STUFFED CURRIED AUBERGINES | JAMIE OLIVER VEGETABLE RECIPES
Jam-packed with flavour, this totally tasty traybake is a must-try dish.
Total Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.
- Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly.
- Tip in the paste and cook for 5 minutes, or until softened, stirring regularly.
- Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
- Leaving them intact at the stalk, prick the whole aubergines all over with a fork, cut into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
- Place the tray on a medium heat and fry for 5 minutes, turning halfway.
- Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
- Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves. Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.
Nutrition Facts : Calories 221 calories, FatContent 15.2 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 15.9 g carbohydrate, SugarContent 12.9 g sugar, SodiumContent 0.9 g salt, FiberContent 2.3 g fibre
CURRIED GOAT RECIPE | BBC GOOD FOOD
Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves
Provided by Jo and Leisa Creed
Categories Dinner
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
- Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
- For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.
Nutrition Facts : Calories 241 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.2 milligram of sodium
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Total Time 45 minutes
Category Dinner, Main course, Supper
Calories 461 calories per serving
- Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.
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Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 524 calories per serving
- Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
- Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
- Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
- Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
- Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.
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Reviews 4.5
Total Time 1 hours 25 minutes
Calories 401 calories per serving
- Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.
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Total Time 30 minutes
Calories 560 per serving
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
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Total Time 25 minutes
Category main dish, poultry
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Total Time 25 minutes
Category main dish, poultry
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