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1 pound minced lamb

1 garlic cloves puree

1table spoon of spinach

2 tbsp NAFI'S curry  (buy now)

12 filo pastry sheets

2 teaspoon olive oil

 some sea salt and ground pepper for taste

 

Heat olive oil in a large pan and add the lamb and fresh garlic. Fry for about 5 to 6 minutes, stir occasionally until browned. Add NAFI'S Curry and spinach.

 Cook for 1-2 minutes then and set aside. Cut the pastry sheets in half lengthwise.

 Place a spoon full of lamb in the corner of the pastry strip and fold over to form a triangular shape. Repeat this step for all the cut out strips.

 Brush with olive oil and place in a baking sheet and bake for 15 – 20 minutes till it appears golden and serve with a dip of fresh vegetable salsa with a zest of lime.

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3Large dried red chillies with the seeds removed.

1 1/2 Tsp rock salt

2 Tsp Lemon grass, finely sliced

1 Tbsp Grated Lime skin

3 Tsp Coriander roots , chopped

15 Cloves of Garlic, skinned and chopped

8 Shallots, skinned and chopped

2 tablespoon

(or Ginger/Lemon Grass)

1 Tsp Black Peppercorns, crushed

6 Large Prawns

1 eggplant

5  Lime leaves, cut into thin strips

1 Tsp Fish sauce

3 Tsp brown sugar

2 Cups Coconut cream

1 Tbsp Coconut grated

1 teaspoon Annato

1. Blend all the ingredients for the curry paste together into a stiff paste, using a blender or a mortar and pestle. Add the ingredients one by one, starting with the hardest items.

2. In a wok, over a medium heat, add the curry mixture. When the aroma begins to intensify, blend in the 2 Cups of coconut cream, stirring well.

3. Add the brown sugar and Fish sauce and taste, adjusting as necessary.

4. Boil it until soft and peel it & puree it.

5.Add the Prawns and eggplant. Bring to the boil.

6. Remove from the heat.

7. Sprinkle the thin strips of  Lime leaves over the Prawns.

8. Drip the remaining Tbsp of coconut cream into the sauce.

You can peel the prawns if desired before serving.

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2 large chicken breasts

1 Tablespoon coconut oil

1 medium red onion chopped

2 table spoons

1 (28-ounce) can organic diced tomatoes

1/2 cup chicken stock

1 teaspoon cumin

1/2 teaspoon tikka masala

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon cinnamon

1/2 cup heavy cream

salt and pepper to taste

Jasmine rice or brown rice

Chopped cashews

Toasted coconut

Chopped cilantro

Cut each chicken breast in 4 quarters. Mix together the yogurt, tikka masala, pepper, and cilantro.  Add the chicken and refrigerate overnight.  If you do not have time for that, you can let it sit at room temperature for 1 hour

Sautee the onions with the rest of the spices Stir around in the pan for 45 seconds. 

Add the tomatoes to the pan.  Lower the heat to medium and simmer for about 8 minutes, stirring frequently.

Take the tomato and onion mixture out of the pan and puree using an immersion blender.

Add the puree back to the saute pan.

Drain the chicken from the marinade.  Add to the pan.

Cook the chicken over medium high heat for 8 to 10 minutes or until the chicken is cooked through.

Stir in the chicken stock and simmer for another 10 minutes.

Add the heavy cream to the pan and simmer for about 5 minutes.

Serve the chicken curry over rice.  Serve with chopped cashews, chopped cilantro, and toasted coconut for garnish.

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1 cup lima beans, soaked overnight, and cooked (or use canned for quick version)   

1 tsp mustard seeds    

1 red onion,chopped    

1 medium potato,chopped    

1/2 tsp coriander powder   

2 tablespoon of NAFI'S Curry  (buy now)  

1/3 cup grated coconut    

1/2 cup coconut milk

1 bay leaf    

1 tsp dried fenugreek leaves

In a non stick pan, heat 1/2 tsp oil, add the mustard seeds. When they start popping add the onion lima beans and Potatoes. Once the onions are soft, add the spices, NAFI'S Curry, potato and salt. Add  coconut milk & a little water, cover the pan and let it cook until potatoes are soft. Gently add in the cooked beans along with coconut and cilantro.   

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Steam your veggies as usual.

On the side wisk 1 teaspoon of NAFI'S Curry (buy now)with

1 tablespoon of Olive oil and 1 teaspoon of balsamic vinegar.

Stir the veggies in this spicy vinaigrette and enjoy!   

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1 cup chopped red onions    

2 cloves garlic, minced    

1/8 cup good olive oil    

1/2 teaspoon dried oregano +3 bay leaves.    

1-1/2 teaspoons kosher salt    

1 teaspoon freshly ground black pepper    

2 cups medium-diced carrots (3 to 4 carrots)    

1 cup medium-diced sweet potatoes    

1 pound dried split green peas    

8 cups vegetables stock or water     

2 tablespoon of NAFI'S Curry  (buy now) 

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.

Add the carrots, sweet potatoes, 1/2 pound of split peas, and water or vegetable stock, bay leaves and bring to a boil, then simmer uncovered for 40 minutes.

Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Add NAFI'S Curry. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.   

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1 tablespoon olive oil

1 red onion

2 carrot

2 cup squash

2 cup broccoli

1 yellow or red pepper

1 zucchini

1 cup cooked chickpea

2 tablespoon NAFI'S curry  (buy now)

2 tablespoon fresh ginger (grated)

1 teaspoon cumin

3 garlic cloves

1/4 cup chicken or vegetable stock

2 tablespoon lemon juice

3 cups brown cooked rice  or bulgur wheat or quinoa, or millet. Add to it raisins.

2 tablespoon coriander or Parsley( fresh, chopped)

Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes. Add chickpeas, steam for 3 - 5 minutes or until all vegetables are tender-crisp. Meanwhile in a small saucepan, heat oil over medium heat and cook NAFI'S curry , ginger, cumin, garlic, stirring often, for 2 minutes. Add stock and lemon juice and simmer, uncovered for 2 minutes. Toss vegetables with sauce. Serve over hot rice. Sprinkle with coriander or parsley.

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