh I never seemed to get enough of it. My version has a bit of a twist, I am using the freshness of mint to elevate this dish to the next level. Believe me when I say tomato and mint is a match made in heaven.

Ingredients: 8    Cooking time: 15 minutes

Serves: 2

  • 250 gms of spaghetti
  • Five medium ripe tomatoes, chopped
  • Four to five pods of garlic, roughly chopped
  • One tablespoon of capers
  • Handful of fresh mint leaves, roughly chopped
  • Five to six tablespoons of extra virgin olive oil
  • Salt to season
  • Grated Parmesan cheese to garnish (optional)

IMG_2641

In a deep saucepan bring water to a boil, add salt, followed by the spaghetti and cook as per packet instructions. Until al dente.

To make the sauce, heat extra virgin olive oil in a pan. Add the roughly chopped garlic and cook until aromatic. Once the oil is aromatic, you can remove the garlic if you don’t like chunks of garlic through your pasta.

Now add the chopped tomatoes and cook on a medium heat for seven to ten minutes until the tomatoes are soft. 

IMG_2650

Next add capers, fresh mint leaves and season with salt as desired. If you are not fan of capers you can replace them with olives.

Finally add the pasta and toss through, ensuring the sauce is evenly coating the spaghetti. If serving this dish to kids you can replace the spaghetti with penne or fusilli pasta as it would be less messy when the little ones eat.

To serve garnish with grated Parmesan cheese or just cracked pepper for a vegan friendly option. Serve hot alongside some garlic bread or a simple green salad.

Enjoy this Italian sensation with a glass of red and the company of your family and friends.

IMG_2655

Zucchini blossom Potato Gnocchi

Summer nights with summer delights…

image7 (4)

The beauty of summer is not just the clear blue, sun-kissed skies, but also the availability of fresh produce. I am so excited to see my local grocer stocked up with beautiful fruits and vegetables, one of my favourite summer vegetable is zucchini and its beautiful blossoms. Usually I stuff zucchini flowers with goats cheese (you can find the recipe here), but this time I round I decide to do something different with them – cook them in a pasta.

While my most favourite pasta is spaghetti, for this dish I decided to use potato gnocchi.  One day I will endeavour to make my own gnocchi, but during the week where the need for quick meals is paramount packaged gnocchi will do just fine. The best part about using gnocchi is that it takes only 3 – 4 minutes to cook and as a working woman you will know time is of the essence during mid-week cooking.

Ingredients:   11      Cooking time: 15 minutes

Serves: 2

  • One packet of potato gnocchi
  • Eight to ten baby zucchini
  • Eight to ten zucchini flowers
  • One teaspoon of dried red chilli flakes
  • Handful of mint leaves, finely chopped
  • One red onion, finely sliced
  • Four to five pods of garlic, finely chopped
  • One dozen cherry tomatoes, cut in halves
  • 1/2 cup of crumbled goats cheese
  • Three tablespoons of extra virgin olive oil
  • Salt to season

Begin by separating the zucchini flowers from the zucchini stem and remove the pistil in the middle of the flower by carefully parting the petals and keep aside.

Heat three tablespoons of extra virgin olive oil in a pan. Now add the sliced onion, chopped garlic and mint, cook until the onion mix is caramelised.

image2 (9)

Add sliced zucchini, along with the chilli flakes and cook until the zucchini is tender. While the zucchini is cooking bring water to a boil and add the gnocchi, cook it as per packet instructions.

image3 (8)

Once the gnocchi is cooked add it to the zucchini mix and give all the ingredients a good toss, coating the gnocchi with all those delicious flavours.

image4 (8)

Now add the sliced tomatoes and toss the ingredients, cook until the tomatoes are soft. Season with salt as per taste, but remember not to over salt as we will be adding the goats cheese later.

image5 (10)

Lastly add the zucchini blossoms and crumbled goats cheese, give the gnocchi a good stir and serve hot!

There you have it! A lip smackingly delicious mid-week meal all in 15 minutes.

image6 (6)