
Dry potato and pea curry
2 sliced onions
Method: Cook mustard seeds in oil until they start to pop. Add spices except for garam masala and cook stirring for 1 minute. Add potatoes and water and bring to the boil. Simmer covered on low heat for 15 minutes. Add peas and garam masala and cook for a further 5 minutes. Serve with steamed rice.
Source: https://www.goodfood.com.au/recipes/dry-potato-and-pea-curry-20130808-2riet
Lentil and chickpea curry
1 thinly sliced onion
2 sliced onions
1/4 tsp mustard seeds (optional)
1 tsp of oil
1 tsp of oil
2 cloves of garlic, crushed
2 tsp of grated fresh ginger (optional)
1 tsp turmeric
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp garam masala
1 cup of frozen peas
2 cups of water
400-700 grams of diced potatoes2 cups of water
Method: Cook mustard seeds in oil until they start to pop. Add spices except for garam masala and cook stirring for 1 minute. Add potatoes and water and bring to the boil. Simmer covered on low heat for 15 minutes. Add peas and garam masala and cook for a further 5 minutes. Serve with steamed rice.
Source: https://www.goodfood.com.au/recipes/dry-potato-and-pea-curry-20130808-2riet
Lentil and chickpea curry

2
cloves of garlic, minced
400 g
can of lentils
400 g
can of chick peas
400 g
can of tomatoes
1/4
tsp of chilli powder
1/2
tsp cumin
1/2
tsp coriander
1/2
tsp turmeric
1
tsp garam masala (optional)
1
tsp oil
Method:
cook onion and garlic in oil on low heat until soft. Add spices and
stir for 1 minute. Add all other ingredients except
for lentils
and garam
masala. Cook
covered
for
10 minutes on
low heat.
Stir
in lentils and garam masala (optional) and cook for a further 10
minutes. Serve
with steamed
or
boiled
rice, or wraps
Spicy chick
pea
curry
Same
as above but with 2 cans of chick peas instead of 1 can of lentils.
My kids love this recipe.
Chicken and corn noodle soup
1 chicken breast
2-3 small packs of noodles
1 can of corn
1 tbsp soy sauce
Peas or broccoli (optional)
Method: Cook 1 chicken breast in 3 cups of water with a handful of peas, broccoli or whatever green veges are available in water with a tbsp of soy sauce until cooked. Remove and shred or cube chicken breast. Add 3 packs of noodles and their seasoning. Cook noodles and stir through a can of corn. Add the cooked chicken breast, soy sauce and chilli to taste.
Portuguese
Chicken Spaghetti
2
– 3 chicken legs per person depending on size or diced chicken.
1
onion, diced
1
tbsp tomato paste or 1 medium
sized
tomato
1
tsp olive oil
500 g
pack of spaghetti
1
L chicken stock
½
tsp chilli flakes
Sliced
carrot or a handful of peas (optional)
Image source: https://www.foodfromportugal.com/recipes/stewed-chicken-spaghetti/
Image source: https://www.foodfromportugal.com/recipes/stewed-chicken-spaghetti/
Method:
Cook
onion on
low heat in
olive oil until soft.
Add
chicken pieces and cook and stir until browned all over.
Add
enough stock to cover chicken pieces and cook on a low heat for
approx. 30 minutes or until chicken pieces start to fall off the
bone. Add optional carrots or peas, carrots after 10 minutes and peas
after 25 minutes. Remove chicken and vegetables (if added) and set
aside.
Add
spaghetti to the liquid and cook as per spaghetti instructions. Add
more water if needed. The spaghetti should soak up the liquid. Do not
drain. Add
chicken, mix and serve.
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