Friday, March 16, 2012


  • Vegetable and chickpea curry
  • Vegetable and Chickpea Curry
    • 1 tablespoon vegetable oil

    • 1 large brown onion, chopped

    • 2 garlic cloves, crushed

    • 2 tablespoons curry powder

    • 3 teaspoons ground cumin

    • 800g can diced tomatoes

    • 1/2 lemon, juiced

    • 300g can chickpeas, drained, rinsed

    • 150g orange sweet potato, peeled, diced

    • 1 large carrot, peeled, diced

    • 1 small red capsicum, diced

    • 250g cauliflower, cut into florets

    • 100g button mushrooms, halved

    • 4 small yellow squash, halved

    • 250g broccoli, cut into florets

    • steamed jasmine rice and natural yoghurt, to serve
    1. Heat oil in a large saucepan over medium heat. Add 
      onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add garlic, curry powder and cumin. Cook, stirring, for 1 minute or until aromatic.
    2. Stir in tomatoes. Simmer for 3 minutes or until sauce thickens. Add 1/2 cup cold water, 2 tablespoons lemon juice, chickpeas and vegetables. Increase heat to high. Bring to the boil.
    3. Spoon curry into slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon curry over rice. Serve with yoghurt.
Naan Bread

No Yeast Naan Bread

  • 2 ½ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup milk
  • ½ cup yogurt
  • tablespoon oil
  • beaten egg
  • ½ teaspoon sugar
  • ½ teaspoon cumin seed
  • Mix together dry ingredients.
  • Heat oil in pan.
  • Add milk, egg and yogurt to pan and heat until just warm.
  • Add wet ingredients to dry.
  • Mix the dough, knead just until held together.
  • Let rest, covered up to 45 minutes.
  • On floured surface pat out into two patty shaped surfaces.
  • About 1/2 inch thickness.
  • Broil under medium heat, turning once.
  • These will bubble and go slightly brown.

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