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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Thursday, 19 October 2017

Vegetable Massaman Curry - in a hurry

Some nights you just want dinner to be quick, tasty and nutritious.  A few tins of lentils, coconut milk and curry pastes make a great pantry standby.  My freezer always has a few small containers of pre-cooked rice that reheat in no time and perfect to mop up all the curry sauce flavours.
Wilbur likes a bit of meat in his curries, yet he really enjoyed this veggie version - and was pleased there were leftovers for the next day's work lunch as Favourite Son did not pop in to hoover them up ! 
The curry paste is store bought but all the veggies are fresh and it is a great way of using the odd left over zucchini or cauliflower floret.  Change the veggies to suit yourself - Super tasty!   Enjoy!   Colleen 
Massaman Veg Curry- Feed Your Inner Cook
Massaman Veg Curry- Feed Your Inner Cook

Preparation          5 minutes
Cooking        15- 20 minutes  (depends on veggies)

Ingredients 

this is just an idea - swap and use the veggies you like

Splash of Oil
2 onions - diced
2 cloves garlic - crushed
4 tablespoons Massaman Curry Paste - add more or less depending on taste
1 teaspoon Turmeric powder
1 teaspoon dried chilli flakes (optional)
1 eggplant - sliced and diced into bite size chunks
1 -2 zuchhini - sliced
1/2 cauliflower - cut into small florets
1 head brocolli - cut into small florets
maybe some left over roast pumpkin/sweet potato chunks (optional)
1 - 2 tablespoons Crunchy Peanut Paste (gives crunch/salty/sweet/meaty flavour)
1 x 400ml tin Coconut Milk plus a dash of water to squish the tin
1 tin Brown Lentils - rinsed and drained
1 or 2 shallots sliced finely
some fresh parsley - finely chopped
Salt and pepper to taste

Serve with Rice or Shredded Lettuce

Method

Heat the oil in a wide pan 
Add the onions and cook until begin to soften
Stir in the garlic, Curry Paste, Turmeric and chilli
Add the cut up vegetables - the ones that take longer to cook first and keep adding - stir now and then until veggies almost cooked
Pour in the Coconut Milk, water and Peanut Paste - stir well
Stir through the lentils, shallots and parsley
Have a taste and adjust /add seasonings to your preference
Serve with rice or shredded lettuce
                                     Enjoy!  Colleen

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