Vegetarian
Eggplant & Lentil Curry
Debra Miller
Ingredients Method
3 tbsp. olive oil
2 eggplants, cut into 2cm chunks( see Cook’ s Tip)
1 onion, chopped 2 tbsp. mild curry paste 3 cans of diced tomatoes ¾ cup hot vegetable stock ¾ cup red lentils, rinsed 3½ cups spinach leaves ½ cup freshly chopped cilantro
2 tbsp. fat-free Greek yoghurt or soy yoghurt
Rice to serve
1
2
3
4
Heat 2 tablespoons of oil in a large saucepan over low heat and sauté the eggplant chunks until golden brown. Remove from the pan and put to one side. Heat the remaining oil in the same pan and sauté the onion for 8-10 minutes or until soft. Add the curry paste and sauté for another 2 minutes. Add the tomatoes, hot stock, lentils and eggplant to the pan. Bring to a boil, then reduce the heat to a low simmer, cover halfway with a lid and simmer for 25 minutes or according to the lentils’ package directions. At the end of cooking, stir the spinach, cilantro and yoghurt through the curry. Serve with rice.
Cook’ s Tip:
Choose eggplants that are firm, shiny and blemish free, with a bright green stem.
Raw Vegetable Pasta
Chris Masaoka
Ingredients Method
2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper, to taste 1 tbsp. extra virgin olive oil
1 cup cherry or grape tomatoes, halved
5 oil-packed sundried tomatoes, drained and thinly sliced
½ shallot, finely chopped 1 clove garlic, finely chopped 1 tbsp. finely chopped basil 1 tsp. finely chopped oregano
1
In a large bowl, gently toss together all ingredients. Transfer to a platter and serve immediately.
87