Skip to main content

leftovers always taste better


Finally settled into the new place, and loving it. Its the most practical house ive ever lived in - though my Dad might disagree being that it is set over 3 levels, which means 2 sets of steep stairs
My studio on the ground floor is great and is lovingly covered in threads and patterns and fabric
But its my kitchen that I favour the most. I spend more time in there than any other room in the house
I got ahold of my Dad's Canon 550D camera and put it to work while I was making dinner last night

My vegetarian subji (curry)

Rice:
1 Cup Basmati Rice
2 Cups boiling water
1 tsp Curry Mix/powder - I like the one from Aldi, Stonemill Spicy Curry
1 tsp Salt
1 tbsp Olive Oil

Subji:
1 Onion roughly chopped
1 Pepper/Capsicum diced
1 Sweet Potato, peeled and diced (approx 1 cup)
1 small Broccoli
1/2 Cauliflower
1/2 Zuccini diced
1 can diced tomatos
1 can organic chickpeas
2 tbsp Tomato paste
1 tbsp curry mix/powder
1 tsp chilli flakes - Stonemill Chilli & Garlic shaker is great
1 tbsp butter
1/2 boiling water
2 cloves Garlic crushed - or grated, use the small grate to keep all flavour of garlic

Rice: In small pot heat Olive oil, Curry powder and salt. Add Basmati (its important to use basmati or Jasmine rice, as no other rice will get the right fluffy consistency)

Stir rice on high heat until some grains start to turn white. Add 2 cups of boiling water and cover without stirring. Turn on low heat and simmer for exactly 10 minutes. Turn off heat and let sit for 5 minutes without removing the lid. You should get perfect rice everytime.

Subji:
In large pot fry curry mix, chilli flakes, salt in Olive Oil. Add Onions and cook till they turn transparent. Add tomato paste, followed by sweet potato and red peppers. Cook on high for 2 minutes, stirring constantly until vegetables are covered and infused with oil and spices.
Now add the broccoli, cauliflower and zuccini, mixing very well.
Rinse Chickpeas and stir through, followed by can tomatoes and 1/2 cup water.
Cover, reduce heat and simmer for approx 15 minutes, stirring occasionally. If it becomes dry at any stage add water. If you need to add water, always ensure you add more spice and salt, as the water will evaporate and take the flavour with it.
It is ready when the sweet potato and stalks of broccoli and cauliflower are soft and firm. Turn off heat and immediately add butter and garlic. Stir through and serve over Rice.

Serves 6...



... or two and Lunch the next day for 6!

Vegetable Pasties:

Left Over Vege Subji
1/2 Cup Shredded Cheese
200g Goats Fetta
3 Sheets Frozen puff pastry 

Pre heat oven to 180 degrees
Stir Cheeses through left overs
Cut pastry sheets into 4 squares. Stretch out each square a little and spoon in mixture on half. Fold pastry over and press together edges to make triangle shape and place on baking tray covered in non-stick bake paper.  With a fork seal the edges. Bake for 10 - 15 minutes, or until golden brown.


Note: You can use any vegetables you like - potato and pumpkin are great. Also you can replace chickepeas with lentils or kidney beans without effecting any other ingredients.
For Vegan version use Nutalex or Olive oil in place of butter.

Enjoy! -xox-

Popular posts from this blog

Sunshine People

RADA CAMPBELL - MOTHER & ENTREPRENEUR,  SATVIK FOODS.  TELL US A LITTLE ABOUT YOURSELF- WHO YOU ARE, AND WHERE ARE YOU FROM? I am a mother, creative and entrepreneur. I was born into the Hare Krishna religion in Northern NSW and spent most of my childhood running wild with my 8 siblings. Growing up, I was deeply influenced by stories and traditions of the varied spiritual doctrines my eccentric mother subscribed to. This left me with a rich curiosity, and audaciousness to seek out the world for myself. I spent many years overseas and returned to my roots to raise my own daughters in the little rainforest village of Uki. WHAT SETS YOUR SOUL ON FIRE AND BRINGS SUNSHINE INTO YOUR LIFE?   Connecting deeply with people, dancing like nobody's watching, swimming in the ocean during a storm, and creating with my hands - whether I’m sewing, drawing, cooking or writing. CREATING IS A BIG PART OF YOUR LIFE, WHEN DID THIS PASSION BEGIN?  Satvik Foods   was created by my wonderful sister, K

Cooking live on TVSN with Peter Mason

  Cooking live on TV with Satvik Foods on TVSN was another thrilling experience, filled with flavourful "here's something I prepared earlier" dishes, nerves, and lots of fun! My sister joined me for the first time for an intro, and we shared our passion for Ayurvedic-inspired cooking with Peter Mason and our live audience. Thank you to everyone who tuned in and supported us on this exciting culinary journey!

Design | Content | Photography

Starting this journey into photography feels like catching up with an old friend – my trusty Canon camera, a gift from my filmmaker dad over a decade ago. While life kept me busy raising my wonderful daughters, Sahana and Dylana, I put photography on hold for bedtime stories. But now, as I dive into learning about product photography, my creativity sparks. Behind the lens, I'm not just snapping pictures; I'm capturing memories and stories, a talent I believe runs in the family. The classroom has become a safe space filled with inspiration, where my classmates and I cheer each other on. Here, my knack for styling fits right in, blending with the skills of others. And our teachers, full of wisdom and encouragement, make every click of the camera feel like a chance for something great.