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Cooking, Recipe and Food Blog

Chicken Curry

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Here is a delectable chicken curry recipe with a Filipino twist. Here we used fish sauce to flavor it, but feel free to use salt if you want. Frying the vegetables makes them crispy on the outside, yet soft in the inside. I prefer this, but if you do not have time, you can simply put all the ingredients together in a pot and cook them altogether.

 

Serves 6

Ingredients:

1 kilo chicken cut to pieces

3 medium sized potatoes, cut into large cubes

3 pieces carrots, cut into large cubes

1 big red bell, seeded and sliced

1 big green bell pepper, seeded and sliced

2 medium sized onions, chopped

1 garlic bulb, minced

1 inch piece of ginger, pounded then sliced

2 cups coconut milk

3 tablespoons of curry powder

1 teaspoon chili powder or 2 fresh red chili

4 tablespoons cooking oil

Fish sauce to taste

 

Heat half of the oil in a large frying pan over medium heat. Fry the potatoes and carrots for 4-6 minutes until they are light brown. Transfer them to a plate lined with paper towels to train the excess oil.

Next, place the chicken in the frying pan. Add 2 tablespoons of fish sauce. Cover and allow the liquid to evaporate. Fry the chicken until it is light brown. Transfer it to a plate.

Heat the remaining oil in a large saucepan over medium heat. Sauté the garlic, ginger and onions for 2-3 minutes or until fragrant and lightly browned. Return the chicken in the pan and pour in the coconut milk. Stir in the curry powder and chili powder. Let it simmer for 10 minutes.

Place the red and green bell peppers, potatoes and carrots in the saucepan. Set the heat to high and bring it to a boil. Season it with fish sauce to taste. Remove from heat. Transfer it to a serving bowl or individual bowls. Serve immediately with rice.

 

Photo Courtesy Of: PetLvr

Indian Crab Curry

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Indian crab curry is an interesting curry dish with a hint of sweet and sour taste from the tamarind. This recipe isn’t so spicy, so add more chili if desired.

 

Serves 4

Ingredients:

1 tablespoon tamarind soaked in half a cup of water

2 tablespoons oil

1 cup cubed tomatoes

1 cup sliced onions

1 medium sized red chili, seeded and diced

1 teaspoon salt

2 kg crabs, cleaned and quartered

1/4 cup coconut cream

1/4 cup water

For the spice paste:

1 teaspoon cumin seeds

1/2 teaspoon ground cumin

1 teaspoon ground fennel

6 candlenuts, finely pounded

1 tablespoon chili powder

2 teaspoons turmeric powder

2 tablespoons water

 

Strain the tamarind and reserve the water. Discard the solid parts.

Place the cumin seeds, ground cumin, ground fennel, candlenuts, chili powder, turmeric and water in a small bowl. Mix until well combined.

Heat the oil in a large frying pan or wok over medium heat. Add the spice mix and cook it for 2-3 minutes or until it is fragrant.

Place the tomatoes in the pan and allow it to cook for 5 minutes or until it becomes soft. Add the onions and chili. Fry it for a minute and then add the salt, crab and tamarind water. Stir. Cover and let it cook for 5 minutes or until the crabs change color,

Pour the coconut cream and water into the pan. Set the heat to high and bring it to a boil. Remove from heat and serve immediately with rice or bread.

 

Photo Courtesy Of:  nickgraywfu

Fish Nuggets with Curry Dip

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These delicious fish bites are so addicting especially when warm. They are great appetizers for parties too. The fish’ flaky texture is perfect for the curry dip. You may add a drop of honey if desired to sweeten the sauce. It is also a good idea to add some salt and pepper or even parmesan cheese to the cornflake crumbs to make the dish tastier. Yum!

 

Serves 2

Ingredients:

260g boneless white fish fillet

2 tablespoons whole meal flour

1 egg white

3 tablespoons corn flake crumbs

For the curry dip:

1/4 cup low fat mayonnaise

1/4 teaspoon curry powder

In a small bowl, combine the mayonnaise and curry powder. Mix well and cover. Refrigerate.

Preheat the oven to 180C and cut the fish into chunks.

Dredge the fish in flour. Make sure that they are coated.

Put the egg whites in a bowl and whisk it for 1 minute. Dip the fish cubes in egg and then coat it with cornflake crumbs.

Place the coated fish on a lightly greased baking tray. Bake the fish for 10 minutes. Turn the fish cubes and bake it for another 5 minutes. Remove from oven and transfer to a plate.

Serve warm with the curry dip.

 

Photo Courtesy Of: jasonlam

 

Pumpkin and Tomato Curry

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Everyone loves pumpkin and tomatoes. Even the pickiest vegetable eaters appreciate these veggies. Here is a delicious vegetarian curry recipe you can prepare at home. Feel free to add more chili to spice it up.

 

Ingredients:

500g pumpkin, peeled and cut into bite sized chunks

6 tablespoons vegetable oil

4 Asian shallots peeled and roughly chopped

3 garlic cloves

1/2 teaspoon turmeric

2 stalks lemon grass

1 1/2 tablespoons Thai red curry paste

2.5cm piece of ginger, peeled and sliced into strips

3 tablespoons salted cashews or peanuts

200ml chicken stock

400ml coconut milk

1 tablespoon fish sauce

2 large tomatoes, peeled, seeded and sliced

1 cucumber, sliced into strips

1/2 cup shredded kaffir lime leaves

Fried shallots for serving

 

Preheat the oven at 200C.

Chop the white part of the lemongrass. Tie the leaves in a knot.

Place the pumpkin and half of the vegetable oil in a large bowl. Toss until the pumpkin is coated in oil. Place them in a baking tray and roast them for 20 minutes or until they are cooked.

While roasting the pumpkin, combine the garlic, turmeric, shallots, ginger, curry paste and nuts in a food processor or blender. Blend for 2-3 minutes to form a paste. If you do not have a food processor all you have to do is crush the peanuts and make sure the other ingredients are finely chopped before mixing them.

In a large saucepan or work, heat the remaining oil under medium heat. Add the paste and cook it for 2-3 minutes or until fragrant. Pour in the chicken stock and coconut milk. Add the roasted pumpkin and tomatoes. Simmer for 5-10 minutes. Season it with fish sauce.

Ladle the curry on individual bowls of rice or transfer it to a serving plate. Garnish with cucumber strips, kaffir lime leaves and fried shallots. Serve warm.

 

Photo Courtesy Of:  avlxyz

 

Garlic and Coriander Naan Bread

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A great traditional accompaniment for many Curry and Asia dishes, this bread is relatively heavy, but still works very well as a side dish.

Naan Bread

Serve it still warm, along with a freshly cooked Curry – something like the Creamy Curried Beef or Cauliflower in a Curry Sauce for a truly great dinner!

To Make 3
280g Strong White Flour, plus extra for dusting
1tsp Salt
1tbsp Ground Coriander
1 Garlic Clove, peeled and very finely chopped
1tsp Easy-blend Dried Yeast
2tsp Clear Honey
100ml Lukewarm Water
4tbsp Natural Yogurt
1tbsp Vegetable Oil, plus extra for brushing
1tsp Black Onion Seeds
1tbsp Chopped Fresh Coriander

1. Sift the Flour, Salt and Ground Coriander together into a large bowl, before stirring in the Garlic and Yeast.
2. Make a well in the centre, then add the Honey, Water, Yogurt and Oil. Mix well with a wooden spoon until the dough begins to come together, then knead in the bowl until it leaves the sides of the bowl.
3. Turn out onto a floured surface, and knead well for around ten minutes, until smooth and elastic.
4. Brush a bowl with some more Oil. Shape the Dough into a ball, then leave in the bowl, covered with a damp tea towel for around one or two hours, leaving it to rise in a warm place. The dough should have doubled in size after the time
5. Once the Dough has finished rising, place three baking trays in the oven and pre-heat to 240C, and heat the grill too.
6. Turn the Dough out onto a floured surface, then knock back with your fist. Divide into three pieces, shaping each of them into a teardrop shape, about a centimetre thick, and place on one of the heated baking trays. Brush the Bread lightly with Oil, and sprinkle with the Onion Seeds and Chopped Coriander.
7. Bake in the oven for five minutes until puffed up. Transfer the Naan Bread to the Grill pan, and grill for two or three minutes.

Photo Courtesy of: stu_spivack

Shrimp and Vegetable Curry

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Curry is a spiced stew cooked with coconut milk. This spice originated from India, but this wonderful recipe is a mix of all cultures. The vegetables contribute their different tastes, while the curry’s strong flavor compliments the shrimp’s sweetness.

You can eat this dish with rice or with naan bread. Garnish or plate it well and it can serve as main course for a home cooked Valentines meal.

Serves 4

Ingredients:

2 tablespoons peanut oil

1 small onion, chopped

5 – 6 cloves diced garlic

1/2 cup bamboo shoots (optional)

1 cup butternut squash, cubed

4 garlic cloves, chopped

1 medium zucchini, sliced

15 pieces green beans, trimmed and cut into half

4 cups light coconut milk

1 cup vegetable broth

3 -4 lemon grass stalks

2 tablespoons fish sauce

3/4 teaspoon turmeric

1/2 teaspoon ground coriander

1/2 teaspoon green or red chili paste

1 lb medium sized shrimp, peeled and deveined

1 tablespoon freshly grated ginger

2/3 cup chopped fresh basil leaves

In a Dutch oven or deep saucepan over medium flame, heat the peanut oil. Sauté the garlic, onions and ginger for about 2-3 minutes or until the onions are translucent.  Add the curry paste, basil leaves, lemon grass and squash. Stir-fry for another 5 minutes until the squash is lightly browned. Pour in the broth and 2 cups of coconut milk. Bring to a boil. Let it simmer until the squash is soft, around 15 minutes. Add zucchini and green beans. Cover for another 5 minutes until the liquid is reduced to half. Mix in the shrimp, bamboo shoots and add the coconut milk. Season it with turmeric, coriander, chili paste and fish sauce. Simmer for another 10 minutes or until the shrimp is pink and the sauce thickens.

Serve warm over rice.

Photo Courtesy Of: kuchingboy

Creamy Curried Beef

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This is a traditional Curry Dish, using Minced Beef in place of cubed – flavoured with various Spices, Raisins, Tomatoes and Almonds.
Minced Beef Curry
If you want a hotter tasting Curry, replace the Medium Curry Powder with a hotter one, add more garlic or include some finely chopped Chillies.

To serve 2
350g Minced Beef
1 Medium Onion, chopped
2 Garlic Cloves, peeled and crushed
1 Large Carrot, finely grated
2 Tomatoes, peeled and sliced
1tbsp Tomato Puree
100g Raisins or Golden Sultanas
250ml Beef Stock
3tbsp Wine Vinegar
1tsp Ground Cumin
1/2tsp Ground Cinnamon
1tsp Ground Allspice
2tsp Medium Curry Powder
120g Long Grain Rice
5tbsp Sour Cream or Natural Yogurt

1. Heat a large saucepan, and heat the Beef, Onion, Garlic and Carrot and heat over a low heat until the fat begins to run from the Beef, and then raise the heat slightly until the Minced Beef is browned off.
2. Add the Tomatoes, Tomato Puree, Raisins (or Golden Sultanas), Beef Stock, Vinegar, Spices, and season to taste. Bring to the boil, check the consistency, and add some extra water if required.
3. Cover and simmer gently for twenty minutes until very tender, stirring frequently to make sure nothing sticks and burns. At the same time, begin to cook the Rice in some Salted Water for twelve to fifteen minutes, or until tender.
4. When the Rice is cooked, stir the Sour Cream or Yogurt into the meat, and drain the Rice. Slowly add the Rice to the pan of the Beef Curry, and stir in well, before serving on warmed plates.

Serve with Poppadoms or Naan Bread, fresh from the pan.

Photo Courtesy of: Xelcise

Currywurst Sauce

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Currywurst is known as a German fast-food. It is sold in the streets and diners. It refers to sausages with sauce. It is eaten alone or with bread and fries. According to Wikipedia an average of 800 million servings are sold each year.

They say that the original sauce was made with Worcestershire sauce, curry powder and other spices. If you are in the mood to experiment, feel free to add other spices to suit your taste. It is a dish you and your friends will enjoy.

Ingredients:

2 tablespoons vegetable oil

1 large onion, finely chopped

4 tablespoons curry powder

1 tablespoon hot paprika

2/3 cup tomato ketchup

2 cups crushed tomatoes with juice

1/2 cup sugar

1/4 cup red wine vinegar

Salt to taste

In a medium saucepan over medium low heat, heat the oil. Sauté the onions for 5-8 minutes or until they become soft and translucent. Add the crushed tomatoes and ketchup. Next, sprinkle with curry powder and paprika. Let it cook for 2 minutes before pouring in the red wine vinegar. After, add the sugar and stir until it dissolves. Season it with salt. Increase the heat to medium high and bring it to a boil, then lower the heat and let it simmer until it thickens. Stir occasionally.

Transfer sauce to a blender or food processor. Puree it until smooth. Serve warm over hot sausages.

Photo Courtesy Of: Seph Swain

Cauliflower in Curry Sauce

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This dish is a great addition to a regular Indian Meal. It’s mix of textures, with the crunchy Cauliflower and smooth sauce and Tomatoes gives it a memorable buzz. You can also serve it as a simple, quick and tasty Dinner with some Chapatis or Naan bread.

Cauliflower Curry

To Serve 4
1 Large Cauliflower
6tbsp Ghee or Vegetable Oil
1tsp Black Mustard Seeds
1tsp Cumin Seeds
2.5cm Ginger, peeled and finely chopped
1 Small Onion, peeled and finely chopped
1tsp Salt
1tsp Ground Turmeric
3 Tomatoes, skinned and finely chopped
1 Small Green Chilli, deseeded and finely chopped
1/2tsp Sugar
2tbsp Fresh Coriander, chopped

1. Cut the Cauliflower into small florets, discarding the green leaves and stalks. Wash and dry well on Kitchen Paper.
2. Heat the Ghee (or Vegetable Oil) in a heavy based saucepan, or a flameproof casserole dish. Add the Mustard Seeds to the pan, and when they begin to pop, stir in the Cumin Seeds, Ginger, Onion, Salt and Turmeric. Fry over a medium heat for two to three minutes, stirring constantly.
3. Add the small Cauliflower florets to the pan, and stir well to coat evenly with the Spice mixture. Mix in the Tomatoes, Green Chilli, Sugar and half of the Chopped Coriander, cover the pan with a tight-fitting lid, and cook gently for about fifteen minutes, making sure that the Cauliflower is tender, but not a mush.
4. Remove the lid (or cover of your choice) from the pan, and rapidly boil for one or two minutes to thicken the sauce.

Serve either in individual serving dishes, or in a large dish for people to help themselves too.

Photo Courtesy of: RovingI

Hot Red Jungle Curry

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Not blow your head off heat, but enough to leave you reaching for the Water…which in itself is a mistake, as that’ll make it hotter – Milk is a much better alternative!
Red Curry
If you want to add more various textures to this dish, and lower the heat slighlty, add a drained can of Bamboo Shoots as well as the other vegetables at stage two – it adds a great burst of crunch to the dish. This dish takes around half an hour to make, so it’s great to do if you’re in a rush, but it’s still a bit exotic and impressive to show off to people with.

To Serve 4
15ml Vegetable Oil
350g Skinless Chicken Breasts, cut into Strips
450ml Hot Chicken Stock
2.5cm Ginger, Finely Sliced
2tbsp Red Curry Paste
2tbsp Fish Sauce
125g Aubergine, cut into bite-sized pieces
125g Baby Sweetcorn, halved lengthways
75g Green Beans
75g Button or Brown Cap Mushrooms, halved if needed
3 Kaffir Lime Leaves
1/2 Lime Rind, Grated
1tsp Tomato Puree
1tbsp Soft Brown Sugar
Lime Rind, to Garnish

1. Heat the Oil in a large Wok or Pan, and cook the Chicken off until it turns golden brown, and is cooked through.
2. Stir in the Curry Paste and cook for another minute, then add the Vegetables and Lime Leaves, stirring well to make sure that everything is coated in the Curry Paste.
3. Add the Chicken Stock, Fish Sauce, Tomato Puree, Grated Lime Rind and Soft Brown Sugar to the pan, and bring it to the boil. Reduce the heat, and simmer for ten to twelve minutes, until the Chicken and Vegetables are tender, but not soft.

Serve straight away, with Rice or seasonal Vegetables.

Photo Courtesy of: RovingI

Coconut Curry

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This is a very simple dish, and it makes a very flavoursome curry, with tastes of (as the name suggests) coconut. It’s a very creamy dish, and quite heavy on the calories, so may not be the best thing for straight after Christmas!

Coconut Curry

Serve it with a freshly toasted Naan bread, and Rice – try adding some tumeric and chopped almonds to the Rice once cooked to add more flavours to the side.

To Serve 4
1tbsp Oil
450g Minced Beef
2 Garlic Cloves, Crushed
1tsp Ground Cumin
1tsp Ground Coriander
1tsp Garam Masala
1/2inch Fresh Root Ginger, Grated
2tbsp Ground Almonds
175ml Coconut Milk
120ml Beef Stock
Salt and Pepper
2tbsp Fresh Coriander, Chopped

1. Heat the Oil in a large Saucepan, and add the Minced Beef and Garlic. Cook for five minutes over a medium-high heat.
2. Add the Cumin, Coriander, Garam Masala and Ginger, and cook for two more minutes, before adding the Ground Almonds and seasoning to taste.
3. Drain any excess liquid off, leaving around a tablespoon in the pan, then add the Coconut Milk and Stock. Mix in well, and bring to the boil.
4. Reduce the heat and simmer for twenty minutes, before adding in the Fresh Coriander and cooking for a further ten minutes until the sauce is thicker (it shouldn’t be dry, but shouldn’t be very…saucy).

Serve fresh and still hot from the pan, along with Rice, Naan Bread, Yogurt dip and Coriander on the plate.

For an alternative, simply replace the Minced Beef with diced Chicken, and cook until done through before moving on to the next step. Try adding different vegetables to the mix – Onions, Peppers and sliced Aubergines are all good to use.

Photo Courtesy of: Avlxyz

Thai Beef Curry with Coconut Milk

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A really simple, basic dish, that will people craving more of the tastes and textures that make this such an appetising meal.

Thai Beef Curry

You can serve with Rice or Noodles – depending on what you prefer. Try adding prawn Crackers to have as a side.

To Serve 4

3tbsp Vegetable Oil

800g Braising Steak, Cubed

2 Onions, Thinly sliced

2tbsp Thai Red Curry Paste

1tbsp Tamarind Paste or Lime Juice

2tbsp Fish Sauce

850ml Coconut Milk

2tsp Sugar

6 Cardamom Pods, Crushed

1small Pineapple, Peeled and Chopped.

1.       Heat the Oil in a flameproof casserole dish, and brown the beef off before setting aside, making sure you keep as much of the juice and Oil in the pan as possible

2.       Fry the Onions and cook for five minutes, before setting them aside with the Beef.

3.       In the pan, add the Red Curry Paste, and cook gently over a low heat for a minute, then add the Tamarind paste, Fish Sauce, Coconut Milk and Sugar.

4.       Bring to the boil, then reduce the heat to simmer.

5.       Re-add the Beef and Onions to the dish with the Cardamom Pods, then simmer for sixty to ninety minutes. Stir from time to time, and if it starts to become a bit dry, cover with a lid. Bare in mind that the dish shouldn’t have a lot of liquid with it, but it shouldn’t be very dry.

6.       Add the Pineapple and cook for a further five minutes.

7.       Check to make sure the dish is dry enough. If it isn’t, add a small amount of water or some extra Coconut Milk.

8.       Serve with Rice or Noodles, and Prawn Crackers.

Photo Courtesy of: Avlxyz

Thai Green Curry

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Thai Green Curry

This Thai Chicken curry has chunks of tender chicken, a homemade green curry sauce, plus a range of healthy vegetables.

Part of the key to having a high quality Curry is using the right ingredients, but knowing when to add them in the right order. Usually cooked in the same way in Thailand, using smaller pieces of Chicken, which means it would cook faster, and taste fresher.

To Serve 4

1.5kg Chicken, cut into chunks
4 Kaffir Lime Leaves
Handful Fresh Basil
1 Can Coconut Milk
1 Red Bell Pepper (de-seeded and cut into chunks)
1 Courgette (cut into chunks)
2tbsp Oil
4 Small Thai Green Chillies
¼ cup Shallot or Purple Onion
4 Cloves Minced Garlic
1 thumb-sized piece of Ginger
1 stalk Lemongrass
½ tsp Ground Coriander
½ tsp Ground Cumin
1tsp Shrimp Paste
1 cup Fresh Coriander Leaves
½ tsp Ground White Pepper
3tsp Fish Sauce
1tsp Brown Sugar
2tbsp Lime Juice

1. Prepare the ingredients (cut the Chicken, Pepper and Courgette into chunks)

2. Add the Thai Green Chillies, Garlic, Ginger, Lemongrass, Coriander (ground and fresh), Cumin, Shrimp Paste, White Pepper, Fish Sauce, Brown sugar and Lime Juice to a blender, and blitz to a paste. If needed, add a few tablespoons of Coconut Milk to help them blend.

3. Prepare the lime leaves by tearing the leaf away from the stem. Cut into thin slices.

4. Heat the oil in a Wok, and add the green Curry Paste, and heat briefly for thirty seconds to a minute, then add three quarters of the Coconut Milk.

5. Add the Chicken to the Wok, and cook through. Bring to the boil, and allow to simmer, stirring for five minutes.

6. Stir in the Pepper, Courgette and Lime Leaf, simmering for two to three minutes, until the vegetables are softened but still firm and colourful.

7. Taste, and if not salty enough, add some more Fish Sauce. If you’d prefer it to be sweeter, and more Sugar. If it’s too salty, add some Lime or Lemon Juice, and if too spicy, add more Coconut Milk.

8. Serve with Rice, and decorated with Basil and Coconut Milk.

Mild Meat Curry

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Mild Chicken Curry

This mild dish is a very simple and easy to cook meal, which is a very popular dish due to the mix of flavours, textures and colours.

If you’re after a vegetarian alternative, have a look here

To serve 4

1 Onion

2 Garlic Cloves

2tsp Fresh Ginger

15g Butter

1stp Ground Turmeric

1 ½tsp Garam Masala

Small Pinch of Chilli Powder

2 ripe tomatoes

100ml coconut Milk or Natural Yoghurt

200g Poultry, Fish or Vegetables (or a mixture)

Juice of 1 Lemon

2tbsp Chopped Coriander

1.        Chop the Onion, crush the Garlic and grate the Ginger, before cooking in the butter, until they begin to change colour

2.       Add the spices, and cook gently for two more minutes. At this point, if you’d like the curry hotter, add more Garam Masala, Chilli Powder and Garlic. The trick is to start off mild, and taste all the time. It’s easier to make it hotter, but not as easy to make it cooler!

3.       Add the Tomatoes, and then start to simmer for ten to twelve minutes, until the sauce begins to thicken, but make sure it doesn’t boil.

4.       Cook the meat off, making sure you keep lots of the juices ready for the main curry.

5.       Add the meat or fish to the pan, and simmer gently until heated through. Add the lemon Juice, and stir well. At this stage, check the tastes. As mentioned earlier, add more spices to get the taste right for you.

6.       Serve with freshly cooked Rice and warmed Naan bread, and topped with the Coriander.

Photo Courtesy of: RovingI

Vegetable Curry with Aromatic Rice

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Vegetable Curry with Aromatic riceThis dish is comfort food, but healthy and fast to make at the same time! If you want to make it hotter, add fresh Chilli in with the Garlic, or replace the medium Curry powder with a hotter variety.

The mix of vegetables in this dish mean that you can easily tailor it into something that you may be more comfortable with – try aubergine, courgettes, red onions and anything else that looks appetising.  The long list of ingredients is what gives this dish all the wonderful flavours and textures that you’d be looking for from a curry.

To Serve 4

1tbsp Vegetable Oil

1 sliced Onion

1 clove of finely chopped Garlic

200g Potato

200g Sweet Potato

125g Carrots

4tbsp Medium Curry Powder

125g Leaf Spinach

3 Tomatoes

75g Baby Corn

4tbsp Plain Yoghurt

Bunch of Coriander

½tsp Coriander Seeds

½tsp Cumin Seeds

2 Cardamom Seeds

200g Basmati Rice

1 Cinnamon Stick

5cm Lemon Peel

1.       Peel and chop the Potato, Sweet Potato and Carrots, quarter the Tomatoes, and chop the Coriander.

2.       In a large pan, heat the oil, and cook the onion for four minutes. Add the garlic, and cook for a further minute.

3.       Add the peeled and chopped Potatoes, Sweet Potatoes and Carrots, then cook for two more minutes. Add the Curry Powder, and stir in well.

4.       Start to cook the rice – crush the Coriander, Cumin and Cardamom seeds, and add these into the rice with the strip of Lemon Peel and Cinnamon Stick.

5.       To the large pan, add 200ml of water, and simmer for fifteen minutes with the lid on. Stir well, adding the spinach, tomatoes and corn, then replace the lid and cooking for five more minutes.

6.       Cook for five minutes, before adding in the yoghurt and lowering the heat for three or four more minutes to heat everything through.

Photo Courtesy of: