Vegetable & Basil Cottage Pie

Vegetarian recipe with spices 

2 large potatoes, peeled and cubed

2 tbsp cooking oil

1 onion, finely chopped 

2 large cloves garlic, crushed

1 tbsp Spice Fusion African Veggie Blend

1 cup carrot, roughly chopped

1 cup zucchini, roughly chopped

1 cup mushrooms, roughly chopped

1 cup celery, halved lengthways and sliced

1½ cups water or vegetable stock

2 large tomatoes, roughly chopped

salt and black pepper to taste

1 cup basil leaves, torn

½ cup grated cheese

  1. Preheat oven to 180°C. 
  2. Boil potatoes until soft. Drain and add margarine and milk, then mash until smooth.Set aside.
  3. Heat oil in large saucepan and cook onion until transparent. 
  4. Add garlic and cook for a further minute, then African Veggie Blend, stirring constantly for 30 seconds. 
  5. Add carrot and ½ cup water; cook for 3 minutes. Add remaining vegetables, except tomatoes, and 1 cup water or stock. Put lid on and bring to the boil; turn down heat and simmer for 15 minutes. Season with salt and pepper.
  6. Place vegetable mixture into a casserole dish and top with chopped tomato, then basil and finally the mashed potato. 
  7. Smooth top with a knife dipped in hot water, then sprinkle grated cheese on top, if desired. 
  8. Cook in oven for about 15 minutes until golden brown.

 

Best Ever Dahl with Sweet Potato and Spinach

South Indian dahl recipe

1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 tsp ginger, grated
1 bay leaf
1 cup red lentils
3 tsp Spice Fusion African Veggie Curry Blend
2½-3 cups vegetable or chicken stock
1 cup diced sweet potato, pumpkin or potato
½ cup diced or shredded red capsicum (optional)
½ cup coconut milk
100 g spinach leaves, roughly chopped
  1. Fry onion, garlic, ginger and bay leaf in oil until onion is soft.
  2. Add lentils and African Veggie Curry Blend and fry off for 30 seconds, stirring continuously.
  3. Pour in stock, sweet potato, pumpkin or potato and coconut milk.
  4. Simmer for 30 minutes on low heat, stirring occasionally, ensuring dahl does not stick to bottom
    of pan.
  5. Add capsicum, if using, and chopped spinach and stir through for 2-3 minutes.
  6. Garnish with coriander or parsley leaves.

Curried Chickpea & Vegetable Balls

African vegetable spice recipe

 

2 tbsp oil

800 g orange sweet potato (or a mixture of sweet potato and potato) peeled, boiled, mashed & cooled)

1 tbsp grated ginger

2 garlic cloves, crushed 

1 small onion, finely chopped

2 tbsp Spice Fusion African Veggie Curry Blend

¾ cup each of frozen or fresh corn and peas, and carrot and red capsicum, finely diced

1 x 400 g can chickpeas (rinsed well and drained)

2 tsp margarine or butter

2 tbsp milk

1 tbsp Spice Fusion Garam Masala, optional

1 cup chopped parsley or coriander leaves

salt and black pepper to taste 

olive oil spray


 

  1. Heat oil in large saucepan; add garlic, onion and ginger, and cook until onion is translucent.
  2. Stir in African Veggie Curry Blend and cook for about 30 seconds or until fragrant.
  3. Add corn, peas, diced carrot and capsicum and cook 5 minutes, stirring occasionally. Remove from stove and set aside to cool.
  4. Preheat oven to 180C.
  5. Combine cold mashed sweet potato, vegetable mixture, chickpeas, garam masala, if using, margarine, milk, salt and pepper to taste and parsley or coriander, then mix together thoroughly.
  6. With wet hands, shape mixture into balls (large or small) and place on greased or baking paper lined oven tray/s.
  7. Spray with olive oil spray and bake for 15 minutes, turn balls over and cook a further 10-15 minutes or until golden brown and crisp. 
  8. Cool slightly, then gently remove from trays.
  9. Serve with chilli jam or sweet chilli sauce if desired.

Curried Pumpkin Soup with Ginger

Pumpkin soup with spices

1 tbsp olive oil
1 onion, chopped
2 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tbsp Spice Fusion African Veggie Curry Blend
3-4 cups pumpkin, cubed
1 medium carrot, sliced roughly
Vegetable stock
Salt and fresh black pepper, to taste
½ cup low fat cream, optional

  1. Heat oil in large saucepan and saute onions, garlic and ginger until onion is transparent.
  2. Add African Veggie Curry blend and cook for about 30 seconds, stirring constantly.
  3. Add pumpkin and carrot and fry for 2-3 minutes, stirring well to coat with onion mixture.
  4. Add stock to cover and cook until vegetables are soft; allow to cool.
  5. Add cream, if using, and blitz with stick blender or pour into a food processor and blend until smooth.
  6. Serve with chopped parsley and a dollop of cream.

African Vegetable Curry

vegetarian curry blend

1 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tsp ginger, grated
1 tbsp Spice Fusion African Veggie Curry Blend
400-500 g mix of sweet potato, carrots, beans, butternut squash and red capsicum (or other vegetables)
1 x 400 g can chopped tomatoes
vegetable stock or water
salt and freshly ground black pepper
chopped parsley or coriander leaves
  1. Heat oil in saucepan, add onion, garlic and ginger and saute until onion is translucent. Add African Veggie Curry Blend and cook, stirring continuously, until fragrant.
  2. Then add vegetables, stirring thoroughly to ensure they are coated with spice/onion mixture.
  3. Add tomatoes and stock or water to almost cover the vegetables.
  4. Cover with lid and simmer approx. 10 minutes or until the vegetables are cooked to your liking.
  5. Check seasoning and add salt and freshly-ground black pepper to taste.
  6. Garnish with chopped parsley or coriander.