Pinch of Spice

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Spicy rice and sweet potato biryani

with baked eggs
INGREDIENTS!
-1 1/2 tablespoons ghee"
-1 teaspoon cumin seeds"
-1 cinnamon stick"
-10 fresh curry leaves"
-1 thinly sliced large brown onion"
-3 garlic cloves, crushed"
-3cm piece fresh ginger, finely chopped"
-1 tablespoon finely chopped coriander"
-1 long red fresh chilli, finely chopped"
-3 teaspoons garam masala"
-1 1/2 teaspoons turmeric"
-2 cups grated sweet potato"
-1 cup basmati rice"
-375ml vegetable stock"
-4 eggs"
-Finely chopped tomato (to serve)"
-Fried curry leaves (to serve)"
-Low-fat Greek yoghurt (to serve)
Serves 4

METHOD:!
Step 1: Heat the ghee in a large frying pan on a medium-low heat. Add the
cumin and cinnamon, stir for 1 minute. Add the curry leaves and cook for a
further 30 seconds. Add the onion. Keep stirring for 3-4 minutes."
Step 2: Add the garlic, ginger, coriander and chilli. Cook for 1 minute. Add the
garam masala and turmeric. Cook for 1 minute. Add the potato and stir for 2
minutes or until well combined. Stir in the rice until coated. Stir in the stock and
then reduce heat to low. Cover it and cook for 10 minutes or until the stock is
absorbed."
Step 3: Remove the pan from heat. Use a spoon to make 4 shallow indents in
rice mixture. Crack 1 egg into each of the indents. Cook, covered, over a low
heat for 5-6 minutes or until the egg white is just set but yolk is still runny. Serve
with tomato, curry leaves and yoghurt,

Fish, tomato and coconut

curry with basmati rice
INGREDIENTS!
-2 tablespoons vegetable oil"
-2 large thinly sliced brown onions"
-2 crushed garlic cloves"
-3cm piece peeled and finely grated fresh
ginger"
-2 tablespoons curry paste"
-400g can diced tomatoes"
-270ml can coconut milk"
-650g firm white fish fillets, cut into 4cm pieces"
-1/2 cup frozen peas"
-1/4 cup fresh coriander leaves"
-Steamed basmati rice (to serve)"
-Lemon wedges (to serve)

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METHOD:!
Step 1: Heat oil in a large saucepan over medium heat. Add onion and cook,
stirring, for 15 minutes or until softened and golden. Add garlic and ginger. And
cook for 2 minutes."
Step 2: Add curry paste. And leave it to cook for another 1-2 minutes. Add
tomato and stir until combined. Add coconut milk and 1 cup cold water. Bring to
the boil. Reduce heat to low. Cover. Simmer for 5 minutes or until slightly
thickened."
Step 3: Add fish and peas. Stir to combine. Cook for 10 minutes or until fish is
cooked through. Stir in coriander leaves. Serve with basmati rice and lemon
wedges.
Serves 4

Butter Chicken
INGREDIENTS!
-1 1/2 tablespoons light olive oil"
-600g chicken thigh fillets"
-20g butter"
-1 brown onion, cut into thick wedges"
-2cm-piece fresh ginger, peeled,
shredded"
-2 garlic cloves, crushed"
-1 cinnamon stick"
-2 teaspoons ground paprika"
-2 teaspoons ground coriander"
-1 teaspoon ground cumin"

-1 teaspoon garam masala"

-1/2 teaspoon chilli powder"
-185ml (3/4 cup) passata"
-125ml (1/2 cup) Campbell's Real
Stock Chicken"
-150g green round beans"
-2 tomatoes, coarsely chopped"
-80ml (1/3 cup) thickened cream"
-60ml (1/4 cup) natural yoghurt"
-2 teaspoons cornflour"
-25g (1/4 cup) flaked almonds,
toasted

METHOD:!
Step 1: Heat a wok over high heat. Add 1 tablespoon of oil and heat until
smoking. Add half the chicken. Stir-fry for 3-4 minutes or until golden. Transfer to
a plate. Repeat with the remaining chicken, reheating the wok between batches."
Step 2: Heat the remaining oil and butter in the wok. Add the onion, ginger and
garlic. Cook, stirring, for 5 minutes or until onion softens. Add the cinnamon,
paprika, ground coriander, cumin, garam masala and chilli powder, and cook,
stirring, for 30 seconds or until aromatic. Add the chicken and toss to coat."
Step 3: Add the passata, stock, beans and tomato. Reduce heat to medium and
simmer for 10 minutes or until chicken is cooked through."
Step 4: Combine the cream, yoghurt and cornflour in a small bowl. Add to the
wok and simmer for 2 minutes or until the mixture thickens."
Step 5: Serve the curry with the almonds, extra yoghurt, fresh coriander and
rice.

5
Serves 4

Beef Curry Puffs

INGREDIENTS!
-1 tablespoon vegetable oil"
-1/2 small brown onion, finely
chopped"
-1 garlic clove, crushed"
-100g beef mince"
-1 tablespoon madras curry paste"
-1/2 small carrot, finely chopped"
-1/4 cup frozen peas"
-2 tablespoons finely chopped fresh
coriander leaves"
-1 tablespoon lemon juice"
-3 sheets frozen ready-rolled puff
pastry, partially thawed"
-1 egg, lightly beaten

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Makes 24

METHOD:!
Step 1: Heat OIL in a frying pan over medium heat. Add onion and garlic.
Cook, stirring, for 3 to 5 minutes or until softened. Add mince. Cook, stirring
with a wooden spoon to break up mince, for 3 minutes or until browned. Add
curry paste. Cook for 1 minute or until fragrant. Add carrot and cup cold
water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add peas.
Simmer for 2 to 3 minutes or until mixture has thickened. Stir in coriander and
lemon juice. Remove from heat. Cool."
Step 2: Preheat oven to 200C/180C fan-forced. Grease 2 large baking
trays. Using a 7.5cm round cookie cutter, cut 8 rounds from each pastry sheet.
Place 1 rounded teaspoon beef mixture in the centre of 1 pastry round. Brush
edge of pastry with egg. Fold pastry over to enclose filling. Press edge
together to seal. Place on prepared tray. Repeat with remaining pastry rounds,
beef mixture and egg."
Step 3: Brush tops with egg. Bake for 20 to 25 minutes, swapping trays after
10 minutes, or until lightly browned and puffed.

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6

Tandoori chicken skewers

INGREDIENTS!
-10 (about 1.5kg) chicken thigh
fillets, cut into 3cm pieces"
-1/4 cup (60ml) tandoori paste"
-1/4 cup (60g) natural yoghurt"
-2 teaspoons cumin seeds"
-2 teaspoons vegetable oil"
-Baby pappadums"
-Mango chutney

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METHOD:!
Step 1: Combine the chicken pieces, tandoori paste, yoghurt and cumin
seeds in a medium bowl. Cover with plastic wrap and place in the fridge for 4
hours to marinate."
Step 2: Brush a char-grill pan or barbecue with OIL to lightly grease and
preheat to high. Add one-third of the chicken pieces and cook, turning
occasionally, for 2-3 minutes or until browned and cooked through. Transfer
to a plate and cover with foil. Repeat in 2 more batches with remaining
chicken. Thread two pieces of chicken onto a small skewer and place on a
serving platter. Continue with remaining chicken pieces. Serve with baby
pappadums and mango chutney, if desired.
Makes 40

Indian spiced red lentil soup

INGREDIENTS!
-1 tablespoon vegetable oil"
-1 brown onion, finely chopped"
-1/4 cup korma curry paste"
-1 litre Campbell's Real Stock
Vegetable Salt Reduced"
-400g can diced tomatoes"
-2/3 cup red lentils, rinsed"
-1/4 cup pearl barley, washed"
-1/2 cup chopped fresh
coriander leaves"
-Crusty bread (to serve)

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Makes 40

METHOD:!
Step 1: Heat OIL in a large saucepan over medium-high
heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.
Add curry paste. Stir to combine."
Step 2: Stir in stock, tomato, lentils and barley. Cover. Bring to the
boil. Reduce heat to low. Simmer for 20 to 25 minutes or until
barley is tender. Divide between bowls. Top with coriander. Serve
with bread.

Pork and lentil rogan josh with

minted bean salad
INGREDIENTS!
-2 tablespoons rice bran oil"
-1 (125g) pork leg steak, halved
crossways, thinly sliced"
-1 large red onion, halved, thinly sliced"
-2 carrots, finely chopped"
-1/3 cup rogan josh curry paste"
-400g can chopped tomatoes"
-1 cup French-style dried lentils, rinsed"
-200g baby green beans, trimmed"
-1/4 cup fresh mint leaves, shredded"
-2 teaspoons finely grated lemon rind"
-2 tablespoons lemon juice"
-1/4 cup plain Greek-style yoghurt"
-Cooked basmati rice (to serve)

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Serves 4

METHOD:!
Step 1: Heat OIL in a large heavy-based saucepan over high heat. Add
pork, onion and carrot. Cook, stirring, for 10 minutes, or until onion has
softened and mixture begins to brown. Add paste. Cook for 1 minute or until
fragrant."
Step 2: Add tomato, lentils and 5 cups cold water. Cover. Bring to the boil.
Reduce heat to low. Cook, stirring occasionally, for 1 hour or until lentils are
tender."
Step 3: Meanwhile, place beans in a heatproof bowl. Cover with boiling
water. Stand for 2 minutes or until just tender. Drain. Refresh in a bowl of
chilled water. Drain. Pat dry with paper towel. Cut beans in half diagonally.
Place in a medium bowl. Add mint, lemon rind, lemon juice and yoghurt. Stir
to combine. Season with salt and pepper."
Step 4: Spoon lentil curry into serving bowls. Top with bean salad. Serve
with rice.

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9

Mixed vegetable curry

INGREDIENTS!
-1 tablespoon vegetable oil"
-1 large brown onion, halved, thinly
sliced"
-3 carrots, thickly sliced"
-3 large potatoes, cut into 4cm
pieces"
-1/2 head cauliflower, cut into large
florets"
-1 small eggplant, quartered, thickly
sliced"

-1 teaspoon garam masala"

-1/4 teaspoon ground turmeric"
-2 teaspoons fennel seeds"
-1/4 teaspoon hot chilli powder"
-3 garlic cloves, finely chopped"
-3cm piece fresh ginger, roughly
chopped"
-400g can chopped tomatoes"
-5 fresh curry leaves"
-1 cinnamon stick"
-Fresh coriander leaves (to serve)

Serves 6

METHOD:!
Step 1: Heat oil in a large saucepan over medium heat. Add onion.
Cook, stirring occasionally, for 8 minutes or until softened. Add carrot
and potato. Cook, stirring occasionally, for 5 minutes. Add cauliflower
and eggplant. Cook for 1 minute. Add garam masala, turmeric, fennel
seeds, chilli, garlic and ginger. Cook, stirring, for 2 minutes."
Step 2: Add tomato, curry leaves, cinnamon and 1 cup cold water to
vegetables. Bring to a simmer. Reduce heat to low. Simmer, covered,
for 20 minutes. Remove lid. Simmer for 15 minutes or until vegetables
are tender. Season. Sprinkle with coriander. Serve.

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Mango lassi
INGREDIENTS!
-2 frozen mango cheeks, coarsely
chopped"
-390g (1 1/2 cups) Greek-style natural
yoghurt"
-1 1/2 cups crushed ice"
-560ml (2 1/4 cups) cold water"
-2 teaspoons caster sugar"
-1 tablespoon finely chopped unsalted
pistachio kernels

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METHOD:!
Step 1: Place half the mango, half the yoghurt, half the ice, half the water
and half the sugar in the jug of a blender. Blend for 40 seconds or until
smooth."
Step 2: Pour the mango mixture among half the serving glasses. Sprinkle
with half the pistachio."
Step 3: Repeat with the remaining mango, yoghurt, ice, water, sugar and
pistachio. Serve immediately.
Serves 6

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