Around the World in 18 Fridays- Week 6- India

Namaste!


This week we'll be stopping in India for an (if I do say so myself) incredible potato curry!

It's based on a recipe I found on allrecipes.com and it's vegan (unless served with a large amount of raita. In that case it's most definitely NOT vegan)!


In my defence, it was a little hotter than expected, so the yogurt was necessary! The original recipe has 4 teaspoons curry powder, but I cut that to 3. It was delicious, and not unbearably hot, but if you're not so fond on chilli I'd recommend cutting it even more or using a really mild curry powder.


You've been warned!


I also added cauliflower, which was great, but if you're not so keen I'm sure it'd be just as nice without.


Or, if you happen to have excess of some other vegetable, why not add that?


We ALWAYS have excess potatoes, which is why this recipe is so good!


But if you don't belong to a fruit co-op who give you insane amounts of potatoes each week, I still say try it. Potatoes aren't exactly hard to come-by!


Indian Potato Curry
Based on: http://allrecipes.com/recipe/spicy-vegan-potato-curry/

1. Ingredients
   1. 4 potatoes, peeled and cubed
   2. 2 tablespoons vegetable oil
   3. 1 yellow onion, diced
   4. 3 cloves garlic, minced
   5. 2 teaspoons ground cumin
   6. 1 1/2 teaspoons cayenne pepper
   7. 3 teaspoons curry powder
   8. 4 teaspoons garam masala
   9. 1 (1 inch) piece fresh ginger root, peeled and minced
   10. 2 teaspoons salt
   11. 1 (14.5 ounce) can diced tomatoes
   12. 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
   13. 1 cup frozen peas
   14. 1/4 of a large cauliflower (1/2 a small one)
   15. 1 (14 ounce) can coconut milk
   Directions
1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 
3. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. 
4. Add the tomatoes, garbanzo beans, peas, cauliflower and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
5. Serve with rice, pappadams, raita (unless you're vegan!) and mango chutney.

Mia :)

Salmon & Prawn Laksa

Last Night we had a rainy night in (without Eva). This means comfort food and the possibility of eggplant, zuchinni, coconut or more chilli - the things Eva is not so keen on! We settled on a laksa I have done a couple of times - the first time being on a girls weekend away with my friends. It was delicious and fit the bill, the three of us happily slurping big bowls on our laps!


The recipe originally came from Valli Little in delicious magazine. - February 2008, Page 65 but we modified it quite a bit to make it more like a laksa. Below is our version of the recipe. It serves 4 with generous sized serves

Ingredients 

• 2 tbs Extra Virgin Olive Oil 
• 1 jar Valcon Laksa Paste
• 2 * 400ml can light coconut milk
• 1 cup (250ml) chicken stock
• 2 tbs brown sugar
• 8 kaffir lime leaves (see note)
• 4 x 125g salmon fillets
• 400g green prawns, peeled 
• 4 tbs lime juice
• 4 tbs fish sauce
• 100g snow peas
• 200g bean vermicelli noodles
• 16 tofu puffs (optional)
• big handful of beansprouts
• Coriander leaves, to garnish

Method

1. Heat 1 Tbs oil in a wok or large, deep frypan over medium-high heat. Add paste and stir for 30 seconds. Add coconut milk, stock, sugar and lime leaves. Simmer for 5 minutes.
2. Meanwhile, heat remaining oil in a non-stick frypan over medium-high heat. Season fish. Fry for 1-2 minutes each side until cooked but still pink in the centre. Set aside. Add prawns to pan and cook for about 3 minutes.
3. Put Vermicelli and snow peas into a large bowl, cover with boiling water, cover and let sit for about 3 minutes, then drain.
4. Add lime juice and fish sauce to broth, then remove from heat. 
5. Divide noodles, tofu puffs (if using) and snow peas between large bowls
6. Place prawns on top, then pour over broth 
7.  Top with bean shoots, salmon fillets and coriander.

Nicola