Frypan Recipes continued
Chickpea and Spinach Curry
Makes: 6-8 servings
500g frozen spinach, defrosted
2 tablespoons olive oil
2 large eggplants, cut into 2cm cubes
2 long green chillies, finely chopped
2 red onions, finely chopped
1 clove garlic, crushed
2 tablespoons ground coriander seeds
2 tablespoons ground cumin seeds
2 x 400g cans chickpeas, drained, rinsed
2 x 400g can chopped tomatoes
2 cups vegetable stock
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste
Rice, fresh coriander and plain yoghurt, to
serve
1. Place the defrosted spinach in the middle
of a thick piece of cloth. Twist to remove
all of the excess liquid.
2. Heat the oil in frypan on MEDIUM heat.
3. Add eggplant, chilli, onion and garlic.
Cook, stirring for 5 minutes or until the
onions are tender.
4. Add spices and cook for a further minute.
5. Add remaining ingredients, except lemon.
Cook, stirring occasionally, for 15 minutes
or until the eggplant is tender. Add lemon.
Season to taste with salt and pepper.
6. Serve with rice, coriander and plain
yoghurt.
Pork Schnitzel with Coleslaw
Makes: 4 large servings
4 boneless pork loin chops
1 cup plain flour
3 eggs, lightly whisked
4 cups bread crumbs
2 tablespoons olive oil
50g butter
2 sprigs fresh thyme
Lemon wedges, to serve
Coleslaw:
¼ red cabbage, finely chopped
2 carrots, peeled, grated
1 granny smith apple, grated
½ red onion, finely sliced
Dressing:
1 tablespoon granny mustard
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper, to taste
1. Place pork chops between two pieces of
plastic wrap. Pound out to be ½cm thick.
2. Dip the pork into plain flour, eggs and then
the breadcrumbs. Press the breadcrumbs
firmly onto the pork.
3. Heat the oil and butter in the frypan on
MEDIUM/MAX heat.
4. Add pork chops and thyme. Cook for 3-4
minutes on each side or until golden and
cooked through.
5. Coleslaw: Combine all ingredients in a
large bowl.
6. Dressing: Combine all ingredients. Pour
over coleslaw and toss to combine. Season
to taste with salt and pepper.
7. Serve the pork with lemon wedges and
coleslaw.
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