OK! Magazine Australia - July 02, 2018

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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

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