February 6, 2022 / Lyn Jones / 0 Comments
Serves 4-5
Ingredients
- 1 head medium sized cauliflower, cut into small florets
- ⅓ cup finely diced onion
- 1 Tabs Minced Garlic
- 3 tsp Extra Virgin Olive Oil
- 2 Tabs paprika
- ½ tsp chili powder
- 1¼ tsp salt
- ½ tsp ground black pepper
Optional – 1 tsp ground cumin
- Preheat oven to 180°C (or 160°C fan-forced).
- In a large bowl combine: the olive oil, garlic, cauliflower & onion. Toss cauli through mix until evenly coated.
- In a small bowl, combine the remaining dry spices. Sprinkle the spices on the cauliflower, toss until evenly coated.
- Transfer to a baking sheet, bake for approximately 15 minutes.
TIP: For crispy cauliflower, you can grill on high for 2-3 minutes.
September 18, 2021 / Lyn Jones / 0 Comments
Serves 4 to 6
1 Tab olive oil
1 large yellow onion, chopped – about 1.5 cups
2 garlic cloves, minced
1 green jalapeño pepper, stemmed, seeded, minced
1 red jalapeño or serrano pepper, stemmed, seeded, minced
2 Tab grated fresh ginger
1 medium zucchini, quartered lengthwise, each quarter sliced in 1/2-inch pieces
1.5 Tab curry powder
1 x 750g good chopped tomatoes
1 1/2 cups coconut milk
1 1/2 Tab granulated sugar
500g frozen large shrimp – defrosted, peeled & deveined
1/2 cup coriander leaves, coarsely chopped
1 lime, cut in wedges and cooked Basmati rice – to serve
1. Heat oil in deep skillet or soup pot. Add onion, sauté until soft but not brown – about 3 minutes.
2. Add garlic, jalapeños & ginger. Sauté until fragrant – 1 minute.
3. Add zucchini & curry powder – sauté 1 minute.
4. Stir in tomatoes, coconut milk & sugar. Simmer 10 minutes.
5. Add shrimp, cook until they turn pink and are just cooked through.
6. Add cilantro. Taste for seasoning.
7. Serve immediately in bowls with basmati rice & lime wedges for squeezing over the curry.