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Valli’s Kitchen Diary (Part 5) - Potato & pea curry, Baby carrot salad with roasted lemon dressing

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Potato & pea curry

Serves 4

·         1 tbs sunflower oil

·         2 onions, thinly sliced

·         1/4 cup (75g) Thai yellow curry paste

·         1 lemongrass stalk (pale part only), bruised

·         6 cardamom pods, crushed

·         1 tbs mustard seeds

·         1kg baby chat potatoes

·         1 cup (250ml) vegetable stock

·         400ml can coconut milk

·         2 kaffir lime leaves

·         2 cups (240g) frozen peas

·         2 tsp brown sugar

·         2 tsp fish sauce

·         Juice of 1 lime

·         Snow pea shoots, Thai basil leaves and steamed rice, to serve

Heat oil in a deep frypan over medium heat. Add onion, curry paste, lemongrass, cardamom and mustard seeds, and cook, stirring, for 2-3 minutes until fragrant.

Add potato and coat in paste, then add stock, coconut milk and kaffir lime leaves. Bring to a simmer and cook, covered, for 15 minutes or until potato is just tender. Add peas and cook for a further 1 minute, then add sugar, fish sauce and lime juice. Serve with rice, and garnish with Thai basil and snow pea shoots.

Baby carrot salad with roasted lemon dressing

Baby carrot salad with roasted lemon dressing

Baby carrot salad with roasted lemon dressing

Serves 4 as a side

·         1/2 tsp ground nutmeg

·         1 tsp ground cumin

·         1/2 tsp ground ginger

·         1/4 tsp ground cinnamon

·         1 tbs pomegranate molasses*

·         1/2 cup (125ml) olive oil

·         1 tbs each sesame and pumpkin seeds

·         1 tbs chia seeds

·         500g baby (Dutch) carrots, trimmed

·         1 lemon, halved

·         1 garlic clove, finely chopped

·         1 tsp each Dijon mustard and honey

·         100g rocket leaves

·         1 cup each mint and coriander leaves

·         1 cup (200g) Persian (ormarinated) feta

Preheat the oven to 200°C. Combine spices with molasses and 1/4 cup (60ml) oil in a small bowl. Season and set aside. In a separate bowl, combine sesame, pumpkin and chia seeds and set aside. Cook the carrots in a saucepan of boiling salted water for 5 minutes or until just tender, then drain, refresh and pat dry.

Toss carrots in the spice mixture and place in an even layer on a baking paper-lined baking tray. Place the lemon, cut-side down, on the tray and roast the carrots and lemon for 10-15 minutes until slightly browned. Set aside to cool. Squeeze roast lemon juice into a bowl, then combine with garlic, mustard, honey and remaining 1/4 cup (60ml) oil. Season.

Toss the carrots, rocket, herbs and seed mix with the dressing, then serve with feta.

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