July 8, 2017 / Lyn Jones / 0 Comments
Good even in summer: creamy and fragrant and really easy to make. I love the richness that both the tomato and coconut cream add to this curry. The spices at the start also play a big hand in this, make sure you give them a little bit of time to get really fragrant so they release all their flavour and goodness into this curry. All the yum right here.
Serves 6
Ingredients
1 Tbs olive oil
1/2 cup finely diced onion (I used green spring onion, because fructose)
2 cloves garlic (optional)
1 carrot, very finely diced
2 tsp freshly grated ginger
2 Tbs coriander stem and root, well washed and finely chopped
2 tsp ground cumin
2 tsp garam masala
1/2 tsp cayenne pepper (add extra if you like a kick)
400g red lentils
2 litres stock
1 can tomatoes (organic BPA free) or 2 cups fresh tomatoes roughly chopped.
1 cup coconut cream
To serve: brown rice, finely chopped cucumber and tomato, coriander (all optional!)
Directions
1.Heat olive oil over low-medium heat in a large heavy based pot. Add the onion, garlic, carrot, ginger, coriander stem and root, cumin, garam masala & cayenne pepper. Cook gently until the onion hast softened and the spices are fragrant.
2.Add the lentils, stock & tomatoes and bring to a boil. Turn down to a gentle simmer for 35-45 minutes until thick & lentils are breaking down and getting saucy. Turn off heat & stir in coconut cream. You can leave a Tbs to swirl n top when you serve if you like.
Serve with rice and some chopped cucumber, tomato and coriander for a zingy fresh finish.
July 8, 2017 / Lyn Jones / 0 Comments
The spicy ‘mayo’ is a lighter version of mayo as it’s actually made with greek yoghurt. I love the greek yoghurt in it as it’s so cooling it balances the spice. These are a great thing to make with any shredded leftover veges, I’ve put kale in before as well as grated zucchini & sweet potato. I’ve also added finely sliced calamari before and that was super yummy but maybe not for breakfast. As long as you have the quantity of liquid, flour, egg and vegetables right then you can muck around with them as much as you like.
Makes 8 fritters
Ingredients1 cup flour (I used a mixture of buckwheat and chickpea in these ones)
1 cup dashi/water/stock (if using water add a tsp of soy)
1 egg
1/4 cabbage
1 small carrot, grated
1/4 cup spring onions finely sliced
1 tsp finely chopped chilli
1 Tbs finely chopped coriander stalks
1/2 tsp ginger, freshly grated
1 Tbs oil (rice bran works well)
SPICY MAYO
1 cup greek yoghurt
1 Tbs mayonnaise
1 Tbs sirarcha sauce (chili sauce – easy to make
TO SERVE (optional):
Radish, spring onion and coriander finely sliced
Directions:
1. Mix flour & liquid together until smooth. Finely slice/ shred your cabbage and add this to the batter with the carrot, spring onion, coriander stalks, ginger, egg and chilli. Mix well to combine.
2.Heat your oil in a large heavy based fry pan. Drop 1/3 cup scoops of the mixture into the pan, do not crowd, do two batches if you need to. Press your fritters down with a spatula. Cook for 3 minutes then flip, cook another 2-3 minutes or until golden. Drain on a wire rack to keep crispy.
3.Make mayo by combining all ingredients in a bowl and stirring vigorously.
4.Serve with radish, coriander and spring onion sprinkled over the top and the mayo drizzled generously. Yum!