Newsletter May 2014
Two simple and delicious recipes from the Anahata kitchen this month:
Mixed Vegetable Coconut Curry
This tasty recipe is a great way to use up any assortment of vegetables you have in the pantry, and is great for warming you up on a cold day. In combination with nutty rice pilau this makes a very hearty meal. Quantities given for both recipes serve 4 – 5.
6 cups assorted vegetables (i.e. kumara, pumpkin, cauliflower, carrots, potatoes, zucchini, beans, peas etc.)
1 Tbsp fresh ginger, grated 2 tbsp ghee
1 – 2 chillies 400g tin coconut cream
1 cinnamon stick 1 cup hot water
15 curry leaves 2 tsp salt
½ tsp asafoetida 1 tsp raw sugar
2 tsp turmeric ¼ cup rice flour
2 tbsp ground coriander seeds Fresh coriander leaves, chopped
1. Cut the vegetables into chunks. Keep the shorter cooking time vegetables (peas, green beans, zucchinis) separate.
2. Melt ghee in pot until quite hot, add ginger and chilli. Saut? until fragrant on a medium heat.
3. Add a cinnamon stick, curry leaves, asafoetida, turmeric and stir in before adding vegetables.
4. Saute vegetables for a few minutes, coating them in the spices. Then add the hot water, coconut cream, ground coriander, salt and sugar.
5. Stir until well mixed, cover and cook on a low heat for 25 minutes.
6. To thicken the mixture and make a nice creamy sauce, take out some of the liquid and mix with flour (corn, rice or soy work well). Stir this mixture through the curry. Desiccated coconut also works well for thickening. Leave the lid off for the last 5 minutes of cooking time, stirring occasionally, until the sauce reaches the desired thickened consistency.
7. Fold fresh coriander in just before serving.
Nutty Rice Pilau
2 cups of brown basmati rice
2 tbsp ghee or vegetable oil
1/3 cup raw cashews or almonds, chopped
1 tbsp cumin seeds
3 cm piece of fresh root ginger, peeled and shredded
1-2 green chillies, seeded and finely chopped
4 cups hot water
½ cup sliced beans (optional)
½ tsp garam masala
1 tsp salt
¼ cup of raisins (optional)
1. Wash the rice three times and soak in cold water for 15 minutes before draining.
2. Heat the ghee or oil in a heavy pan over a low heat. Add the nuts and sauté, stirring constantly, until brown. Remove them from the oil.
3. Increase the heat and saut? cumin seeds, ginger, and chillies until the cumin seeds are browned.
4. Add the rice and stir fry for a few minutes, coating the grains in the spices and oil.
5. Add the hot water, garam masala, salt, beans and raisins (if using). Bring to the boil, lower the heat, cover and cook for 30 - 40 minutes until all the water is absorbed and the rice is tender and fluffy.
Serve warm and enjoy!
Lemon No Cheese Cake
For the base:
6oz or 180g almonds soaked overnight
4 medjool dates, pitted and soaked
For the topping:
4 large bananas
3 large avocados
coconut (to decorate)
chocolate (to decorate)
Drain nuts and dates and mix together in a whizzer. Press into pie dish to make the base. Grate zest of lemon and squeeze out the juice into a bowl. Add 3 of the bananas and avocado and mash together until smooth. Spread onto the base. Decorate with slices of the last banana. Drizzle with melted chocolate and sprinkle coconut on top.