CURRY AND CAKE

THIS week’s lunch menu has been a VEGETABLE CURRY and BANANA CAKE . You can tell the tried and true recipes among our collection. The pages...


THIS week’s lunch menu has been a VEGETABLE CURRY and BANANA CAKE.
You can tell the tried and true recipes among our collection. The pages are stained with ingredients and the recipe is always easy to find.

VEGETABLE CURRY
INGREDIENTS
1 tablespoon oil.
2 chopped onions.
1 tablespoon freshly grated ginger.
2 cloves crushed garlic.
2 teaspoons curry powder.
2 teaspoons green curry paste.
1 teaspoon ground cumin.
Two 440ml cans crushed tomatoes.
¼ cup tomato paste.
½ cup sweet fruit chutney.
¼ cup crunchy peanut butter.
440ml can coconut cream.
375g chopped pumpkin.
1 medium carrot, chopped.
125g fresh green beans cut into 4cm lengths.
125g yellow or green squash, chopped.
125g cauliflower florets.
2 medium potatoes, peeled and chopped.
310g can butter beans.

Heat oil in a large heavy-based pan. Cook the onions, ginger and garlic over a medium heat for three minutes. Stir in the curry powder, paste and ground cumin and cook for two minutes or until fragrant. Add all the remaining ingredients and stir to combine. Bring to the boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, stirring occasionally. Serve with steamed rice. The recipe comes from our copy of FamilyCircle's Favourite Casseroles and One-Pots (Published by Murdoch Books).

BANANA CAKE
INGREDIENTS
125g margarine.
2 very ripe mashed bananas.
¼ teaspoon bicarbonate soda dissolved in 1 tablespoon milk.
¾ sugar.
1¾ cups self-raising flour.
2 eggs.

Cream margarine and sugar. Add eggs, then bananas, then milk and bicarbonate soda, then flour. Cook in a moderate oven (180C) for 45 minutes. Ice when cold. (We used a butter frosting.)
We usually slice and wrap in plastic film and freeze. The frosting freezes well and is even more delicious cold. I say “usually” because we ate this week’s offering over the weekend. It was just toooooo good.

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