Tag Archives: baby spinach

slow-cooked vegetable curry with little lamb meatballs


This one couldn’t be easier (& it helped to slightly reduce our pumpkin supply).

Halve and slice one brown onion & start it cooking gently in a few Tblsp of olive oil. Finely slice & chop a thumb-sized piece of fresh ginger & add to the pan along with 4-5 finely sliced cloves of garlic. (We’ve just planted our garlic – 2 & 1/2 of our 2-m long raised beds. Should be a great crop.)  Continue to cook until the onion is softening & turning translucent, then add 2 tsp ground coriander, 2 tsp ground cumin, as much chili as takes your fancy (I used 1/4 tsp) and 1/2 tsp salt). Cook a little longer, stirring, until the mix is fragrant, and then tip it into the bowl of your slow-cooker where you have already placed

1 butternut squash, peeled & de-seeded & cut into 2cm chunks; 3 medium potatoes, cut into 2cm chunks; a couple of red peppers, cut into strips; and a can of drained chickpeas – or, in my case, cannellini beans on account of I didn’t check the label before opening the can. Add 5oo mL of chicken stock, cover, & leave to cook on a low setting for about 5 hours.

At this point I tasted the curry & decided that although it smelled great it needed coconut; with no little cans of coconut milk in the pantry I added a couple of Tblsp of desiccated coconut instead 🙂 Plus 3 Tblsp of tomato paste to thicken the mix. Pretty much anything goes in this recipe! (If we hadn’t eaten a lot of spinach the previous night – spinach galettes with tomato passata – I’d have sliced some thinly & added towards the end of the cooking time.)

Stir everything well and then add your meatballs. I used a cup of nice soft fresh breadcrumbs from yesterday’s loaf of beer bread, & added 1 egg, 2 Tblsp of finely chopped fresh mint, 2 tsp of garam masala, 1 Tblsp dark soy sauce & 300g of lamb mince. Mix this together really, really well & shape into small balls about the size of a walnut. They’ll be quite soft. Place them carefully in the curry & leave everything for another hour or so until the meatballs are cooked through.

You could serve with rice but we ate it on its own, with a little chopped fresh coriander sprinkled on top.


blue cheese wontons? i’d never have thought of that!


I took a bit of time out from the hectic busy-ness that is enrolment-in-person week & wandered over to one of the uni cafes for lunch. We are lucky to have not one but two Momento cafes on campus, and my favourite is the one down by the Management School. (Not least because of the lovely staff, who are never too busy to talk about cooking 🙂 ) Today I needed a pick-me-up & so I treated myself to something that had caught my eye on their new menu: blue-cheese wontons.

I’ve not long ‘converted’ to blue cheese, so I was interested in what these would be like. They.Were.Delicious!

What I got was a lovely serving of fresh salad veges: baby spinach & beets, sliced red capsicum & red onion, halved cherry tomatoes & a sprinkle of cashew nuts, with a tasty dressing (balsamic vinegar was involved, I think). And atop it, half a dozen big crisp wontons, each with blue cheese & (I think) honey hidden meltingly inside. Oh boy, that was so nice!

And so  – of course! – I’ve started thinking about how to re-create that memorable meal. I don’t do deep-frying at home, but I rather suspect that squares of filo, layered into muffin tins & wrapped around morsels of blue cheese & a leetle honey before being baked, would give something quite similar. I’ll have to get the doings when on the weekend grocery shopping trip.

Thank you, Momento 🙂