It's time for curry...

[Out of India and around the world, curry is a long time favourite food. But you don't have to go to a Christchurch restaurant to eat it. Follow our recipes from a Port Hills resident and your home will soon know it's time for curry!]

Here are a couple of ideas that are popular tummy fillers in our home up on Mount Pleasant. Have a go...

Easy Dahl

Chop onion and garlic then cook in oil - I sometimes add mushrooms, peppers, whatever's handy!

Add 2 tblsps of red curry paste (Greggs) - gently stir into the mixture. Then add 3 cups of veggie stock and 1 cup of red lentils (washed). Next, add spinach if you're using at this stage. Turn down to a simmer with lid on for about 15-20 mins - delish!

Curried Veggies & Chickpeas

Onion, garlic, ginger, peppers - cook in oil. Add 2 tsps garam masala.
1 tsp ground cumin
2-3 tsps curry powder (to your liking)
Stir in last 3 ingredients and cook for 1-2 minutes. Add a can of tomatoes with the juice and some spinach. Add cubed potato & pumpkin (or kumara). Add 1 can of chickpeas (or any other bean you like - kidney, borlotti, etc).

Simmer gently for about 15 minutes and add water if getting too dry.
Season to taste with salt and pepper, garnish with parsley or coriander.

Serve with rice and end up with full tummies!

[Image credit: http://www.flickr.com/photos/35237096015@N01/7662520.]