Channa Masala

Can you see that on the horizon? Squint a little, sometimes the sun gets in the way. You see it now? Towers of bricks, dried cement, paint fumes and sweating construction workers will be taking up residence in the Creative household. Well not literally taking up residence, but building plans and decisions regarding floor and surface finishes will be featuring strongly in our lives over the next few months.

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Indian Carrot Soup

When life hands you lemons, make lemonade. Well, life (or in this case, my mother-in-law) didn't hand me lemons, but three bags of carrots last week. What's a girl to do? 

I could make carrot & pineapple juice, but sadly I'm sorely lacking a juicer. Any juicer manufacturer out there wanting to take pity on a destitute blogger?

Carrot salad was also an option (and a firm favourite of TheHusband), but a) it seemed so ... meh and b) I'd then have to make something else to round out the meal. Did I feel like making multiple dishes on Sunday evening? No. And it probably goes without saying that I wasn't in a "meh" mood.

Soup seemed to be my only option, and luckily for me it turned out spendidly. Don't you just love it when recipes on the fly turn out to be keepers? *grin* This one's for you Mom. And if I emit an orange glow after this, I'll know where to turn...

Indian Carrot Soup

Serves 4

1/2 medium onion, finely chopped
1 tbsp sunflower oil
1 tsp cumin seeds, finely ground
1/2 tsp fennel seeds, finely ground
1/2 tsp coriander seeds, finely ground
1 tsp garam masala (or more to taste)
6 large carrots, scrubbed, peeled and sliced
2 3/4 cups water
1/2 cup low fat coconut milk (or sub regular milk)
1 tsp salt
pinch of sugar
cream, to serve (optional)

1. Heat the oil in a large saucepan and briefly fry the onion and spices until onion starts to look translucent.
2. Add carrots, cook briefly, then water and bring to the boil. Turn heat down, cover with lid and allow to simmer until carrots are tender. (approx 20 - 30 minutes).
3. Using a stick blender, puree soup till smooth, then add the milk, salt and sugar. Stir and re-heat, then serve, drizzled with cream.

Nutritional info (per serving): Calories 120.7, Total fat 7.6 g, Saturated fat 3.6 g, Polyunsaturated fat 2.5 g, Monounsaturated fat 1.2 g, Cholesterol 0.0 mg, Sodium 668.8 mg, Potassium 391.5 mg, Total carbohydrate 13.2 g, Dietary fiber 3.7 g, Sugars 5.5 g, Protein 1.5 g


Good source of: Vitamin A 260.2 %

Ground Beef Curry (Keema Kari)

Yesterday was an unseasonally cool and drizzly day over here. February in the Western Cape is supposed to be sweat-puddle-inducingly hot, not overcast and dreary. Now, I don't know about you, but I'm definitely not your typical summer bunny, so while everyone was complaining about the weather, I was secretly relishing it. All the more so, because the cooler weather was the perfect excuse to whip up a pot of curry.

This particular curry is one I haven't tried before, and, while it's not glamorous by any means (let's face it, it's mince!), it definitely promises belly-warming goodness. Yes sirree, what it lacks in sophistication, it more than makes up for in taste.

And, as with all curries, this is even better the next day. Like you needed an excuse to whip up a humongous batch right now. Go on, get to it!

Ground Beef Curry (Keema Kari)

Adapted from Chow Times 

Serves 6

1/2 tbsp sunflower oil

1 1/2 onions, finely chopped

1/2 tbsp minced garlic

1 tbsp ground ginger

1 tsp ground turmeric

1/2 tsp ground cinnamon

1 tsp cumin seeds, crushed

1 tsp coriander seeds, crushed

1/2 tsp chilli powder

500g extra lean minced (ground) beef

4 medium firm potatoes, (skin on), cubed

1 x 400g can diced tomatoes

1 cup beef stock

salt and pepper to taste

1 bunch of spinach, washed, stalks removed and shredded

1. Saute onion over medium heat in oil until soft. Add garlic, ginger and spices, fry for 2 - 3 minutes until fragrant.

2. Add beef, and brown over medium to high heat.

3. Add potatoes, tomatoes and beef stock, turn heat down and allow to simmer for 30 - 40 minutes or until potatoes are cooked through.

4. Season to taste with salt and pepper and stir spinach through. Turn heat off and allow to rest for a few minutes for the spinach to wilt into the curry.

Serve warm, with rice or rotis.

Nutritional info (per serving): Calories 355.3, Total fat 17.6 g, Saturated fat 7.0 g, Polyunsaturated fat 0.8 g, Monounsaturated fat 7.6 g, Cholesterol 62.5 mg, Sodium 189.2 mg, Potassium 1016.1 mg, Total carbohydrate 29.9 g, Dietary fiber 4.2 g, Sugars 2.2 g, Protein 19.1 g

Good source of: Vitamin C 55.2 %, Vitamin B6 36.8 %, Vitamin B12 32.5 %, Niacin 29.7 %, Phosphorus 22.6 %