Week­night magic:

NO ONE WILL MISS THE MEAT IN CHEF PE­TER KU­RU­VITA’S FLAVOUR-PACK­ING CUR­RIES.

Sunday Tasmanian - Tassie Living - - CONTENTS -

Pe­ter Ku­ru­vita makes quick work of the world’s best cur­ries

VEGETABLE HALEEM

“The tra­di­tional Afghani haleem is made with mut­ton, but here it’s re­placed with soya nuggets or tem­peh and ex­tra veg­eta­bles. Tem­peh is no­to­ri­ous for not be­ing able to ab­sorb any kind of mari­nade be­cause it’s so dense. The se­cret is to freeze it first. It won’t af­fect the qual­ity, but will sure make it taste bet­ter!”

SERVES 4

2½ tbs cracked wheat 100g (½ cup) pearl bar­ley 100g soya nuggets or 100g frozen tem­peh, thawed and chopped into 2cm cubes 2 tbs rice-bran oil 2 tbs ghee 2 onions, finely chopped 1 tbs finely chopped gar­lic 1 tsp ground turmeric ½ tsp chilli pow­der 1 tsp ground co­rian­der 1 tsp ground cumin ½ tsp ground cin­na­mon 3 dried figs, chopped 2 dried apri­cots, chopped 260g (1 cup) Greek-style yo­ghurt 3 tbs al­mond meal Pinch of ground cloves 2 tsp (or to taste) Kash­miri chilli pow­der,

or other chilli pow­der 2 tbs finely chopped mint 2 tbs finely chopped co­rian­der Juice of 1 lemon 2 tbs fried onion Co­rian­der sprigs, steamed rice and

bread, to serve Soak cracked wheat and bar­ley in a bowl of wa­ter for 1 hour. If us­ing soya nuggets, soak them in a bowl of wa­ter for 20 min­utes un­til they ex­pand. Drain, then grind in a blender to large crumbs.

Heat oil and ghee in a large heavy­based saucepan. Add onion and gar­lic and cook for a few min­utes un­til the onion is translu­cent.

Stir in the turmeric, chilli pow­der, ground co­rian­der, cumin and cin­na­mon, mix­ing well.

Drain the wheat and bar­ley and add them to the pan, along with the ground soya nuggets or the tem­peh. Stir well and cook for a fur­ther 5 min­utes or un­til the pro­tein is thor­oughly coated in the spices. Add the dried figs and apri­cots.

Pour in enough wa­ter to cover the mix­ture and bring to the boil. Re­duce the heat to low, then cover and sim­mer for 15-20 min­utes or un­til the grains are ten­der.

Re­move the lid and add the yo­ghurt, al­mond meal, cloves, Kash­miri chilli pow­der, mint, co­rian­der and lemon juice, and mix well.

Bring back to the boil and sea­son to taste. Gar­nish with fried onion and co­rian­der sprigs and serve with rice or bread of your choice. PER SERVE • 17G PRO­TEIN • 12G SAT FAT • 48G CARB • 21G SUG­ARS • 335MG SODIUM • 615 CAL (2575KJ)

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