Tag Archives: chillies

Creamy Eggplant & Pumpkin Curry

Creamy Eggplant & Pumpkin CurryEggplant and pumpkin are couple of vegetables which appear
together for a short time during autumn and while they don’t at first appear to be natural companions they work surprising well
together.

Make the masala paste as hot or as mild as you like, depending on the chillies you are using and your personal taste.

Creamy Eggplant & Pumpkin Curry

I used Asian eggplants in this curry, but ordinary eggplant works also, just cut it into chunks

Serves 4 as a main or 6 as a side dish

1 large onion, chopped
vegetable oil
1 tbsp garam masala
500g Asian eggplant, sliced
500g pumpkin, cut into 2cm pieces
2 medium tomatoes, chopped coarsely
2 cups water
½ cup natural yogurt
a good handful of coriander leaves, chopped
MASALA PASTE
1 small red chilli, or to taste, chopped
½ mild long green chilli, or to taste, chopped
2cm piece fresh ginger, chopped
3 cloves garlic, peeled
a good handful of coriander leaves
¼ cup hot water

1              For the paste, place chillies, ginger, garlic, coriander and
water in a mini food processor and process to make a paste – add
little more water if necessary.

2              Place onion and a good splash of oil in a large saucepan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until is soft and translucent. Add paste and garam masala and cook, stirring, for 1-2 minutes or until fragrant.

3              Add eggplant, pumpkin, tomatoes and water, cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20-30 minutes or until eggplant and pumpkin are tender.

4              Remove pan from heat, stir in yogurt and most of the chopped coriander. Serve scattered with remaining coriander.

Where did the ingredients for this dish come from:
Onion, garlic, pumpkin, eggplant tomatoes: Krismaw Gardens – Hastings; Chillies: The Chef’s Garden @ Epicurean – Hastings;
Coriander: JJ’s Organics – Napier; Yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: ginger, oil, garam masala.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Potatoes with Red Onions, Tomatoes & Red Capsicum

Potatoes with Red Onions, Tomatoes & Red CapsicumThis is the sort of meal that is great when you know you need to feed the family, but don’t want a big, heavy, meat-based meal. We had been out for a substantial lunch so really did not need anything too much!

At this time of year it is also another recipe that uses the great in-season produce – don’t be too concerned about quantities.

Potatoes with Red Onions, Tomatoes & Red Capsicum

The inspiration for this dish comes from one of my favourite cookbooks The Essentials of Italian Cooking by Marcella Hazan.

Serves 4-6

1 large red onion, sliced
olive oil
2 large red capsicums, sliced
2 cloves garlic, sliced
1 jalapeno chilli, sliced and seeded (optional)
500g tomatoes, roughly chopped
500g new potatoes, chopped
sea salt and freshly ground black pepper
shredded basil

1              Place onion and a good splash of oil in a large frying pan with a lid. Place over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens.

2              Add capsicums, garlic and chilli, cover and cook, stirring
occasionally, for 5 minutes.

3              Add tomatoes and mix well to combine, cover, bring to
simmering and simmer, stirring occasionally, for 10-15 minutes or until a rich sauce forms.

4              Add potatoes, cover and simmer, stirring occasionally, for 30-35 minutes or until potatoes are tender. Season to taste with salt and black pepper. Serve scattered with basil.

Where did the ingredients for this dish come from:
Red onion, basil: Epicurean Supplies – Hastings; Potatoes: JJ
Organics
– Napier; Tomatoes, garlic: Krismaw Gardens – Hastings; Capsicums, chilli: Orcona Chillis n’ Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Green Rice

Green Rice 006a

This Mexican-inspired rice dish has a fresh herby flavour and best of all it is easy.

As regular readers know I tend to use brown rice as I like its chewy texture and nutty flavour, plus, of course, there is the extra health benefit and I have once again used it here for these reasons.

This is my take on the classic Mexican rice dish – Arroz Verde – it adds interest to the simplest meal and is a great addition to a
vegetarian meal.

Green Rice

To ensure even mixing of the herbs chop them together.

Traditionally a green poblano would be used in this dish, but as poblanos are not yet in-season I have used a Serrano chilli, which gives the dish just a hint of heat. It is important for this dish to remove the seeds from the chilli to avoid it being too hot.

Serves 4

1 cup long-grain brown rice
1 medium onion, chopped
1 clove garlic, chopped
½ serrano chilli, or to taste, seeds and ribs removed, chopped
3 cups vegetable or chicken stock
¼ cup vegetable oil
1 cup chopped fresh leafy herbs – I used each ½ cup of chopped coriander and parsley, with a some mint leaves
sea salt

1              Place rice in a heatproof bowl, pour boiling water to cover and set aside to stand for 15 minutes. Drain and rinse under cold
water, then drain again and set aside

2              Place onion, garlic, chilli and ½ cup stock in a food processor and process until smooth – you will have liquid puree.

3              Heat a heavy-based saucepan over a medium heat, add oil and heat for 30 seconds or until simmering. Add rice and cook, stirring, for 2 minutes to toast. Stir in chilli mixture and cook, stirring, for 1 minute before stirring in remaining stock. Bring to boil, reduce heat, cover and simmer for 35-40 minutes or until liquid is absorbed and rice tender.

4              Stir in herbs and a good grind of salt, cover and stand for 5 minutes before serving. Just prior to serving, fluff up with a fork.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other rice recipes you might to try:

Spicy Coriander Rice

Spicy Coriander Rice

Fennel, Leek & Lemon Risotto

Fennel, Leek & Lemon Risotto

Celery Risotto

Celery Risotto