Recipe: Roasted Eggplant and Mushroom Curry

This curry probably should have served four, but it was so tasty that Tall and I ate the whole lot between us. It was delicious and filling, especially when served with homemade chapati.

Eggplant & Mushroom Curry Eggplant & Mushroom Curry Roasted Eggplant and Mushroom Curry – serves 2-4

2 large eggplant (aubergine)
rice bran or canola oil
1/2 tsp yellow or black mustard seeds
1 bunch spring onions, sliced
200g button mushrooms, halved or quartered depending on the size
1 zucchini (courgette), sliced into bite-sized chunks
2 cloves garlic, crushed
1 red chilli, finely chopped (seeded removed if you don’t like much heat)
1/2 tsp chilli powder
1 tsp each: ground cumin, ground coriander, salt
1/4 tsp ground turmeric
400g tinned chopped tomatoes
fresh coriander

Preheat oven to 200degC. Brush the eggplants all over with oil and prick with a fork a few times. Bake for 35 minutes, until soft.

While the eggplant are roasting, heat 1-2 Tbsp of oil in a wok and fry the mustard seeds until they begin to spit. Add the spring onions, mushrooms, zucchini, garlic and chilli and fry for about five minutes.

Stir in the dry spices and salt; fry for a further 3-4 minutes then add the tomatoes and simmer gently for another 5 minutes.

Cut the eggplant in half and scoop the soft insides into a bowl. Mash to a coarse consistency with a fork, then add to the wok with a handful of fresh coriander leaves.

Bring to the boil; simmer for 5-10 minutes until the sauce thickens.

Serve sprinkled with more fresh coriander leaves, with plain basmati rice or chapati and mango chutney alongside.

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Meal Planning

8pm on a Sunday night is not the best time, in my opinion, to plan the week’s meals. Such a task deserves more time and concentration than I can offer at that time of night, especially after an early start to the day, and a mini road trip during which I struggled (and possibly failed) to stay awake.

However, I did manage to come up with a vaguely coherent menu and subsequent shopping list…tomorrow’s supermarket visit will be the true test.

In no particular order, this week we’ll be dining on:

Pumpkin risotto (with added bacon)
Easy Butter Chicken (a Chelsea Winter recipe that my boys loved; this time I’m attempting her naan breads as well)
Prawn marinara (I’ll make it up as I go along)
Lamb and salad kebabs (the pita bread sort; I’m hoping I still have bulgar wheat so I can make tabbouleh)
Fish Thai green curry (a throw-it-all-in speciality of mine)
Steak sarnies with caramelised onions (date night in before Tall heads away for work for two weeks)

Not a bad meal plan for a half-hearted effort.

Here, be distracted by how adorable my babies looked sharing a bed at their aunty’s house over the weekend:

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Meal Planning

We’re all starting to shed our latest colds – slowly – which has meant my boys are back to eating like tiny little horses. What this translates to is last week’s entire menu being a raging success.

Yes, I did just high five myself.

This week’s menu is heavy on seafood and vegetarian dishes (shhh, don’t tell my husband), and the groceries came in under budget, whoop whoop. It’s also Chelsea Winter-heavy too. Again.

Sunday: steak with mushroom and bacon sauce – from At My Table; very tasty
Monday: cajun chicken burgers with avocado mayonnaise – as above; Pickle was the only one who didn’t like this
Tuesday: seafood fettucine – as above; my boys hoovered this last week, and I’m hoping they’ll do the same again
Wednesday: aloo gobi – from Curry; a dry potato and cauliflower curry
Thursday: creamy spinach and salmon fettucine – from At My Table
Friday:  mushroom soup – as above
Saturday: Spanish omelette

Meal Planning

Monday again?! Really?? Sigh.

This week’s menu was planned last minute, with a couple of cookbooks dusted off for a look-through. Earlier in the year I got rid of some that I no longer wanted, but recently realised that I kept some that still haven’t been opened in a while.

Meal PlanningI’ve tried to plan mostly dairy-free meals this week, after over-indulging at our Mid-to-Late-Winter Christmas potluck dinner. Suffice to say my system went a little nuts after all the dairy I consumed, so I’m easing back into a dairy-free lifestyle.

Sunday: Sloppy Joes with roasted potatoes – from Café Classics
Monday: seafood fettucine – from Chelsea’s book
Tuesday: tomato and meatball soup – another Chelsea Winter recipe
Wednesday: Thai chicken curry
Thursday: roasted pork shoulder with apple gravy
Friday: date-night-in tapas – from Tapas

Meal Planning

This week’s menu is a real mixture of family favourites and new recipes. I’m still enjoying flicking through different cookbooks and selecting a few to try each week, while trying to keep our food bill down. It was interesting watching Jamie Oliver’s new show, Save with Jamie, over the weekend – a reminder at how expensive fresh fruit and vegetables are here in New Zealand. As my boys get bigger and hungrier, I can see that our eating habits will change, and I’ll have to get over my snobbish views on frozen vegetables!

Fish Wraps.jpgSunday: fish wraps with mango salsa – a Chelsea Winter recipe that is fresh, inexpensive and delicious. My boys won’t eat the salsa because it has tomatoes in it, but they hoover up wraps and the fish like it’s their last meal on earth!
Monday: lasagna – a perennial favourite.
Tuesday: chipotle pork tortillas with apple slaw – I’m looking forward to trying this one! Wish I could remember where it’s from, though…
Wednesday: pea and ham soup with bread – from At My Table.
Thursday: chicken enchiladas – one of Tiny’s favourites, and super-easy (I cheat by using a jar of enchilada sauce, which makes this a quick weeknight dinner before yoga).
Friday: leftover soup
Saturday: Mid-to-Late-Winter Christmas Dinner – a catch-up with some cricketing friends and partners.

 

Meal Planning

Oops, forgot to post last week’s delightful menu. Nevermind…it was all delicious. I’m sure my children ate every last mouthful and exclaimed, “Mummy! That was the most delicious meal I’ve ever had!” after each dinner.

Hahahahahahahahahahahaha.

Actually, Pickle’s been unwell and off his food, so his dinners ended up on the floor/chair/table/ceiling each night. He’s still a poorly bear, and now Tiny is unwell too, so I’m not expecting either of them to eat very well this week either.

This weeks’ menu is pretty chicken-heavy, by accident. I had a couple of other dishes planned, but the main ingredient was either too expensive, or unavailable, and I had to think on the spot. Hence….lots of poultry.

Sunday: tomato soup and bread – we had a big lunch at Fleurs Place, and no one was particularly hungry.

Monday: chicken, lentil and spinach curry – I’ve made this before and everyone enjoyed it…all but the littlest one (unsurprisingly) thought it was perfectly acceptable.

Tuesday: chicken with parsnips, pears, caramelised shallots and macadamias – minus the macadamias because they’ll be a bit crunchy for this brace-face.

Wednesday: roast lamb with the leftover trimmings from Tuesday.

Thursday: sweet chicken, potatoes and coriander – a recipe torn from the Sunday Star Times a couple of years ago.

Friday: pizza (salmon and cream cheese; pear and blue cheese) – despite my oath to return to my dairy-free ways!

Saturday: pan-fried fish with lemon and herb couscous – Tall and I loved this, but the boys weren’t overly fussed, so it’s a good date-night-in dinner.

Menu Planning: a week of favourites

For this week’s meals, I’m going back to basics, making dishes we’ve enjoyed a thousand times* before. Mostly because the weekend has been busy and I didn’t have the luxury of spending an hour looking through new recipes, but also because it was an expensive weekend and I needed to pare back a little this week.

Sunday: leftover pizza for the boys, as I was out with a friend – adding a few boiled spuds to the plates ensured my littlest ones had plenty to fill their wee tummies.

Monday: meatloaf, boiled potatoes and coleslaw – always well-received.

Tuesday: wontons with fried rice – to reduce the fat-factor, I’ll bake the wonton pastry in muffin pans until they form crispy little shells, and fill with the cooked pork-and-veg mixture.

Wednesday: Kashmiri chicken curry – my littlest ones go nuts for this dish, and it’s a super-easy budget meal.

Thursday: chicken and vegetable soup – throw it all in and hope for the best (gorgeous Angela and lovely Belinda, plus assorted children, joined us for lunch last week and everyone ate loads of this soup, so I’m hoping to replicate the flavour if I can!).

Friday: leftover soup for the boys, while I go out with friends again.

Saturday: leek and brie tart – there’s a chance the weenies won’t like this, so I may make it date-night-in, and make them something like pasta and pesto, which they always love.

*possibly not an exact figure. Close to, though. Close to.

Everything from last week’s meal plan was very successful, with poor Tall having two little gannets demanding he share his beef stir-fry when he got home late!

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