Kitchen Diary

This was a hot one folks because browniegirl had a yen for hot spicy curry in a hurry. No meat involved but of course you can use meat if you want. Brown it at the beginning stages, set aside and add it again when you add the tomatoes and water or stock. Simmer for awhile, depending on what meat you use, before adding the veggies. You can also change it to mild or hotter by using different curry paste or powder, chilli or no chilli, it’s entirely up to individual tastes. I must say it was utterly delicious and blew my sinuses clear hehe. I made enough to last for 3 meals and it was for me, myself and I alone. Hubs wouldn’t touch it ) The beauty of this meal is that it is low GI friendly and healthy!!

VEG VINDALOO

1 Red Onion - chopped

1 Red or Yellow Pepper - chopped

1 Aubergine - diced

2 Garlic Cloves - crushed or finely grated

2cm Ginger - peeled and finely grated

1 Large Carrot - cut into small dice

1 Potato - cut into small dice

2 Zucchini - cut into rounds

1 Large Tomato – diced

1 Can Borlotti Beans - drained and rinsed

1 Tbs Olive Oil

Juice of 1 lemon and zest of half

1 tsp Dried Chilli Flakes

1 Tbs Pataks Curry Paste or wet Masala (I used the Pataks Vindaloo Paste)

½ tsp Turmeric

½ tsp Coriander

½ tsp Cumin - I only had cumin seeds so I used those

1tsp Sugar or Honey

Salt & Pepper

2 Cinnamon Sticks

2 Cardamom Pods - bashed to break

4 Allspice Berries

1 Star Anise
1 tsp Garam Masala
Small handful of fresh coriander – chopped

Make a paste out of the curry paste, lemon juice & zest,

ground spices, sugar, honey, ginger, garlic & salt. Set aside

Saute the onions and peppers in the olive oil with the

whole spices & chilli flakes

Add the Aubergine and fry gently until golden

Add the curry paste and stir to coat all evenly

Add the diced vegetables and about a cup of water, bring to the boil,

reduce heat and simmer for 10 minutes

Add the drained beans and simmer for a further 15 minutes or

until the veggies are all tender

Season to taste and stir through the garam masala and simmer a few more minutes

Stir through the coriander

Serve with basmati rice, a tomato sambal and some delicious chutney

or atjar on the side.
Warm naan bread is essential to mop up the juicy bits

You can ring the changes by using any veg that you have on hand

I used brown basmati rice as it is low GI friendly 

Tomato Onion & Cucumber Sambal

Dice 1 tomato, ½ Red Onion, and about 5cm of Cucumber

Make sure that the dice are all small and the same size

Add ½ Green Chilli - finely sliced or chopped (optional)

Add a good splash of red wine vinegar and a tsp of sugar

I used the Rosendal Lavender flavoured vinegar (YUMMY!!)

Season with salt and pepper and sprinkle over finely chopped mint leaves

Enjoy,
browniegirl xxx

This week is my turn to answer the FoodEds questionnaire.

Have a great day everybody
browniegirl xxx