Cauliflower Rogan Josh/ Vindaloo
This is another one of those staple kitchen products mainly kind of things. It can be made cheaply if you already have most of it in your kitchen, and certainly tastes awesome. If you’re not someone who routinely likes legumes, let this be an opportunity to try some. It’s non offensive to vegetarians, and pretty darn filling.
Plus, sometimes it's just too expensive to go buy meat.
Ingredients
1 Onion ($1.00)
2 Tablespoons of Olive Oil
2 Cloves Garlic ($0.50)
1 ½ cups of Vegetable stock
2 Tablespoons of Rogan Josh or Vindaloo paste ($4.45 for a 4-serve jar)
½ Head of Cauliflower ($2.65)
¾ cup of Frozen Peas / Peas and Corn ($2.54/500gm)
1 400gm can of Chickpeas, drained. ($0.99)
½ cup of rice per person
SERVES 6-8
COST: $9.69
METHOD
1. Dice up your onion and garlic nice and small, prepare your stock and cut your cauliflower into florettes. Start your rice straight away.
2. Heat oil in base of large casserole dish or saucepan. Add onion and garlic, stir until fragrant. Add Your choice of Curry paste, stir.
3. Add Stock and frozen peas and corn, as well as chickpeas. Bring to the boil.
4. Reduce temperature to simmer, add cauliflower and stir until well covered. Simmer covered for 5 minutes, any longer and you’ll get soggy curry. If you like a bit more heat, some chilli flakes can provide it if added now.
5. Remove from heat and serve with rice.
NOTE!!!!
If you have friends/housemates/fellow eaters with reflux or GORD!!!
If you have mates who get really crook from spicy food, there’s a couple of things you can do. One is omit the chilli, which is no fun for anyone.
2. IT costs extra, but with some natural yoghurt, spoon about 50gm per person into a bowl and dice up about 1/3 of a large cucumber. Stir this through yoghurt and serve with curry. People add as they wish, and take a bit with every mouthful.
Thai Chicken Curry
Overall, this isn’t necessarily the cheapest recipe, it is however a delicious one that will feed you over a couple of days, and again freezes and reheats very well.
Get your thai fever on and get going with a chicken Curry!
2 Tablespoons of Olive Oil
1 Onion ($1.00)
4 Cloves Garlic (50c)
1 “Thumb Length” of Ginger ($1.00)
2 x 50gm packs Red Curry Paste. (89c each) (1.78)
500gm Chicken (Thigh or breast. Thighs are cheaper) ($6.50)
1200ml Coconut cream. (Woolies is $1.18 per can) ($3.54)
1 Zuchinni ($0.80)
Half a Cauliflower ($1.99)
1 can of baby corn ($0.99)
1 Red capsicum ($1.10)
1 medium White potato (50c)
Splash of Oyster or fish sauce
2 Birds Eye Chillis ($1.00)
½ cup of rice per person (about 50C each)
MAKES ABOUT 8 SERVES
TOTAL: $19.50
The secret to this curry is not having soggy – ass vegetables. It works well for veggie lovers and haters alike! This freezes and reheats well, placing it in a container with leftover rice is delicious for lunches the day after!
1. Cut up ALL your veges, dice the onion small, crush garlic. Other vege sizes are up to personal choice. Grate ENTIRE ginger chunk into a bowl.
2. Put Olive Oil and Garlic, Onion, Ginger and curry paste in Pan. Stir until fragrant.
3. Dice chicken and add to mix. Stir until it looks cooked, and is WELL coated in curry paste.
4. Add coconut cream, you may need to scrape it out of the can if it is home brand.
5. Allow the coconut cream to combine with ingredients, bring to the boil. Add potatos
6. Put on rice, if you have a rice cooker, start NOW.
7. After around 25 minutes, add capsicum, Zuchinni, baby corn, Cauliflower, Fish sauce and Chilli. Stir until well coated. Simmer for about 10 minutes.
8. If you really like soggy veggies, you can leave it cooking for a while after this, but I prefer some crunch to the veggies so this works well.
9. Serve on top of rice.
*If *If you are feeling adventurous, financial or Both, you can always add some fresh peppercorns and use less crap coconut milk...
