Dahl kofta creamy curry

Oh, how I love Indian inspired food! The dishes are colourful and flavourful, and not only do the spices tantalise the taste buds — they come with a plethora of health benefits.

serves 4 (15 kofta)

ingredients

dahl kofta

1 cup red lentils (washed)
1/2 red onion diced finely
1 tsp ground cumin
1/2 tsp baking soda
1 cup gluten free breadcrumbs
1 tbsp lupin flakes
1 free range egg
pinch himalayan sea salt
pinch black pepper

curry sauce

tbsp ghee
2 tsp yellow mustard seeds
1/2 red onion
3 cloves garlic
1 tsp grated ginger
2 tsp ground cumin
2 tsp turmeric
1 tsp ground coriander
1/2 tsp black pepper
1 tsp garam masala
pinch chilli powder (as hot as you like)
good handful spinach leaves
finely chopped red chilli
400ml organic coconut cream
1 lime juice

method

Preheat the oven to 180 C (fan forced).

Line a flat baking tray with paper. Set aside.

Cook the lentils in a saucepan of boiling water for 15 minutes, or until cooked. Drain, and pulse a couple of times in a food processor until the lentils become a paste. Place in a large bowl and add the remaining kofta ingredients. Combine well. Cover and place in the refrigerator.

Heat the ghee in a large, deep saucepan. Add the mustard seeds. When the seeds start to pop, add the onion, garlic and ginger and sauté until translucent. Add the ground spices and continue to sauté for another couple of minutes. Pour in the coconut milk and add the lime juice. Simmer and allow the curry to thicken and reduce.

Whilst the curry is simmering, make your kofta. Using a dessert spoon, roll the dahl mixture into evenly sized balls. Place on the baking tray and cook in the oven for 20 minutes.

When the kofta are cooked, add carefully to the curry and continue to cook on a low heat for a further 10 minutes. Ladle the curry sauce over the kofta, so they stay moist and soak up the lovely curry flavours. Add the spinach leaves and freshly chopped chilli, just before serving.

Serve with brown rice, a dollop of thick yoghurt and papadum.

*This curry can be made ahead (the day before) and gently re-heated on the stove. The flavours will intensify!

Sweet potato, cannellini & kale curry

Curry, is a high priority staple in my house. I always cook it mild (as hubby doesn’t enjoy it too hot) and then add dried chilli flakes to spice it up!

There are so many options when it comes to curry…the base of this sauce can be utilised with other combinations – such as; chickpeas or butterbeans, pumpkin, potato or cauliflower and spinach or silver beet. The best, when you are trying to utilise veggies already on hand in the fridge. That, I find, is when I am most creative.

This curry is also fantastic slow cooked for around 3-4 hours.

ingredients

1 tbsp ghee
1 tsp cumin seeds
1/2 red onion diced
2 cloves garlic finely diced
1/2 inch ginger grated
1/2 tsp ground cumin
1 tsp coriander ground
1/2 tsp garam masala
1 tsp turmeric
1/4 tsp cinnamon
pinch black pepper ground
chilli powder (to taste)
200g organic chopped tomatoes
200g cooked cannellini beans
1 large sweet potato (peeled & cubed)
1/2 cup filtered water
4 pieces kale torn into pieces
1 tbsp diced coriander stems
fresh coriander leaves
1/4 cup raw almonds
200g organic coconut cream
sea salt
plain, full fat yoghurt

steamed brown rice

method

Heat the ghee in a frypan over a medium heat. Add the cumin seeds and cook until fragrant.

Add the onion, garlic and ginger and cook until translucent.

Add the spices to the frypan and cook until dark and pungent. Add the tomatoes, coriander stems and water, reduce the heat and cover. Allow the sauce to cook and reduce a little.

Add the cubes of sweet potato and the coconut cream and cover. Cook for around 30 minutes or until the sweet potato is just cooked.

Add the cannellini beans and kale and season with sea salt.

Allow the curry to simmer for 15 minutes or until the desired consistency.

Scatter with fresh coriander leaves and almonds.

Serve in bowls with steamed brown rice, papadums and a dollop of yoghurt.

Roasted beets, white beans & broccolini with walnut butter

I am a HUGE lover of beets. Many people are inclined to throw away the beet leaves. Waste not! The leaves are actually the most nutrient-rich part of the plant (think iron, magnesium, vitamin c, folate and so on) and provide some amazing health benefits.

Most importantly, beets are in season. Beetroot with stems and leaves still attached are best. The foliage should be green and fresh – looking.

I like to serve this dish with crispy trout. The flavours mingle beautifully.

ingredients

4 beets & their leaves
2 garlic cloves (unpeeled)
organic balsamic vinegar
organic olive oil
1/2 orange juice
bunch broccolini
200g white beans
sea salt
cracked black pepper
1/2 cup walnuts

method

Preheat the oven to 200 degrees.

Top and tail the beets. Place the beet leaves aside. Arrange the beets in an oven tray with the garlic cloves and a drizzle of olive oil. Cover and bake until cooked (usually around 1 – 1.5 hours). You still want the beets firm, but cooked through.

Blitz the walnuts with a small amount of olive oil in a blender and pulse until smooth. Keep adding a little olive oil at a time, until a sauce like consistency. Set aside.

Remove the beets from the oven and keep covered for around 30 minutes. This enables the skins to come off easily.

Remove the skins. Cut into wedges. Place the beets in a bowl, add the cooking juices and a little drizzle of balsamic vinegar. Season with sea salt and black pepper. Set aside.

Wash and chop the beet leaves into thin strips (0.5cm). Heat a frypan over a medium heat with a small amount of olive oil. Add the shredded beet leaves and gently cook for 5 minutes. Squeeze in the orange juice and mix through. Remove from the heat and set aside.

Wash and remove the ends of the broccolini. Cut in half. Heat a frypan over a medium heat with a small amount of olive oil. Add the broccolini and a pinch of sea salt and sauté for 3-5 minutes. Don’t over cook. You want the broccolini with a little crunch, for texture. Remove from the heat and set aside.

Assemble the dish – first with the cooked beet leaves, arrange the beet wedges, the broccolini, scatter the white beans all over, and lastly, drizzle with the walnut butter.