Health conscious Archives

Asparagus recipes

Phyllo-wrapped asparagus

10 minutes

Chicken recipes

Honey, soya and mustard chicken with warm samp-and-quinoa salad

1 hour

Preserves and

Pineapple pickle

10 minutes

Chicken breast

Herby lemon-and-barley chicken soup

20 minutes

Beef recipes

Meatballs with radish tzatziki and roast peppers

15 minutes

Aliums

Tagliatelle with caramelised onion and yoghurt sauce

45 minutes

Afternoon tea

Chunky roast vegetable-and-cheese tart

1 hour

Mediterranean

Spanish pasta-paella

45 minutes

Tomato curry with coconut-hazelnut rice

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

For the curry:

2 T butter
1 T olive oil
1 red onion, finely chopped
1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and turmeric
1 t ground cinnamon
2 t cumin seeds
1 t ground coriander
2 t smoked chilli flakes
1 T cardamon pods
6 cloves
2 T tomato paste
1 kg Woolworths exotic whole tomatoes
1 x 400 g can Italian whole tomatoes
2⁄3 cup water (from the tomato can)
Salt and white pepper, to taste
Mrs balls chutney, for serving

For the coconut-hazelnut rice:

30 g butter or ghee, melted
400 g brown basmati rice, cooked
50 g hazelnuts, toasted and roughly chopped
40 g coconut chunks, finely grated

Method

To make the curry, heat the butter and olive oil in a pan and gently fry the onion over a medium to high heat until soft and golden.
Add the spices and cook for a further 2 minutes. Add the remaining ingredients and simmer for 20 minutes over a medium to low heat, or until slightly reduced. Season to taste.
To make the rice, heat the butter or ghee in a pan until golden. Stir in the rice, hazelnuts and grated coconut. Serve with the tomato curry and chutney.

Cook's note: The tomato gravy used as a base for many curries is packed with flavour, making a tasty meal in its own right, that’s also great for your budget.

Discover more curry recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Phyllo-wrapped asparagus

Honey, soya and mustard chicken with warm samp-and-quinoa salad

Pineapple pickle

Herby lemon-and-barley chicken soup

Meatballs with radish tzatziki and roast peppers

Tagliatelle with caramelised onion and yoghurt sauce

Chunky roast vegetable-and-cheese tart

Spanish pasta-paella

Marinated bocconcini with chilli, orange, basil and poppy seeds

Monkeygland rump chunks with charred corn and cabbage tostadas

Braaied chicken with chilli, macadamia and rose marinade

Tomato curry with coconut-hazelnut rice

Tomato curry with coconut-hazelnut rice

Ingredients

Method