#MeatfreeMonday : Roasted Eggplant Curry with Garlicky Cashews – Yummy Easy Quick Around the World – Matt Preston

 

Yummy Easy Quick Around the World Cover

Yummy Easy Quick Around The World by Matt Preston. Published by Plum (through Pan Macmillan)

p264 INDIA
PREPARE IN MINUTES 20

 

INDIAN_ Roasted eggplant curry with garlicky cashews

Roasted Eggplant Curry with GarlickyCashews

3 large (about 1.1 kg) eggplants, cut into 4cm pieces
sea salt
1 tablespoon garam masala
2 teaspoons ground turmeric
80 ml ( cup) sunflower or vegetable oil
1 teaspoon cumin seeds
2 teaspoons mustard seeds
2 sprigs curry leaves, leaves picked
1 brown onion, thinly sliced
2 garlic cloves, crushed
3 truss tomatoes, coarsely chopped
1 × 270 ml can coconut cream
coriander leaves, to serve
flatbreads (see TIP), to serve

GARLICKY CASHEWS
60 ml (¼ cup) sunflower oil
110 g (“ cup) raw cashews, coarselychopped
1 garlic clove, crushed
1 teaspoon garam masala

Roasting the eggplant brings out a little smokiness and helps it to keep its shape when cooking; it also gives this
vego dish a real ‘meatiness’ – without any meat. The mustard seeds, curry leaves and coconut should be all the clues
you need to identify this as South Indian in inspiration.

 

To make the garlic cashews, heat the oil in a small frying pan over medium–high heat. Add the cashews and cook, tossing, for 2–3 minutes or until golden. Stir in the garlic and garam masala and cook for 30 seconds, then remove from the heat and drain on aplate lined with paper towel.

Set aside.

Preheat the oven to 200°C/180°C fanforced. Line a large baking tray with bakingpaper. Place the eggplant in a bowl, add 1 teaspoon of salt, 2 teaspoons of the garam masala, half the turmeric and half the oil. Toss to coat. Scatter the eggplant over the prepared tray. Roast for 20 minutes or until slightly charred and tender, but still holdingits shape.
While the eggplant roasts away, heat the remaining oil in a saucepan over medium– high heat. Add the cumin and mustard seeds and cook, stirring, for 30 seconds or untilaromatic and the mustard seeds start to pop. Throw in the curry leaves and stir for1minute.

Add the onion and cook, stirring, for 3–4 minutes or until softened. Add the garlic and remaining garam masala and turmeric and cook for a further 1 minute or until aromatic. Add the tomatoes and cook, stirring, for 5 minutes or until they collapse and start to break down. Your eggplant should be done now, so add it to the tomato mixture and stir to combine.

Season with salt. Add the coconut cream and bring to a simmer, then reduce the heat to medium and cook for 5 minutes or until the liquid has reduced slightly. Scatter the garlic cashews and coriander over the eggplant curry and serve withflatbreads.

TIP
If you want to make your own two-ingredient flatbreads here’s how. Preheat a barbecue grill plate or large chargrill pan over medium–high heat. Place 300 g (2cups) self-raising flour in a bowl. Add 260 g (1 cup) Greek-style yoghurt and stir untiljust combined. Turn out onto a well-floured surface and knead until smooth andwell combined. Divide the dough into six portions. Use a well-floured rolling pinto roll out each portion to an 18 cm round. Chargrill for 2 minutes each side oruntilcooked, slightly puŠed and nicely charred in places.

 

 

Sweet Potato & Mushroom Curry: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Sweet Potato & Mushroom Curry

GF VG

Serves 4

Preparation time: 15 minutes, plus 20 minutes cooking

“This Thai-inspired recipe is a homely update on our Farmacy restaurant curry. It’s colourful and bursting with goodness. Susie says that this curry would be her desert island luxury. This is one of the recipes that elicited excited gasps at the testing table. Its flavour is deep and delicious, warming heart and soul.” p. 180

 

Sweet Potato Mushroom Curry

For the curry paste

1 red chilli

4 garlic cloves, coarsely chopped

2 lemon grass stalks, sliced

4 coriander sprigs, stems included

1½ tsp ground turmeric

1 tsp salt

 

For the curry

4 shallots, chopped

4 garlic cloves, chopped

2 tbsp olive oil

2 tbsp curry paste (see above)

1 tbsp grated fresh root ginger

500ml (18fl oz) Vegetable Broth (see page 60)

1kg (2lb 4oz) sweet potatoes, peeled and cubed

2 kaffir lime leaves, chopped

200g (7oz) oyster or other mushrooms

125g (4½oz) roasted peanuts, chopped

375ml (13fl oz) coconut milk

3 tbsp Philosopher’s Sauce (see page 64)

2 tbsp coconut nectar

 

For the cucumber raita

2 cucumbers, seeded and diced

125ml (4fl oz) Cashew Yogurt (see page 76)

3 tbsp chopped dill

1½ tbsp lemon juice

 

To garnish

dry toasted pumpkin seeds

coriander leaves

2 limes, halved

 

Blend together all the curry paste ingredients in a food processor until they form a paste. You may need to add a couple tablespoons of water. Set aside. This will make more paste than you need for this recipe, but it will last several months if refrigerated. To make the curry, sauté the shallots and garlic in the oil in a heavy-based saucepan over a medium heat until they are translucent. Do not let them colour. Add the curry paste and ginger and cook for 1 minute. Add the vegetable broth, sweet potatoes and lime leaves and bring to the boil. Reduce the heat and cook for 10 minutes. Then add the mushrooms, the peanuts and the coconut milk.

Stir in the philosopher’s sauce and the coconut nectar. Allow to simmer for 5 minutes. Test whether the sweet potatoes are done and simmer longer if necessary.

Turn off the heat under the saucepan, cover and allow to rest for 20 minutes.

Meanwhile, make the raita by combining all of the ingredients in a medium-sized bowl.

Serve the curry garnished with pumpkin seeds and coriander leaves along with a dollop of raita, and half a lime for squeezing over.

 

 

Chicken Korma with Cumin Naan – Quick.Easy.Healthy. – Callum Hann & Themis Chryssidis

Quick.Easy.Healthy

‘Recipes and Images from Quick. Easy. Healthy by Callum Hann (Murdoch Books).

CHICKEN KORMA WITH CUMIN NAAN

“Making your own curry paste allows you to take control of the heat, spice and salt content. Korma is a mildly spiced curry and is super simple to make, so give it a go.”

 

130 g (41/2 oz/1/2 cup) low-fat Greek-style yoghurt

3 garlic cloves, thinly sliced

1 thumb-sized piece ginger, finely grated

2 handfuls coriander (cilantro), stems finely chopped, leaves reserved

2 teaspoons garam masala, plus 2 teaspoons extra

4 x 100 g (31/2 oz) boneless, skinless chicken thighs

2 tablespoons rice bran oil (or olive oil)

1 brown onion, halved and thinly sliced

1 red capsicum (pepper), thinly sliced

2 teaspoons curry powder

250 ml (9 fl oz/1 cup) tomato passata (puréed tomatoes)

2 handfuls baby spinach

Chicken Korma with Cumin Naan

Cumin Naan bread

100 g (31/2 oz/2/3 cup) self-raising flour, plus extra for dusting (gluten-free flour works just as well here)

95 g (31/4 oz/1/3 cup) low-fat Greek-style yoghurt

1 teaspoon cumin seeds

pinch of salt

Stir together the yoghurt, garlic, ginger, coriander stems and 2 teaspoons of the garam masala in a large bowl. Slice each chicken thigh into four pieces, then each of those into three pieces so you
have twelve pieces per thigh. Stir the chicken into the yoghurt mixture and set aside to marinate.

 

Heat a large deep frying pan or stockpot over high heat. Add the rice bran oil, then add the onion and capsicum and stir for 2–4 minutes until the onion starts to become golden brown. Add the curry powder and the extra 2 teaspoons of garam masala. Cook for a 1–2 minutes, stirring until fragrant, before adding the chicken and yoghurt mixture. Cook for 2–3 minutes, stirring often until the yoghurt has started to brown. Stir in the passata and cook for a further 5–10 minutes until the chicken has cooked and the sauce has darkened slightly in colour.

 

Meanwhile, make the cumin naan bread. Mix the flour, yoghurt, cumin seeds and salt in a bowl using a spatula, then use your hands to bring the dough together. Divide the mixture into four and dust each piece with a little extra flour. Press each dough piece down into a thin circular shape. Heat a frying pan over high heat, add the naan, two at a time and cook for 1–2 minutes on each side until golden brown.

 

Stir the baby spinach through the chicken korma and top with the reserved coriander leaves. Serve the korma with the cumin naan.

 

Nutrition tip Curries are a great way to increase vegetable intake, as the vegetables absorb the flavour of the dish.

 

Substitution Try substituting prawns for the chicken.

 

NUTRITIONAL INFORMATION (PER SERVE)

Energy  2033 kJ (486 cal)

Protein 25.2g

Sodium 410mg

Fat 28.7g

Sat Fat 28.7 g

Carbohydrate 29.2g

Sugar 8.9 g

Fibre 4.8g

Vegetarian Meals Made With Love

Last week my daughter fractured her shoulder; she was on an evening out, ready to order her meal, was about to take the last step on the stairs to the venues dining area, hand on rail and slipped in a pile of something disgusting- we wont go there. Consequently she now is suffering with a fractured shoulder – and needs assistance with most things – washing her hair, cutting up her meals, preparing meals. She cant drive , cant shop, cant work, for at least 6 weeks.

It is times like  this that it is very difficult to be a parent who lives 3 1/2 hours away from one of her children who is in pain and in need.  Her sister has been very helpful, she has been up to visit a  few times, taken her shopping, taken her to the doctors, styled her hair, took her dog for a walk….These two are great supportive sisters.  On the last visit I sent up a care package – food made with love 🙂  I am currently preparing more meals.

The injured daughter is vegetarian – and I haven’t really cooked many vegetarian meals since this daughter left home, many years ago. Lately I have just made the odd meal when she has visited – vegetarian pizza, curry, chilli beans etc To make a 6 weeks of vegetarian meals that can be eaten with one hand ( preferably a spoon) is a challenge. Thankfully I have some wonderful new cook books to help me out.

Coconut Thai Curry with Chickpeas

Coconut Thai Curry with Chickpeas

 

Deliciously Ella is a great resource. I am currently soaking red kidney and black beans (I prefer not to use tinned legumes) to make a Ella’s Black and Kidney Bean Chilli.  Last week I made Ella’s Lentil and Butternut Squash Dhal, Coconut Thai Curry with Chickpeas and Almond Butter (or nut butter if you prefer),  I made Anna Gretta’s Banana Cakes – one for the freezer and one cut into slices for use now and Dan Churchill’s Protein Balls (always a favourite). I also made huge saucepan of vegetarian minestrone soup – a meal in a bowl, and bean patties with Quinoa flakes – my own creations –  recipes I will share with you at a later date.

Bean Patties with Quinoa Flakes

Bean Patties with Quinoa Flakes

What to make for the next 5 weeks? Any suggestions?  The food must be able to be frozen, be vegetarian and not require cutting.