Vegetable Curry

Vegetable Curry

Ingredients

1 dsp Oil

1 med Onion, chopped

1 Garlic clove, crushed

1 tsp Ginger, crushed

1 tsp Red Chilli

2 dsp KnT Balinese Yellow Curry Paste

½ chopped Capsicum

1 med Zucchini, grated

1 med Carrot, grated

½ Fresh Beetroot, grated

1 cup Red Cabbage, finely sliced

Fresh Coriander

1 tin Borlotti Beans/Chick Peas

1 tin Tomatoes

Salt and Pepper

1 cup Broad Beans (peeled – optional)

Rice, Rice Noodles or Potatoes

Method

1. Heat oil then add Onion, Garlic, Ginger, fresh Corriander, Chilli and KnT Balinese Yellow Curry Paste.  Cook until onion is transparent.
2. Add Zucchini, Carrot, Cabbage & Beetroot and saute for a few minutes.
3. Add Borlotti Beans and Tomatoes & cook for 5 minutes
4. Then add Capsicum & Broad Beans & continue to cook until heated through.  Season with Salt & Pepper.

Serve with Rice, Potatoes or Noodles

Chicken, Fetta & Roast Pumpkin Pizza

Ingredients:  Left over Roast Chicken, Fetta Cheese, Tomato Paste (optional), KnT Gourmet Balinese Yellow Curry Paste, Pumpkin, Mozzarella Cheese, Red Onion (optional), Pizza Base

Method: 

1. Prepare ingredients - Shred chicken, dice fetta cheese, dice pumpkin into small pieces and then roast until cooked.  Slice onion thinly.
2. Turn on oven to 180 degrees Celcius
3. Place Pizza base onto pizza tray.  Combine 1 heaped dessertspoon each of Tomato Paste & Balinese Yellow Curry Paste (2 dessertspoons if omitting Tomato paste) and spread evenly over the pizza base.
4. Sprinkle a thin layer of mozzarella cheese over paste (by placing the cheese first, the rest of the ingredients stay in place)
5. Sprinkle onion, chicken, fetta & roasted pumpkin on top of cheese.
6. Place in oven for 10-15 mins or until cooked.
7. Serve with garden salad and a glass of red wine