7 DAYS 7 dishes
SCHOOL-NIGHT DINNERS
1 Vegetable curry with basmati rice
2 Roasted lamb sausage, potato and pepper tray bake
3 Cheesy baked kingklip
4 Quick and easy Spanish-style chicken casserole
IT’S THE WEEKEND, BABY!
5 Orange liqueur and ginger beer cocktail
6 Lasagne bread (scaccia)
7 Spinach “meatballs” in lentil Napoli sauce
8 Pear and ginger crumble galette
VEGETABLE CURRY WITH BASMATI RICE
Service 6-8 EASY 40 mins
WHAT YOU NEED
2 tbsp canola oil
1 onion, peeled and roughly chopped
600g orange sweet potatoes, peeled and cubed
2 tbsp red curry paste
1½ tsp coriander seeds
1 tsp ground cumin
2 garlic cloves, peeled and minced
3cm thumb fresh ginger, peeled and finely grated
500ml (2 cups) vegetables stock
1 x 400 ml tin coconut milk
200g Rosa tomatoes
1x 500g (small) cauliflower head, cut into florets
2 large carrots, peeled and cut into rounds
juice of 1 time + lime wedges, to serve
2 large handfuls fresh coriander, chopped salt and freshly ground black pepper. to taste
1kg (5 cups) basmati rice, cooked according instruction
HOW TO DO IT
1 Put the canola oil in a large saucepan placed over medium-high heat. Add the onion and sauté until soft and translucent, 3 – 4 minutes. Add the sweet potatoes, curry paste, coriander seeds, ground cumin, garlic and ginger, and fry until fragrant, 2 – 3 minutes.
2 Pour in the vegetable stock and coconut milk, add
