Preparation Time

10 minutes

Cooking Time

25 minutes

• 1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base
• 1 kg butternut pumpkin, peeled, deseeded, coarsely chopped
• 750ml (3 cups) water
• 185ml (3/4 cup) coconut cream
• 1 tbs coconut cream, extra, to serve
• 1 tbs finely chopped fresh chives

1. Combine the flavour base, pumpkin and water in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 15-20 minutes or until the pumpkin is tender. Remove from heat and set aside for 5 minutes to cool slightly.
2. Place the pumpkin mixture in the jug of a blender and blend until smooth. Transfer to a saucepan and add the coconut cream. Place over medium heat and cook, stirring, for 5 minutes or until heated through.
3. Ladle the soup among serving bowls. Drizzle with a little extra coconut cream and sprinkle with chives. Serve immediately.

THIS is a true indian omelette that is perfect for a breakfast or lunch with indian curry powder and pumpkin. Serving two, this is a mildly spicy dish that will give you a taste of the indian culture.

Indian Omelette

Ingredients (serves 2)

• 1 coliban potato, peeled, cut into 1cm cubes
• 80g butternut pumpkin, peeled, cut into 1cm cubes
• 1/4 cup vegetable oil
• 1/2 red capsicum, thinly sliced
• 1 small brown onion
• 1 green chilli, deseeded, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon mild Indian curry powder
• 4 eggs

1. Bring a small saucepan of salted water to the boil over medium-high heat. Add potato and pumpkin. Cook, uncovered, for 8 to 10 minutes or until just tender (see note). Drain.
2. Heat 2 tablespoons oil in a 19cm (base) non-stick frying pan over medium heat. Add capsicum, onion, chilli and garlic. Cook, stirring occasionally, for 6 to 8 minutes or until onion is tender. Add curry powder and cook, stirring, for 5 minutes. Add potato and pumpkin. Cook for 5 minutes or until heated through. Season with salt. Transfer to a bowl and cover to keep warm. Wipe pan clean.
3. Whisk eggs in a large bowl. Heat 2 teaspoons oil in frying pan over high heat until hot. Reduce heat to medium-low. Pour in half the egg, tilting pan so egg covers base. Cook for 3 to 4 minutes or until egg almost set and underside golden. Place half the potato mixture over half the omelette. Fold omelette over filling. Cook for 1 to 2 minutes or until egg set. Slide omelette onto plate. Repeat with remaining oil, egg and potato mixture. Serve.

Indian Style Gazpacho

Ingredients (serves 6)

• 250g vine-ripened tomatoes, quartered
• 1/2 red onion, coarsely chopped
• 1/2 red capsicum, deseeded, coarsely chopped
• 10cm-piece Lebanese cucumber, peeled, deseeded, finely chopped
• 1 garlic clove, crushed
• 1 tsp grated fresh ginger
• 1 small fresh red chilli, deseeded, finely chopped
• 1 tbs chopped fresh coriander
• 2 small cooked pappadums, coarsely broken
• 250ml (1 cup) chilled vegetable stock
• 1 tbs white wine vinegar
• 1 tsp caster sugar
• Natural yoghurt, to serve
• Coriander leaves, to serve

Indian Lamb Cutlets with coriander and coconut rice

Ingredients (serves 4)

• 1 1/2 cups basmati rice, rinsed
• 1 small bunch coriander
• 2 long green chillies, deseeded, chopped
• 1 cup plain natural yoghurt
• 2 tablespoons desiccated coconut
• 2 tablespoons Indian curry powder
• 12 (100g each) French trimmed lamb cutlets
• 2 tablespoons olive oil

Serves 4

Ingredients:

2 tablespoons vegetable oil
2 brown onions, chopped
1 teaspoon salt
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon chilli powder
750g diced lamb
400g can diced tomatoes
1 cup beef stock
500g sweet potato, peeled and chopped into 2.5cm cubes
200g green beans, sliced
Steamed basmati rice, to serve
¼ cup coriander leaves, to garnish

Method:

• Heat oil in a large saucepan. Add onions and salt. Cook over a low heat, stirring frequently for 20 – 25 minutes or until golden brown. Stir in spices. Cook, stirring for 1 minute.
• Add lamb and cook, tossing, for 3 minutes or until sealed. Add tomatoes and stock. Simmer partially covered for 20 minutes. Add sweet potato.
• Cook for 30-40 minutes or until lamb is tender. Add beans. Cook for a further 6 minutes.
• Sprinkle with coriander. Serve with rice.

Serves 6

Ingredients:

20g butter
1 tablespoon olive oil
1 onion, chopped finely
2 cloves garlic, chopped finely
2 tablespoons Indian curry paste
1 small cauliflower (1 kg), washed and broken into florettes
1 litre chicken stock (use vegetable stock for a vegetarian-friendly version)
¼ cup natural yoghurt
Cream to garnish
Pappadums to serve

Method:

• Heat butter and oil in a large saucepan. Cook onion over low heat until soft. Add garlic and cook until aromatic (about 1 minute).
• Stir in curry paste cook for 30 seconds. Add cauliflower and stir to coat with the curry paste. Add stock. (If the stock doesn’t cover the cauliflower add more water). Simmer soup for 15 minutes.
• Cool slightly before pureeing. (A hand held ‘stick blender’ or food processor can be used or a food processor.)
• Return soup to the heat and stir in the yoghurt.
• Serve soup into bowls, drizzle cream and add a side of hot pappadums.

Serves 4

Ingredients:

500g chicken mince
1 cup breadcrumbs
2 tablespoons mild curry paste
Salt & freshly ground black pepper
Oil
1 Lebanese cucumber, sliced into ribbons (use a vegetable peeler)
1 carrot, peeled and sliced into ribbons (use a vegetable peeler)
¼ cup loosely packed fresh coriander leaves
1 ½ teaspoons ground turmeric
½ teaspoon ground cumin
½ cup skim natural yoghurt
4 mixed grain bread rolls, split, toasted
¼ cup mango chutney *
1 cup watercress sprigs, washed, dried

Method:

• Combine the chicken mince, breadcrumbs and curry paste in a medium bowl. Season with salt and pepper. Divide the mixture into 4 portions and shape into 10cm patties.
• Place in a bowl with the coriander and gently toss to combine. Set aside.
• Heat oil in a large frying pan over medium heat. Add the turmeric and cumin and cook, stirring, for 1 minute or until aromatic. Transfer spices to a small bowl. Add the yoghurt to bowl and stir to combine.
• Cook the patties in the same pan for 3 – 4 minutes each side or until golden brown and cooked through. Remove from heat.
• Divide bread-roll bases among serving plates and spread evenly with mango chutney. Top with watercress sprigs, chicken patties and cucumber and carrot ribbons. Add a dollop of yoghurt mixture and serve immediately with remaining bread-roll halves.

Note: For a café style lunch, cook your own sweet potato wedges by roasting sliced sweet potato in oil with ground herbs such as sumac or garlic granules.

* Mango chutney can be substituted for tomato chutney.