The Australian Womens Weekly Food — Issue 27 2017

CAULIFLOWER, CAPSICUM

& CHICKPEA CURRY

PREP + COOK TIME 45 MINUTES SERVES 4

2 tablespoons olive oil
1 medium brown onion (150g),
sliced thickly
1 large red capsicum (350g),
sliced thickly
1 clove garlic, crushed
2 teaspoons finely grated fresh ginger
2 fresh small red thai chillies,
chopped finely
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon ground fennel
1 small cauliflower (1kg), trimmed,
sliced thickly
400g can diced tomatoes
400ml can coconut cream
1 cup (250ml) vegetable stock
1 tablespoon tomato paste
175g chopped green kale
400g can chickpeas, drained, rinsed
½ cup loosely packed fresh
small mint leaves

1 Heat oil in a large saucepan
over medium−high heat; cook the
onion, capsicum, garlic, ginger
and chilli, stirring, for 5 minutes
or until onion softens. Add spices
and cauliflower; cook, stirring,
for 2 minutes or until fragrant.
2 Add tomatoes, coconut cream,
stock and tomato paste; bring to the
boil. Reduce heat; simmer, uncovered,
for 20 minutes. Add kale and
chickpeas; simmer, uncovered, for
10 minutes or until vegetables are
tender. Season to taste.
3 Serve curry sprinkled with mint.

SERVING SUGGESTION
Serve with steamed jasmine rice.

FENNEL & SWEDE SOUP

WITH PEAR CRISPS

PREP + COOK TIME 45 MINUTES + COOLING

SERVES 6

5 medium fennel bulbs (1.5kg)

2 tablespoons olive oil, plus extra,

to drizzle

1 medium leek (350g),

chopped coarsely

2 stalks celery (300g),

trimmed, chopped coarsely

1 medium swede (230g),

grated coarsely

2 cloves garlic, crushed

1 large potato (300g), peeled

3 cups (750ml) vegetable stock

2½ cups (625ml) water

1 cup (250ml) pouring cream

PEAR CRISPS

1 small pear (180g)

2 tablespoons olive oil

1 teaspoon caster sugar

pinch of ground cinnamon

1 Trim fennel, reserving fronds.

Coarsely chop fennel.

2 Heat oil in a large saucepan over

medium heat; cook fennel, stirring,

for 3 minutes or until soft. Add leek,

celery and swede; cook, stirring

occasionally, for 15 minutes or until

vegetables begin to caramelise. Stir

in garlic; cook, stirring, for 1 minute

or until fragrant.

3 Coarsely grate potato, add to pan

with stock and the water; bring to the

boil. Reduce heat; simmer, covered,

for 20 minutes or until vegetables are

tender. Cool for 10 minutes.

4 Meanwhile, make pear crisps.

5 Reserve some of the braised celery

pieces. Blend or process soup, in

batches, until smooth. Season to

taste. Strain soup into pan; add half

the cream. Heat soup over medium

heat, stirring occasionally, until hot.

6 Ladle soup into serving bowls; top

with reserved celery and pear crisps.

Drizzle with remaining cream and extra

oil. Sprinkle with reserved fennel fronds.

PEAR CRISPS

Using a mandoline or V−slicer, finely

slice pear lengthways. Heat oil in a

large frying pan over medium−high

heat; cook pear, in batches, for

30 seconds each side or until golden

and crisp. Drain on paper towel.

While still warm, sprinkle with

combined sugar and cinnamon.

“The addition of a little stock

lightens the creamy farfalle sauce

but still gives it a hint of indulgence

• without the extra calories.”
  Frances Abdallaoui, Food Director,
  The Australian Women’s Weekly

100 AWW FOOD • ISSUE TWENTY SEVEN

Weeknight Vegetarian