cinnamon Archives

Mediterranean

Weekend smoky lamb roti

45 minutes

Doughnut recipes

Pumpkin fritters with cinnamon sugar

15 minutes

Apple recipes

Bread pudding with apples, blueberry jam and meringue

40 minutes

Brunch recipes

Spiced citrus, star anise, cardamom pancake stack

15 minutes

Chocolate recipes

Salted chocolate-cinnamon fudge

15 minutes

Breakfast recipes

Granola with strained vanilla yoghurt

30 minutes

Bread recipes

Humble bread

1 hour

Cake recipes

Cinnamon pull-apart loaf

35 minutes

Apple recipes

Coconut French toast with apple yoghurt

20 minutes

Mexican recipes

Slow roasted pork mole tacos

2¼ hours

Curry recipes

Mango curry

40 minutes

Mango curry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

3 T sunflower oil
1 red onion, thinly sliced
4 cloves garlic, finely chopped
2 T fresh ginger finely grated
1 stick cinnamon
5 cloves
5 pods cardamom, crushed
2 t chilli flakes
1 red chilli, split lengthways
2 t ground turmeric
2 t garam masala
2 large ripe mangoes, peeled and cut into chunks
2 green mangoes, pitted and quartered (optional)
2 t sugar
1 x 400 g coconut milk can
1 cup water
1 lemon, juiced
salt, to taste

Method

Heat the sunflower oil in a pan over a medium heat. Add the onion, garlic and ginger and cook for 5 minutes until the onions are soft.

Add the cinnamon, cloves, cardamom, chilli flakes and red chilli and stir through.

Once fragrant, add the turmeric and garam masala and cook for 2 minutes, then add the mango and sugar. Mix, then stir in the coconut milk and half the water.

Reduce the heat to low and cook for 25 minutes, or until the green mangoes are soft. If too much of the liquid evaporates during the cooking process, add the remaining water and more if necessary.

Add the lemon juice and season with salt to serve.

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Weekend smoky lamb roti

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Slow roasted pork mole tacos

Mango curry

Mango curry

Ingredients

Method