Tag-Archive for » Curry «
This is a great side dish or it would also make a nice vegetarian dish. I served this as a side to some steaks I cooked and it went really well. My hubby loves cauliflower cheese and this has now become his new favourite. It all goes together really well and we loved the addition of the egg and croutons. If you would like to read more reviews on this one or view more photos please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Medium cauliflower, chopped into florets
1 Medium onion, sliced
2 Eggs, hard-boiled, peeled and chopped
3 Tablespoons whole meal flour
1 Teaspoon mild curry powder
2 Tablespoons butter or margarine
2 Cups milk
1/2 Teaspoon dried thyme
Salt & fresh ground pepper
4 Ounces mature cheddar cheese, grated
1/2 Cup crouton
Method
1. Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 – 15 minutes) Be careful not to overcook. Drain well.
2. Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.
3. Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.
4. Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.
5. Remove from the heat, and stir in about 3/4 of the cheese.
6. Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.
All photos taken by me unless otherwise stated.
This is a very easy curry recipe to put together and it tastes and smells wonderful.. I used a red curry paste for the curry and I also added vegetables to ours to make it a complete meal, as we are eating lower carb at the moment and I was not serving this with rice. I used chicken breasts which I partially cooked in a fry pan and then sliced thickly and added them to the curry to finish cooking. I think chicken thighs would also be great in this or even a whole chook cut up. If you would like to read more reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 1/2kg Chicken pieces
4 Teaspoons oil
2 Medium onions, quartered
2 Garlic cloves, crushed
1 Small red chile, finely chopped
4 Tablespoons finely chopped fresh ginger
4 Teaspoons chopped fresh lemongrass
2 Tablespoons mild curry paste
2 1/2 Tablespoons brown sugar
1 (400 ml) Can coconut cream
1/2 Cup chicken stock
Method
1. Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
2. Add garlic, chilli, ginger lemongrass and curry paste.
3. Add chicken and braise on all sides, coating well with curry paste.
4. Cover and cook for 15 minutes over a low heat.
5. Remove lid, add sugar and stir well.
6. Pour in coconut cream and stock and bring to the boil.
7. Reduce heat and simmer uncovered for another 30 minutes.
Serve over rice.
I like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don’t feel like making a separate vegetable dish.
All photos taken by me unless otherwise stated.
