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What you need:

1 1/2 fillet steak, cut into thick strips
1 red pepper
1 green pepper
1 tbsp Oil
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Onion, cut into thick wedges
1 Garlic clove, crushed
1 inch piece of Ginger, finely chopped
1 red chili, finely chopped
1 tbsp Curry paste
1/2 tsp salt

What you do:

Cut the red and green peppers into about 1 inch chunks.

Heat the oil in a non-stick frying pan and fry the cumin and fennel seeds for about 2 minutes or until they begin to splutter.

Add the onion, garlic, ginger, and chilli, and fry for a further 5 minutes.

Add the curry paste and salt and fry for a further 3-4 minutes.

Add the peppers and stir-fry for about 5 minutes.

Stir in the beef strips and continue to fry for 10-12 minutes or until the meat is tender.
Serve with warm naan bread.

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What you need:

2 tbsp olive oil
1/2 yellow onion, diced
3 garlic cloves, minced
1 tbsp ginger, minced
1 jalapeno pepper, minced
1/4 cup cashews, ground
1/2 cup whole cashews
2 cups coconut milk
1 (8-oz) tin tomato sauce
3 tbsp curry powder
2 tsp tumeric
1 tsp cardamom
2 tsp salt
1 cup broccoli, chopped
1 cup cauliflower, chopped
2 carrots, chopped
2-3 small red potatoes, chopped
1 red  pepper, julienned
1  courgette (zucchini), chopped
1 cup fresh coriander, chopped

What you do:

Heat olive oil in a large saute pan over medium heat. Add the onion, garlic, ginger and jalapeno pepper. Once the onions have turned translucent, add the ground cashews, coconut milk, tomato sauce, curry powder, tumeric, cardamom and salt. Stir until combined.

Next, stir in the broccoli, cauliflower, carrots and potatoes. Continue to saute until vegetables are tender. Add the  pepper and courgette ; reduce heat and simmer for an additional ten minutes.
Serve over rice.

Sprinkle with fresh coriander.

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What you need;

1small onion- chopped
2 cloves garlic- minced
2 Tbsp butter
1Tbsp fresh ginger -chopped
2 tsp curry powder
1/4 tsp celery seed
2 tsp pepper (I prefer white pepper for this recipe, but black will work)
@ tsp salt
1 bay leaf
2 cups pureed pumpkin
1/2 tsp nutmeg
1 tsp sugar
4 cups Chicken broth (or vegetable broth)
1 1/2 cups milk
1 Tbsp cornstarch (or arrowroot or tapioca powder)

chopped chives, or green onion (as garnish) optional

What you do:

Heat a large saucepan to a medium heat, then  add the butter. Add the onion, garlic,
ginger saute until the onion is translucent.

Mix in the curry, nutmeg, celery seed, salt, pepper and the bay leaf.

Stir in the pumpkin, & sugar in the broth and bring to the boil.

Reduce heat and simmer uncovered for about 15 minutes
lower the heat to simmer and remove the bay leaf.

Stir in 1 cup of the milk continue cook over low heat for
a few minutes.

In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.

Stir until thickened and bubbly, cook a couple more minutes.

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What you need:

2tsp vegetable oil
18 0z /500g lean pork chunks (such as leg or shoulder)
1 large onion, chopped
2 garlic cloves, crushed
2 carrots, sliced
8 oz  / 227 g  swede, chopped
8 oz / 227 g potatoes, chopped
1 pork or vegetable stock cube
¼tsp ground ginger
2tsp dried mixed herbs
2tsp cornflour, blended with 2tsps of water
Chopped fresh parsley or coriander, to garnish
Salt and freshly ground black pepper

3/4 pt / 450ml water

What you do:

Preheat the oven to 190C/ 375F /gas 5.
Heat a large flameproof casserole dish on the hob and add the vegetable oil, brushing it over the base. Add the pork chunks, letting them sear and brown before turning them over. Cook for 3-4 mins until browned on all sides.

Add the onion, garlic, carrots, swede and potatoes, stirring well. Pour in the water. Bring up to the boil, then crumble in the chicken stock cube.  Stir in the ginger and mixed herbs, then cover with a tight-fitting lid. Transfer to the oven and bake for 1 hr.

Stir the blended cornflour, then add it to the casserole, stirring until thickened. Cook for 2-3 mins. Serve, garnished with chopped fresh parsley or coriander.

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What you need:

2 1/2 lb / 1 kg of ready cooked mash potatoes
1 large or 2 small tins of drained pilchards ( bones removed)
1 oz / 25 g butter
1 clove of garlic ( crushed)
2 tbsp of chopped fresh parsley
2 oz / 50 g cheese ( grated)
1 tbsp of lemon juice
1 egg ( whisked)
5 oz /150 g fresh bread crumbs

What you do:

In a bowl , mix together the sardines, crushed garlic ,parsley and mashed potato together .
Season well and shape mixture into 10 fishcakes
Dip each cake in beaten egg and roll in breadcrumbs to coat
In a large frying pan heat the butter in a pan and fry fishcakes until golden.
Drain on paper kitchen towel and serve

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