Curried Roasted Vegetables and Curry Sauce

This is my latest craving !  I think I could have curried roasted vegetables forever without tiring from them.  This sauce OMW !!! This sauce is the star of the show ! It is probably the most versatile sauce I have made and it is great with Evverryything !!!. With literally six ingredients you have the ultimate sauce, and best of all….no major effort.

I do a lot of roasted vegetables, and one day decided to throw some curry powder on them instead of the usual herbs.  Result:  Perfect.  That night I was going to serve it on quinoa (obviously) but just thought that it needed a bit of oomph. I didn’t really know where I was going with this, but some sort of sauce was needed, maybe…but I didn’t want the thickness of a white sauce effect…. So, butter, chopped onion, minced garlic, curry powder, a little milk and cornflour came to play and the Curry Sauce was born. Now….this sauce is used for pretty much anything, on top of patties, burgers, tortillas, you name it, the sauce is used ! Seriously, if the hubby could drink this sauce from a straw, trust me he would !!! In fact I am waiting for him to pile it on a sandwich instead of his usual peanut butter !!!

The great thing about this Curried Roasted Vegetables and Curry Sauce is that you can mix and match whatever vegetables you like, or better still whatever vegetables you have on hand. This can be made as a main meal or a side…I mean, really….how great is this!!!

Curried Roasted Vegetables and Curry Sauce

Preparation time:  10 minutes

Cooking time:  30 minutes

Total time:  40 minutes







Salt and Pepper

Sprinkling of curry powder

Optional:  Top with roasted curried chickpeas *


For the Sauce:  (Makes just over 1 cup /approximately 300 millilitres thickish sauce)

4 Tablespoons of butter

1 onion, diced

1 garlic clove, crushed

1 cup milk of your choice (plus an extra 50 millilitres to thin sauce later)

2 teaspoons maizena/cornflour (gluten-free)

1 dessertspoonful curry powder


Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit.

If you are going to roast Kale, I like to do this on a separate baking tray from the other veggies.  Remove the kale leaves from the stalk. Massage the Kale leaves with a drizzling of olive oil and salt, for a few minutes. Place in the preheated oven, and watch carefully, as the Kale roasts up quickly.  Remove from oven.  The Kale will be nice and crispy. This is a great snack attack btw, but try to save some for your meal :-). 

Chop up all your vegetables, preferably the same size for roasting.

Place on baking trays, drizzle with extra virgin olive oil, and season with salt, pepper and curry powder.

Give the veggies a toss so that the oil and seasoning covers the veggies well.

Place in the oven and roast.  Check about half way through and give them a stir around.

Remove from the oven once done.

Whilst the veggies are roasting, make the Curry Sauce.

In a small pot, on medium heat, add the butter and saute’ the diced onion and garlic. Add the curry powder and stir.

In a small cup add the maizena/cornflour and use a little of the milk you’ve measured out and add to the maizena/cornflour to help it combine.  Add this mixture to the small pot with the saute’d  onion and garlic. Stir gently.

Then add all of the remaining milk (except the extra measured out for thinning the sauce if needed) and allow to reach boiling stage.  Keep stirring. The sauce will thicken. If it is too thick, add a little milk.  If the sauce does stand awhile, it will naturally thicken and then just thin out with a little milk.

Taste.  If you want the sauce hotter, add more curry powder.

Serve the curry sauce on top of the roasted veggies and top with crunchy roasted curried chickpeas.

Enjoy 🙂

NB*  To Roast Chickpeas:  Place cooked chickpeas on a baking tray, drizzle olive oil over and season with salt and pepper.  Add a sprinkling of curry powder.  Toss so all the chickpeas are generously covered with the  seasonings. Place in pre-heated oven and cook until a light golden  brown.


Vegetarian Casserole with Cheesy Dumplings



Another Vegetarian Meal guys…I am just on this crazy but wonderful Vegetarian ride at the moment, and its like…I just don’t want to get off it.

Well, its Spring here in good old South Africa, but with the weather we have been experiencing lately, it is hard to believe.  We have had bouts of some miserable weather, I mean about two weeks ago it was even cold for a day to two !  It was like we all of a sudden had the winter we never had this year ! Weird…. Now, these last few days have been so windy, to the point of unpleasantness, and I do not like wind.  Wind, really is not my friend….

But its cool, because over the real Winter time, it was so hot, we were eating salads, and now for Spring we are eating curries and all those nice comfort warming meals…..hence Vegetarian Casserole with Cheesy Dumplings !


Yum, yum and yum :-). This dish is filled with delicious vegetables, and again it is very adaptable.  I basically again, used the veggies I had in my fridge before they started to look sad and bedraggled…you know how it goes.  Usually I throw them all into a pot and make a soup, or throw them…. (that really sounds awful….I don’t really ‘throw’ them….I place them…yes…I place them….) in a pan and make a delicious healthy frittata or definitely some form of a veggie concoction.

Anyway, back to the dish of the day…..super easy, scrumptious, warming to the soul and those dumplings….to die for :-).



I thoroughly enjoy dumplings with a casserole, I remember years ago jotting down a recipe from  a cooking show, in which Rachel Allan hosted.  It was a Chicken Casserole with Cheesy Herb dumplings.  Well, need I say the recipe was divine, and the dumplings really just added this special touch to the dish. Since then, if I am wanting something special…dumplings in all forms will be added :-).


This Vegetarian Casserole with Cheesy Dumplings is easily adaptable and can be made into a Gluten-Free meal as well, just by using a Gluten-Free Self Raising Flour for the dumplings. You can also substitute the full cream milk with a milk of your choice, and then obviously the cheese can be changed, if you don’t want to use tinned tomatoes, you can also use fresh chopped tomatoes…. I love versatile recipes !!!


Vegetarian Casserole with Cheesy Dumplings

Preparation time:  15 minutes

Cooking time: 50 – 55 minutes

Total time:  1 hour 5 minutes – 10 minutes


3 – 4 tablespoons of vegetable oil/olive oil/coconut oil

2 – 3 medium-sized onions, peeled and roughly chopped

1 large garlic clove, peeled and crushed

3 – 4 large carrots, peeled and grated

2 medium-sized turnips, peeled and grated

3 – 4 sticks of celery, chopped thinly

800 grams of tomatoes

250 millilitres (1 cup) vegetable stock

3 -4 large baby marrows/zucchinis, sliced fairly thickly

1 teaspoon dried rosemary

2 teaspoons dried thyme

1 teaspoon dried origanum

200 millilitres (1/2  tin) of Coconut Cream

salt and pepper to taste

For the Dumplings:

660 millilitres self-raising wheat flour

60 grams salted butter

160 grams cheddar cheese

250 millilitres (1 cup) of full cream milk or buttermilk


Preheat the oven to 200 degrees C/390 degrees F.

Firstly, once all the ingredients are prepared and measured out, in a large pot, on medium to high, heat up the oil and saute’ the onions, carrots, turnips, and celery. This will take a few minutes, stirring constantly to prevent burning.

Add the tomatoes and stir.

Pour in the prepared vegetable stock and baby marrows (zucchini’s).

Cover the pot with a lid and bring to the boil.  Once the mixture has reached boiling point, reduce the heat to simmer and allow the vegetables to simmer for ten to fifteen minutes.

Add the coconut cream and stir.

Taste, and season well with salt and pepper.

Place the vegetables in an oven-proof casserole dish approximately 20 centimeters in width by 10 centimeters in depth (8 inches in width by 4 inches in depth – it needs to hold at least 1.5 Litres/6.5 cups) and then allow extra for the dumplings on the top.

To make the dumplings:

Place the self-raising flour in a large bowl.

Add the chopped butter, salt and grated cheese.

Make a “well” in the flour, and pour in the full cream milk or buttermilk.

Using a knife, stir and mix in the flour into the milk until this mixture forms a dough.

If you feel the dough is a bit dry, add a little more milk by the tablespoon,  This should not be a very sticky dough at all.

With your hands, form balls of dough, (approximately golf ball sizes). These don’t have to be exact, the more rough and rustic they look, the more character they will have. Pack the balls of dough onto the vegetable mixture.  Brush each ball of dough with some milk and bake for about 35 to 40 minutes or until  the dumplings are golden brown and cooked through.

Serve hot and from the oven.

Enjoy 🙂

NB*  If you are wanting to add more to this meal, serve with cooked quinoa or rice…personally though, the dumpling mixture makes quite a few, so that serves as the carbs 🙂

NB*  This meal does keep in the refrigerator if need be, but it must be covered.

NB*  Check your carrots, they may just require washing and not peeling. Remember all the nutrients are in the skins, so if the skins look good, rather not peel :-).

NB*  The oven-proof dish I used was not the correct size, it was far too shallow.  The recipe does state the correct size (no less than 1.5 litres/6.5 cups)

Roasted Butternut and Brown Lentil Curry



I feel I need to give myself a pat on the back…..I finally made this dish!

I have had the original recipe in my recipe file for over five years!  Yet another one of my famous cut-outs from a magazine. There was just something about the recipe that always just fascinated me…..With a bit of hesitation, I did adapt it slightly, and it was still good.

It’s just such a wholesome, healthy dish filled with goodness.  The hubby, did not even miss ‘the meat’ :-).

Growing up there was always this speculation that Vegetarian Meals were boring, well, now that I am all grown up, I am finding that they are far from boring and in fact … quite the opposite!

This dish is a little time-consuming, but if done correctly, everything can be done within the time it takes for the butternut to be roasted.  Definitely roast the butternut, that way all the nutrition is kept, and not all boiled out.  Also, when cutting the butternut cubes, keep the cubes a fair size, rather slightly on the larger size than the thin smaller size, this way, when the roasted butternut is stirred through the rest of the meal, the butternut will not mash-up into nothing.

This recipe is quite versatile as well.  Feel free to take the easy way out and use a tin of chopped tomatoes if you like, even if you like a more spicy tomato, go for it, there are no hard and fast rules.

Another plus for this dish, is that it keeps for a few days in a sealed container in the refrigerator, so any leftovers can definitely be enjoyed.


Roasted Butternut and Brown Lentil Curry

Preparation time:  1 hour

Cooking time: 30 minutes

Total time:  1 hour 30 minutes


600 – 650 grams butternut cubes

drizzling of olive oil for butternut

sprinkling of salt and pepper

250 grams brown lentils (I used Gluten-Free)

50 millilitres vegetable oil

2 medium-sized onions

3 large garlic cloves

30 millilitres (2 tablespoons) of hot Masala powder

400 grams chopped tomatoes*

salt and pepper to taste

bunch of fresh coriander

serve with a thick Greek Yoghurt or a Bulgarian Yoghurt


white rice or any rice of your choice


Preheat the oven to 200 degrees C/390 degrees F.

Cut butternut into fair-sized cubes (don’t make too small otherwise they will break once cooked and stirred through the curry) and roast with a little olive oil, salt and pepper.  Mine took a good hour to cook.

Rinse the lentils.

In a medium-sized pot, add cold water and lentils and bring the water to the boil. Once the water has reached boiling point, reduce the heat to simmer and allow the lentils to simmer for about 10/15 minutes until they are tender.

Whilst the lentils are cooking, peel the onions and roughly chop.

Peel and chop the garlic cloves, into small pieces.

In a large frying pan, heat up the oil and saute’ the onions and garlic until soft and glossy.  Stir occasionally to prevent burning.

Add the hot Masala powder, stirring for a couple of minutes.

Then, add the chopped tomatoes to the onion mixture in the pan, and bring to the boil.

Now, add the cooked lentils and the roasted butternut pieces to the tomato and onions.  If the mixture is a bit dry, add some cooking liquid from the lentils and allow to simmer for about fifteen minutes.  By this time the mixture would have thickened up to a nice consistency for a curry.

Season well to taste.

Serve with fresh coriander leaves, Bulgarian Yogurt or Greek Plain Yoghurt and rice.

Enjoy 🙂

  •  you can use a tin of tomatoes if you want, this is far easier than using fresh.




Bacon and Corn Fritters


I am always on the lookout for some different light meals, otherwise lunchtime becomes kind of the same everyday, and before I know it, I will be in a lunchtime rut with regards to what I am eating.

These corn and bacon fritters just seemed like such a great change and also so versatile. There is something about corn and bacon that just seem to go together.  These fritters are ideal for that Saturday lunch or whenever.

I am not overly keen on using any tinned product with all the preservatives, so I used fresh mealies, cooked them and cut the corn off them and yes, I confess…I did have a couple (or more) spoonfuls of the corn, and… another confession….I sneaked some cooked bacon.  I just can’t resist cooked crispy bacon, I always have to cook more because I know me…  It is like I cannot cook without picking… I could convince myself and say that it is all, just tasting….but …..not (yes, maybe I have a problem, maybe I need to get a grip and be more controlled….hmmmm, whatever….food is good !)


So, back to these scrumptious Corn and Bacon Fritters….they are just so easy to throw together by the way.  Once all the ingredients were combined, put a little oil in a pan and proceed to fry spoonfuls of the batter until they are golden brown on each side.  It is the same as making crumpets, those little bubbles form on the top of the fritter and then you just know it is time to turn them over.  I enjoyed mine nice and hot.  I added a bit of salad, which included avocado pear, tomatoes and rocket leaves with mine just to complete the meal, but trust me, I could have eaten the fritters straight from the pan!


Bacon and Corn Fritters

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Makes approximately 9 fritters


310 grams fresh corn kernels (approximately 2 fresh corn on the cobs)

310 grams chopped or diced bacon

180 millilitres (3/4 cup) self raising flour

2 extra large free range eggs

80 millilitres (1/3 cup) buttermilk

1/2 small onion

salt and pepper to taste

45/50 millilitres of avocado oil *


Cook bacon until crisp and set aside.

Microwave the corn on the cob for 2 minutes or until cooked, yet tender and crunchy and set aside. *

Chop up the onion into small pieces

In a medium sized bowl, add the eggs and the flour and whisk together until smooth.

Add the buttermilk, bacon, corn, onions, salt and pepper.

Mix and combine all the ingredients together.

Allow the ingredients to stand for 10 to 15 minutes.

Then heat a medium sized pan with the avocado oil, once the oil has heated add tablespoonfuls of the fritter mixture to the pan allowing for the fritters to spread.

Cook for a couple minutes and once tiny bubbles appear, turn the fritter over onto the other side. Cook for a further minute or two, until the fritter is a nice golden brown colour.  Continue this method with the batter until the fritter mixture is finished.

Serve hot with a little salad.

Enjoy 🙂

*  Olive oil will be fine as well, if you do not have Avocado oil.

*  If you are not keen on using a microwave to cook the corn on the cob, by all means use the stove method.


Sweet Chilli Sauce


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Oh wow ! ….This sauce is heaven !

I have been dying to make my Sweet Chilli Sauce for I do not know how long. My number one reason for not making it is that tomatoes are ridiculously expensive here.  I have been talking about growing my own, or at least some, and seriously must just do it !  Procrastination is my second name, and it is high time I changed that…

This sauce is just great and I especially love it with my famous stir fry meals. (Hmmmm something else I must do again soon).  With it being summer here I tend to live on salads, I know…..I am so lazy 🙂


Now I know in the recipe I have stated a combination of red and green chillies, please feel free to use either or both, no major strict rules so long as the quantity ends up being 80 grams.  Remember the red chillies generally are the hot ones, so if you are not so into ‘the hot’, opt for green rather, but watch out for devil chillies !  Those tiny little chillies are called devil chillies for a reason !!! (Personally I think it may be the actual type of chilli which will determine the heat factor and of course the size of the chilli).

I usually go to our fresh food market store and buy from there and they generally are medium sized chillies, but I am sure whatever chillies you like will work fantastically.

The original recipe I found in a magazine dated back over fifteen years ago, which I have adapted slightly.


Sweet Chilli Sauce

Preparation time:  One hour

Makes 850 millilitres


40 grams de-seeded red chillies

40 grams de-seeded green chillies

5 centimeters fresh ginger

6 medium/large sized garlic cloves

400 grams chopped fresh tomatoes

2 cups (500 milliliters) brown loosely packed sugar (I used Huletts)

1/2 cup (125 milliliters) water

1/2 cups (125 milliliters) white vinegar

3 medium sized fresh apples

salt and pepper (optional)


Chop both red and green chillies and set aside.

Cut the outer skin from ginger and throw away. Grate the inner flesh of the ginger and set aside. *

Finely chop garlic cloves, set aside.

Peel the apples and discard the skins.  Roughly chop the apples and set aside.

If using fresh tomatoes, boil water and set tomatoes in a bowl of boiled water, within a few minutes you will notice the skins become wrinkled and then it will be easier to peel the skins off.  Then chop up the tomatoes. *

Combine all of the ingredients in a large saucepan.  Put on a low heat and stir continuously with a wooden spoon until the sugar has dissolved.

Once sugar has dissolved, bring to the boil.  Stir occasionally to prevent any sticking.

Then turn the plate down to simmer and allow to simmer for ten minutes, stirring occasionally.

Then using a food blender,  purée the mixture.  (I pulsed about a cup at a time and then set aside each time until all puréed)

Once all done, season to taste if necessary.

Then return the puréed mixture to the large saucepan and boil again for ten minutes.  By this time the mixture becomes slightly thicker and combines nicely.

Pour into sterilized bottles.  Set aside until they reach room temperature and then refrigerate.


Enjoy 🙂

*  I personally have not used tinned tomatoes, but I am sure they would work, just as well.

*  I tend to rather chop the ginger up extremely small instead of grating and that works fine.