PUMPKIN & EGGPLANT
MASSAMAN CURRY
INGREDIENTS
- 2 tbsp vegetable oil
- 1⁄3 cup massaman
curry paste - 500g butternut pumpkin,
peeled, cut into chunks - 1 eggplant, cut into chunks
- 500g potatoes,
peeled, halved - 6 whole eschalots, peeled
- 2cm piece ginger,
peeled, sliced - 6 cardamom pods
- 1 cinnamon stick
- 400ml can light coconut milk
- 1 cup vegetable stock
- 100g green beans, trimmed
- 250g punnet cherry
tomatoes, halved - 1 tbsp fish sauce
- 1 tbsp tamarind puree
- 1⁄2 cup peanuts, roughly
chopped - Cucumber and red onion
salad, pappadums and
cooked brown rice, to serve
METHOD
1 In a large, heavy-based
saucepan, heat oil on medium.
Add curry paste and cook,
stirring, 1-2 minutes, until
fragrant. 2 Increase heat to
high. Add pumpkin, eggplant,
potatoes, eschalot, ginger and
spices. Cook 2 minutes. Stir in
coconut milk and stock. Bring
to boil. Simmer 15 minutes,
until vegetables are tender.
3 Add beans and cherry
tomatoes and cook, 1-2 minutes,
until beans are bright green.
Stir fish sauce and tamarind
through. Sprinkle with peanuts
and serve with pappadums,
rice and salad.
QUINOA SEAFOOD PAELLA
INGREDIENTS
- 1 tbsp olive oil
- 1 red capsicum, seeded, sliced
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 11⁄2 tsp smoked paprika
- 1 tsp chilli flakes
- 1⁄2 tsp turmeric
- 11⁄2 cups quinoa
- 400g can diced tomatoes
- 3 cups chicken stock
- 300g firm white fish,
cut into 3cm chunks - 8 large green prawns, peeled,
deveined, tails on - 1 squid tube, thin rings
- 8 mussels, scrubbed, bearded
- 1 cup frozen peas
- Chopped parsley and lemon
cheeks, to serve
METHOD
1 In a large, deep frying pan,
heat oil on high. Sauté capsicum,
onion, garlic and spices, 2-3
minutes, until onion is tender.
Add quinoa and tomatoes,
and cook, 1 minute, stirring.
2 Stir in stock. Season. Bring
to boil, stirring oten. Reduce
heat to low. Simmer, covered,
10 minutes, until stock has
absorbed and quinoa is cooked.
3 Stir in fish, prawns, squid
and mussels. Cook, covered,
5-10 minutes, until mussels
open and seafood is cooked
through. 4 Add peas. Cook
2 minutes. Serve sprinkled
with parsley and accompanied
by lemon cheeks.
4
SERVES
TIP
Serve with
crusty bread
and salad if
desired.
TIP
If you like,
add some fried
tofu cubes in
step 3.
COMPILED BY OLGA JEVDIC RECIPES & PREPARATION BY SARAH MURPHY PHOTOGRAPHS BY SCOTT HAWKINS/BAUERSYNDICATION.COM.AU STYLING B
Y OLIVIA BLACKMORE