Chilly nights call for steaming bowls of goodness. Nothing says winter like the smell of a hearty stew on the stove, aromas of gravy and spices filling the air. Comfort food is a great way to get your veggies filled with flavour. Most recipes are designed to be a one-pot meal, which means less fuss in the kitchen and more time in front of the fireplace. And the best part? They are freezer-friendly to cook ahead. So cosy up… dinner is sorted!
LAMB TAGINE WITH APRICOTS AND ALMONDS
Moroccan food is the ULTIMATE in comfort. Warm spices, slow-cooked and variety of textures. Don’t be scared to explore. This is easy and foolproof and will make you the superhero of dinner! PS. No tagine needed, just a good pot.
Serves: Six | Cooking Time: 20mins
11 kg Stewing Lamb, cubed
2 Onions, chopped
200g Carrot, grates
1 Tin Crushed Tomato
1 Cup Stock (Chicken, Beef or Lamb)
2 Cloves Garlic, Peeled
1/2 Cup Dried Apricots
1 Sprig Rosemary
1 Tbs Moroccan Spice (get from any supermarket)
1 tsp Turmeric
1 tsp Paprika
1 tsp Cinnamon
1 tsp Cumin
1/2 Chilli Flakes (optional)
1/2 tsp Black Pepper
1/2 tsp Tumeric
Almond Flakes for garnish
In a large pot, brown the onion, carrots and garlic.
Remove and keep aside
In the same pot, brown the lamb until brown and caramelised
Meanwhile, mix the tomatoes, stock and spices and mix well
Add the onion mix back into the pot, and pour in the liquid.
Bring to a boil and then lower the heat to a simmer.
Cover the pot and turn down to lowest heat. Cook for 30 mins.
Add the apricots and cook for a further 30mins or until the lamb falls apart
Sprinkle with almonds and serve with rice, couscous or flatbread
This dish is perfect for veggie lovers, and you won’t even believe it contains no meat! Flavour bomb and just all-round hit.
Serves: Six | Prep Time: 10 mins | Cooking Time: 35 mins
4 Aubergines, Peeled And Cubed
150ml Olive Oil
100g Cottage Cheese
3 Tbs Parsley, Chopped
1 Egg, Whisked
1,5 Tbs Flour
6 Garlic Cloves, Crushed
2 Tins Crushed Tomato
1 Onion, Diced
4 Tbs Basil Chopped
1 tsp Fine Salt
1 tsp Pepper
Toast the breadcrumbs in the oven for 5 min
Pre-Heat the oven to 200°C
Mix the aubergine with 50 ml of oil, add salt and pepper
Mix and turn out on a greased baking tray.
Roast in the oven for 20min until soft
While the aubergine is roasting, in a frying pan, warm 50ml olive oil
Add the onions and fry for 3 mins.
Add half garlic and continue to fry for another 2 mins
Add the crushed tomatoes and basil and lower the heat.
Simmer for 15 min on low heat.
Remove from the pan and keep aside in a bowl.
Wash and clean the pan.
Remove the aubergines and allow to cool for 5 mins
Mash the aubergines in a mixing bowl.
Add the bread crumbs, cheese, parsley, egg, flour and remaining garlic.
SWEET POTATO CHICKPEA CURRY
Serves: Six | Prep Time: 10 mins | Cooking Time: 20mins
3-4 large Sweet potatoes, peeled and cubed
4 tbs Olive Oil
1 Can Crushed Tomato
2 Cans Drained Chickpeas
400ml Coconut Milk
2 Cups Vegetable Stock
3 Cups Spinach, chopped
2 Onions Chopped
2 Garlic Cloves Chopped
1 tsp Crushed Ginger
1/2 Cup Fresh Coriander
1 tsp Cumin Seeds
1 tbs Water
1 tsp Curry Spice
1/4 tsp Cinnamon
1 tsp Chilli flakes
1 tsp Salt
Pre-Heat the oven to 180°C
Toss sweet potatoes in 2-3tbs oil and roast at 180 until soft.
In a high-speed blender or food processor blend the sweet potatoes, vegetable stock and coconut milk till smooth.
In a large pan, heat 2tbs of oil.
Add the cumin and coriander seeds, toasting until just fragrant.
Add the onion, turmeric, and curry spice and sautée for a few mins until translucent
Add the ginger, garlic and chilli cooking for another 3-4 mins.
Finally, add the chickpeas and sautée for 2-3 mins,
Pour the sweet potato mixture into the pan.
Add the tomato mix, spinach and coriander.
Cook until heated through, serve with rice or flatbread.
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