Lunch with the girls!

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Today I cooked lunch for the girls…and as one is a Vegetarian it gives me a chance to try different things!  We had a Vegetable Korma with boiled rice and some Turkish bread.  Was pretty good if I do say so myself!  I found the recipe at another blog … www.120dollarsfoodchallenge.wordpress.com This is a great blog for finding cheap economical yummy recipes.  Anyway here is todays try;

Vegetable Korma

Vegetable Korma

INGREDIENTS
4 cups of a combination of any of the following – chopped cabbage, green beans, carrots, kumera, potatoes, pumpkin, peas or cauliflower;
1 small onion, sliced;
2-3 tbsp ghee (clarified butter);
salt to taste;
coriander leaves for garnish.

Korma Sauce:
1 cup shredded coconut;
1 small onion, extra;
2 cloves garlic;
2cm piece ginger, peeled;
2 tbsp plain yoghurt;
1/2 tsp poppy seeds (optional);
1 tsp cumin seeds;
1 tsp coriander seeds;
3 green chillies, de-seeded and chopped roughly;
2 dry red chillies (optional);
2-3  black peppercorns;
1/2 tsp fennel seeds;
1 small stick cinnamon;
1 cardamom;
1 tbsp unsalted cashew nuts;
1 small tomato;
2 tsp lemon juice

METHOD
Korma Sauce:
Blend all the ingredients in a blender and process until smooth.

Curry:
Steam the vegetables over a double boiler, or in a microwave for five minutes or until about half done. Remove and set aside.

Heat the ghee and fry the sliced onion till it starts changing color.  Add the blended masala (sauce) and fry till the oil starts leaving the sides of the sauce. This will take a minimum of 15 minutes. Even if the sauce sticks to the bottom of the pan, don’t worry. The more it fries, the better the dish will taste. If the sauce starts sticking to the pan, lower the heat and sprinkle a little water and continue frying, stirring continuously.

When the korma sauce is fried well and turns aromatic, add the half-cooked vegetables and salt to taste.  Add some water to thin a little. Mix well and bring it to a boil on low heat until the vegetables cook through. Remove from heat.

Garnish with coriander leaves. Serve with steamed rice or naan.

Notes:

  • I only used 1 green chillie as I’m not a chillie fan, but I could have used 1 1/2 and it would have been fine.  On the same notion I didn’t add the optional chillie!
  • I only had sweetened yogurt…didn’t notice the difference
  • I found it a bit bitty with the shreaded coconut…maybe mince it up a bit more…although the girls liked the texture!
  • I only had walnuts, so used them as a substitute for the cashews.

And Emma sat up to Vegemite Sandwiches!!!

mmmm, vegemite!

And this was dessert…some of the left over jam tart;

photo thanks to Tania

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