Slow Cooker Curry Goat

It has long been my ambition to make this, and make it as tasty as I've tasted.  My husband's boss is Jamaican and hers is absolutely divine.   I'm aware that the recipe differs across Caribbean islands, and I'm certainly not trying to compete, just to be able to pull together a version I can throw in the slow cooker, and look forward to coming home to,

This one has come together beautifully.   I did it without the Scotch Bonnet (I had one, I chickened out).  It still had a great heat and taste, but will try it with next time and update.

I also used goat meat from our local butcher, which came some on the bone and some off.  I chose to use the meat off the bone.  Again, this is personal preference, but will do some on the bone as well to taste test it.   In the meantime however, this will be my go to.

3.5L Slow Cooker.
Serves 3-4

650g goat meat - off the bone (see comments above)

2 large potatoes, peeled and quartered

1-2 tbs medium curry powder

1 small onion diced

3 sprigs thyme

3 tsp garlic paste

2 tsp ginger paste

3 tsp allspice

1 tomato diced

Salt and pepper to taste, can check and adjust later

2 spring onions, sliced

2 tbs water

1 tbs Caribbean Green Seasoning, if you cannot buy, you can make your own (see below).

Throw it all in, mix it up, then cook for around 5-7hrs low.

Caribbean Green Seasoning:

Blend  handful of coriander, stalk of celery, whole head of garlic, 4 spring onions, handful of thyme, 60ml water, 2 shallots, 2 tsp allspice, salt.  Once blended, you can freeze in ice cube trays and  pop one straight into the slow cooker next time.

We served with rice and black beans, but you can mix it up how you like.

Enjoy! 

Annie x

Lost Wedding Ring found in Defrosted Curry - RingDaLoo :)

About to move house, so had to go through fridge and freezer to get rid of stuff, and the long lost wedding ring appeared in a defrosted curry.  Still no clue how it got there.

Funny seeing our old kitchen too.
Annie x

Levi Root's Caribbean Smokehouse, Westfield, Stratford

I grew up in West London, which boasts a thriving afro-Caribbean community.  Caribbean street food, including curry goat, was always widely available.  Travelling regularly to Shepherds Bush, to see my beloved QPR, means access to the same,   I love it, and often cook it myself

Levi Roots burst onto our TV screens on Dragons Den, and his Reggae Reggae sauce was backed by Peter Jones and Richard Farleigh.  You cannot say Reggae Reggae sauce without a smile on your face.  It was clear that Peter and Richard were as enthralled with Levi's enthusiasm and charisma, as well as his sauce, Sainsburys were quick to list the product, which has grown into a great range since - I had the fab crisps recently too

Today, we were invited to Levi Roots Caribbean Smokehouse, his new venture which is due to open on the 30th November in Westfield, Stratford.  We were met by very friendly staff, who directed us to our booth - gotta love a booth!   The interior is kinda beach-housey, with interesting decor, pictures and quotations on the walls, but the first thing that hits you is the beautiful smell coming from the open smokehouse kitchen, the reggae music playing and the total calmness and warm ambience.

We initially ordered some "popcaan" for nibbles - just beautiful. Would have had more but the kids inhaled them!!!!!

Regarding the kids, there is a fab, well thought out kids menu, which has hot dog, fish fingers etc., but also offers curry goat, great to see!

For starters, "street food",  we ordered the jerk mushrooms, bajan fish cakes and jerk chicken wings.   It was all fabulous, but I have to say the fish cakes were just outstanding, and nothing like anything I've had before - an absolute winner!   The kids ate all the chicken wings, fair praise indeed, and the mushrooms had a subtle flavour, with a slow heat coming through them.   Portion size was good, so excellent value for money.

For mains Chris had the lamb, I had the jerk chicken and the kids both had the short ribs.   They all came with 2 sides, so we had roti breads, rice and peas, sweet potato fries, slaw and a green salad.   The meat and sweet potatoes all came out together on one tray, which I thought was kinda sweet, with the other sides coming separately.  I would have liked to have seen a bigger portion of the chicken and lamb, but I have to say the ribs, breads, rice and sweet potato fries were huge portions! Way too much for us to finish, so again, as a meal, excellent value for money.

For desserts the kids had brownies with ice cream, Chris had the pecan and ginger brownie with ice cream and I ordered the rum and raisin brownie with ice cream for everyone to try.   I have to say, at this point of the meal it went very quiet as everyone tucked into their sweet treats.   Again, portion size was pretty large, hardly a complaint, but dare I say that they could afford to offer smaller portions and still have satisfied customers?

We didn't make the most of the drinks menu, which was pretty extensive, but I noted that the wine started at £15 per bottle, which is very good for a restaurant, or should I say #rastaurant!  There is also a good range of cocktails, smoothies, and of course Red Stripe!

We will certainly be back, as I'd like to try the one pot curries (including goat) and also the wraps which would make a fabulous lunch.   They also have burgers etc. to choose from, so something to please everyone's palate.

Good luck everyone, and thank you!
Annie x

Disclosure: Our food was complimentary

Slow Cooker Jamaican Curry Goat

I adapted another recipe to make it suitable for the slow cooker.  This is also fab using mutton, but if you can get goat it is so worth it.  I've found a supplier locally who does it (Madina General Store, Hatfield Road, St Albans) - what a find!  I only went in for some scotch bonnets and curry leaves!  (Wasn't able to source scotch bonnets or fresh curry leaves from either Morrisons or Sainsburys locally)??

Ingredients
1 large onion, chopped
10 garlic cloves, chopped
100g ginger, peeled and chopped
a little vegetable oil (I was the spray version)
2 scotch bonnet chillies chopped (I used a red and a yellow)
Small handful of curry leaves - more Asian than Caribbean but it works
3 sprigs of thyme
4 tbsp mild curry powder
750g mutton or goat (I used shoulder)
400g can chopped tomatoes
150ml lamb stock
400g can of beans of your choice, drained,I used pinto
juice of half a lemon
Small bunch of coriander, chopped, plus a little more to garnish

Method
Pre-heat the slow cooker to low.

Blend the onion, garlic and ginger in a food processor to form a paste.

Heat the oil in a frying pan and add the onion paste, frying for a couple of minutes.

Add the chillies, curry leaves, curry powder and meat and stir until browned.

Pour mixture into the slow cooker, add the tomatoes, stock and beans and stir.

Cook for 6-8 hours until the meat is moist and tender.

Add the lemon juice and coriander and serve with roti breads (if you can source them), or rice or salad of your choice.

Simply delicious, and Chris said it was my best curry ever!  Fine accolade indeed.

Enjoy
Annie x

Schwartz Chicken Curry Recipe Mix for Slow Cookers

I was asked to review a Recipe Mix for Slow Cookers.  In my head I heard "packet sauce" which is not really my thing, but was willing to give it a try.  It was a real eye opener, as the "sachet" contained all the spices etc. required for a beautiful chicken curry.  Although I have a lot of spices to hand in my cupboard, it was simple, and a great idea to have in reserve.  For 80p (at my local supermarket) Schwarz has saved you the faff of buying in all the spices individually, and requires a lot less storage space too!  It also says mild, but it had enough of a kick to it to satisfy our taste.

Recipe
1 packet of Schwartz  Slow Cookers Chicken Curry Recipe Mix
1 onion, diced
1 red pepper, cut into chunks
450g potatoes, peeled and cut into chunks
450g chicken, diced - I used thigh
400g tin chopped tomatoes
175g fresh spinach (I actually used a 200g pack)

Method
1) Place onion, pepper, potatoes and chicken into the slow cooker pot.
2) Mix sachet contents with the chopped tomatoes and add to the slow cooker pot.   Stir through.
3) Cover and cook for up to 4 hours on High, or up to 8 hours on Low, or until meat and potatoes are tender and cooked through.
4) Remove lid, stir spinach through and stand for 5 minutes before serving.

They do say you can brown off the meat first if you like, but I was happy to put mine in knowing that it will be well cooked after 8 hours, and using chicken thigh works perfectly for a slow cooker curry.

Chris and I thoroughly enjoyed it, and obviously made too big a deal of it as the kids, who had already eaten, decided to come and steal some of ours too!

My eyes have been duly opened.   I have also bought a Hot Chilli Con Carne recipe mix to try too - it wasn't required for this post, but after the success of the curry, I'm going to try a few more (it was fab by the way)!

Have also discovered a great new recipe website - you can never have enough right?

Thanks for reading!
Annie x

Disclosure:  This is a featured post, but written by myself after cooking the recipe up yesterday.

Slowcooker Vietnamese Yellow Coconut Chicken Curry.............

I've adapted this from an original recipe, to our taste, and it is so yummy.  As I write this has been cooking for 6 hours and the smells are amazing.............

Ingredients
2 tbsp Groundnut or Sunflower Oil
1 bunch of spring onions, finely chopped
2 garlic cloves, finely chopped
Around 500g chicken thigh cut into pieces
2 tsp turmeric
1 tsp ground ginger
1 tsp ground cumin
1-2 thin green chillies (seeded if preferred), finely chopped
200ml Coconut Milk (I use reduced fat)
Salt and Pepper to taste
3 tbsp Yoghurt (I use Greek 0% fat total)
More yoghurt and chilli powder to serve (optional)
Handful of coriander leaves

I'm going to throw some cauliflower in in a minute too, last time I added 100g of spinach towards the end.....

Method
1) Heat the oil in a pan, add the spring onions, garlic and chicken, and fry, stirring, for 3 minutes.  Tip into the slowcooker.
2) Add the chillies, spices and coconut milk to the pan, and bring to the boil.  Top over the chicken and season to taste.
3) Cover and cook on High for 2-3 Hours or low for 4-6 Hours.
4) Stir in the yoghurt, taste and re-season if necessary.  Serve over rice, with a dollop more of yoghurt and some chilli powder (optional), and coriander leaves - if you remember to buy them!!!!

Just beautiful, we are off to Vietnam in August, and if I find curries like this I will be a happy bunny!
Thanks for reading!
Annie x

Slow Cooker Nepalese Lamb Curry

Kauli Matar Ra Masu

(Lamb Curry with Cauliflower and Peas)

In 2001 Chris and I travelled to Nepal.  It was a fantastic place, we did some great trekking, and throughly enjoyed their local fayre.   Unfortunately our holiday was cut shot by the killing of the Nepalese Royal family.   As the news spread, all the men shaved their heads and we even saw the funeral pyre, as it is custom to burn the bodies immediately.   We basically got the last flight out of the country!   I feel for them as tourism has been majorly effected, but I would definitely be back in a heartbeat!
Whilst there I picked up a Nepalese cookbook.   I hadn't looked at it in years, but decided to have a thumb through recently.  I thought I'd have a go at converting one for the slow cooker, and this is the result :)

Ingredients
Tbsp Oil                                                                                           4 garlic cloves chopped
1 cinnamon stick                                                                               Pinch of black pepper
2 bay leaves                                                                                     150g peas, fresh if possible
4 cardamom pods, bruised                                                                1 tbsp ground coriander
1kg lamb                                                                                         1 tbsp ground cumin
1 tbsp fresh ginger sliced                                                                  1 tsp garam masala
Salt to taste                                                                                     2 red chillies (to taste)
1 tsp turmeric                                                                                  Fresh chopped coriander to garnish
1 small cauliflower

Preheat the slow cooker to low.  Heat oil in a large frying pan, add all the ingredients - APART FROM CAULIFLOWER AND PEAS - and ensure lamb is sealed and coated well in all the other ingredients.   Add to the slow cooker and cook for 6-8 hours.   As you can see from my pic I added the cauliflower from the start too, but although it tasted lovely, it was mush having cooked too long, so I would now add the cauliflower and peas after the 6-8 hrs, stir well to coat, and then cook for a further 45 mins to an hour.

I will also add a further chilli next time - but then I do have a cold so it might have affected my taste buds :)

Enjoy!
Annie x

Slow Cooker Nepali Mutton Curry with Spinach and Cauliflower

Nepali Mutton Curry with Spinach and Cauliflower

In 2001 Chris and I travelled to Nepal.  It was a fantastic place, we did some great trekking, and thoroughly enjoyed their local fayre.   Unfortunately our holiday was cut shot by the killing of the Nepalese Royal family.   As the news spread, all the men shaved their heads and we even saw the funeral pyre, as it is custom to burn the bodies immediately.   We basically got the last flight out of the country!   I feel for them as tourism has been majorley effected, but I would definitely be back in a heartbeat!

This is a variation to the original recipe I did here but with peas and cauliflower.

Ingredients
tbsp Oil - tho I use 1 Cal

1kg mutton
1 cinnamon stick
2 bay leaves                                                        
4 cardamom pods, bruised
1 tbsp sliced ginger
1 tsp turmeric
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp garam masala
3 green birdseye chillies (to taste)
4 garlic cloves chopped                                           Frozen peas (optional)                                  
1 small cauliflower
160g spinach

Put the mutton in a bowl, combine all the other ingredients, except the cauliflower and spinach. then add to the mutton and mix with your hands.  Leave to marinade from 4 to 24hrs.

Preheat the slow cooker to low.  Heat oil in a large frying pan, add the marinated mutton and seal.  Add to the slow cooker and cook for 6-8 hours.   Add the spinach and cauliflower and peas (if using), stir well to coat, and then cook for a further 45 mins to an hour.

Enjoy!
Annie x

Slow Cooker Chicken Saag.........

I love chicken saag, a chicken curry with spinach, so endeavoured to convert a recipe for the slow cooker.   It worked really well, so happy to share.   Will be on the menu for my next dinner party :)

260g pack of fresh spinach
2.5cm piece of ginger
(or helper, tho I used the real thing for once)?
2 garlic cloves crushed
1 green chilli roughly chopped
(I used birds eye)
150ml water
1 tbs oil
2 bay leaves
1/4 tsp black peppercorns
1 onion, finely chopped
4 tomatoes, peeled and finely chopped (boil in water to loosen skin for peeling)
2 tsp curry powder (I used medium)
1 tsp chilli power (I used hot)
3 tbs plain yoghurt (I used Greek 0% fat)
8 chicken thighs, skinned and boned, diced
More yoghurt and chilli powser to garnish
(I also added a bit of coriander that I had)

Wash the spinach then put straight into a pot and cook for 5 minutes with the lid on.    Put the spinach, ginger, garlic, chilli and 50ml of water in a food professor/blender, and whizz to a thick puree.

Heat the oill in a pan, add the bay leaves and peppercorns and fry for 2 mins.  Stir in the onion and tomatoes and simmer for a few minutes.   Stir in the curry and chilli powders, spinach puree and 100ml of water, then add the yoghurt 1 tbs at a time, stirring in between.

Finally, add the chicken and ensure coated with the sauce.  Tip into the slow cooker and cooker between 6 and 8 hours.  

Drizzle with more yoghurt and dust with chilli powder and serve with whatever you like! 

Amazing flavours and made loads, plenty for 4+!

Enjoy, all feedback gratefully appreciated :)
Annie x

Keralan Coconut Curry from The Spice Tailor

I was lucky enough to be invited to join the #BoothsCheers party tonight, and the lovely people from Booths supplied me with some sauce and spice combos from @thespicetailor created by Anjum Anand.

I had two to choose from, Original Tikka Masala or Keralan Coconut Curry.   I chose the latter for tonight.

I don't normally use anything like this, preferring to cook from scratch, but I was very impressed that, rather than just a jar of sauce, they come with spices and herbs separate.  This makes the curry a lot more authentic as you get to fry the spices first, to release the flavours, before adding the rich sauce, with powerful aromas.   They are also produced and packaged in India, guaranteeing authenticity.

I am also impressed that they are for 2-3 people.  Although the ideal is to eat for a family, with the hours we work we have to eat after the children have gone to bed, so this is perfect, rather than jars of half used sauces in the fridge.

They are also very quick and easy to use, and can be served in 10 minutes, but I have actually chosen to slow cook mine.  With my job I feed children breakfast, lunch and dinner, with 2 snacks over the day too.   It is easier for me to prep our dinner in the afternoon, whilst the little ones sleep, then after ours are in bed I can just prepare the rice and serve.

They suggest that you can use with fish, meat or vegetables, more versatility!  I wanted to use Monkfish, but my local supermarket didn't have any so I ended up with Pollock!  I decided that its a nice firm white fish and I'd let the Spice Tailor works it's magic.  I also got some giant raw prawns to add towards the end, just as an extra touch. 

When it comes to curry I naturally want to add fresh coriander to it at the end, and always have some fat free yoghurt to hand in case it's too hot for the palate.
 
As I type this I am sitting in my kitchen, the smells are amazing, I cannot wait to try it tonight.   I've also been given some lovely Spice Trail white wine, which is chilling in the fridge, and a bottle of HPA Pale Ale for Chris.  Chris has been working at an exhibition and been away since Sunday, so this will be a lovely homecoming meal for him.

As you can see from the lead photo, it turned out beautifully and was blown away by how gorgeous it tasted.  Can't wait to try the Masala sauce, will update on that too :)

Thanks for reading!
Annie x

Slow Cooked Mustard Chicken Curry, with Spinach and Pilau Rice

This is a variation on a non slow cooked recipe I've tried before, but as usual I've jiggled about with the ingredients, cos I like to do that, and added a few too,

Ingredients
2 tbs sunflower oil                                                              
1 large onion or 2 s/m onion sliced                                    
2 tsp brown mustard seeds                                                 
2 garlic cloves chopped
4 tsp dried chilli flakes
1 cinnamon stick
1 star anise
1 tsp ground turmeric
2 tsp ground coriander
2 tbs medium curry powder
750g boneless, skinless chicken thighs, diced
2 tbs plain flour
125 ml water
6 tbs natural yoghurt (I use 0% fat Greek)
Salt and pepper
Some spinach, I used what was left of my frozen
(of course fresh would work as well)
Fresh coriander leaves to garnish

Optional - I served it with Pilau rice - using my cheater seasoning,
and yoghurt mixed with mint.

Method
Fry the onions in the sunflower oil for a few minutes.  Add all the spices to the pan and stir.  Add the chicken and brown.  Add the flour, stir, then the water, stir and finally the yoghurt.  Bring it to the boil then add to the slow cooker.

Cook on low for 6-8 hours, then add the spinach and cook for another half hour. 

Serve as you like, I served with Pilau and my minty yoghurt.

Yummy :)
Annie x

Slow Cooker Store Cupboard Lamb Curry (Keema)

In a bid to use up what food we have, I decided to throw a few bits together to see if it worked.   It was delicious, and saving me a trip to the Supermarket - where I inevitably spend a small fortune - was cost effective too.   After all, it is mid January and funds are low!

Ingredients
500g minced lamb (found in the freezer having been reduced)
2 onions, diced
1 can chopped tomatoes (always have them to hand)
2 green chillies, sliced - I kept the seeds in, up to you dependent on taste
3 cardamom pods split or bashed with the blade of a knife
2 tsp garam masala
2 tsp chilli powder - I have hot
2 garlic cloves chopped
2 tsp ginger (cheater from the fridge)
100ml lamb stock
2 tsp cumin seeds
1 tsp turmeric - to be honest not sure it did anything to the flavour or colouring so wld omit next time!

Basically threw it all together and left it for 7 hours.   Added some green beans I found close to their demise and left for another hour.   Was delicious served with Basmati rice :)

Enjoy
Annie x

Slow Cooker Lamb and Aubergine Makhani

 Makhani actually means butter, and the original recipe I looked at did have a lot of butter, but in order to make it a tad healthy I have cut it right back, so maybe not really able to call it a Makhani at all, but hey!

The recipe calls for lamb, but I managed to get some mutton from our farm shop and used this, lamb of course works perfectly too!  Best to marinade for the full 24hrs if you can, as it takes on all the flavours beautifully!

served with Pilau Rice :)

Ingredients
150g unsalted cashews
2 tablespoons hot curry powder (or medium if you prefer)
4 garlic cloves, crushed

2 tsp finely grated fresh root ginger (I used the cheater version)
2 tbs white wine vinegar
100g tomato paste
150g natural yoghurt (I used fat free)
500g lean boneless lamb, or mutton if you can get it!
butter
1 onion finely chopped
1 cinnamon stick
4 green cardamom pods
1 large aubergine diced
1 tsp chilli powder (I used hot)
400g can of chopped tomatoes
150ml lamb stock
A drizzle of natural yoghurt and coriander to garnish

Method

Preheat the slow cooker if necessary, I turn mine on to low before I start prepping.

In a nonstick frying pan, dry roast the cashews and curry powder over a low heat for 2-3 minutes.  Transfer to a food processor and chop until smooth.   Add the garlic, ginger, vinegar, tomato puree and half the yoghurt.  Process until smooth.  Transfer to a mixing bowl with the remaining yoghurt and the lamb.  Mix well, cover and marinate in the fridge for 24 hours.

Melt a little butter in a large nonstick pan and add the onion, cinnamon, cardamom pods and aubergine, stir for a few minutes before adding the lamb mixture.  Brown the lamb off, then stir in the chilli powder, tomatoes and stock.  Bring to the boil, then tip into the slow cooker and cook on low for around 8 hours.

Garnish with the yoghurt and coriander and serve with boiled rice of naan.

Enjoy!
Annie x

Slow Cooker Cauliflower and Spinach Jalfrezi

Well it's MeatFreeMonday and I thought I'd have a play!  This was supposed to be a Balti but decided it should be Jalfrezi instead (minus Fenugreek, not my fave spice)!   I added the home-made paste to some chopped tomatoes as I feared it would be quite dry, and it turned out to be a good idea!

For the Jalfrezi Paste
Put these ingredients directly into a whizzer/blender!
2 cloves of garlic, chopped
2cm piece of ginger (or helper)
1 tsp turmeric
2 tbsp groundnut oil
2 tbsp tomato puree
1 fresh green chilli chopped
Small bunch of fresh coriander
Toast the following in a pan until popping, then pound with a pestle and mortar and add to the whizzer/blender contents!
2 tsp cumin seed
1 tsp brown mustard seed
1 tsp coriander seeds

Toasting seeds, aroma is amazing :)

Erm - whiz to a paste!  Some of the green chilli stayed still intact but I quite like that!

This now makes ups your basic Jalfrezi paste, which can be frozen for future use!

Ingredients
1 x jalfrezi paste as above
1 can of chopped tomatoes
1 onion chopped
1 large cauliflower trimmed and cut into size of your choice
1 can of green lentils drained
150g fresh spinach

Method
Put the cauliflower and lentils into the slow cooker.
Fry the onion until soft, then add the jalfrezi paste and chopped tomatos and bring to the boil
Add this to the slow cooker, stir and cook on low for 6 hours
Remove lid, stir, then add the spinach and cook for a further 30 minutes.

Serve with nann bread or rice, or whatever you like :)

Enjoy
Annie x

Slow Cooker Nepalese Lamb Curry with Cauliflower and Peas

Kauli Matar Ra Masu

(Lamb Curry with Cauliflower and Peas)

In 2001 Chris and I travelled to Nepal.  It was a fantastic place, we did some great trekking, and throughly enjoyed their local fayre.   Unfortunately our holiday was cut shot by the killing of the Nepalese Royal family.   As the news spread, all the men shaved their heads and we even saw the funeral pyre, as it is custom to burn the bodies immediately.   We basically got the last flight out of the country!   I feel for them as tourism has been majorly effected, but I would definitely be back in a heartbeat!
Whilst there I picked up a Nepalese cookbook.   I hadn't looked at it in years, but decided to have a thumb through recently.  I thought I'd have a go at converting one for the slow cooker, and this is the result :)

Ingredients
Tbsp Oil                                                                                           4 garlic cloves chopped
1 cinnamon stick                                                                               Pinch of black pepper
2 bay leaves                                                                                     150g peas, fresh if possible
4 cardamom pods, bruised                                                                1 tbsp ground coriander
1kg lamb                                                                                         1 tbsp ground cumin
1 tbsp fresh ginger sliced                                                                  1 tsp garam masala
Salt to taste                                                                                     2 red chillies (to taste)
1 tsp turmeric                                                                                  Fresh chopped coriander to garnish
1 small cauliflower

Preheat the slow cooker to low.  Heat oil in a large frying pan, add all the ingredients - APART FROM CAULIFLOWER AND PEAS - and ensure lamb is sealed and coated well in all the other ingredients.   Add to the slow cooker and cook for 6-8 hours.   As you can see from my pic I added the cauliflower from the start too, but although it tasted lovely, it was mush having cooked too long, so I would now add the cauliflower and peas after the 6-8 hrs, stir well to coat, and then cook for a further 45 mins to an hour.

I will also add a further chilli next time - but then I do have a cold so it might have affected my taste buds :)

Enjoy!
Annie x

Slowcooker Coconut, Fish and Prawn Curry

This is a recipe which originally took 25 mins, which isn't always helpful when you are busy putting kiddies to bed and stuff, so I have played around with it and adapted it for the slowcooker.   Still only takes about 3 hours, but worked well this weekend!

Ingredients
Vegetable oil
1 onion, halved and sliced
2 garlic cloves, chopped

10 garlic leaves (58p for loads so have frozen rest)
2 red chillies sliced
1 tsp ground coriander
1/2 tsp chilli powder (I used hot)
1/2 tsp turmeric
1 tsp black mustard seeds
400ml can coconut milk (I used light)
1/2 tsp black, pepper
500g firm white fish - I used haddock
1/2 pepper, I used red cos I found it in the fridge!
8 large cooked shelled prawns
TO SERVE: rice or naan as you wish!

Method

Fry the onion, garlic, curry leaves and chillies in the oil, for around

3 minutes.  

Add in the rest of the ingredients, APART from the prawns, and 

bring to the boil, stirring

Add to the slow cooker and cook for around 3 hours.

Add the cooked prawns and cook for a further 15 minutes or so

Serve with a slotted spook onto a bed of rice, if using, then spoon over some of the creamy coconut sauce - delicious!

Enjoy!

Annie x

Punjabi Kidney Bean Curry

Some time ago Chris decided to instigate Meat Free Monday, its a great idea and means I get to play around with all sorts of veggies and pulses.   I'm over my lentil stage and am entering  my kidney bean peak!  Last night - yes it was a Tuesday, so I slipped a day, I tampered with a Kidney Bean curry!   The picture doesn't do it justice but it was fantastic.   Of course you could just cook it as a side dish?  WARNING: Kidney beans need a 24hour soaking!

Ingredients (serves 4-6)
250g dried kidney beans, soaked for 24 hours!
2 tbs vegetable oil
2 onions chopped
3 garlic bulbs chopped
1 tbs fresh ginger, or cheater which I used!
250g fresh tomatoes chopped
2 tsp ground coriander
1/2 tsp cayenne pepper
2 tsp ground cumin
1 green chilli, chopped
1 tbs amchoor or Amchur, otherwise known as Mango Powder, I found it in a local shop for 89p
Plain yoghurt and coriander to garnish

Drain the kidney beans and boil in a saucepan with 1.5litres of water.  Boil for around 2 hours until tender, then remove from the heat.

Fry the onions in the oil until soft, then add the garlic and ginger and stir.  Then add the tomatoes, coriander, cayenne, cumin and chilli.  Stir and cook on medium for 5 minutes.  Add the cooked beans and as much liquid as you would like.  I prefer mine less stewy to be honest, but to your liking!  Add the amchoor, stir, and simmer gently for 10 minutes.

Serve hot, with crusty bread or naan, topped with a dollop of plain yoghurt and coriander. 

Delicious :)
Annie x

Leftover Turkey Curry for 2

Update: Sept 2015  I first published this recipe on the 27th December, to use up the Christmas roast.  I have since used it for leftover roast chicken, and also roast venison, and was as delicious!

This recipe is for 2 but can be easily doubled up for four!  I have adapted this from many other recipes to use ingredients I had in the fridge, and it was fabulous!

Ingredients

1 tbsn sunflower oil

1 onion peeled and chopped

3 garlic cloves peeled and chopped

2cm knob of ginger, peeled and grated, or cheat ginger if easier

1 teaspoon chilli flakes, or 1 chilli deseeded and chopped

4 cardamon pods, slightly crushed (back of a knife will do)

1/2  tsp ground cumin

1/2 tbsn ground turmeric

1/2 tsp garam masala

1/2 tsp ground coriander

250ml turkey or chicken stock/gravy

2 heaped tbsp of yoghurt - I used 0% Fat Greek

3 large handfulls of roast turkey, or chicken chopped

1/2 tbsn Coriander chopped

Method

Heat the oil in a large pot, add the onion and fry for 2-3 minutes.   Then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander, cook over a medium heat until the onion is soft.

Add the stock and bring to the boil, then simmer for around 15 minutes.

Stir in the yoghurt, then add the turkey to heat through.  Add the coriander and serve with rice.

As an alternative, which is what I did, after adding the turkey, I added some rice to the pot and cooked for another 10 minutes or so, before adding the coriander and serviing.   It was more like a one-pot dish and was fab!

Enjoy!

Annie x

Beef and Spinach Curry

I made this last night for the first time, I hardly ever cook with red meat, but this was delicious.  It takes around 45mins to cook, and I may at some point try it in the slowcooker, but for now 45 mins works for prepping before bath and bed time for the kids!

Ingredients:
1 tbs butter or ghee (clarified butter)
2 garlic cloves crushed
1 large onion finely sliced
2 red chillies, thinly sliced (remember to wash your fingertips immediately afterwards)!
1 tsp garam masala
1 tsp ground coriander
1 1/2 tsp ground cumin
600g beef fillet, cubed
1 tsp salt
1/2 (400g) tin chopped tomatoes
1/2 (400ml) tin coconut milk
200g spinach

You can put in the whole tin of tomatoes and coconut milk, is just as lovely, with obviously more sauce if you wanted to serve with naans, or bread?

Method:
Heat the butter/ghee in a large saucepan over medium heat.  Stir in the garlic and onion, and cook for around 5 mins until softening.  Add the chillies and cook for a further 3 mins.  Add the rest of the spices and cook for another 3 mins to release the flavours.

Stir in the beef and salt and cook for another 3 mins.  Add the tomatoes, coconut milk and spinach.  Bring to a simmer and cook for 20 mins, stirring occasionally.

Uncover and cook for a further 10 mins, stirring frequently until the sauce has thickened.

Serve with whatever you fancy, last night we had it with couscous, but works well with rice or bread too!

Would love to hear if you enjoyed it?

Annie x