Slow Cooked lamb Curry

Combine in a slow cooker
2 tbs of corriander/cummin powder
1 diced onion
2 sliced chilli
500gms cubed lamb
2 diced potatos
1 tbs garlic powder
1tsp minced ginger
1tbs gram masala
1 tbs chilli powder
2 cup of beef stock stock

Serve with rice and pickles

Slow Cooker Dahl

Combine in a slow cooker
2 tbs of corriander/cummin powder
1 diced onion
2 sliced chilli
1 tbs garlic powder
1tsp minced ginger
1 tbs chilli powder
2 cup of vegetable stock

2 cups of channa dahl


Slow cook for 8 hours
Serve with rice.

Thai Pumpkin Soup

Cut a pumpkin in half cover with olive oil and oven bake at 180c for 60 minutes

Fry some sliced onion, garlic and red curry paste

Scoop out the flesh and blend with fried ingredients

Blend with coconut cream

Serve

Wayne's Sunday Dahl!

Soak about 200gms of mung dahl in cold water for about an hour, then rinse.

Heat vegetable oil with a little ghee (or butter)

Add 3 sliced onions
3 cloves of garlic
A mixture of diced chillies

1 tablespoon of cardamom and coriander
1 tablespoon of turmeric
3cm of grated ginger

Combine the rinsed dahl

500 mls of vegetable stock

Simmer on low for about an hour and serve with basmarti rice and your choice on Indian condiment.

How to eat!!!

I know I have not posted too many new recipes this year. I have just started a new job and was settling in, I'm hoping now to go back to doing some new recipes.

To hold you over this post on how to eat in different parts of the world is fun!
http://www.foodbeast.com/2014/03/20/this-infographic-explains-how-to-politely-dine-out-around-the-world/

Meat free week!

I could repost all of their recipes, that's hardly fair please check out the website and maybe sign on!

https://meatfreeweek.org/recipes

Indian Curry

Another stolen recipe: https://meatfreeweek.org/content/snake-bean-and-vegetable-curry

1.2 kg mixed fresh vegetables (snake beans, potato, cauliflower, eggplant, sweet potato, peas)

100gm raw cashew nuts (1/2 finely grounds, 1/2 whole)

2 inch ginger, finely chopped or grated

4 garlic cloves, finely chopped or minced

4 Tbsp vegetable oil

400g Passata

1 tin cherry tomatoes

2 Tbsp (heaped) moist shredded coconut

1 cinnamon stick

1 tsp (heaped) Garam masala

1 tsp (heaped) ground coriander

1 tsp (heaped) ground cumin

1 tsp (heaped) ground turmeric

1 tsp ground chili

2 Birdseye chilies chopped

4 stems coriander, roots and stems chopped, leaves reserved

4 Tbsp vegetable oil

Good pinch of salt

Flat bread or steamed rice to serve

In a large heavy based saucepan, combine oil, onion and chili over moderate heat. When onion is translucent, add ginger, garlic and chopped coriander, cook for 2 minutes.
Add cinnamon, coconut and ground spice, fry until fragment. Add passata, tinned tomatoes, potato, sweet potato and cover with 2cm water. Allow curry to come to the boil before reducing heat and simmering for twenty minutes or until potatoes are just tender. Stir through ground and whole cashews, add remaining vegetables & cook for 10mins-12 minutes. Remove from heat, stir through yogurt, and season with salt to taste.

Serve garnished with coriander leaves, with steamed rice or naan bread.