Carrot and Coconut Curry

Ingredients: 4 large carrots 1 large onion 1 green chilli 1/3 cup coconut milk 1/4 cup water 2 tsps chilli powder (adjust according to taste) 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 2 tbsps oil Fresh coriander leaves, chopped for garnish Salt to taste Method: Peel, wash and cut carrots into 2 inched pieces, chop onions and a green chilli. … Continue reading Carrot and Coconut Curry

Lychee & Pomegranate Panna Cotta

Ingredients: Lychee Panna Cotta 1 can of lychees in syrup 12g powdered gelatin 240ml extra thick double cream 240ml whole milk 2 tbsp sugar Pomegranate Jelly 12g powdered gelatin 250ml pomegranate juice 65g sugar Pomegranate seeds to garnish Method: For the panna cotta: Pour the lychees and syrup into a food processor and blend until the mixture is smooth. Strain into a measuring cup until … Continue reading Lychee & Pomegranate Panna Cotta

Cauliflower & Chickpea Curry

Ingredients: 2 olive oil 2–4 tablespoons red curry paste 1 teaspoon grated fresh ginger 1 large white onion, diced 4 cloves garlic, crushed 1 large red bell pepper, diced 400ml carton coconut milk 400g tin chickpeas, drained and rinsed 400g tin chopped tomatoes 1 small head cauliflower, broken into small florets 30g fresh coriander, chopped Salt and pepper, to taste Rice or naan for serving … Continue reading Cauliflower & Chickpea Curry