Green Chicken Curry Meatballs

My love of spicy foods has definitely grown and developed over the years. So much so that aside from a brief abstinence during my first pregnancy (when all spicy foods randomly lost their appeal) many of our dinners will include some sort of chilli or heat-inducing spice.

I’ve also been known to snack on carrots dipped in chilli sauce, but that’s a story for another day…

Needless to say,  a recipe for green chicken curry meatballs in a recent Taste magazine edition caught my attention. You can find the recipe here. 

The chicken meatballs were made using mince, coriander, ginger, garlic and spring onions. Lightly fried, then added to a spicy green curry mixture. Served with rice vermicelli noodles, bamboo shoots and spinach, and finished with some fresh coriander and cucumber (and a good amount of lime juice). Resulting in what can only be described as a rather tasty (and spicy!) mid-week meal.

What about you? What is your favourite curry?

Curried sausages

IMG_4004 Growing up, both my parents worked shift work, so it wasn’t unusual for the household chores – including cooking – to be divided up amongst the family members. And, hands down, when it was Dad’s turn to cook – you could be sure that there was curry powder involved. And minted peas tarnishing my beloved macaroni cheese – but we won’t dredge up that horrific memory…. Back to the curry! IMG_3991 One evening, not so long ago, I found myself paying homage to those curry-filled days – with none other than a good ol’ batch of curried sausages. IMG_3993 A one pot meal – filled with flavour and spice. IMG_3996 Although I’m not sure that our childhood version was served with couscous, natural yoghurt and fresh parsley??? IMG_3999 A deliciously spicy, belly-warming tribute nonetheless! IMG_4001 Curried sausages (serves 4-6)

  • 6 thick sausages
  • 1 onion, diced
  • 2 carrots, diced
  • 2 tbs curry powder
  • 1 tsp brown sugar
  • 1 cup beef stock
  • 400g diced tomatoes
  • 1 cup frozen peas
  • 1tbs cornflour + 1 tbs water
  • natural yoghurt, couscous and chopped parsley, to serve
  1. Place sausages in a large pan, and cover with cold water. Bring to the boil, then cook for 3 minutes. Remove from water and slice.
  2. Heat a little olive oil in a large casserole dish. Add the onion and carrot and cook until starting to soften. Add the curry powder, and cook for 1 minute.
  3. Add the brown sugar, stock, tomatoes – and return the sausages to the pan. Simmer for 15 minutes.
  4. Add the peas, and continue cooking for a further 5 minutes.
  5. Combine the cornflour and water, and add to the sausages to thicken the sauce. Cook for 5 minutes.
  6. Serve portions of the curried sausages with couscous, natural yoghurt and a sprinkle of parsley.

What about you? What dishes did your Dad love to cook?

Sweet potato, chickpea and cauliflower curry

IMG_0215 The weather in Canberra recently has been far from mild. Icy-cold winds and rain – the effects of being only a few hours from the snow-fields I presume. And with a lingering cold / lurgy, I’ve been craving comfort food. Something to warm me from the inside out – but something that doesn’t take too long to prepare. And this sweet potato, chickpea and cauliflower curry was just that. IMG_0209 Found in a recent edition of the Healthy Food Guide, I loved how speedy it was to prepare. Simply – coconut milk flavoured with tikka curry paste and ginger… IMG_0204IMG_0207 Into which I threw some sweet potato, cauliflower and chickpeas. Simmered until the vegetables were soft, then piled high on some rice noodles and topped with coriander and a squeeze of lime juice. IMG_0210 Yes, my friends, that would be pure ‘comfort-in-a-bowl’. IMG_0212 Perfect for the chilly wintery night on which it was served. What about you? How have you been staying warm this Winter?

Lamb, lentil and sweet potato curry

It’s safe to say, that the next few months will feature many dishes like this. IMG_9079 Slow-cooked. Rich. Comforting. All those things that I tend to crave when the cooler months arrive. This recipe came courtesy of a recent HFG mag, and it did not disappoint. IMG_9065IMG_9067 A beautiful mixture of vegetables, korma curry paste, tomatoes and lentils – with a big handful of silverbeet thrown in at the end. IMG_9074 Slow cooked for 3 hours, until the lamb was beautifully tender. Then served with a couple pappadums on the side. IMG_9080 A lovely little belly warmer to kick off the chilly season! What about you? Cooked any interesting curries lately?

Curry ‘samosa’ puffs

In addition to my dessert contribution to our recent Indian feast, I wanted to make something savoury too. Cue this plate of curry samosa puffs, that seemed to work well with the Indian theme. IMG_7190 - Copy It was 38C outside, and not exactly perfect pastry making weather, so I opted to use some pre-made puff pastry instead (needless to say this caused its own set of challenges when it thawed pretty much instantaneously). IMG_7171 I found this recipe online, which seemed to have the flavours and method I was looking for. Not to mention being a tasty ‘almost-Samosa’ addition to the dinner table. IMG_7173 I changed it up a bit – using tikka curry paste (that’s all I had), and grating the carrot instead. IMG_7175 I had to work quickly to encase the mince mixture in the rapidly thawing pastry – using some beaten egg as ‘glue’ and crimping the edges with a fork. IMG_7180 The result being a tray of rather rustic parcels – but rustic can be good no? IMG_7184 Baked for 20 minutes, and all pastry-dramas were forgive. For when I opened the oven, I was met with crispy golden brown puffs. IMG_7188 I soon realised that a dipping ‘sauce would work well – so I made a raita-style sauce with yoghurt, mint, cucumber, garlic, allspice and a sprinkle of paprika. IMG_7193 Even Charlotte ate 3 of these – so I’m calling them a win! Fiddly, yes, but I’m sure they would become easier with practice (and cooler temperatures outside). IMG_7192 What about you? Are you a fan of curry puffs like these?

Malaysian fish curry

I had great hopes for this dish. IMG_0003 Fish curry, using lots of yummy ingredients. IMG_0004 Made with a homemade curry paste, and toasted coconut. IMG_0011IMG_0016 Sadly, however, despite all appearances, the end result was a little lacklustre. IMG_0025 The flavour was there, and it sure looked pretty… was just a tad too subtle for my liking. IMG_0023 Beautiful, in colour. Just a bit bland. Even with the punch of chilli and fresh coriander on the top. IMG_0026 It was, however, a perfect dish for the little one. And she quite happily gobbled up a big bowlful for dinner. But my quest for a good, reliable homemade curry paste continues! What about you? Any good curry paste recipes you would care to share?

Lamb curry and ginger molasses pudding

The lovely Em reminded me that I never posted the lamb curry and ginger pudding from our recent Indian Affair. A complete oversight on my part, as the weeks seem to fly past so quickly these days! So without further ado, both dishes came courtesy of this cookbook…. IMG_0111  Aka my new favourite cookbook! IMG_9850 I think what made this lamb curry so very delicious, was the abundance of spices. You can find the recipe online here. IMG_9848IMG_9849 And also a long sloooooooow cooking time. While the recipe asked for the curry to be cooked for 1.5-2 hours, I put it on at lunchtime and let it slowly cook throughout the entire afternoon. IMG_9887 The result? IMG_9888 Melt in your mouth lamb, that was full of flavour. IMG_9889 Spicy and aromatic, without being ‘hot’ for the milder palates at our dinner table. IMG_9890 And it must have been good – for my biggest critic (Miss C) ate a big bowl of it for dinner the next night! IMG_9892 But now, onto dessert. Again courtesy of this cookbook (email me if you want the recipe) IMG_9851 Ginger and treacle pudding. Or in my vase, ginger and molasses pudding as that’s what I had in the cupboard. IMG_9852 So very simple to put together. Cream the butter, add the sugar and molasses, then the remaining ingredients. IMG_9854 Spread into a lined baking dish, and baked for 40 minutes. IMG_9856 What a pretty and aromatic pudding this turned out to be. IMG_9857 Moist and flavoursome… IMG_9895 Served with double cream while warm, then sliced and served with a big scoop of homemade vanilla ice-cream the next day. IMG_9903IMG_9913 Simply delightful. And one I will definitely make again! What about you? What is your ‘go to’ meal when cooking for a crowd?

Tomato prawn and chickpea curry

This tasty little dinner was hiding deep within my photo archives. But it really was tasty, so it would be a shame not to share it with you (even if we made it months ago!). To start, I made a curry paste using the following ingredients: IMG_0216 Processed with some fresh coriander… IMG_0218IMG_0219 Then fried until fragrant. IMG_0236 Next, in went some canned tomatoes, and finally, a tin of carnation coconut milk. IMG_0241IMG_0243IMG_0244 At this stage I put the sauce aside. Later, after the little Miss went to bed for the evening, I reheated it and added the other curry ‘lovelies’ – prawns, snowpeas and chickpeas. IMG_0261 Served on a bed of brown rice, and we had ourselves quite the tasty dinner. IMG_0265 Rich in flavour and fragrance – just how all good curries should be really. IMG_0266 With the added bonus that there was a little leftover for my lunch the next day! IMG_0270 What about you? Are you a fan of coriander? I personally LOVE it, but I know so many people who loathe it!?

Vegetarian cauliflower curry

IMG_9030 In addition to soups, we have been warming up with lots of curries and stews lately. And this one, although rather simple, was packed with flavour. Just as a good curry should be, really. Inspired by a large cauliflower that arrived in my weekly vegetable box, I set about making a vegetarian curry. Using curry paste, ginger and onions as the flavour base.. IMG_9020 Simmered with water, fresh tomatoes and, of course, the cauliflower… IMG_9024 Finished with a cup of frozen peas and a a tub of natural yoghurt. IMG_9025IMG_9026 Piled high on a bed of brown rice, and served with fresh coriander. IMG_9028 And my favourite curry addition… IMG_9029 A couple hard boiled eggs! IMG_9033 Simple, fragrant, tasty. IMG_9030 And a lovely way to warm up on a cold Canberra night! What about you? Do you have a favourite curry?

Warming up with a masaman curry

IMG_7474 This dish found its way to our dinner table on a particularly cold Canberra day. IMG_7468 A perfect way to warm up when the wind was blowing outside, and a morning frost had lingered longer than expected. IMG_7470 Beef, simmered in coconut milk until tender. Then combined with masaman curry paste, coconut cream, tamarind paste, fish sauce,  cardamom seeds, a cinnamon stick, onions and potatoes. IMG_7467 Another one pot wonder. IMG_7476 Finished with a sprinkle of roasted peanuts and shredded basil, and served alongside some steamed jasmine rice. IMG_7472 Mussaman curry would have to be one of my favourites – not only for its taste, but also its wonderful spicy sweet aroma. IMG_7475 And considering just how quickly it came together, it is one that I should really make more often. Ooooh and in other exciting news – yesterday our dining area went from this… IMG_8476 To this… IMG_7477 To this! IMG_7481 I am officially in furniture love! IMG_7480 What about you? Made any furniture purchases lately?