SPICY TURMERIC COCONUT CURRY WITH BEEF + SPINACH AND CUMIN FLATBREAD + COCONUT SAMBAL
2 teaspoons extra virgin olive oil
1 clove garlic, thinly sliced
1 long red chilli, thinly sliced
1 tablespoon lemon zest
2 Lebanese cucumbers (400g), deseeded, grated ¼ cup mint leaves, finely chopped
1 cup (280g) natural Greek-style (thick) yoghurt 1 teaspoon lemon juice
½ teaspoon sea salt flakes Heat the oil in a small frying pan over low heat. Add the garlic, chilli and lemon zest and cook, stirring, for 1–2 minutes or until lightly browned. Transfer to a bowl and set aside to cool.
Place the cucumber in a clean tea towel and squeeze out any excess liquid. Place the cucumber in a medium bowl with the mint, yoghurt, lemon juice and salt. Stir to combine and top with the cooled oil mixture to serve. MAKES 1½ CUPS.
spinach and cumin flatbread
5 cups (100g) baby spinach leaves
2 green onions (scallions), roughly chopped
½ cup (140g) natural Greek-style (thick) yoghurt ½ teaspoon sea salt flakes
½ teaspoon cumin seeds
1¼ cups (175g) wholemeal spelt flour, plus extra for dusting 1½ teaspoons baking powder
2 teaspoons extra virgin olive oil Place the spinach in a bowl, cover with boiling water and stand for 1 minute. Drain and refresh under cold water, squeezing out any excess liquid. Place in a small food processor with the onion, yoghurt and salt and process until smooth.
Place the mixture in a bowl, add the cumin seeds, flour and baking powder, and mix until well combined. Turn out onto a lightly floured surface and knead until smooth. Cut into 8 pieces and roll each into a 1mm-thick round.
Heat a large frying pan over medium heat. Brush with the oil and cook the bread, in batches, for 2–3 minutes each side or until lightly browned and cooked through. Serve. MAKES 8.
1½ cups (115g) shredded coconut 1 tablespoon fish sauce 1 tablespoon lime juice
1 cup coriander (cilantro) leaves Place the coconut in a bowl, cover with boiling water and set aside for 20 minutes. Drain, place in small food processor, add the fish sauce, lime juice and coriander, and pulse until finely chopped. Serve. MAKES 1½ CUPS.
1½ cups (270g) white quinoa 2 cups (500ml) water ½ teaspoon sea salt flakes
¾ cup (180ml) coconut milk toasted flaked coconut, to serve Place the quinoa, water and salt in a medium saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until the quinoa is cooked and water has been absorbed. Add the coconut milk and stir to combine. Top with toasted coconut to serve. SERVES 4.
ginger brown rice
2 cups (400g) brown rice 3 cups (750ml) water ½ teaspoon sea salt flakes 10cm-piece ginger, sliced Place the rice, water, salt and ginger in a medium saucepan over high heat. Bring to the boil, immediately cover with a lid and reduce the heat to low. Simmer for 25 minutes or until almost tender. Remove from the heat and set aside, covered, for 10 minutes or until tender. Serve. SERVES 4.
800g cauliflower florets, chopped 2 teaspoons extra virgin olive oil chopped pistachios, to serve Working in 2 batches, place the cauliflower in a food processor and pulse until it resembles rice.
Heat the oil in a large frying pan over medium heat, add the cauliflower and cook, stirring, for 3–4 minutes or until tender and cooked. Top with pistachio to serve. SERVES 4.