Ingredients 2/3 cup dried split red lentils 1 tbs vegetable oil 1 brown onion, finely chopped 3 tsp brown mustard seeds 2 tbs balti curry paste 4 garlic cloves, crushed 2 cups vegetable stock 1/4 cup water 25 fresh curry leaves salt and pepper 1kg desiree or nicola potatoes, peeled, cut into 4cm chunks 3 tbs chopped fresh coriander Directions Wash lentils in a sieve. Heat oil in a saucepan, add onion and cook until it softens. Stir in the mustard seeds and cook until they begin to pop, add curry paste and garlic and cook for a further minute....
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Curries
Ingredients and Directions 700g skinless chicken breast, cut into 1 inch cubes 1 tsp ginger paste 1 tsp garlic paste 1 1/2 tbs Chicken Tikka Masala Blend 1/2 cup yoghurt Mix marinade together and add chicken. Set aside for 20 minutes to marinate then grill chicken pieces. 1 large onion 2 cloves garlic 1 green chilli 1 red chilli 1 tsp ginger paste 1 tsp garlic paste 1 tbs tomato paste 1 tbs ground almonds 1/4 cup cream 1 cup water 1/2 green capsicum, chopped 1 1/2 tbs Chicken Tikka Masala blend 1/4 cup natural yoghurt 1/2 tsp roasted cumin...
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Ingredients 500g plain flour 1/2 cup yoghurt 1 tsp baking powder 1 tsp yeast 1 egg, beaten 2 tbs oil 1/2 tsp salt water Directions Sieve flour, add baking powder, yeast and salt. Add the egg, oil and yughurt and mix well, adding water as required to make the dough. Knead well until smooth and pliable. Cover and set aside in a warm place and allow to rise for 3 hours. Knead again and set aside for a further hour until doubled in size. Divide into 8-10 equal balls. Flaten each to approximately 8 inches in diameter and cook in...
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Ingredients 1 tbs Butter Chicken Curry Blend 1 cup natural yoghurt 1 tbs crushed garlic 1 tbs minced ginger 1/2 lemon, juiced 1 kg chicken pieces Directions Mix marinade together and then coat chicken piece well. Cover and place in fridge overnight. Remove chicken pieces from the marinade and place on a baking tray and cook in a hot oven until done.
Ingredients 1kg chicken pieces 15g butter 8 cloves garlic, crushed 2 onions, pureed 1/2 cup coconut cream 1/2 cup natural yoghurt 1/2 cup cream 400g canned tomatoes 2 tbs tahini (optional) 1 tsp fresh ginger, blended to a paste 1 tbs chillies, finely chopped and deseeded 1 tsp sugar 1 tbs cornflour 1 tbs Butter Chicken Curry Blend Fresh coriander leaves to serve Directions Melt butter and add curry blend and fyr for 90 seconds on low heat. Add the ginger and tahini (if using) and stir well and fry for a further 2 minutes. Add the onion and garlic...
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