2. One Head of Purple Cabbage. Harris Farm Fruit & Veg – $1
3. Tomato Paste. Coles Supermarket – $1.16
4. Bok Choy. Harris Farm Fruit & Veg – 99c
5. Coconut Cream. Aldi Supermarket – 99c
6. Baked Beans. Coles Supermarket – 69c
7. Curry Powder. Coles Supermarket – $1.20
8. Kare Javanese Curry. Asian Grocery Store – 80c
9. Opor White Indonesian Curry. Asian Grocery Store – 80c
10. 1kg of Washed Potatoes. Local Fruit Market – $1.49
11. Crushed Peanuts. Coles Supermarket – $1.16
12. Vermicelli Noodles x5. Coles Supermarket – $1.32
13. Lemon. Local Fruit Market – 59c
14. 1kg of Salad Tomatoes. Local Fruit Market – $1.49
15. 1kg of Jasmine Rice. Aldi Supermarket – $1.99
16. 7 Bananas. Local Fruit Market – $1.68
17. 2 Spanish Onions. Coles Supermarket – 52c
18. 2 Lebanese Cucumbers. Local Fruit Market – 91c
19. 5 Nectarines. Local Fruit Market – 56c
Day 1
Vegan Malai Kofta
Ingredients
50g (1.8oz) of crushed nuts1/4 large onion
2 small potatoes, roughly 140g (5 oz)
Ingredients for Malai Kofta sauce
2 salad tomatos
1/4 can (100ml) coconut cream
1 tbls curry powder
2 tsp crushed nuts
2 tsp tomato paste
Rice
1/2 cup of rice for one person
Method
1. Heat oven to 230°C (446°F)
2. Chop potatoes small (do not remove skin) and boil for 6 minutes
3. In food processor, process all Kofta ball ingredients together
4. Remove tray from oven, and lay down some baking paper on top.
5. Use a spoon to scoop mixture into small balls onto tray. The mixture will be sloppy. I managed to make 7 balls.
6. Heat in oven at 230°C (446°F) for 15 minutes.
7. Begin heating your rice while they’re cooking. I use a cheap $12 rice cooker.
8. Process all kofta sauce ingredients in food processor.
9. Pour mixture into small saucepan and heat for roughly 5 minutes on low heat.
10. Remove balls from oven when done, place them on plate next to rice and pour the sauce over the top. Note: The balls will be flat on the bottom like a biscuit. This could be avoided by by deep frying them much like how the Indian restaurants make them, but you don’t want to do that! The taste mostly comes from the sauce and ingredients of the balls. Besides, no oil will be used for any recipes I’m making here, since I didn’t buy any.
11. Once served, enjoy!
2. Chop potatoes small (do not remove skin) and boil for 6 minutes
3. In food processor, process all Kofta ball ingredients together
4. Remove tray from oven, and lay down some baking paper on top.
5. Use a spoon to scoop mixture into small balls onto tray. The mixture will be sloppy. I managed to make 7 balls.
6. Heat in oven at 230°C (446°F) for 15 minutes.
7. Begin heating your rice while they’re cooking. I use a cheap $12 rice cooker.
8. Process all kofta sauce ingredients in food processor.
9. Pour mixture into small saucepan and heat for roughly 5 minutes on low heat.
10. Remove balls from oven when done, place them on plate next to rice and pour the sauce over the top. Note: The balls will be flat on the bottom like a biscuit. This could be avoided by by deep frying them much like how the Indian restaurants make them, but you don’t want to do that! The taste mostly comes from the sauce and ingredients of the balls. Besides, no oil will be used for any recipes I’m making here, since I didn’t buy any.
11. Once served, enjoy!
Kare Curry Vegetables and Rice
1/2 pack of Kare Indonesian curry paste
2 small potatoes
Roughly one cup of frozen vegetables
A hand full of thinly sliced purple cabbage
1/4 of a can (100ml) of coconut cream
1/2 cup of rice
Method
1. Chop potato into small cubes, roughly the size they appear in the photo. The smaller they’re chopped, the quicker they’ll cook.
2. Heat up the rice
3. Boil the potatoes for roughly 8 minutes in a small saucepan
4. While they’ll boiling, begin heating the cabbage and frozen vegetables in a larger saucepan
5. Add the boiled potato, Kare curry paste and coconut cream
6. Cook for roughly 5 minutes.
7. Serve with rice.
A few notes about this dish. The Kare curry paste sachets can be bought in most Asian grocery stores. Well at least here in Australia. The taste is quite nice, but nothing like a Thai or Indian curry. The remaining 1/2 will be used in another two dishes.
(3rd meal was un-tastey)
Day 2
Noodles with Kare and Frozen Vegetables
1/4 sachet of Kare curry paste
A handful of frozen vegetables. Those I used are pre-chopped
One bundle of Vermecelli noodles
Method
1. Boil the noodles. Follow the directions on the pack.
2. While they’re boiling begin heating the frozen vegetables in a separate saucepan.
3. Drain and transfer noodles when done.
4. Mix in Kare paste so it covers all the noodles whilst heating for a minute or two.
5. Serve.
Baked Beans, Tomato and Boiled Potato
Ingredients
1/2 can of baked bean (around 200g)
2 Tomatoes
2 Potatoes
Crushed Nuts (optional)
Method
1. Set oven to a high temperature and bake tomatoes for up to 20 minutes, until they’re soft and juicy, but not burnt.
2. Chop potatoes into smaller pieces and boil for around 8 minutes or so, until done. Leave the skin on if they’re washed potatoes. I personally never remove the skin from any potatoes.
3. Heat the baked beans in a small sauce pan for a few minutes.
4. Whenever thing is done, serve, pouring the beans over the potatoes. Unless you want to keep them separate. I also sprinkled some crushed nuts over the top.
Tomato Cabbage Potato Curry with Rice
2 Potatoes
2 Tomatoes
2 Tsp Tomatoe Paste
1 Tbls Curry Powder
1 Handful of Frozen Vegetables
1 Handful of Finely Sliced Cabbage
1/2 cup Rice
Method
1. Chop all ingredients.
2. Boil chopped potatoes for roughly 8 minutes.
3. Begin heating all other ingredients in a saucepan set to low. Add water if the mixture becomes dry.
4. Add potatoes once they’re cooked also.
5. Continue heating for another minute or two.
6. Serve with rice.
And so on...
Day 3
Day 4
Day 5
Day 6
Day 7
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