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)
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
1 Onion roughly chopped
1 Pepper/Capsicum diced
1 Sweet Potato, peeled and diced (approx 1 cup)
1 small Broccoli
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.
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.
... or two and Lunch the next day for 6!
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.