Tag Archives: curry

Recipe: Sweet potato and chickpea curry with roast cauliflower

This was one of those recipes you make up as you go along which then turns out to be rather good, so you sit down straight after dinner to hastily reconstruct what you did before you forget it.  It does use several spice mixes, I’m afraid, because that’s what I do when I’m cooking things that I don’t plan to turn into my own recipes… and of course, there are only two photos, because photographing my food at multiple points in the cooking process is really not something I do unless I’m planning to blog about it – which I wasn’t this time!

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1 1/2 cups dried chickpeas if you have a pressure cooker, or 2 tins cooked
1-2 tbsp virgin coconut oil
1 large brown onion, chopped
5 garlic cloves
2 red chillis
2 tsp ginger puree
1 finger-sized piece of turmeric, peeled and grate
2 big sweet potatoes – about 1.5 kg, I think – peeled and cubed
2 cups of water
2 tsp Spice Fusion Thai curry blend (contains coriander, cumin, chilli, turmeric, ginger, pepper, cloves, fennel, cardamom and white pepper)
1/2 a cauliflower
2 tbsp sunflower oil
2 tsp Gewürzhaus tandoori masala
basmati or jasmine rice,  yoghurt, to serve

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Recipe: Pumpkin and Tofu Curry with Lemongrass

served2I know.  It’s another curry.  This is really weird.  I’ve never really liked curry, and I don’t *understand* how curry works, but I seem to have made two which I like in the space of three days.  And I don’t know what I’ve done that is different to the many, many curries I have disliked.  

To make things even more bizarre, I’m mostly, but not quite, following recipes, because I don’t really know enough to know what I’m doing when changing them.  Tonight’s effort was particularly strange because I cook by smell and I just couldn’t make sense of what I was smelling early on.  And then it all tasted far too sweet and mild and mangoish, but I didn’t dare fiddle with it, which turned out to be a good instinct, because in the end it was nicely tangy and lemon-grassish with a pleasing kick of heat from the ginger and chilli and no mango or serious coconut taste at all.

None of this makes any sense, but since I appear to have once more made an almost-certainly-inauthentic curry that I actually like and might want to make again, here goes.  In case you were wondering, it started life as a Cambodian Pork and Lemongrass Curry, but obviously the pig got away this time (the lemongrass did not).

Oh, also, I think this is the third time I’ve ever cooked with tofu while not making dessert.  Learning experiences all round…

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2 tbsp canola or sunflower oil
1 onion
3 cloves of garlic
a piece of ginger-root about two cubic inches in size
3 big tablespoons of lemongrass paste (check that yours doesn’t contain gluten or fish sauce if these are problematic for you – alternatively, you could go with the 2 tablespoons of chopped lemongrass which the recipe I’m mostly ignoring suggested)
1 tbsp cumin
1 tsp turmeric
1 tsp coriander seed, ground
1 tsp fennel seed
300 g firm tofu
500 g pumpkin
125 g potato
250 g sweet potato
zest and juice of one lime
270 ml light coconut cream
130 ml water
1 big tablespoon of tamarind puree
2 red capsicums
1 red chilli
75 g pistachios, because we really gave up on authenticity and that’s what was in the pantry when I decided that this dish needed some crunch
To serve: rice, about 1 1/2  – 2 cups.  Purple Thai rice looks particularly pretty here.  This curry serves 4-6 people, I should think.
 
 

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