A spicy noodle soup is the perfect winter warmer to heat up your dinners. Plus, this laksa is perfect for vegetarians and vegans.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the curry paste
5 raw cashews
2 garlic cloves, peeled and crushed
1 red chilli, seeded and chopped
1 green chilli, seeded and chopped
1 tbsp peeled and grated ginger
1 tbsp peanut oil
½ tsp finely chopped lemon grass, soft white part only
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground paprika
½ tsp ground coriander
For the curry
2 tbsp vegetable oil
500 ml vegetable stock
200 ml coconut cream
1 tbsp sugar
1 tbsp lime juice
Salt and black pepper
To serve
200 g rice noodles, cooked
50 g bean sprouts
50 g sugar snap peas
Handful fresh coriander
Handful fresh mint
Lime wedges
Toasted sesame seeds
Crispy fried garlic
Chopped fresh chilli

METHOD
1. For the curry paste, place all the ingredients in a food processor and blend until a smooth paste forms.
2. For the curry, heat oil in a pot and add the paste. Fry for 5–8 minutes, until fragrant.
3. Add stock, coconut cream and sugar, and bring to the boil. Lower the heat to a simmer and cook for 10–15 minutes. Season with lime juice, salt and pepper.
4. Divide the noodles between 4 bowls and top with bean sprouts and sugar snap peas. Top with the curry broth, coriander, mint, lime wedges, sesame seeds, garlic and chilli.

Recipe, styling & photography: Anett Velsberg

Serve your laksa on its own or accompanied with quick spiced dal soup and other traditional curries.

The post Try our meat-free take on this traditional laksa appeared first on MyKitchen.

All you need are a few pantry staples to put together this quick and easy budget-friendly coconut-peanut brinjal curry!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp vegetable oil
2 onions, peeled and chopped
3 garlic cloves, peeled and crushed
1 tbsp peeled and grated ginger
½ red chilli, seeded and chopped
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
1 brinjal, roughly chopped
400 ml tin coconut milk
1 tbsp tamarind paste
1 tbsp peanut butter

METHOD
1. Heat oil in a large, deep pan. Add onion, garlic, ginger and chilli. Fry for 3–5 minutes, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant. Add brinjal and fry until golden and softened.
3. Add the coconut milk, tamarind paste and peanut butter. Simmer on low heat for 15–20 minutes, until the brinjal is soft.

Recipe & styling: Anett Velsberg
Photography: Andreas Eiselen // HMimages.co.za

This cauliflower and coconut soup with chilli oil is another veggie favourite.

The post Use pantry staples to make this coconut-peanut brinjal curry appeared first on MyKitchen.

Served with injera, a sourdough-risen Ethiopian flatbread, this spicy beef stew is the ideal winter warmer for all its spice and tenacity.

SERVES 6 // COOKING TIME 5 hours

INGREDIENTS
For the injera
¾ cup white bread flour
¼ cup teff flour
1 cup water
Pinch salt
1 tbsp oil
For the berbere spice
6 cardamom pods, bruised
4 cloves
2 tbsp dried onion flakes
1 tbsp coriander seeds
1 tbsp smoked paprika
1 tsp cinnamon
1 tsp chilli flakes
½ tsp ground ginger
½ tsp allspice
½ tsp nutmeg
For the spicy beef stew
2 tbsp butter
1 kg beef chuck
2 onions, sliced
3 garlic cloves, crushed
1 tbsp grated ginger
400 g tin chopped tomatoes
2 cups beef stock
For the Swiss chard
1 tbsp butter
1 tbsp vegetable oil
1 tbsp grated ginger
2 garlic cloves, crushed
Pinch allspice
500 g Swiss chard

METHOD
For the injera
1. Place white bread flour and teff flour in a bowl. Make a well in the centre, and add water and salt. Mix until smooth, then allow to rest for 5 hours.
2. Fry the injera just before you are ready to eat. Heat a little oil in a non-stick pan.
3. Pour in 1 cup batter and swirl to coat the pan. Cover and cook for 5 minutes.
4. Flip, turn the heat down, cover and cook for 5 minutes. The bread will be darker brown in spots and should puff up with a pocket like a pita.
For the berbere spice
1. Preheat a pan and dry-roast all ingredients until fragrant. Crush with a mortar and pestle.
For the spicy beef stew
1. Melt the butter in a pot. Sear the meat until brown, then remove and set aside.
2. Fry onion, garlic and ginger in the same pan for 5 minutes. Sprinkle in 3 tbsp berbere spice and fry for 5 minutes. Add tomatoes and stock, and simmer for 10 minutes.
3. Return the beef to the pot and cook over low heat for 3 hours, stirring every now and then to make sure the stew doesn’t stick to the base of the pot.
For the Swiss chard
1. Heat the butter and oil in a pan and fry the ginger, garlic and allspice for 2 minutes.
2. Add the chard and fry for 5 minutes, until wilted.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

These injera pancakes with berbere chicken are another Ethiopian favourite!

The post Traditional Ethiopian spicy beef stew with injera appeared first on MyKitchen.

A light and meat-free soup is the perfect meal to take you from winter to spring! Whip up this yummy roast carrot soup with ginger and lemongrass for something fresh and new.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
500 g carrots, peeled and chopped
4 tbsp olive oil
Salt and pepper
½ onion, peeled and chopped
3 garlic cloves, peeled and crushed
1 stalk lemon grass, sliced into 2 cm pieces
1 tbsp peeled and finely chopped ginger
½ tsp ground coriander
½ tsp ground cumin
700 ml vegetable stock
200 ml coconut milk
1 lime, juice

METHOD
1. Preheat oven to 200°C.
2. Place carrots on a baking tray. Drizzle with 2 tbsp oil, season with salt and toss to coat. Roast for about 1 hour, until tender.
3. Heat 2 tbsp oil in a pan and fry onion, garlic, lemongrass, ginger, coriander and cumin for 3–5 minutes, until spices are fragrant and onion is soft.
4. Add the vegetable stock and bring to the boil. Then reduce heat to low, cover and simmer for 10–15 minutes.
5. Pick out lemon grass stalks and add roast carrots. Simmer for another 25–30 minutes, until carrots are very soft.
6. Add coconut milk. Remove soup from the heat and blend.
7. Season with lime juice, salt and pepper. Return to low heat until heated through.

Recipe, styling & photography: Anett Velsberg

The post Roast carrot soup with ginger and lemongrass appeared first on MyKitchen.

Rich and creamy curries are the highlight of this winter season! Make this red lentil curry with coconut for a weeknight warmer!

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 onion, diced
1 tbsp red curry paste
1 tsp grated turmeric
1 tsp grated ginger
1 tsp ground cumin
1 garlic clove, crushed
2 cups red lentils
400 g tin diced tomatoes
300 ml coconut milk
Salt and pepper
1 tsp honey or sugar
Coriander, to garnish

METHOD
1. Fry the onion in a little oil until tender. Add curry paste, turmeric, ginger, cumin and garlic.
2. Rinse the lentils and add them to the pot with 2 cups water. Bring to the boil, then reduce heat to a simmer and cook, uncovered, until lentils are tender, 30–45 minutes.
3. Add tomatoes and coconut milk, then reduce heat to low and simmer until lentils are fully cooked, about 10 minutes.
4. Season with salt and pepper. If needed, add honey or sugar in order to balance the acidity of the tomatoes.
5. Garnish the curry with fresh coriander. Serve with steamed vegetables, rice or naan.

Recipe & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Turn up the heat with this red lentil curry with coconut appeared first on MyKitchen.

It’s time to start looking for a delicious and hot winter breakfast that will keep you warm and healthy this season. Try this creamy rice porridge with blackberries and coconut milk for your fill!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 cup coconut milk
3 cups water
½ tsp salt
3 tbsp vanilla essence
2 cardamom pods
5 tbsp honey
1 cup rice flour
2 cups blackberries (extra for serving)
To serve
¼ cup coconut milk

METHOD
1. Bring the coconut milk, water, salt, vanilla, cardamom and honey to a low simmer.
2. Whisk in the rice flour and cook on a medium heat for 10 minutes.
3. Add the berries and mash with a fork.
4. Heat the coconut milk and pour over porridge. Garnish with fresh blackberries leftover.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Creamy rice porridge with blackberries and coconut milk appeared first on MyKitchen.