Indian Feast, Chana Masala: Deliciously Ella with Friends – Ella Mills (Woodward)


Deliciously Ella with Friends by Ella Mills RRP $29.99 published by Hachette Australia on 31 January 2017

Indian Feast

Chana Masala


“Absolutely delicious and filled with incredible spices that really transform the chickpeas. I also add leeks and spinach, as I love getting the extra veg in and they add a great flavour, plus the green of the spinach makes the meal look beautiful, too. I love this served alongside my Aloo Gobi and Coconut Rice (pages 130 and 133), with a generous dollop of coconut yogurt.” p. 129


DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.

DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.

Serves 6

5 tablespoons olive oil
6 curry leaves, or 1 teaspoon curry powder
1 leek, finely chopped
½ teaspoon ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons garam masala
1 teaspoon chilli powder
1 onion, finely chopped
2.5cm root ginger, finely grated
5 garlic cloves, finely grated
2 x 400g cans of chopped tomatoes
2 tablespoons tomato purée
2 green finger chillies, halved lengthways
plenty of salt and pepper
2 x 400g cans of chickpeas,
drained and rinsed
250g baby leaf spinach
juice of ½ lemon
fresh coriander leaves, to serve
Heat the oil in a large saucepan and throw in the curry leaves, if using. Let them sizzle away and release their flavour for a few minutes, then drop in the leek and stir.
Next add the dry spices – including the curry powder if you’re not using curry leaves – and stir so that they’re mixed nicely with the leek. Let this cook for a few minutes before adding the onion, ginger and garlic; at this point you can add 1–2 tablespoons of water if things are starting to stick to the pan. Cook for a few minutes before adding the canned tomatoes, tomato purée, green chillies, salt and pepper. When you’ve poured in the tomatoes from their cans, swish a little water around in each to get the remaining juice, then add this to the saucepan, too. Let everything bubble away for 20 minutes.
Add the chickpeas and cook for another
10 minutes.
Stir in the spinach, just until it wilts. Let cool slightly, then stir in the lemon juice and serve in shallow bowls, sprinkling coriander leaves over the curry.
Make extra so that you have leftovers. As with most curries, this tastes even better the next day, as the flavours have had a chance to develop further, so it’s worth saving some to enjoy in your lunch box!
FEASTS p 129

When Your Garden Gives You Tomatoes

It is tomato season and we have an abundance of tomatoes once more. I have been bottling pasta sauce – with all home grown ingredients – eggplant, capsicum, zucchini, onions, chillies and tomatoes in a variety of combinations of the previous listed ingredients.  My pantry is full!


Tomatoes 001



pasta sauce



Now I am finding recipes to use up large quantities of fresh tomatoes. Last night I made a rustic Shakshuka based on the recipe in Falafel for Breakfast by Michael Rantissi and Kristy Frawley .  In my “rustic” version I did not skin the tomatoes, merely chopped and simmered with onions and capsicums ( peppers) my garden had red and yellow so that is what I used, spices, chilies, and at the last few minutes added cherry tomatoes and a few shredded leaves of silver beet ( as per Michaels suggestion). The earthy silver beet goes perfectly with the rich sweetness of the tomatoes and capsicum.  Add eggs to complete. Delicious!  ( A dollop of Natural Greek yoghurt or lebneh when serving makes this meal in pan a heavenly treat). Great for breakfast or dinner.






Meatless Monday – Falafel

Falafel for Breakfast cover

At the moment we have a crop of broad beans in our garden ready to pick and I have been looking for  recipes to take advantage of this bounty –  last week we had broad bean mash – which was divine! ( it surprised me  just how good this was). Tonight I thought I would give  a recipe from  Falafel For Breakfast a try – this  is the first time I have encountered falafel made with chick peas and broad beans.  The recipe uses dried broad beans but as I have plenty of fresh I blanched the bean, removed the tough outer skin and used the tender fresh bean instead – this falafel must be the best I have ever made and much much better than any I have ever bought.  Simple ingredients- chickpeas – soaked and rinsed, broad beans, coriander, cumin, garlic, chilli, sesame seeds and baking powder.

I fried the falafel in rice bran oil. I  then made  a”wrap” with mountain bread, tomato, lettuce and avocado spread  (mashed ripe avocado, black pepper, lime oil) and then added the falafels – perfect! Easy. Tasty.



Leftovers for tomorrows lunch 🙂