Fiery Madras Vegetable Curry

 

2 tbsp vegetable oil

2 onions, finely chopped

1 tbsp grated ginger

2 large garlic cloves, crushed

2 or more chopped chillies

2 tbsp Spice Fusion Madras Curry Blend

3 cups diced vegetables (I used Lebanese eggplant, sweet potato, potato, sugar snap peas and spinach.)

2 large tomatoes, peeled* and chopped

Vegetable or chicken stock

Salt and cracked pepper to taste

2 tsp Spice Fusion Garam Masala

Zest of half a lemon

  1. Saute onions, garlic and ginger in hot oil until onion is transparent. 
  2. Add Madras curry blend and stir constantly for 30 seconds. 
  3. Add chillies, potatoes and sweet potato and combine well. 
  4. Stir in the tomatoes and add enough stock to barely cover vegetables.  
  5. Bring to the boil, then simmer for 5 minutes. 
  6. Add eggplant and sugar snap peas and cook for another 8 minutes. 
  7. Season with salt and pepper to taste.
  8. Add spinach, lemon zest and garam masala; stir well and cook for 5 minutes longer or until spinach has wilted and all vegetables are cooked through.
  9. Serve with rice with coriander leaves sprinkled over the top.
 

Madras Beef Curry

Recipe using Madras Curry Blend

3 tsp Spice Fusion Madras Curry Blend
2-3 tbsp white vinegar
500 g chuck steak, blade steak or similar, trimmed and cut into 2 cm cubes
1 tbsp vegetable oil or ghee
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp grated ginger
1 cup tomato pieces
1 cup beef stock or water
  1. Add vinegar to Madras Curry Blend.
  2. Stir well to make a paste.
  3. Heat oil in large saucepan, add onion, ginger and garlic and cook 5 minutes or until onion is golden.
  4. Add curry paste and stir for one minute or until fragrant.
  5. Add meat and cook, stirring, until well coated with curry paste.
  6. Finally, add tomato paste and stock. (Stock should just cover meat).
  7. Reduce heat and simmer, covered, for about an hour, stirring occasionally, and then uncovered for 15 minutes or until meat is tender and the sauce has thickened.
  8. Garnish with chopped coriander leaves.

Layered Cottage Pie


2 tbsp vegetable oil
500 g beef mince
1 large clove garlic, finely chopped
1 onion, finely chopped
1 tbsp Spice Fusion Madras Curry Blend
2 tbsp tomato paste
½ cup tomato pieces
Salt and pepper to taste
1 cup chopped parsley
3 cups mashed potato
breadcrumbs
2 tbsp butter

  1. Heat oil in heavy based saucepan, add onion and garlic and saute until onion is translucent.
  2. Add Madras curry blend; stir for a few seconds, then add mince, breaking it up with a fork and stirring occasionally until it is no longer pink.
  3. Stir in tomato pieces and paste; lower heat and simmer for about 20 minutes.
  4. Check seasoning and add salt and pepper to taste.
  5. Add half of the meat to a casserole dish, cover with half of the mashed potato.
  6. Sprinkle over half of the chopped parsley, then more meat sauce and another layer of mashed potato. Sprinkle final layer with remaining chopped parsley, bread crumbs and a few knobs of butter.
  7. Bake in a moderate oven for about 20 minutes until heated through and golden brown.

Madras Chicken Curry Burgers



500 g chicken mince
1½ tbsp Spice Fusion Madras Curry Blend
2 spring onions, chopped
1 egg, lightly beaten

½ cup breadcrumbs
½ cup chopped coriander or Italian parsley
salt and pepper to taste
extra virgin olive oil spray

  1. Combine mince, Madras Curry Blend, onion, egg, coriander (or parsley), breadcrumbs and salt and pepper in a bowl.
  2. Using clean hands, shape mixture into four 3cm thick patties.
  3. Place on a plate, cover and refrigerate for 20 minutes.
  4. Lightly spray patties with oil and cook in a frying pan for 5 minutes each side or until cooked through.