Nigella's tomato curry

A delicious vegetarian curry- I found this recipe in nigella's Kitchen - recipes from the heart of the home (2010). The flavours are strong and spicy - but not too hot.

Serves 4

Ingredients
Oil-2x15 mls olive oil (I used rice bran oil but any good oil will do.
2 large onions chopped
1 teaspoon salt
4 cloves garlic peeled and chopped
1kg cherry toms halved
2 teaspoons turmeric
1 teaspoon English mustard powder (I just used mustard powder)
1 teaspoon hot chilli powder
1 teaspoon garam masala
200 gams frozen peas

What to do

Heat oil in wide casserole pan with lid ( you will need it for later)
Add chopped onions and cook uncovered for 7 mins on med- low heat until onions are soft
Add chopped garlic, halved tomatoes and spices and stir
Add lid and cook on low for 20 mins
Meanwhile cook peas (I microwaved mine) .
Apparently if you add peas to curry to cook they will lose bright green coloured so cook separately and add at the end.


I served this with coconut rice and a chapati.

Roast Pumpkin, Chorizo and olive salad

I found this salad in the Masterchef magazine dec 2011 and made it for big BBQ.  A fantastic salad... love love loved it! So did everyone else too.

You will need:
2kg small jap pumpkin, seeded and washed halved and sliced into thinnish wedges (24 if you are using whole thing).
2 chorizo sausage sliced
1/2 cup kaamata olives
1/4 cup green olives
1 bulb garlic in separated but left in skins
1 long red chilli seeded and chopped finely
80g piece day old sourdough or rustic loaf torn roughly into pieces (croutons)
6 sprigs thyme
1 1/2 teaspoon sumaac
100 mls extra virgin olive oil
1 lemon zested and juiced

what to do:

Preheat oven fan forced to 220 C
Use very large roasting pan or two pans so as not to overcrowd ingredients ;)
Place pumpkin, chorizo, garlic, olives, chilli bread and thyme into a bowl. Sprinkle with sumac, dazzle with 1/4 cup of oil, and bless with salt and pepper to season.

Fondle ingredients to combine.
Transfer mixture to pans and roast for 25 mins until golden brown
Transfer to platter. Whisk remaining olive oil and lemon juice, and anoint dish and scatter with lemon zest.

Tuck in...
Amazing.