I have been trying out new meals recently and the family have given the thumbs up! 🙂 All good.
I tried Carrot and Red Lentil Dahl last Sunday night and it is a yummy economical dish. Nothing like having something new to try and find you have all the ingredients waiting to be used. Click on the link and have a go!
Tonight I did another curry dish called Butter Chickpeas and we had it on rice. Yum!
2 small or 1 large onions, diced
grated fresh ginger* (I just used crushed from jars :blush:)
grated fresh garlic (I just used crushed from jars :blush:)
1 dsp curry powder OR cumin, coriander and chilli powder
1-2 cups cooked chickpeas (I use a tin of Delamane as it has a high chickpea %), dried is cheaper though
1 can chopped tomatoes
1/2 can coconut cream (you can freeze the other half can)
Fry onions, garlic, ginger and curry flavourings.
pour in can tomatoes and chickpeas, cook down slightly, then add the coconut cream.
cook till reduced to a thick creamy consistency (will depend on your coconut cream, I’ve had massive variations between brands and even cans) Season with salt if necessary.
Serve over fluffy rice.
* Keep your root ginger in a ziplock bag in the freezer, and just grate as required.
You can do this in a slow cooker: do the frying off, chuck in the chickpeas in the slow cooker, the tomatoes in the frypan with the spices etc, then tip the lot into the slow cooker.
Standard slow cooker timings… 5hrs high or 8 hours low (or on high for a bit, then on low for the remainer if my timing is off ) and add the coconut cream near the end.
I have also been making some batches of homemade Hot Cross Buns and they are damn awesome and delicious!
Don’t you just want to eat these like right now?! I do.
Here is the recipe which hails from Alison & Simon Holst Book called “The New Zealand Bread Book” which I would like to get. My friend copied this recipe for me so now I want to see and try more. 🙂