olive oil Archives

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Seafood recipes

Grilled kingklip with roast sweet potatoes

55 minutes

Chicken recipes

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

40 minutes

Salad recipes

Avocado, chicory and fennel slaw with mint and feta

Rice recipes

Roast asparagus and halloumi on Turkish rice pilau

30 minutes

Pasta recipes

Greens and pasta with pecorino, olive and baby spinach pesto

15 minutes

Soup recipes

Tandoori prawn skewers with radish-and-cucumber salsa

20 minutes

Chicken recipes

Two-skillet deboned jerk-style chicken

40 minutes

Curry recipes

Quick vegan curry

15 minutes

Quick vegan curry

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 head cauliflower, broken into florets
1 punnet Woolworths roasted sweet potato & chickpea bites
olive oil, for roasting
¼ cup red onion, sliced
1 sachet Thai green curry paste
1 can coconut milk
pomegranate rubies, for serving
coriander pesto, for serving
poppadums or toasted naan bread, for serving

Method

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1. Break a head of cauliflower into florets or cut into thick slices, drizzle with olive oil, season and roast at 180°C until golden and tender.

2. Fry roasted sweet potato & chickpea bites from Woolworths in olive oil until golden brown.

3. Heat olive oil in a pan and add ¼ cup of sliced red onion, fry until they soften, then add a sachet of Thai green curry paste.

4. Add a can of coconut milk and stir through until the sauce is bright green and fragrant.

5. Ladle the curry sauce into bowls and add to each bowl roasted cauliflower, the chickpea bites, pomegranate rubies, and dollops of coriander pesto.

6. Serve with poppadums or toasted naan bread.

Cook's note: To make your own vegan curry paste, heat a small pan over a medium heat.

Add the 1 T coriander seeds, 1 T cumin seeds, ¼ t white pepper and 1 t turmeric and toast for 2 minutes. Transfer to a food processor, add 2 green chillies, 4 cloves garlic, 1 stalk lemongrass, 10 g Woolworths Blue Elephant dried galangal, 2 T ginger, 4 Woolworths Blue Elephant Thai lime leaves, 1 red onion, 1½ cups coriander and the juice of 2 limes. Blend until smooth.

Cook's note: Making a tasty vegan meal does not have to take forever – this delicious curry makes use of a spice paste and some plant-based deliciousness from Woolies, and it could be in your belly in under 30 minutes.

Woolworths’ plant-based range includes exciting vegetarian and vegan options that are quick and easy to prepare. Read more about Woolies plant-based meals here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Lamb frikkadels with beetroot raita

Udon noodles with sticky glazed chicken and charred edamame beans

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Grilled kingklip with roast sweet potatoes

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

Avocado, chicory and fennel slaw with mint and feta

Roast asparagus and halloumi on Turkish rice pilau

Greens and pasta with pecorino, olive and baby spinach pesto

Green minestrone

Tandoori prawn skewers with radish-and-cucumber salsa

Two-skillet deboned jerk-style chicken

Quick vegan curry

Quick vegan curry

Ingredients

Method