Chickpeas & Kumara Curry
Serve 4 adults – 35 minutes preparation time
In bowl A add the following -
2 ½ Tablespoons Nela’s Curry Spice
2 Tablespoons dry coconut (optional)
1 heap teaspoon crushed garlic
1 heap teaspoon grated ginger
In bowl B add the following -
2 medium size Kumara – cut evenly into pieces.
1 Chickpeas can (400g), strain and rinse with water before adding.
In bowl C add the following –
1½ cups water (add more water near the end if necessary to get the consistency you like)
½ cup diced can tomatoes
4 tablespoons lemon juice
1 teaspoon sugar (optional)
Handful of finely chopped fresh coriander (optional)
Add 1 medium size onion (finely chopped) into a large cooking pot with
4 tablespoons of oil.
2. Place the pot on the stove and sauté the onions for a few minutes on gentle heat.
3. Add bowl A, stir for another minute.
4. Add bowl B and C and increase heat to a medium setting.
Cook until Kumara is soft and is easy to press. Approximately 8-10 minutes.
Taste curry and add salt (¼ teaspoon) or chili if necessary, according to taste.
lastly add coriander.
**** please note Kumara can be replaced with Potatoes or Yams or****
**** For a milder curry add ¼ cup dairy or coconut cream at the end (kid friendly) ****
Enjoy & share your wonderful creation!
Mung Dhal Curry
¾ cup of mung dhal (soaked at least for a few hours or overnight)
3 tablespoons oil
1 onion finely chopped
¼ cup tomato pulp blended
1 large grated carrot
1 small potato or kumara grated
¼ cup chopped pitted dry dates or 1 tbsp sugar
2-3 tablespoons Nela’s Curry Spice (Medium heat)
1-2 green chili - chop finely (optional for a hotter curry)
1 Tablespoon Grated Fresh Ginger
1 Tablespoon Crushed Garlic
4 Tablespoons Lemon Juice
4 Tablespoons fresh coriander chopped
¼ cup coconut cream or dairy cream (optional)
Wash mung dhal several times. Add dhal, carrot, potato or kumara and dates to a large pot with 3 -4 cups water and bring to boil. Cook until dhal can easily be pressed. (20-30 mins approximately).
Place oil in a pan, heat gently.
Add onions, sauté for a few minutes then add garlic, ginger, spice mix, lastly add tomato and heat for another 2 minutes then put aside.
Once dhal is cooked, add with tomato mixture and heat again for another 5-7 minutes.
Add lemon juice, fresh coriander and cream if you would like a creamy curry.
Add more water to create the consistency you prefer.
Basic Tomato Gravy Curry
1 large diced red onion
1x 400g peeled plum tomatoes can or fresh ripe tomatoes
4 tablespoons oil
2 ½ tablespoons Nela’s Curry Spice
2-3 Finely chopped green chili to taste (optional for hot curry)
1 tablespoon grated fresh ginger
1 tablespoon crushed garlic
½ cup water
½ cup coconut cream or dairy Cream (optional)
¼ cup chopped pitted dry dates or 1 tablespoon sugar
3 tablespoons ground cashews or other nuts (optional)
4 tablespoons chopped coriander, stalks as well
1. In a large pot add oil and sauté onions until golden brown on a gentle heat setting.
2. Add curry spice, ginger, chili and garlic, and stir without burning for 1-2 minutes. Add water, chopped dates, tomato. Take off heat.
3. In a food processor or large blender add ingredients from the pot and blend to a smooth mixture.
4. Return blended mixture to the pot and add cream. Heat for another 12 minutes.
5. Lastly add ground nuts, fresh coriander and ½ tsp salt if necessary.
This gravy recipe can be made in bulk. It freezes well. Use it to make chickpeas, dhal, fish curries etc
At end of step 4 add precooked 400g of chickpeas or dhal or mix vegetables ....
Serves 4 adults
Chicken Masala Curry
3 Tablespoons Oil
1 large Onion (diced finely)
2 large Potato chopped same size as Chicken pieces
500 g Chicken (boneless, skinless Thighs) ***
2 ½ Tablespoons Nela’s Magic Spice mix
1 Tablespoon crushed Garlic
1 Tablespoon finely grated fresh Ginger
1 teaspoon Honey/ Sugar (Optional)
1 ½ to 2 cups Water
1 can peel tomatoes (blended) 400g
Fresh chopped Chilies according to taste (optional)
½ teaspoon salt (taste curry before adding)
Handful of freshly chopped Coriander roots and chopped leaves.
In a large pot add oil and sauté Onions for a few minutes on gentle heat add a pinch of salt and Coriander roots.
Add Spice mx, Ginger and Garlic, and stir for 30 secs.
Add bended Tomato and cook for 7 minutes until the oil surfaces.
Add Chicken and Potato, cover with enough water. Add 1 ½ cups of water first than another ½ cup if you need it depending on the consistency you like. Simmer for 25 minutes until cooked.
Lastly add fresh Chillies, and garnish with fresh Coriander leaves.
Serves 4 Adults
*** Use any Chicken you prefer.