Welcome to Cook:30.
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I'm Jeremy Dixon
from the Revive Cafe
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in Auckland, New Zealand.
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I'd also wrote the
Revive Cafe cookbooks.
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And today, I'm
going to share with you
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some delicious cafe-style
meals that you can cook at home.
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Cook:30 food is all about
using whole food ingredients.
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We're going to use plant-based
protein sources, whole grains,
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lots of fresh
fruit and vegetables,
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and wrap them all together
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with
international herbs and spices.
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And the best part,
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this can only take 30 minutes
for you to prepare a meal.
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So join me now as we make
something delicious together.
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On the menu today, we
have an Indian curry feast.
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These are two of my
most favorite Indian curries.
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We have a tofu tikka
masala, a chana saag,
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and we're going to be serving
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over this
delicious fruity rice pilaf.
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We also have a refreshing
cucumber and zucchini salad,
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and to finish off, a
lovely raspberry lassi.
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And to make a
meal in a short time,
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it doesn't happen by accident,
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you need to make sure
you're really well prepared.
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Got a clear work surface here,
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we've got
ingredients out and ready to go.
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Pan's on the stove.
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We have boiling
water in the jug ready,
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and a chopping
board, and a sharp knife.
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So let's rip into it.
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So the first job is the one
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that's going to
take the longest.
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For the fruity rice pilaf,
which is really, really nice,
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we want really nice soft fruit.
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So we've got
some dried fruit here.
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And we're just going to soak it.
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So we're just going to
just select that fruits first.
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So we want probably
around about 1.5 cups total.
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So we have some
dried cranberries.
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I've got some raisins.
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I got some golden
raisins, which is quite nice.
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This lovely, lovely
colorful golden raisins.
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Come on, let's go.
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Its not coming, they
want to stick together.
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And we've got some figs as well.
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So just four
different types of dry fruits.
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And we can also add apricots
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or other kind of
dried fruit things
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you might have around as well.
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These figs are quite nice,
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and they've got a lovely inside,
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so I'm just
going to slice them up.
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And they're a little too big
to kind of have in the salad.
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So we're just
getting a little bit of help.
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Getting smaller.
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So as you can see
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that's a lovely
colorful array of dried fruits.
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I got some boiling water
that's been recently boiled,
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and we're just
going to soak this
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and probably it only
takes about ten minutes or so.
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So that when we
come to make the pilaf,
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these will be
lovely and plump and moist,
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and this gives a
lovely texture to the salad.
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So we'll leave to
that to the side there.
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Okay.
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Next job, we're going
to get on with the curry.
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So these are my
two favorite curries.
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When I, kind of, go
out to places like this
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I like to try different dishes,
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I just don't eat from one dish
that's mine and I eat it all.
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I want to share and
try everyone else's dishes.
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So you can get a kind of a
little bit of every flavor.
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So that's why I've got
two of my favorite curries.
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So let's put on
these pans on the heat.
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And this way... Oops, wrong one.
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And the best way to
start a curry is onions.
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So I've got an onion here.
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And we're just
going to dice it up.
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So the trick here is
kind of start at the same,
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but we're going to be
in slightly different.
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So this one here,
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I'm going to start
with some diced onions.
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Just going to dice
them relatively small
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but not obsessively
small, this is the...
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This is way I dice onions.
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It's probably not the
approved chef school way,
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but it is just the fastest way.
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I'm gonna start
with a little bit of oil.
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We're not deep frying
here, it was just a touch.
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So on. Here is
the tofu tikka masala.
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So there it.
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And we'll put in some garlic.
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Let's put in three
nice cloves of garlic.
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Garlic is something you always
want to have in your pantry,
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around your kitchen.
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It just adds
such a wonderful dip
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for flavor, for food.
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So I've got
three, three nice cloves,
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and the quickest way to do
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is just put it
straight into the garlic press.
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And we'll just
squeeze it through,
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it's gonna oh--
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and all that
comes out is the garlic.
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Ginger's another
good ingredient for curry.
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And were gonna add
two tablespoons of ginger,
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you can use fresh ginger,
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but some of these ginger puree's
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are quite good as well.
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I'm just going to stir this up.
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And we want to make sure
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the onions are
lovely, soft and caramelized,
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so they become
really nice and sweet.
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This is a really
nice base for this curry.
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And for the saag, chana saag,
we're gonna do the same thing.
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So chana, it means chickpeas,
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so you may have
heard of chana flour.
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And saag means spinach.
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So it's a
chickpeas, spinach curry.
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So this I'm gonna to just
make it slightly different,
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we're gonna slice
the onions thinly.
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Just to give it a
slightly different texture.
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But you could slice or dice,
depending on how you want it.
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But if you're doing a kind of,
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in some of your
dishes, it's nice to do things,
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kind of, simple and different.
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I'm just going to
just have it like that.
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Same thing again.
A little bit hot now.
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The same oil, onion.
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Garlic.
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Find some nice cloves of garlic.
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I mean you can just
chop the garlic finely
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if you want
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but this is a
much quicker option
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to squeeze it through.
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Just like that.
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And, of course, ginger.
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Got two tablespoons.
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I'm just gonna stir.
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So you want it hot enough
so it's kind of caramelizing,
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but you don't want it
to burnt on the bottom,
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so you might want to
turn it down a little bit.
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Spread it all out
so it cooks evenly.
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Whoa! Powerful onions.
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If I cry in a minute,
it's not 'cause I'm emotional,
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it's cause of the onions.
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Well, I do get pretty
excited about Indian curries.
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So...
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Well, look at that.
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So now probably
we'd add some spices.
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So for the tikka masala one,
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we're going to
put these spices in.
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So we're going to put it in
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around about a
teaspoon of cumin,
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I've got five spices here.
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I'm going to put
in some clove powder.
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Some people use whole cloves
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but they can ground
it into a clove powder.
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So a teaspoon of that.
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And this just gives a
really lovely aromatic
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kind of clovey
mmm-mmm kind of smell.
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I've got some turmeric,
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this will just give
it a little bit of color.
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Just a good tea spoon of that.
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And we have some chili powder.
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Just to give it a little
bit of heat, I mean, look,
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the seal is still on.
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This is a curry, you kind
of want a little bit of heat
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coming through.
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But you can kind of
judge, if you like a hot curry,
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a little bit more.
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If you don't like it hot at all,
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just don't add much at all.
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So I'm just going to
do a little sprinkle,
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you can always add more later.
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But very difficult to
take out once it's in.
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I'm also going to
use some smoked paprika.
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This is a lovely
kind of smoky spice.
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So we've got about
two teaspoons of that.
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So we want to
activate the spices,
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and stir them
around, so these five spices,
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they work really well together.
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I'll just give this one
here a bit of a stir in as well.
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Don't wanna share a spoon,
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because you might transfer
the flavors between the two.
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Here you go, ain't
it looking wonderful.
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Give it a few seconds
just to mingle around in there.
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And this guy here, we're going
to be adding some fennel seeds.
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And this will work
pretty well with the spinach.
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So around about two
teaspoons of fennel seeds.
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It's got a lovely
little burst of flavor.
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These curries are off
to a magnificent start.
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So for the saag,
we want some spinach.
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And I'm gonna
use frozen spinach,
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and because it's so
convenient, inexpensive,
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and it is just there.
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So you can buy
spinach in the supermarket
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in these little packs.
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So it comes quite solid.
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So we want to just
kind of defrost a bit.
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So we just unwrap it
all and throw it in here.
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So you want it
around about three cups
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actually that's probably
about enough there actually.
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And we want to put some
more boiling water over it.
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And just let this sit here
for probably five minutes or so
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and then we can actually...
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It stops
becoming one big ice cube
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and just defrost.
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And kind of... That's
more manageable to use.
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So that's three cups in
total what you're after.
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You can use fresh
spinach if you want.
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We'd probably need to use
a huge bunch of fresh spinach
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to make this
00:10:17.81\00:10:19.15
so there's a much better
yield from the frozen spinach.
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Okay, this guy
here, this is the spinach,
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just we're going to
add some coriander as well,
00:10:25.99\00:10:28.32
so there are two
tea spoons of that.
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Stir it through.
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And let those spices activate.
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I'm just going to
turn this one off.
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We're going to get the
spinach right near the end.
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You don't have to
cook the spinach too much
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or it starts going brown,
00:10:41.94\00:10:43.27
so you want to add it
right at the end of the dish.
00:10:43.30\00:10:44.64
So we'll finish this
one off right at the end.
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The onions are
getting nice and soft here.
00:10:47.74\00:10:50.55
All those spices
just smell amazing.
00:10:50.58\00:10:54.98
So I want to add some tomatoes,
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so just average, common,
chopped tomatoes in a can.
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So I've got two cans in.
00:11:01.79\00:11:04.33
You can get big cans as well
if you want to put one big can.
00:11:04.36\00:11:06.83
And we just want this to kind of
00:11:11.30\00:11:12.63
mingle with all the
flavors for about 10 minutes.
00:11:12.67\00:11:15.14
Let some of the
water evaporate off
00:11:15.17\00:11:16.57
and it just
strengthens the flavor.
00:11:16.60\00:11:18.71
And we'll throw
in some tomato paste
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for good measure.
00:11:24.21\00:11:25.55
And this will just
help to thicken it up
00:11:25.58\00:11:26.92
and give it a
fair kind of deeper
00:11:26.95\00:11:28.98
tomato-ey taste
00:11:29.02\00:11:30.35
which is quite
essential for this Indian curry.
00:11:30.39\00:11:35.32
Some of that in here,
say I want about two, three,
00:11:35.36\00:11:41.96
three good table
spoons in there, get in there.
00:11:42.00\00:11:47.20
Okay.
00:11:47.24\00:11:48.70
Mix it around,
00:11:48.74\00:11:50.14
turn up the heat slightly again.
00:11:50.17\00:11:51.57
And just give it a good mix in.
00:11:55.41\00:11:57.45
And we add all the
things like salt and honey
00:11:57.48\00:11:59.38
and things at the end.
00:11:59.41\00:12:02.32
I just want to get
these tomatoes mingling.
00:12:02.35\00:12:04.65
And they just kind of suck
up all these delicious spices.
00:12:04.69\00:12:08.26
So your kitchen is
going to smell really lovely
00:12:08.29\00:12:09.82
when you cook these meals.
00:12:09.86\00:12:11.83
And all your friends and family
00:12:11.86\00:12:13.19
are going to just come in
thinking, "What's for dinner?"
00:12:13.23\00:12:15.96
It's great.
00:12:16.00\00:12:19.03
So that's underway.
00:12:19.07\00:12:21.60
And this guy here
we'll just turn him off.
00:12:21.64\00:12:23.71
I'm going to start the pilaf.
00:12:23.74\00:12:25.07
So I'm going to
turn this pan on.
00:12:25.11\00:12:26.81
Oops! Wrong one.
00:12:26.84\00:12:30.05
And we're going to just...
00:12:30.08\00:12:31.45
A pilaf is, it's
just kind of like a rice
00:12:31.48\00:12:33.78
to go as an accompaniment.
00:12:33.82\00:12:35.15
But just add in
few more ingredients
00:12:35.18\00:12:36.79
to make it more
exciting than just plain rice.
00:12:36.82\00:12:39.12
But we don't want
to overly flavor it
00:12:39.15\00:12:40.79
and have lots of flavors to it
00:12:40.82\00:12:42.16
because it does go with
some very flavorsome curries.
00:12:42.19\00:12:45.39
So I'm going to chop
up just half a red onion.
00:12:45.43\00:12:51.27
And we're not
going to overcook this,
00:12:51.30\00:12:52.63
we just want to
just lightly cook it.
00:12:52.67\00:12:54.54
So it just takes away
00:12:54.57\00:12:56.24
the edge or the rawness from it.
00:12:56.27\00:13:00.28
We're just gonna, just
gonna dice it really thin.
00:13:00.31\00:13:02.68
So all the ingredients in
this pilaf are quite small.
00:13:02.71\00:13:06.38
You got the small
diced fruit, dried fruit,
00:13:06.41\00:13:10.39
and the small onion.
00:13:10.42\00:13:11.79
So it's not really a
dish in its own right,
00:13:16.66\00:13:18.49
it's just kind
of an accompaniment.
00:13:18.53\00:13:21.76
Just put that in there
with a little bit of oil.
00:13:21.80\00:13:26.70
Again, just a touch
00:13:26.74\00:13:30.31
and we'll add
some celery as well.
00:13:30.34\00:13:32.11
Just one stalk, I
think will be adequate.
00:13:35.64\00:13:39.11
Just chop up the
ends and we want it,
00:13:39.15\00:13:41.45
again we want this really thin.
00:13:41.48\00:13:43.55
We're not cooking this a lot.
00:13:43.59\00:13:44.92
Slice it first.
00:13:48.22\00:13:51.93
Look at that, not perfect.
00:13:51.96\00:13:54.36
Think it reminds me of one
of my kind of chef secrets,
00:13:54.40\00:13:56.53
one of the secret
little things I do often is
00:13:56.56\00:13:58.43
if a recipe is not
working out as you intended,
00:13:58.47\00:14:01.70
all you need to do is
change the name of the dish.
00:14:01.74\00:14:04.67
My favorite one,
00:14:04.71\00:14:06.04
as it is called
something messy or disorganized,
00:14:06.07\00:14:08.84
you just put
something for rustic
00:14:08.88\00:14:10.35
at the beginning of it,
and it's a rustic pilaf.
00:14:10.38\00:14:13.11
You can get away with anything
00:14:13.15\00:14:14.48
if you put
rustic in front of it.
00:14:14.52\00:14:16.48
If the stew ends up
being, you know, too thick,
00:14:16.52\00:14:20.02
you call it like a casserole
00:14:20.06\00:14:21.39
or something
different like that.
00:14:21.42\00:14:24.03
And if a stew
ends being too runny,
00:14:24.06\00:14:25.69
you just call it a soup.
00:14:25.73\00:14:28.13
Something's not cooked properly,
00:14:28.16\00:14:29.50
you just put raw in front of it.
00:14:29.53\00:14:32.33
And one of the my
other favorite ones
00:14:32.37\00:14:33.70
or something is that being burnt
00:14:33.74\00:14:35.07
or you kind of get a
little bit of black on it,
00:14:35.10\00:14:36.77
you suddenly call
it char grilled tofu.
00:14:36.81\00:14:39.61
So if you want to
just change the name,
00:14:39.64\00:14:41.34
people don't seem to notice.
00:14:41.38\00:14:44.25
Just a little chef's trick.
00:14:44.28\00:14:48.68
So that's going well.
00:14:48.72\00:14:50.05
I'll just turn that
down, just so it's not...
00:14:50.09\00:14:51.42
The tomato is done,
00:14:51.45\00:14:52.79
so they're just,
just lightly bubbling.
00:14:52.82\00:14:56.16
And we've just had this in
here for a couple of seconds,
00:14:56.19\00:14:57.86
also add a few herbs,
00:14:57.89\00:14:59.23
I'm just gonna add
some sort of spices.
00:14:59.26\00:15:00.90
Just a little bit of cinnamon.
00:15:00.93\00:15:02.93
And we're talking like
probably a quarter of a teaspoon
00:15:02.96\00:15:08.64
just to get a little bit of
kind of Indianess through it.
00:15:08.67\00:15:11.61
And cardamom.
00:15:11.64\00:15:13.11
So just a
sprinkle cardamom again,
00:15:13.14\00:15:14.54
probably quarter of a teaspoon.
00:15:14.58\00:15:16.61
So these dishes all have
00:15:16.64\00:15:17.98
kind of a different
range of Indian spices,
00:15:18.01\00:15:23.79
each one's kind of got
its own distinct flavor.
00:15:23.82\00:15:26.99
And you could throw in
some whole cardamom pods,
00:15:27.02\00:15:29.16
I couldn't find any, so
this cardamom will be fine.
00:15:29.19\00:15:33.50
Now rice is obviously
part of the rice pilaf.
00:15:33.53\00:15:37.20
And instead of cooking rice,
00:15:37.23\00:15:38.57
I've just
basically using some rice
00:15:38.60\00:15:40.34
I had leftover in the fridge.
00:15:40.37\00:15:42.24
So we need to the cooked rice
00:15:42.27\00:15:43.61
more than you need
to put in the fridge
00:15:43.64\00:15:44.97
and it's great to
make a dish like this.
00:15:45.01\00:15:47.98
So I'm just going to pour
in some of this rice into here.
00:15:48.01\00:15:53.85
You can freshen up a little bit
of boiling water if you want.
00:15:53.88\00:15:56.25
We're going to
use refrigerated rice
00:15:56.28\00:15:59.22
just by itself.
00:15:59.25\00:16:00.69
But there's some...
00:16:00.72\00:16:02.06
This process here
will just freshen it up.
00:16:02.09\00:16:03.43
So you probably want
around about three to four cups.
00:16:03.46\00:16:07.53
And we're not over
cooking this onion,
00:16:07.56\00:16:08.90
there's just a
little touch on the heat,
00:16:08.93\00:16:11.53
just to take away the rawness.
00:16:11.57\00:16:13.10
And I'm just gonna
add a few frozen peas,
00:16:19.54\00:16:22.91
just to a little
bit put a pretty color,
00:16:22.94\00:16:28.38
just about a cup
nothing too major.
00:16:28.42\00:16:30.32
And, of course, these fruit.
00:16:36.96\00:16:39.33
So we've got this fruit here,
00:16:39.36\00:16:40.70
we did it about probably
five or ten minutes ago.
00:16:40.73\00:16:43.70
And as you can see that fruit,
00:16:43.73\00:16:45.07
it started off
being really, really dry
00:16:45.10\00:16:47.84
is now lovely
and plump and juicy,
00:16:47.87\00:16:50.47
and that's going to
taste much, much nicer.
00:16:50.51\00:16:54.21
So it's going to put
it through a colander.
00:16:54.24\00:16:56.85
Just drain it and the water out.
00:16:56.88\00:16:59.11
And just fold it in
with this rice here.
00:17:09.02\00:17:12.86
I'm just going to
add a touch of salt
00:17:17.70\00:17:19.03
probably about half a teaspoon.
00:17:19.07\00:17:21.07
So we don't need any
more flavor than that.
00:17:25.31\00:17:28.14
And that rice pilaf
will just take a few minutes
00:17:28.18\00:17:29.88
just to warm up
00:17:29.91\00:17:31.25
and then it's
ready for the table.
00:17:31.28\00:17:35.32
If you've just
joined us on Cook:30,
00:17:35.35\00:17:36.92
we are making an
Indian curry feast.
00:17:36.95\00:17:40.12
We have two of my
favorite Indian curries,
00:17:40.16\00:17:42.69
a tofu tikka
masala, and a chana saag.
00:17:42.72\00:17:46.80
We're going to be serving it
00:17:46.83\00:17:48.16
over with fruity, rice pilaf
00:17:48.20\00:17:50.03
and the refreshing
cucumber and zucchini salad.
00:17:50.07\00:17:54.07
And to finish
off, a raspberry lassi.
00:17:54.10\00:17:58.77
So let's crack
on with the salad.
00:17:58.81\00:18:00.68
So this is a
really simple salad.
00:18:00.71\00:18:02.04
We've got a
cucumber and a zucchini.
00:18:02.08\00:18:03.95
We're just going
to chop one end off,
00:18:03.98\00:18:05.48
and we're just going to do
00:18:05.51\00:18:06.85
just take your
average ordinary peeler
00:18:06.88\00:18:08.98
and just peel lots of slices.
00:18:09.02\00:18:12.39
When you get the
kind of a seedy bit
00:18:12.42\00:18:13.76
turn it over and peel some more.
00:18:13.79\00:18:17.16
And you kind of get there again.
00:18:17.19\00:18:19.23
You, kind of, want
something refreshing to have
00:18:19.26\00:18:20.86
because often Indian food
can be reasonably hot, so...
00:18:20.90\00:18:25.63
And often I found a
lot of Indian restaurants,
00:18:25.67\00:18:27.54
they don't have
much fresh salad stuff,
00:18:27.57\00:18:29.20
so this will kind
of go well that...
00:18:29.24\00:18:31.24
I'll sort that out later.
00:18:31.27\00:18:33.04
And the zucchini,
we chop up the end
00:18:33.07\00:18:35.81
and do the same
with this as well.
00:18:35.84\00:18:37.18
So I've just got two
nice green vegetables
00:18:37.21\00:18:41.35
that actually worked
quite together nicely
00:18:41.38\00:18:43.59
when they're raw.
00:18:43.62\00:18:45.75
Before long,
you've got a lovely...
00:18:45.79\00:18:48.32
Oops, breaking again,
00:18:48.36\00:18:49.69
got to be
gentle with these guys,
00:18:49.72\00:18:51.06
a lovely array of fresh stuff.
00:18:51.09\00:18:54.63
So I'm just going to
mix this on the board
00:18:54.66\00:18:56.03
because it's going to be easier.
00:18:56.06\00:18:57.47
I'm gonna chop in and
some, some fresh dill,
00:18:57.50\00:18:59.70
which is lovely.
00:18:59.73\00:19:01.07
Reserve a few for garnish.
00:19:01.10\00:19:02.60
I'm just gonna chop these up.
00:19:02.64\00:19:03.97
Down to the stalks.
00:19:07.01\00:19:09.14
And we're going to put
some lemon juice through it.
00:19:09.18\00:19:12.05
Squeeze it through my fingers
to catch the pips hopefully.
00:19:12.08\00:19:15.65
Another one as well.
00:19:19.75\00:19:23.53
Just gonna put a
dash of olive oil,
00:19:23.56\00:19:26.83
just a little bit just to,
00:19:26.86\00:19:28.33
kind of, make it
or feel like a salad.
00:19:28.36\00:19:31.70
Just a really
small sprinkling of salt.
00:19:31.73\00:19:35.07
I'm just going to
mix it all in together
00:19:35.10\00:19:38.31
on the board like that,
00:19:38.34\00:19:40.38
and we're going to put it
in this lovely Indian bowl
00:19:40.41\00:19:43.28
that I found.
00:19:43.31\00:19:44.65
Look at this,
isn't this beautiful?
00:19:44.68\00:19:46.01
If you even look
at the kind of rustic,
00:19:46.05\00:19:48.32
kind of,
international kind of bowls,
00:19:48.35\00:19:49.92
they kind of
really make your dishes.
00:19:49.95\00:19:51.95
So just lightly
drop that on top.
00:19:51.99\00:19:55.12
And just to finish it off,
00:19:55.16\00:19:56.49
I'm just going to just
00:19:56.52\00:19:57.86
throw a few
cherry tomatoes on it.
00:19:57.89\00:20:01.90
Just to give a
little bit extra color.
00:20:01.93\00:20:05.50
And it's just going to really
00:20:05.53\00:20:08.40
go nicely with all
of our kind of curries
00:20:08.44\00:20:11.17
depending on how
hot you've got them.
00:20:11.21\00:20:12.91
I'm just going to
slice these in half,
00:20:12.94\00:20:16.51
just to give it a
bit of extra color,
00:20:16.54\00:20:18.11
bit of a little thing.
00:20:18.15\00:20:21.58
And that's ready to go. Okay.
00:20:21.62\00:20:24.69
Next job, we want to
come back to the curry.
00:20:24.72\00:20:27.89
So we've got this
lovely masala here
00:20:27.92\00:20:30.93
which is cooking away.
00:20:30.96\00:20:33.96
Just gonna turn it down a bit
00:20:34.00\00:20:35.90
so that it might be just
trying to burn on the bottom.
00:20:35.93\00:20:38.50
And we're going
to use some tofu.
00:20:38.53\00:20:41.47
So I'm just gonna
clear the board, briefly.
00:20:41.50\00:20:45.31
You don't want to have
too much cross contamination.
00:20:45.34\00:20:49.51
And we're just going
to use some basic tofu.
00:20:49.54\00:20:52.25
Just open this over the sink
00:20:52.28\00:20:53.98
'cause it's
gonna have water in it.
00:20:54.02\00:20:56.45
Some firm tofu.
00:20:56.48\00:20:57.82
I'm just gonna
throw cubes in it.
00:20:57.85\00:20:59.25
The tofu has a reputation
of being very bland and boring.
00:20:59.29\00:21:02.66
But this dish will hopefully
00:21:02.69\00:21:04.03
shatter that false
conception you might have.
00:21:04.06\00:21:07.63
I'm just gonna
keep about that much,
00:21:07.66\00:21:09.00
and just going to cube
it up, kind of medium size.
00:21:09.03\00:21:12.43
One centimeter, half inch cubes.
00:21:12.47\00:21:14.80
I'm going to put them in there,
00:21:18.41\00:21:19.74
and this is going
to soak up all that...
00:21:19.77\00:21:21.38
The tofu is going to soak up
00:21:21.41\00:21:22.74
all those delicious herbs
and flavors that are in there.
00:21:22.78\00:21:26.05
Look at that.
00:21:26.08\00:21:29.28
I'm gonna add a
little bit of coconut cream,
00:21:29.32\00:21:32.72
which we're going to
share among the dishes
00:21:32.75\00:21:34.39
so you can use a
coconut cream in both curries.
00:21:34.42\00:21:40.13
So pour a little
bit of it through.
00:21:40.16\00:21:44.37
Look at that.
00:21:44.40\00:21:46.00
This is going to
make it lovely and creamy.
00:21:46.03\00:21:48.34
So just pour a little bit.
00:21:48.37\00:21:49.70
Just to give it a
little bit of creaminess.
00:21:49.74\00:21:52.54
Most of the
coconut cream will go in
00:21:52.57\00:21:53.91
with the Spinach dish.
00:21:53.94\00:21:55.98
So let that mingle around.
00:21:56.01\00:21:58.38
Then we need to
sweeten these things up
00:21:58.41\00:22:00.05
so we're going to put in
two table spoons of honey,
00:22:00.08\00:22:02.25
tomato needs a
bit of sweetening.
00:22:02.28\00:22:05.02
I'm going to put
about one tablespoon in
00:22:05.05\00:22:06.39
with the spinach dish.
00:22:06.42\00:22:08.62
And I'm going to put
about half a teaspoon of salt
00:22:08.66\00:22:12.96
in each as well
so that's sorted.
00:22:12.99\00:22:15.66
So let that
mingle on really low,
00:22:15.70\00:22:17.03
you don't want to heat
it after it's had coconut,
00:22:17.07\00:22:19.63
after it's had the
coconut cream added,
00:22:19.67\00:22:21.00
all the
creaminess kind of bubbles.
00:22:21.04\00:22:24.07
So the spinach looks
like it's defrosted now,
00:22:24.11\00:22:27.28
look at that.
00:22:27.31\00:22:28.64
I'm going to
pour into a colander.
00:22:28.68\00:22:32.48
Whoa!
00:22:32.51\00:22:34.45
Here we go.
00:22:34.48\00:22:37.92
And just place it down.
00:22:37.95\00:22:40.26
I'm gonna get
most of the water out.
00:22:40.29\00:22:42.82
I think it has, not all
of it but just most of it.
00:22:47.80\00:22:50.60
So give it a good squeeze.
00:22:50.63\00:22:54.27
End up with
this lovely spinachy,
00:22:54.30\00:22:58.94
very beautiful
green dish this one.
00:22:58.97\00:23:03.01
I'm going to put some
of the coconut cream in.
00:23:03.04\00:23:05.78
So this one can,
00:23:05.81\00:23:07.15
we're going to share
across all these dishes.
00:23:07.18\00:23:10.15
So I have a little bit
there at the end for garnish.
00:23:10.19\00:23:12.82
And then turn this up
00:23:12.85\00:23:14.19
and just bring
it up to the heat.
00:23:14.22\00:23:16.22
And all this stuff
will mix around nicely.
00:23:16.26\00:23:20.90
So just give that a
few seconds on some heat.
00:23:20.93\00:23:23.06
But the pilaf's actually
looking a little bit white,
00:23:23.10\00:23:24.90
so I'm gonna add some turmeric.
00:23:24.93\00:23:26.84
So just gonna, it's
a last minute change,
00:23:26.87\00:23:29.37
so we're going to add
around about half a teaspoon,
00:23:29.40\00:23:31.97
just sprinkle it nicely.
00:23:32.01\00:23:34.71
And we're also
gonna add some mint,
00:23:34.74\00:23:36.08
we've got some mint here,
00:23:36.11\00:23:37.45
so I'm going to
chop up some mint.
00:23:37.48\00:23:38.81
Fresh mint just goes
really well in this pilaf.
00:23:43.72\00:23:46.12
And the turmeric so just give it
00:23:52.53\00:23:53.86
a bit of a stir around
00:23:53.90\00:23:55.23
and that will
eventually go nice and yellow
00:23:55.26\00:23:56.97
and give this a
nicer and nicer color.
00:23:57.00\00:23:58.97
It was looking a
little bit white.
00:23:59.00\00:24:02.14
And then we're going
to blend the spinach up,
00:24:02.17\00:24:03.81
it's kind of looking
quite chunky at this stage,
00:24:03.84\00:24:05.24
but it's really nice
00:24:05.27\00:24:06.61
when it's blended
with all that lovely,
00:24:06.64\00:24:07.98
sweet onion, the
spinach, the coconut cream
00:24:08.01\00:24:11.11
and, of course,
all those spices.
00:24:11.15\00:24:14.58
So put it in here
00:24:14.62\00:24:15.95
and you could use a
stick blender in the pot/pan
00:24:15.98\00:24:17.59
but you need to
have a really deep pot
00:24:17.62\00:24:19.95
so you don't kind
of spray yourself.
00:24:19.99\00:24:21.36
Stick blenders
don't work too well
00:24:21.39\00:24:22.72
on shallow pans like this.
00:24:22.76\00:24:26.29
Okay. I've got most of that out.
00:24:26.33\00:24:30.30
Let's put it in
here and blend it up.
00:24:30.33\00:24:32.93
Looking beautiful.
00:24:37.81\00:24:39.21
Here, we go,
00:24:44.75\00:24:46.08
it's a lovely
creamy kind of spinachy,
00:24:46.11\00:24:49.32
look at this
transformed that dish.
00:24:49.35\00:24:52.52
So what we're
going to do with this
00:24:52.55\00:24:53.89
is put it back on
the stove we've heated up
00:24:53.92\00:24:55.49
and add some chickpeas
00:24:55.52\00:24:56.86
and garnish it
just before we serve.
00:24:56.89\00:25:01.70
Now it is really handy
having a second blender jug
00:25:01.73\00:25:03.57
for these type of recipes
so you can kind of use it twice
00:25:03.60\00:25:05.70
if you happen
to wash in between.
00:25:05.73\00:25:07.44
So the raspberry lassi.
00:25:07.47\00:25:09.20
So we're gonna put in two
cups of raspberries frozen,
00:25:09.24\00:25:14.51
and we're going to use
just like a Coconut yogurt,
00:25:14.54\00:25:17.01
you can find these in
most on healthy supermarkets.
00:25:17.05\00:25:20.45
So I'll plunk that in.
00:25:20.48\00:25:22.32
And we're just going use around
00:25:22.35\00:25:23.69
about a cup of your
favorite plant-based milk.
00:25:23.72\00:25:28.46
Soy milk, oat milk,
rice milk, almond milk,
00:25:28.49\00:25:30.59
there are so many to
choose from these days.
00:25:30.63\00:25:33.09
Raspberries are quite tart
00:25:33.13\00:25:34.46
so we're going
to just sweeten up
00:25:34.50\00:25:35.83
with a probably 1.5
tablespoons of honey.
00:25:35.86\00:25:39.00
And I think there's everything,
we're going to blend it.
00:25:39.03\00:25:41.74
Let's go and see how it is.
00:25:41.77\00:25:43.61
I want to just add a
little bit more milk.
00:25:49.01\00:25:51.78
And we don't add too
much or it goes too watery.
00:25:51.81\00:25:54.78
There we go.
00:25:54.82\00:25:56.22
And this will
make a lovely lassi...
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To go with our lovely curries.
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