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PostPosted: Sat Mar 09, 2013 7:40 pm 
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http://www.youtube.com/watch?v=kiGNvRMJ ... 0A&index=1

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PostPosted: Mon Mar 11, 2013 10:27 am 
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Where is the guide to making that chillie????

BG :scratch:

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PostPosted: Mon Mar 11, 2013 8:10 pm 
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Very good :thumbright:


But I don't understand - what is this word 'leftovers'?

:lol:

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PostPosted: Tue Apr 23, 2013 10:13 pm 
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Breaking News,,, My next door neighbour can't cook. :shock: :shock: As I type, there's 3 fire engines and an ambulance outside. Silly blugger put his chip pan on then fell asleep. (drunk again) Neighbour above me only saw the smoke when he was taking his wife to work. Neighbour's lucky it was spotted. I hate to think what could have happened had it not been noticed. :shock: :shock:


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PostPosted: Tue Apr 23, 2013 10:42 pm 
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As part of my Diet.....this is one of the recipes ....it's delicious......not like your normal diets.......even Moderator6 will have leftovers... :lol:

Try it....

This is a fantastic curry recipe to tempt even the most ardent carnivores away from meat. Butternut squash is like the meat of the vegetable kingdom.
You will need:
1kg (2lb) of mixed vegetables (like those in the vegetarian chilli) chopped into 1″ squares,
1 large butternut squash, peeled, deseeded and cut into 1 inch squares,
3 large onions,
4 cloves garlic,
2 x 400ml tins of chopped tomatoes,
1 pint vegetable stock,
100g (3.5oz) block of creamed coconut,
2 teaspoons each of turmeric, cumin, paprika, coriander, chilli powder, curry powder (medium or hot depending on your preference),
Olive oil for cooking,
What you do with all this:
Heat the olive oil in a large saucepan and then lightly fry the onions and garlic for 15-20 minutes until transparent (do not brown).
Transfer this mixture to a side dish then heat some more olive oil in the same pan and put in all the spices and lightly fry for 2-3 minutes.
Put the onion mix back in the pan with the spices and mix thoroughly.
Add the tinned tomatoes and vegetable stock and bring to the boil. Simmer for 5 minutes then remove from the heat and allow the mixture to cool slightly before blending it into a smooth mixture.
Return the mixture to the heat and stir in the coconut block until it is completely dissolved.
You now have a delicious curry sauce to which you can add all the vegetables. Put the lid on the saucepan and simmer gently until the vegetables are cooked to your liking (about 30 minutes).

Makes a massive pan enough for two days........don't bother blending anything......but you could the next day to take for your lunch !( as soup)


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PostPosted: Tue Apr 23, 2013 10:46 pm 
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I got as far as this bit:

happy handyman wrote:
This is a fantastic curry recipe to tempt even the most ardent carnivores away from meat.


And decided you was right, I deffo would have leftovers :lol: :lol: :lol:

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PostPosted: Tue Apr 23, 2013 10:48 pm 
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I reckon that's what my next door neighbour was attempting to cook. Fire engines have gone now , although there's a lone ambulance outside. Think they might be pumping his stomach. :lol: :lol: :lol:


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PostPosted: Tue Apr 23, 2013 10:49 pm 
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Nothing stopping you frying off any meat of your choice and adding it :mrgreen:


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PostPosted: Tue Apr 23, 2013 11:07 pm 
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But won't then,,,
happy handyman wrote:
tempt even the most ardent carnivores away from meat.



:lol: :lol:


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PostPosted: Tue Apr 23, 2013 11:13 pm 
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Just had a quick gander at your recipe Happy H, looks nice but you can't do an Indian without Garam Masala and chillie flakes not powder please :sad:

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PostPosted: Wed Apr 24, 2013 7:26 am 
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Moderator6 ....I see your hardcore.......this is actually what I used ! As well as fresh green chilli....but I've toned it down for generic consumption.

Nice one !



For this message the author happy handyman has received gratitude : moderator6
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