There’s nothing better than a big cook-up on the weekend, and the smell of curry emanating from the kitchen certainly gets your mouth watering. Curry crosses many cuisines around the world and once you develop a taste for it, it’s hard to ignore a new recipe. These weekend curry recipes are favourites at both our homes. They’re very different in flavour but equally as delicious, nourishing and both smell amazing.
We hope you enjoy them just as much as we do.
Sweet Pumpkin Curry
Ingredients
- 2 tbsp oil
- 2 tbsp garlic minced
- 2 tbsp ginger finely grated
- 1 shallot finely diced
- 1 red chilli seeds & stem removed and thinly sliced
- 1 red capsicum thinly sliced
- 3 tbsp massaman curry paste
- 3-4 cups pumpkin diced into cubes
- 1-2 cans 400ml can of coconut milk It will depend on how think you like your curry.
- 2 tbsp coconut sugar You can also substitute with maple syrup
- 1 tbsp turmeric
- 1 cup broccoli or broccolini cut into florets
- 150g roasted cashews
- 2 tbsp lemon juice (plus extra for serving)
- Salt to taste
Instructions
- Heat the oil in a deep pot to medium heat, then add the ginger, garlic, shallot & chilli. Cook for 2-3 minutes until fragrant and keep stirring.
- Next, add the curry paste and capsicum, coat and simmer for a few minutes, then add in the pumpkin, coat and cook for a further 2 minutes.
- Then you can add the coconut sugar, turmeric, coconut milk, and also add some salt. Mix all together and reduce to a simmer for about 15min until the pumpkin is soft. Towards the end of this time, if you need to add more coconut milk you can.
- Finally, add the broccoli or broccolini, cashews, and the lemon juice. Stir to combine and cook for a further 5min on low. Serve with rice.
Cauliflower, Red Lentil and Pea Curry
Ingredients
- 2 tbsp olive oil
- 1/2 large brown onion thinly sliced
- 3 garlic cloves finely chopped
- 2 tbsp Indian curry paste Choose based o the heat you prefer. I used Korma.
- 1 cup dried red lentils rinse well
- 750ml of vegetable stock
- 2 tbsp tomato paste
- 1 whole cauliflower cut into florets
- 2 cups frozen peas
- a small handful of coriander leaves roughly chopped (this is optional)
Instructions
- Heat oil in a large frying pan over medium heat. Add onion, garlic, and the curry paste, then cook until the onion is translucent.
- Add the washed lentils, and stir so they are coating in the curry paste.
- Add the stock and tomato paste then bring to a boil. Once boiling, reduce the heat and add a lid. Simmer for 15min.
- Next, add the cauliflower, increase the heat slightly and return the lid. Cook covered for another 10min until the cauliflower is tender.
- Finally, add the frozen peas and stir through, add the lid back on for another couple of minutes until tender, then add your coriander (if using).
- Serve with rice and poppadums. Enjoy!
