Curry Night! Veggie Curry (Keralan) and Beef Kofta

I think that Jamie Oliver and I may be long lost soulmates. I mean not in a romantic way but I think we’d get along well. I loved his last cookbook I purchase a few weeks back so much that I picked up his other new book titled, Jamie’s 15 Minute Meals.

Just flipping through the pictures had me drooling – while at the same time wondering if I could really pull some of these dishes together that quickly.

I like Jamie’s style of cooking, not fussy but with maximum flavour and great ingredients.

Tonight I thought I’d give a couple of his curries in the book a whirl. We’ve had a crazy last month travelling 4 weekends in a row for hockey tournaments – I really haven’t seen much of my house. I was so excited to be home today and not have anywhere to run to for a change. I tried the Beef Curry Kofta (for Alex my carnivore) and for me the Keralan Veggie Curry with it I made a Cardoman Basmati Rice with Peas to go along with all that curry goodness. And if your a Mom right now thinking my kids won’t eat that – well yep…mine neither really – well except my oldest son – rather than fight with them I made up some I’m thinking I’ll have enough leftovers for supper tomorrow night now at least – now who wants to do the dishes in here?

Both recipes were a hit – although I adapted the with the veggie curry a little as I did not have some of the ingredients required – I’ll post how I made it – if you want the authentic Jamie Oliver recipe – I’m sure you could dig up on the net somewhere – or better yet pick up his cookbook – it won’t dissapoint.

Veggie Curry (Keralan) – adapted from a Jamie Oliver recipe

– Head of Cauliflower (Small)
– Olive Oil or Whatever Oil you like (just a bit)
– 1 tsp Tumeric
– 1 small handful of Dried Curry Leaves
– 2 heaping TBSP of Pataks Mild Curry Paste
– 1 Thumb size piece of Gingerroot
– 2 Cloves Garlic
– 3 Shallots
– 1 fresh red chile
– 1 handful of fresh cilantro
– 1 small can of coconut milk (14 oz)
– 1 small can of pineapple chunks, including juice
– 1 small can of chickpeas, drained and rinsed
– 1 lemon
– 2 ripe tomatoes
– 2 cloves garlic

In a food processor whiz up Ginger, garlic, shallots, cilantro, chili and garlic – reserve. Remove the outer leaves from the cauliflower, then slice up into 1/2 inch thick pieces and put in a dry pan, turning when lightly charred. Once charred a bit add in your oil, ginger cilantro spice mixture, tumeric and dryed curry leaves. Mix up a little and then toss in your remaining ingredients. Bring to boil then turn down to a simmer and cook until flavours meld. Serve up on some cardamon rice with plain yogurt and cilantro and lemon to garnish – (remember not to eat the curry leaves).

Now – as for me I would have been completely satisfied with this vegetarian entree – but if you are anything like my husband who feels that meat should be included with every meal – then this next curry is for you. This kind of made me think of making meatloaf – but a spicier more funky version – it was quick and really yummy. I made this recipe as written in the book except I used lentils that I cooked myself rather than the canned version – but I’ll post the recipe as in the book.

Beef Kofta Curry (Jamie Oliver 15 Minute Meals)

1/2 19 oz can of lentils (drained and rinsed)
1 heaping tsp garam masala
14 oz lean ground beef
olive oil
3 ripe tomatoes
1 thumb sized piece of ginger root
2 scallions
1 fresh red chile
1 tsp tumeric
1 tsp honey
2 heaping tsp of Patak’s Medium Curry Paste
1/2 14 oz can of coconut milk
Yogurt to serve
Lemon to serve

Put the lentils in a bowl with salt, pepper, garam masala and ground beef – mix and scrunch together with clean hands – divide the mixture into 6 equal pieces (like making burgers but log shaped). Heat up oil in pan and brown your shaped meat flipping once browned. Whiz up the rest of your ingredients in a food processor. Pour into the meat pan and let the Kofta cook awhile until the meat is cooked through. Serve up over rice with a bit of lemon juice, yogurt and cilantro.

Cardoman Rice

– in my rice cooker I put 2 cups of basmati rice and 3 cups of water with 5 cardomon pods. At last few minutes of cooking I threw in some frozen peas. Once done fluff with a fork and serve (remember not to eat the cardamon pods)


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