Why Katy's Barking Gecko ?!
I love to travel, I love to cook and to try new recipes...
After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and
we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....
Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko
Well there is no restaurant (so far....), but heaps of favourite recipes.
Thursday, February 10, 2011
Vegetable Curry with Pineapple and Cashew Nuts
We are trying to avoid eating meat during the week. We are no vegetarians, but think that meat once a week is enough.
Therefore we are always looking for new recipes and stumbled over this just recently.
We love curry, we love vegetables, nuts and pineapples so we thought we'd give it a try.
It's really easy to prepare...
Ingredients for 4 persons:
1 piece ginger (about 10 g)
0.5 cauliflower (500 g)
2 carrots (200 g)
100 g green beans
1 green chilli
200 g red lentils
4 small waxy potatoes (about 200g)
2 tablespoons canola oil
2 tablespoons mild curry powder
300 ml vegetable stock
300 ml coconut milk
100 g cashew nuts
1 baby pineapple (400 g)
100g peas (frozen)
6 stalks coriander
Peel the onion and ginger and chop finely.
Wash and cut the cauliflower into florets.
Peel and cut the carrots into 5 mm thick slices.
Wash the beans and halve diagonally.
Cut the chilli in half lengthways, remove seeds and cut into thin strips.
Rinse lentils and drain them in a sieve.
Peel potatoes and cut into 5 mm thick slices.
Put the oil in a large saucepan. Add onions, ginger, chilli and red lentils and sauté briefly over medium heat.
Then add carrots, potatoes, cauliflower and beans and sauté 3-4 minutes while stirring.
Add curry powder and mix.
Pour in vegetable stock and coconut milk, bring to a boil and simmer the curry open 15-20 minutes on medium heat.
Meanwhile, fry the cashews in a pan without oil until golden brown, place on a plate, let cool slightly and chop coarsely.
Peel the pineapple into quarters, cut out the stalk and cut the flesh into 1 cm thick slices.
Add pineapple, cashews and peas to the curry, stir in and simmer for another 5 minutes. Wash coriander, shake dry and chop coarsely.
The vegetable curry with salt and pepper and sprinkle with coriander.