Everyone loves roast potatoes! And Curry!…

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Everyone loves roast potatoes! And everyone loves curry, so this is what I decided to make and what a dish! Even though I say so myself! 😉 This particular dish left my husband eating out of the saucepan!

With the addition of roasted garlic this really is a treat. It is tangy, flavoursome and spicy! Perfect with some fresh crusty bread or pitta bread for a warm autumnal meal.

Brilliant if you have some roast potatoes left over from a Sunday roast. This way you can transform them into a different meal altogether!

INGREDIENTS

For the first part

1kg baby new potatoes
6 cloves of garlic
2 tbsp sunflower oil
salt to taste

For the curry sauce

1 tbsp sunflower oil
400g crushed tomato passata
1 tsp ginger puree
1 green chilli finely sliced
¼ tsp mustard seeds
¼ tsp cumin seeds
2 fresh tomatoes chopped
6 Roasted cloves of garlic
2 tsp cumin & coriander powder
½ tsp turmeric powder
1 tsp garam masala
½ tsp chilli powder
Salt to taste approx 1½ tsp

METHOD

Preheat oven to 180°c

Par boil the potatoes for 10 minutes so they soften a little. Drain them, coat in a little sunflower oil

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Place in a roasting tray along with the garlic cloves, sprinkle with salt and roast for 30 minutes

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In the mean time, heat the tablespoon of oil in a large saucepan. Add the mustard and cumin seeds, once they start to sizzle, throw in the fresh tomato with the roast garlic and ginger

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Sauté for a couple of minutes. Pour in the tomato passata. Throw in the rest of the spices and seasoning. Cooked on a slow simmer for 10 minutes

Gently place the roasted potatoes into the curry sauce and smash them a little in order for the flavour to be absorbed

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Mix well and carry on cooking for a further 20 or so minutes

For flavours to absorb further need to sit for a while before serving

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Saag Aloo, I’m back to being healthy!

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So the plan was to take a cheeky break from our relatively healthy diet that both my husband and I are on. We did for a while…And I’m extremely happy to say I am back to eating healthy and even healthier! Yay!

The reason for the termination of the cheeky break was that I started to feel horrible physically. I felt bloated and guilty that I had to go back to the wonderful way it was!

I think anyone can tell you to eat healthy, but it’s only when you see what a difference it makes to you! It’s when you realise it’s the best thing for you. You feel better, not only physically but emotionally too!

So what better way to celebrate then to share my saag aloo recipe with you all. Fresh vivid green baby spinach draped over soft spiced new potatoes! It just couldn’t get better. Enjoy, much love D x

INGREDIENTS

500g new potatoes quartered and par boiled
200g baby spinach
2 cloves garlic crushed
1 green chilli finely sliced
½ tsp grated ginger
1 tbsp sunflower oil
¼ mustard seeds
¼ tsp cumin seeds
Pinch of dried red chilli flakes
⅓ tsp turmeric powder
2 tsp coriander & cumin powder
1 tsp garam masala
Salt to taste

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METHOD

• Heat up the oil in a large saucepan with the chilli flakes, mustard and cumin seeds. Once they start to pop, gently add in the garlic, ginger and par boiled potatoes, mix well and ensure the potatoes are coated in the oil

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• Throw in all the spices and seasoning, combine well, pour in a little water to aid the cooking process (½ cup)

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•Cover and simmer on a low heat for 10-15 minutes.

• Put in the whole bag of baby spinach and cover to allow it to wilt, stirring occasionally

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• Leave to cook for a further 10 minutes, ensuring that the potato is now soft and fluffy. You may like add a little single cream to make the curry a little richer (leave out if Vegan)

• Serve up with some naan bread or chapattis

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Crispy Garlic Roasted New Potatoes…

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I had to make and roast these again, as the potatoes were too good for boiling or steaming and my love of roasted/jacket potatoes got in the way! And rightly so! The outcome was gooooood! I didn’t want to peel them and roast them in the usual way but instead wanted to serve them as mini mini jacket potatoes with a crisp skin, that I just adore!

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Again such a versatile ingredient and so cute and small that there was no need to parboil them. Just straightforward oil, garlic and herb coating and roast til perfection.

I also made hasselback potatoes but this time a healthier version with olive oil and not butter. We enjoyed both types with mature Cheddar cheese omelettes and freshly boiled veg!

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INGREDIENTS

500g mini baby potatoes
2 tbsp olive oil
3 garlic cloves
1 tsp dried oregano
salt to taste

METHOD

• Preheat oven to 190°c and pour the oil into a baking tray lined with foil, place in the oven to warm the oil through

• Meanwhile prep by scrubbing the potatoes and pierce each of them

• Take the baking tray out of the oven, add the oregano and crushed garlic, mix into the oil

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• Gently place in all the mini potatoes, sprinkle salt all over them and massage the oil into the skins with the herbs and garlic too

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• Roast in the oven for 40-50 minutes until the potatoes are nice and crispy and golden on the outside and super fluffy on the inside

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The Sunshine Award & My Lunch Yesterday!

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I was nominated by sweet Steph @ Steph and Penny and joyful Jhuls @ The not so creative cook earlier this month.  It was for the Sunshine award, which is so special to me! As to bring some warmth and light into someones life, I feel is one of my blogging purposes!

My heartfelt thanks to both Steph and Jhuls, they very much bring a ray of sunshine to my day! You both have such amazing blogs and I absolutely adore being in touch with you both.  Much love and thanks once again x

The questions set for me to answer ~

1. Why did you start blogging?
I was cooking for along time before I started blogging and I would post my pictures up on my Facebook account.  I had many friends and family requesting recipes and with the encouragement of my husband, Shivaay Delights came about last year

2. Sweet or Savoury?
Can please say both? Please? 😉 Savoury more when I was little and now I have very much of a sweet tooth!

If you were to go on any reality TV programme, what would it be and why?
Britain’s got Talent, but I don’t know what I would do?

4. What was the last thing you Googled? 
Asparagus quiche

5. Night In or Night Out?
Night in! Snuggled up on the sofa with my boys!

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6. What has been your favourite blog post to write?
My swirly fruit and nut chocolate bark recipe

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7. What’s the one thing you never leave home without?
My phone

8. Where would you most like to travel to?
Thailand

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9. If you could have any super power, what would it be?
Power to spread love everywhere, bit like cupid but not just in the romantic sense.  More to heal all sorts of relationships and thus giving them peace

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10. What can we expect to find from your blog in the future?
More inventive vegetarian recipes and hosting guest posts from all of you my wonderful foodie friend!

THE RULES

1. Include the Sunshine Award icon in your post and/or on your blog
2. Link to the blogger who nominated you
3. Answer 10 questions about yourself
4. Nominate 10 other bloggers to receive the award
5. Link to your nominees and let them know you nominated them
6. Create 10 questions for your nominees to answer

I am setting the same questions as above and are to be answered (if they wish to participate) Congratulations to the following nominees:

Apsara @ Eating well diary
Aruna @ aahaaram
julianna @ Chef Julianna
Lauzan @ The veggie side of me
Edge of veg @ The edge of veg
Mara @ All the small stuff and things
Micaela @ Easy Italian Cuisine
Patty @ Patty Nguyen
Sam @ Tea and sesame
The seated cook @ The seated cook

All of the above nominees are amazing bloggers and gorgeous people. Please have a look at their blogs and show them some love!

So I can’t do a post and not put up any food! So here is my yummy lunch of curried kidney beans on a soft fleshed yet crispy skin jacket potato with lashings of butter and cheese! Don’t worry both the cheese and butter was low fat 😉

My Red Kidney Bean Curry Recipe

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My Grandmother And Mother’s Spicy Potato Curry

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I would sit at the large table with all my siblings and cousins around me when I would see my Nan bring in a large pot.  She would lift the lid and the aroma of cumin, tomatoes and ginger would waft around us.  One very special memory that I will never forget and to make sure I am able to recreate this curry as close as possible to my Nan’s. I bought some new potatoes knowing that my mum was to spend some time with me. 

She too has been taught this wonderful curry that I asked her to teach me.  I now have it to share with you all, so friends you can taste this curry and enjoy it as much as I do!

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INGREDIENTS

10-12 new potatoes peeled and quartered
100g tomato passata/crushed tomato
1 tbsp sunflower oil
½ tsp cumin seeds
1 tsp grated ginger
Salt to taste
½ tsp red chilli powder

METHOD

• Heat the oil in a small pressure cooker,  throw in the cumin seeds when they start to sizzle

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• Pour in the passata,  add the potatoes, ginger and all seasoning and spices

• Stir well,  close the pressure cooker firmly and leave on a low heat

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• Wait for 2-3 whistles to blow from the cooker and check that the potatoes are cooked through

• It’s as simple as that but sooo good! The potatoes literally melt in the mouth!  Serve with chapatis or naan bread with some natural yoghurt

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Mini Garlic Jacket Potatoes

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I had bought some mini baby potatoes that are good for boiling or steaming but my love of roasted/jacket potatoes got in the way! And rightly so! The outcome was gooooood! I didn’t want to peel them and roast them in the usual way but instead wanted to serve them as mini mini jacket potatoes with a crisp skin, that I just adore!

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Again such a versatile ingredient and so cute and small that there was no need to parboil them. Just straightforward oil, garlic and herb coating and roast til perfection.

I also made hasselback potatoes but this time a healthier version with olive oil and not butter. We enjoyed both types with mature Cheddar cheese omelettes and freshly boiled veg! Superb comfort food for a cold Saturday evening!

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INGREDIENTS

500g mini baby potatoes
2 tbsp olive oil
3 garlic cloves
1 tsp dried oregano
salt to taste

METHOD

• Preheat oven to 190°c and pour the oil into a baking tray lined with foil, place in the oven to warm the oil through

• Meanwhile prep by scrubbing the potatoes and pierce each of them

• Take the baking tray out of the oven, add the oregano and crushed garlic, mix into the oil

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• Gently place in all the mini potatoes, sprinkle salt all over them and massage the oil into the skins with the herbs and garlic too

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• Roast in the oven for 40-50 minutes until the potatoes are nice and crispy and golden on the outside and super fluffy on the inside

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Comfort in a jacket potato

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I’ve always loved a good jacket potato! Having been slow baked in the oven, served with butter melting on the soft mushy potato and cheese completing this wonderful dish I adore. I also love adding baked beans to the mix especially when the cheese melts into the beans…oooh I’m in heaven just thinking about it.

My husband got to know early in on our relationship that whenever we went out for a casual lunch I would be avidly looking out for a baked potato place! Just can’t get enough of them.

So in this recipe I thought I would share my ultimate comfort food. I have made the potato more flavoursome by using garlic granules and of course you have to use proper butter! Go on treat yourself! It’s all about the comfort x

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INGREDIENTS

4 baking potatoes
1 tin baked beans
1 tbsp butter
2 tsp garlic granules
⅓ tsp chilli flakes
Salt to taste
Grated cheddar cheese
Jalapeño (optional)
Sprinkle of dried coriander (optional)

METHOD

• Preheat oven to 190c/375f/gas mark 5. Wash potatoes, prick them and massage a little olive oil into each one. Place directly onto the middle shelf in the oven and cook for 1-1½ hours until potatoes are soft on the inside and the skin is golden and crispy

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• Slice the baked potatoes in halves and scoop out the potato flesh into a large mixing bowl. Arrange the empty skin shells onto a baking tray

• Add the butter, salt, garlic granules, chilli flakes. Combine well and then stir in the baked beans

• Refill the empty skins with the potato and bean mixture. Top off with some grated cheddar cheese and jalapeño. Place in the oven again at same temp for 10-15
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minutes until the cheese has crisped up and has turned golden brown

Sprinkle with some dried coriander leaves and serve with a crisp salad or a creamy coleslaw

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