2020-03-01 Woolworths Taste

84 TASTE MARCH 2020

HOISINMUSHROOM
BOWLSWITHPAKCHOI
ANDCOCONUT RICE

Serves 2
EASY
GREATVALUE
Preparation: 20 minutes
Cooking: 20 minutes

basmatirice 100 g
coconutmilk½ cup
water½cup
sesameseeds1 T,lightlytoasted
(or 50 g roughlychoppedcashew nuts)
oliveorcoconutoil1 T
brownmushrooms 250 g,
roughlychopped
pakchoi3–4heads,roughlychopped
(or6–8stemsTenderstembroccoli)
edamamebeans 100 g,shelled
springonions2,sliced diagonally,
includingtops
freshcoriander1–2T chopped,forserving
redchilli1,thinlysliced,forserving
lime wedges, for serving

Forthehoisindressing:
hoisinsauce2 T
freshchilli1 t chopped
freshginger 1 t grated
honey1 t
sesameoil1 T
soyasauce1 T
limejuice,lemon juice or rice
vinegar2–3T
seasaltandfreshly ground black
pepper,to taste

1 Placetherice,coconutmilkandwater
intoa smallsaucepanandbringto
a boil.Simmergentlyuntilfluffyand
cookedthrough.Adda littleextrawater
if necessary. 2 Tomakethedressing,mix
alltheingredients.Checkforseasoning,
adjustif necessaryandsetaside.Toast
thesesameseeds. 3 Heattheoilina
largepanovera medium-highheat.
Cookthemushroomsfor3–5minutes,
oruntilgolden.Addthepakchoior
broccoliandedamamebeansandcook
foranadditional2 minutes,thenremove
fromtheheat. 4 Toserve,dividetherice
betweenwarmedbowls,topwiththe
mushroomsandgreensandsprinkleover
thechoppedspringonions,coriander,
chilliandsesameseedsorcashewnuts.
Drizzle over the dressing and serve

immediatelywitha fewlimewedges.

HEALTH-CONSCIOUS, DAIRY-FREE,

MEAT-FREE

WINE:WoolworthsLaMotte

GrandRouge 2018

BUTTERNUT-AND-

CHICKPEAKORMA

“Yes,therearea lotofingredients– that’s

becausewe’reheretobuilduplotsoflayers

ofbeautifulflavour,butif youneedtosave

timedon’tbeafraidtogoforyourfavourite

store-boughtkormapasteorspicemixand

cookalongfromthere.You’llstillendup

witha gorgeous,creamycurrysaucethat’s

impossibletoresist.Andif you’regoingto

gototheeffortofmakingthis,thinkabout

doublingupandstashinga couple of portions

in the freezer for a rainy day.”

Serves 4

EASY

GREATVALUE

Preparation: 20 minutes

Cooking: 35 minutes

Forthekormasauce:

oliveoil1 T

butterorghee1 T (orextra oil)

mediumonion1,diced

freshginger1 t grated

garlic2 cloves,chopped

cinnamon1 stick,snappedinhalf

cardamompods 4, crushed to release

theseeds

turmeric,groundcoriander,ground

cumin,medium-hotcurrypowder

andgarammasala1 t each

driedchilliflakes¼t

groundnutmeg¼t

honey,maplesyruporsugar1–2 t

coconutmilk1 x 400mlcan

ground almonds or cashew nuts 50 g

butternutorpumpkin 300 g, cut into

2 cm cubes

chickpeas1 x 400g can,drained

babyspinach 100 g (or½cupfrozenpeas)

seasaltandfreshly ground black

pepper,totaste

lemonjuice,totaste

cookedbasmatiorcauliflower rice,

forserving(optional)

freshcoriander,chopped,for serving

(optional)

rotis,for serving (optional)

1 Tomakethesauce,placetheoliveoil

andbutterina medium-sizedsaucepan

overa medium-highheat.Whenthe

butterfoams,addtheonionandcook

for5–8minutes,stirringoften,untilthe

onionsoftensandis golden.Addthe

gingerandgarlicandallthespicesand

cookfor2–3minutesoruntilfragrant.Take

carenottoletthegarlicburn. 2 Addthe

honey,coconutmilkandnuts,stirwelland

bringtoa simmer.Removefromtheheat,

transferthemixturetoa blender(remove

thecinnamonstickandcardamompods

first)andallowtocoolfora fewminutes

beforeblendinguntilsmooth,then

returntothepan. 3 Addthebutternut

andchickpeastothesauce,andsimmer

uncovereduntilthebutternutis tender,

15–20minutes. 4 Oncethebutternutis

cookedandthesaucehasthickened,

stirinthespinachorpeas,adjustthe

seasoningandaddextrahoneyora

squeezeoflemonjuiceif necessary.

5 Servethecurryandriceinwarmed

bowlstoppedwithfresh coriander

androtisontheside.

MEAT-FREE,WHEAT-ANDGLUTEN-FREE

WINE:WoolworthsLongmarket

Chardonnay 2018

ALL-GRAINCOCONUT-

AND-CARDAMOM

PORRIDGEWITH

MAPLE-BUTTERPEARS

“Here’sa budget-friendly,gluten-free,high-

proteinalternativetoyourfavouritemorning

oats.Andit’sjustaseasytomake.Creamy

andsubtlyspicedwitha hintofcardamom

andvanilla,it’scrownedwithgolden,

stickymaplepears and is impossible

not to love.”

Serves 4

EASY

GREATVALUE

Preparation: 10 minutes

Cooking: 15–20 minutes

NEW COOKBOOK

“My dietisn’t

exclusively

plant-based,

so you could

callthis

the flexitarian’s

guide to

vegetarianism”