POTATO, PEAS & CAULIFLOWER STIR FRY CURRY

As Step 4 in this recipe says, this can be a vegetarian dish or a side dish served with whatever meat you wish. The potato and the cauliflower can be precooked in the microwave and once that’s done the rest is pretty quick and easy – and tasty.

CHEEZEE PUMPKIN

Not everyone likes pumpkin, but it’s actually a fairly versatile vegetable.  Growing up most of our mothers only served it boiled or roasted.  I now like it mashed or in curries and casseroles too.  Haven’t tried this version, but I’m going to as I think the creamy cheezee sauce sounds great.

FEDERATION CHICKEN SALAD

This creamy chicken salad has a light curry flavour and is especially good made with a barbecued chicken.  I’m not sure that I’d serve it on a fruit platter, as we’re not all that keen on fruit with meat.  I’d serve it in a salad bowl with a green salad accompaniment and maybe throw in a handful of toasted almonds, but however you serve it it makes a change from plain old cold chicken.

CHICKPEA CASSEROLE WITH POTATO DUMPLINGS

You can tell this is an old recipe as it gives directions to soak the chickpeas overnight.  Of course you can still do that, but it’s much easier now to just buy tinned chickpeas.  It makes the recipe a lot quicker and easier to make as you can cut out the first couple of steps and go straight to frying the onions, garlic and pepper.