Indian Pizza with Curried Cauliflower & Green Chilli

Enjoy this Indian 'pizza', that utilises naan bread as its base.

Serves: 4

Time to prep: 10 minutes

Time to cook: 40 minutes

Ingredients

• 2 teaspoons mild curry powder
• 1 teaspoon ground turmeric
• 2 tablespoons olive oil or mustard seed oil
• 1 small cauliflower, cut into florets
• 4 naan breads
• 1/3 cup (80ml) tomato passata
• 2 x 250g mozzarella balls, drained, sliced
• 1/2 red onion, thinly sliced
• 1 long green chilli, thinly sliced
• Mint leaves, to serve

Method

• Preheat oven to 200C. Line two baking trays with baking paper. Combine curry powder, turmeric, 1 tbs oil and 1 tsp salt in a bowl. Add cauliflower and toss to coat. Place on trays and bake for 25 minutes or until golden and lightly charred.
• Spread each naan with 1 tbs passata and top with mozzarella, cauliflower, onion and chilli, then drizzle with remaining 1 tbs oil. Bake for 15 minutes or until bread is crisp and mozzarella has melted. Sprinkle with mint leaves to serve.

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High Fibre Indian Spiced Red Lentil Soup Recipe

High in fibre and low in saturated fat, this Indian spiced red lentil soup is sure to please this Winter!

Serves: 4

Time to prep: 15 minutes

Time to cook: 35 minutes

Ingredients

• 1 tablespoon vegetable oil
• 1 brown onion, finely chopped
• 1/4 cup korma curry paste
• 1 litre Campbell's Real Stock Vegetable Salt Reduced
• 400g can diced tomatoes
• 2/3 cup red lentils, rinsed
• 1/4 cup pearl barley, washed
• 1/2 cup chopped fresh coriander leaves
• Crusty bread, to serve

Method

• Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir to combine.
• Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until barley is tender. Divide between bowls. Top with coriander. Serve with bread.

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Indian Spiced Cauliflower Soup

Photography by Andrew Young

Use your favourite curry paste for this moreish soup recipe.

Serves: 4

Time to prep: 15 minutes

Time to cook: 30 minutes

Ingredients

• 2 teaspoons vegetable oil
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 tablespoon finely grated ginger
• 1 large green chilli, seeded, finely chopped
• 2 tablespoons mild curry paste
• 1 large cauliflower, cut into florets
• 1 large potato, peeled, coarsely chopped
• 1 litre (4 cups) chicken or vegetable stock
• 250ml PHILADELPHIA Light Cream For Cooking, a cream alternative
• 6 sprigs curry leaves
• 2 tablespoons vegetable oil, extra, to shallow fry
• Pappadums, to serve

Method

• Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic, ginger and chilli and cook, stirring, for 5 minutes or until onion softens. Add the curry paste and cook for 1 minute or until aromatic.
• Add the cauliflower, potato and chicken stock and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until potato and cauliflower and tender. Remove from heat. Set aside for 5 minutes to cool slightly.
• Transfer cauliflower mixture to the jug of a blender and blend until smooth. Return to saucepan. Place over low heat. Add the PHILLY and stir to combine. Cook for 2 minutes or until heated through. Taste and season with salt and pepper.
• Meanwhile, heat extra oil in a small frying pan over medium heat. Add half the curry leaves and cook for 1 minute or until crisp. Transfer to a plate. Repeat with remaining curry leaves.
• Ladle soup among serving bowls. Top with curry leaves. Serve immediately with pappadums, if desired.

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