Aubergine, paneer and pepper curry

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There’s an endless world of curries out there but sometime time is short but the need for a spice kick remains so this is where this speedy midweek curry comes in handy. I often prefer a vegetarian curry so this uses some of my favourite vegetables whilst being packed with flavour; you never know, it may even convert the most diehard carnivore! I have chosen vegetables that have distinctive flavours that can stand up to the spices so you can taste each element of the curry. Feel free to play around with different vegetable combinations- a potato based curry is always delicious!

Ingredients- serves 2
Block of paneer approx. 200g
2 tbsp corn flour
Vegetable oil
1 red onion- finely chopped
1 large garlic clove or 1 tsp garlic puree
1 tsp black onion seeds
1/2 tbsp. each of the ground cumin, coriander, fenugreek, chilli powder,
1 small aubergine- cubed
1 red or yellow pepper- chopped
Small bag of baby spinach- shredded
100ml passata

1.Cut the paneer into equal sized cubes- you usually get around 12-14 cubes from an average block of paneer. Toss them in the corn flour. Heat a good glug of oil over a medium- high heat and fry the cubes until golden and turning crisp. Remove from the pan with a slotted spoon and blot onto kitchen roll to remove any excess oil.

2. Choose a large wide brimmed pan that is big enough to fit all the paneer and vegetables in. Heat another glug of oil over a low to medium heat. Fry the red onion until softening and turning a deep golden; don’t rush this as this will help the overall flavour. Add the onion seeds and fry for another minute.

3. Add the aubergine and pepper and continue to cook until the vegetables are softened and tender. Meanwhile, combine the spices plus the garlic, or garlic puree if you are using this instead, in a small dish with a splash of water to form a paste. Add to the pan with the vegetables and cook for a few minutes until the vegetables are well coated and the flavours of the spices are being released. Pour in the passata, stir well to combine and add the paneer chunks back into the pan. Simmer until the sauce is reducing slightly and clinging onto the vegetables. If the sauce looks too thick at any point, simply add a splash of water and carry on simmering. When it looks nearly ready, add the shredded spinach and cook for a couple of minutes until wilted. Serve with your choice of Indian bread such as naan or chapatti and a sprinkling of freshly chopped coriander if you like.

Aubergine, paneer and pepper curry- a speedy curry for people in a hurry!

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Montezuma’s hash

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If you Google ‘Montezuma’ you will enter into an ancient world and boost your knowledge somewhat but it will do nothing to sate your appetite. This recipe was born out of a fancy for an easy breakfast one weekend and making the most of a few ingredients that needed a bit of love which lent themselves to a Mexican inspired dish hence the slightly obscure name (got to be creative, right?). The hash includes flavours which are sweet, spicy and savoury to create a moreish meal that will certainly set you up for the day ahead. But why stop there? It would also be perfect for a light dinner.

Ingredients- serves 2-3
1 large white potato- peeled and chopped
100g chorizo- chopped
1 tsp each of ground coriander, ground cumin and paprika
1 red onion- finely sliced
2 garlic cloves- finely sliced or crushed
2 vine tomatoes- deseeded and finely chopped
1 mild green chilli- deseeded and finely chopped
2-3 eggs
1 large ripe avocado- peeled and cubed
Fresh coriander

1. Bring a medium pan of water to the boil and preheat the oven to 180c/ 160 fan whilst you peel and chop the potato into chunks. Add salt to the pan and boil until the potatoes are par boiled; drain and set aside.

2. Take a large frying pan that is large enough to fit all the dish in and that has an ovenproof handle. Heat to medium high. Dry fry the chorizo before removing from the pan and setting aside for later. Toss in the potatoes and fry them in the chorizo fat until tender and coloured.

3. When the potatoes are nearly ready, add the onion, garlic, ground coriander and ground cumin to the pan; continue to cook until the onion is softened. Return the chorizo back to the pan. Stir through the tomato as well as half of the green chilli and cook for one more minute.

4. Use a spoon to create two or three wells in the mixture and crack an egg into each. Bake in the oven until the egg whites are set but the yolk is runny.

5. Remove from the oven and sprinkle over the avocado cubes so they start to slightly warm through on top of the potatoes. Scatter the fresh coriander, remaining green chilli and paprika to finish. Serve immediately.

Montezuma’s hash- a breakfast feast fit for a king!