recipes_Australia_June_2017

52 recipes+ JUNE 2017

1 tablespoon vegetable
or olive oil
1 onion, thickly sliced
2 cloves garlic, crushed
⅓ cup yellow curry paste
500g pumpkin, coarsely
chopped
270ml can light coconut milk
1 cup boiling water
1 large vegetable stock cube
400g can diced tomatoes
400g can chickpeas, rinsed
400g cauliflower, cut into
florets
1 tablespoon black mustard
seeds (optional)
1 bunch kale, chopped
Natural yoghurt and naan
bread, to serve

1 Heat oil in a large saucepan
over moderate heat; cook
and stir onion and garlic for
2 minutes or until soft.

2 Add curry paste; cook and

stir for 1 minute or until fragrant.

Add pumpkin, coconut milk,

the boiling water, crumbled

stock cube, tomatoes,

chickpeas and cauliflower;

bring to the boil. Reduce heat;

simmer, covered, for 8 minutes

or until pumpkin is tender.

3 Meanwhile, heat a large

frying pan over moderate heat;

cook and stir mustard seeds

(if using) for 1 minute or until

the seeds pop. Add kale; cook,

covered, for 2 minutes or until

wilted. Add to curry.

4 Serve curry with yoghurt

and naan bread.

Pumpkin & Cauliflower Yellow Curry

SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 1764kJ; 24g fat (14g sat); 15g protein; 42g carbohydrate;
14g fibre a serve COST $3.50 a serve

TUESDAY WEDNESDAY

1 cup couscous

1 cup boiling water

2 cured chorizo sausages,

sliced

125g cherry tomatoes

¼ cup char-grilled capsicum

¼ cup mint leaves, torn

½ cup flat-leaf parsley leaves

½ cup drained stuffed green

olives

2 tablespoons currants

1 teaspoon Moroccan

seasoning

Finely grated zest and juice

of 1 lemon

2 tablespoons toasted pine

nuts (optional)

1 Place couscous in a heatproof

bowl. Stir in boiling water. Cover

with plastic food wrap. Set aside

for 5 minutes or until liquid is

dissolved. Using a fork, fluff and

separate grains.

2 Meanwhile, heat a small

frying pan over high heat.

Cook and stir chorizo for

1 minute or until crisp. Drain

on paper towel. Place in a bowl

with the tomato, capsicum,

mint and parsley.

3 Add olives, currants, spice,

zest, juice and pine nuts (if

using) to couscous; toss to

combine. Serve couscous

topped with chorizo mixture.

Spiced Chorizo Couscous Salad

SERVES 4 PREP 10 minutes COOK 5 minutes NUTRITION 1967kJ;

24g fat (16g sat); 16g protein; 41g carbohydrate; 7g fibre a serve

COST $3.50 a serve

BUDGET

TIP

If you like,

100g shaved

salami can be

used in place

of chorizo