Curry in a Hurry

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As a cold front hit the south island it brought snow to Dunedin, a good 4 inch’s or so and it’s not officially winter yet. I was feeling a little cold so I decided that it was a perfect day for a nice curry.

As I didn’t have any meat in the fridge or on hand to defrost  I decided it was going to be a chunky vegetable red curry. With soft melt in your mouth chunks of pumpkin, flavour bursting cauliflower and carrots you can’t beat anything like this!

This is a great affordable dish to make, with most ingredients already in the cupboard at home it is perfect mild curry fit for anyone meat lover or vegetarian. With only a mild spice flavour it is a perfect curry for kids or people who don’t like as much heat.

Seasonal Vegetable Curry
with
 Cumin & Black Sesame steamed Rice

Ingredients:

2 onions, finely diced
4 garlic cloves, minced
2 tbsp. canola oil
4 1/2 tbsp. red curry paste
1 tsp. mild curry powder
1/4 tsp. ground cinnamon
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 head cauliflower, large florets
1/2 small pumpkin, large dice
3 carrots, large chunky slice
1 ltr. vegetable stock
1 can coconut cream
2 tsp. fish sauce
3 tbsp. corn flour = 3 tbsp. water
salt and pepper

2 tbsp. fresh coriander, ripped
150 gm plain unsweetened yoghurt

Cumin and Black Sesame Rice
2 tsp. black sesame seeds
2 tsp. cumin seeds, toasted
steamed rice

Method:

  1. In a Large pot, heat oil over a very low heat.
  2. Add onions and sweat without colouring for 5 minutes, add garlic and cook for a further 2 minutes.
  3. Add curry paste, cinnamon, cumin, coriander, curry powder to the onions. Cook for 5 minutes stirring well, the mix with become very aromatic.
  4. Add prepared vegetables and stir coating the vegetables in the curry paste.
  5. Add stock and coconut cream stir well and simmer for 30 minutes, stirring occasionally.
  6. After 30 minutes add fish sauce  and check the seasoning adjust it to suit.
  7. Make a slurry of corn flour and water, add this to your slow simmering vegetables. Stir in gently.
  8. Simmer for another 30 minutes, only stir occasionally you don’t want to break up the vegetables too much, while this is cooking it would be a good time to steam your rice.
  9. Pour curry into serving bowl, top with fresh coriander and dollops of yoghurt. Sprinkle steamed rice with the toasted cumin seeds and black sesame seeds.
  10. Serve, enjoy how it is or serve with nanas, or hot flat bread.

Serves: 6-7 people, perfect when frozen and re-heated for lunch or a fast dinner.

This is a great curry to have even though it doesn’t contain any meat it is defiantly a stomach fuller, hearty chunks of naturally sweet pumpkin and carrot with flavour packed cauliflower. This curry was sure a hit for lunch today and possibly dinner tonight also, there was a lot left over.

Seasonal Vegetables.

Seasonal Vegetables.

Cut Cauliflower into large florets.

Cut Cauliflower into large florets.

Cut pumpkin in half.

Cut pumpkin in half.

Remove seeds.

Remove seeds.

Cut into large chunky dice.

Cut into large chunky dice.

Slice chunky rings of carrot.

Slice chunky rings of carrot.

Sweat finely diced onion in oil.

Sweat finely diced onion in oil.

Add curry paste, curry powder, ginger, coriander, cumin and cinnamon. Cook for 5 minutes.

Add curry paste, curry powder, ginger, coriander, cumin and cinnamon. Cook for 5 minutes.

Stir through vegetables.

Stir through vegetables.

Add stock, fish sauce and coconut cream. Simmer for 30 minutes.

Add stock, fish sauce and coconut cream. Simmer for 30 minutes.

Add corn flour slurry and stir well, simmer for a further 30 minutes.

Add corn flour slurry and stir well, simmer for a further 30 minutes.

Combine toasted cumin seeds and black sesame seeds.

Combine toasted cumin seeds and black sesame seeds.

Sprinkle over steamed rice.

Sprinkle over steamed rice.

Sprinkle with fresh coriander and dollops of plain yoghurt.

Sprinkle with fresh coriander and dollops of plain yoghurt.

Serve Curry in a large bowl alongside cumin and black sesame rice so everyone can help themselves.

Serve Curry in a large bowl alongside cumin and black sesame rice so everyone can help themselves.

Enjoy

Enjoy

 

Kumara and Beef Slow Cooker

 

 

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

As winter looms closer and the weather out side isn’t the nicest, its great too come home to a dish already cooked and the house smelling amazing. On a cold and busy day last week I pulled out the slow cooker and created this tender slow cooked meal. Rich beef alongside naturally sweet kumara and carrots with a flavorful gravy. This is an affordable recipe and I hope you try it out, its one that’s worth having in your recipe collection.

Kumara and Beef Slow Cooker

Ingredients:

1 cup carrot, rinse leave skin on and 2cm dice
2 cup kumara, rinse leave skin on and 3cm dice
2 small red onions, diced
4 cloves garlic, crushed
2 tbsp. olive oil
1 tbsp. butter
1 orange zest and juice
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
850gm beef blade steak, remove fat and cut 3cm dice
1/4 cup flour
1 tsp. salt
3/4 tsp. pepper
4 tbsp. Worchester sauce
1 tbsp. balsamic vinegar
1 1/2 cup vegetable stock
1 1/2 tbsp. cornflour

 

Method:

  1. Turn on slow cooker to either low or high, check the bottom of the recipe for cooking times and temp.
  2. Heat a heavy based fry pan over a medium heat at 1 tbsp. of oil followed by onions, garlic, thyme and rosemary. plus a good pinch of salt and pepper.
  3. Once the onion mix has started to brown add zest and juice of the orange and tip into the base of your slow cooker.
  4. Add stock to the hot fry pan, this will deglaze it and remove all the tasty flavour stuck to it. Add this to the slow cooker.
  5. Remove fat from beef and cut into 3cm chunks.
  6. In a snap lock bag combine the flour, salt and pepper mix well. Add diced beef and coat with the flour mix. (give it a good shake)
  7. Dust of excess flour this will burn when browning.
  8. Heat fry pan to a medium heat add 1/2 tbsp. oil and 1/2 tbsp. butter, add beef and brown both sides add to the slow cooker. ( I did this in 2 batches so the beef didn’t stew.)
  9. Add Worchester sauce and balsamic vinegar to the slow cooker give it a light stir, place the lid on and cook.
  10. Combine corn flour with 2 tbsp. cold water stir and make a slurry, add this to your slow cooker in the last 30 minutes to thicken up the sauce into a glistening gravy.
  11. Turn slow cooker onto warm while you cook either some rice, mashed potatoes or serve with dumplings and your fave green veges.

Ive served mine with a side of brown rice, red quinoa and homemade walnut parsley pesto.

Serves: 4-5

Cooking times and Temps.

Low – Cook for 8 hours

High – Cook for 4 hours

Leaving skin on your vegetables helps retain nutrients and vitamins.

Leaving skin on your vegetables helps retain nutrients and vitamins.

 

Brown onions, garlic, rosemary and thyme.

Brown onions, garlic, rosemary and thyme.

 

Add orange zest.

Add orange zest.

 

Add stock and deglaze the pan, add to the slow cooker.

Add stock and deglaze the pan, add to the slow cooker. 

 

Remove fat from beef and cut into 3cm dice.

Remove fat from beef and cut into 3cm dice.

 

Lightly coat diced beef in seasoned flour mix.

Lightly coat diced beef in seasoned flour mix.

Add browned meat to slow cooker.

Add browned meat to slow cooker.

Stir and cook on low for 8 hours or high for 4 hours.

Stir and cook on low for 8 hours or high for 4 hours.

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

 

I hope you all enjoy this recipe!