New Idea — 14 August 2017

Every Night Easy

NEW FOOD

IDEAS

2 tblsps olive oil

1 onion, finely chopped

1 tblsp mild curry powder

1kg butternut pumpkin, peeled, chopped

2 large carrots, peeled, chopped

1 litre (4 cups) vegetable stock

270ml can coconut milk

Salt and cracked black pepper, to taste

Sour cream and warm chapati bread,

to serve

1 Heat oil in a stockpot over a medium

heat. Add onion. Cook, stirring

occasionally for about 3 minutes, or until

soft. Add curry powder. Cook, stirring for

1 minute, or until fragrant.

2 Add pumpkin, carrots and stock. Bring

to boil. Simmer, covered, for about 15

minutes, or until tender. Remove from

heat. Cool slightly.

3 Using a stick blender, blend soup in

stockpot until smooth.

4 Return stockpot to

a low heat. Add

milk. Season

with salt and

pepper. Stir

until hot.

5 Serve soup

with sour

cream, pepper

and chapati

bread.

Serves 4, Prep 10 mins,

Cook 19 mins

Curried Pumpkin

and Carrot Soup

Serves 4, Prep 10

mins, Cook 7 mins

500g beef stir-fry strips

1 tblsps olive oil

1 tblsp ginger stir-in paste

200g green beans, trimmed,

halved diagonally

Steamed white rice, to serve

SATAY SAUCE

270ml can coconut milk

¼ cup crunchy peanut butter

2 tblsps kecap manis

1 tblsp lime juice

1 To make sauce, whisk all

ingredients in a bowl until

combined.

2 Toss beef with oil and paste

in a large bowl.

3 Heat a large, oiled wok

over a high heat. Add beef in

two batches. Stir-fry for about

2 minutes, or until browned.

Remove.

4 Add beans and sauce to

same hot wok. Bring to boil.

Gently boil for about 2 to 3

minutes,

or until

beans are tender.

Return beef. Cook,

stirring occasionally, for

a further 1 to 2 minutes,

or until beef is cooked and

sauce is slightly thickened.

5 Serve with rice.

Satay Beef with

Beans and Rice

Serves 4, Prep 10 mins,

Cook 18 mins

8 x 100g lamb leg steaks, trimmed

Salt and pepper, to taste

Greek yoghurt, to serve

SPINACH DHAL

¼ cup vegetable oil

1 onion, finely chopped

2 cloves garlic, crushed

2 tblsps tikka masala

curry paste

410g can crushed tomatoes

¾ cup dried red lentils,

rinsed

60g baby spinach leaves

1 To make dhal, heat 2 tblsps of the oil

in a large saucepan over a medium to

high heat. Add onion and garlic. Cook,

stirring occasionally, for about 2 minutes

or until soft. Add paste. Cook, stirring for

1 minute, or until fragrant.

2 Add tomatoes, lentils and 1 cup water.

Bring to boil. Simmer, covered, stirring

frequently, for about 15 minutes, or until

lentils are tender. Remove from heat. Add

spinach. Stir until wilted. Stand, covered,

for 5 minutes.

3 Meanwhile, toss lamb with remaining oil.

Season with salt and pepper.

4. Heat a large, non-stick frying pan over

a high heat. Add lamb in two batches.

Cook for about 2 to 3 minutes on each

side, or until cooked to your liking. Remove.

5 Serve lamb with dhal and Greek

yoghurt.

Lamb with

Spinach Dhal

Soup

can be made

up to one week

ahead. Keep, covered,

in the fridge. Or

freeze soup for up

to two months.

Kecap

manis is an

Indonesian sweet

soy sauce. Try

replacing beef strips

with chicken

strips.

Photos: Andre Martin. Styling: Janelle Bloom. Food preparation: Sarah-Jane Hallett. Recipe development: Mel Burge.

Tikka

masala is a

mild curry paste.

Try replacing with

vindaloo or rogan

josh for a spicier

version.

easy

EVERYNIGHT EASY.indd 51 31/7/17 5:20 PM