Spiced dahl, slow cooked

Isn’t Sunday just the perfect day to pop on a meal in the slow cooker, with the beautiful aroma’s wafting through the house all day … It’s also probably my favourite day of the week, to get in the kitchen + cook. I find it so relaxing.

A couple of Sundays ago I made this dahl + I wanted to share with you, how bloody simple it is. It literally cooks itself.

This dish is super wholesome, nourishing + great for the digestive system. The addition of coconut cream gives the dahl a delicious, creamy finish.

I can’t stop at once serve.

 

ingredients

2 tsp cumin seeds
2 tsp yellow mustard seeds
1 tsp fennel seeds
1 brown onion finely diced
2 cloves garlic finely diced
1 inch ginger grated
1 tbsp turmeric
2 cups red lentils *dried
4 cups water
400g organic diced tomatoes
sea salt
black pepper
pinch curry leaves *6-8
pinch chilli flakes *as much, or as little heat as you like
200g organic coconut cream
fresh baby spinach leaves

steamed basmati
fresh coriander leaves
plain coconut yoghurt

 

Add the cumin, mustard + fennel seeds to a heavy based frypan over a medium heat. Dry roast until fragrant, then add the ghee + brown onion. Sauté until translucent.

Add the garlic + ginger + sauté for a further minute. Stir in the turmeric.

Add the onion + spice mixture to the slow cooker. Add the lentils, water, tomatoes, curry leaves + chilli flakes.

Season with sea salt + pepper.

Place on low + cook for 6 or so hours, or until the lentils are tender.

Stir through the coconut cream + spinach leaves in the last 10-15 mins.

Serve spoonfuls of dahl on top of basmati, scattered with coriander leaves + a dollop of yoghurt.

 


In good health,

Kristy x

Chana masala with cauliflower

Indian cuisine at its finest! A simple vegetarian dish of chickpeas + cauliflower simmered in a thick, creamy, spicy, tomato sauce. The sauce clings to the chickpeas. Each bite is bursting with flavour.

It’s hard to hold back on seconds with this dish!

Adjust the heat by adding more/less cayenne + chilli flakes.

Serve this up with freshly steamed basmati rice + a dollop of coconut yoghurt on top.

ingredients

2 tbsp garam masala
1 tsp cumin ground
1 tsp turmeric ground
1/2 tsp paprika
pinch cayenne
sea salt
black pepper
1 tbsp ghee
1/2 brown onion finely diced
3 cloves garlic finely diced
1/2 inch grated ginger
1/2 cauliflower cut into bite sized pieces
400g organic diced tomatoes
1/2 cup water
1 bay leaf
400g organic cooked chickpeas
1/2 lemon juice
2 heaped tbsp plain coconut yoghurt or, 1/2 cup of coconut cream
chilli flakes
fresh coriander leaves
*extra plain coconut yoghurt

In a small bowl, combine the spices to make the masala spice mix. Set aside.

Gently heat the ghee in a heavy based pan + add the onion. Cook until translucent, then add the garlic + ginger. Sauté for a minute or so.

Add the masala spice mix to the pan + cook until fragrant (around a minute).

Add the cauliflower to coat in the spice mix well. Sauté for a couple of minutes.

Add the diced tomatoes + water. Stir well. Add the bay leaf. Simmer for around 15 mins.(add a little extra water if necessary, if the sauce becomes too dry while simmering).

Add the chickpeas + stir well. Cook for a further 10 mins, or until the cauliflower is tender (the chickpeas should also be tender, but still keep their texture).

Taste + season. Squeeze the lemon juice in + add the yoghurt. Stir.

Scatter with chilli flakes + fresh coriander leaves.

With love,

Kristy x

Wild snapper curry

Bold curry flavours, in a spicy, creamy coconut broth. This dish is cooked all in one pan, which makes it easy + relatively quick to cook.

If you don’t have access to finger lime (which is native to Australia), then you can substitute with fresh squeezed lime juice. I am fortunate enough to have a kaffir lime tree, finger lime, chilli + coriander all grown in my garden. What a treat it is to go + pick ingredients to cook with for dinner!

Use whatever chilli you fancy … if you like it hot, then by all means!

*serves 4

ingredients

1 tbsp ghee
1 tsp yellow mustard seeds
1/2 brown onion finely diced
3 cloves garlic finely diced
1 inch ginger finely grated
1 heaped tbsp curry powder
1 tsp turmeric
1 tin organic coconut cream
2 tomatoes chopped
4 kaffir lime leaves
1 green chilli diced
splash fish sauce
sea salt/black pepper
1 kg wild snapper cut into large chunks

to serve
fresh coriander leaves

1 red chilli sliced
1 finger lime 

method

Melt the ghee in a deep saucepan over a medium heat.

Add the mustard seeds. Cook until they begin to pop.

Add the onion + sauté until translucent, then add the garlic + ginger. Continue to cook for a minute.

Add the curry powder + turmeric and cook for another minute or so, or until fragrant.

Add the coconut cream and stir well to incorporate the onion + spices. Bring to a gentle simmer.

Add the tomatoes, kaffir lime leaves, green chilli + fish sauce. Taste + season.

Turn the pan to a lower heat + allow the flavours to really develop for around 10 minutes (you will see a nice crust forming around the pan).

Add a little water (1/4 cup) + stir, if the curry becomes too thick.

Add the fish and poach for 7 minutes, or until firm to touch.

Serve with steamed rice.

Scatter with fresh coriander + sliced red chilli.

Halve the finger lime + pop the citrus caviar all over the curry.