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Mother of two, living life in small-town South Africa

Wonderbag recipes: links

So tomorrow I plan to cook rice in my brand-new Wonderbag, using Veggie.Buntch’s useful ‘I love the Wonderbag‘ posting as a guide.

Then there’s this interview with Margot Janse, on how to cook samp — or African risotto, as she calls it. I am super-excited to be attending her demonstration as part of the Cook Franschhoek festival in June.

And then there’s this recipe for a vegetarian curry, from a workshop run by Veggie.Buntch’s Laura Cooke and filtched off the latest newsletter from Natural Balance (which I hope they don’t mind me reposting here):

Green Vegetable Curry With Fried Haloumi

You need:

1 can coconut milk
1 can coconut cream
2-3 packets haloumi
2 medium tomatoes, diced for garnish.
1-2 onions
1 punnet baby corn
1 punnet mange tout
1 punnet mushrooms
1/2 head cauliflower
1/2 punnet baby marrows
2-3 garlic cloves
1 tbs fresh ginger
Olive oil

Green curry paste:

6 spring onions, chopped
4 – 6 green chillies, seeded and finely chopped
2-3 limes, zested and juiced
2 cups fresh basil
2 cups fresh coriander
2 lemon grass stalks, chopped
2 cloves garlic, chopped
3 tbs olive oil
1 tbs coconut milk
1 tbs fresh ginger, peeled and finely chopped
1 tbs coriander seeds, crushed
1/2 tsp ground black pepper
Salt to taste

Curry paste: Mix all ingredients together in a blender until a fine paste. It will taste very strongly of lime but will soften in the sauce.

Haloumi: Cut haloumi into 2 cm x 2 cm pieces. Fry in a non-stick pan on either side, no oil is needed. You may have to do this in a few batches.

Curry: Fry the onion, ginger and 2 tbs curry paste in a small amount of oil until translucent.
Add coconut milk, veggies and coconut cream. Bring to a boil and keep at a high heat for about 5-10 minutes. Pop in the Wonderbag for an hour. The curry will be hot enough to serve, but you can bring to the boil again if veggies are not soft enough for your taste. Add additional curry paste to taste. Stir in the fried haloumi. Serve with rice and fresh tomato sprinkled on top.

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Filed under: Food, Recipes, Wonderbag

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