SPICY TURMERIC CO­CONUT CURRY WITH BEEF + SPINACH AND CUMIN FLAT­BREAD + CO­CONUT SAM­BAL

donna hay - Fresh + Light - - Warm Up With Curry -

cu­cum­ber raita

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.

co­conut sam­bal

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.

co­conut quinoa

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.

cau­li­flower rice

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.

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