Chicken curry with vegetables, white beans, peanuts and noodles.

Uff! So many ingredients! But so delicious mix! Sadly I have not yet come with a name for this dish, but that was not going to stop me from sharing this recipe with my readers. And shouldn't stop you from cooking it! You won't be disappointed! And you can be very well proud to present it as a delicious Curry vegetables, white beans and peanuts with noodles dish!

It might sound difficult or long to make, but is quite easy and relatively quick. And except for the noodles (I used common spaghettis), it is a healthy veggies full recipe. You can change the noodles for rice, or without it. I've been thinking to try it with couscous.

Ingredients:
(for 4-6 portions)

For the Chicken - Vegetables mix:

• 200 gr / 7 oz. Chicken breast (diced)
• 150 gr / 5 oz. Cabbage (shredded)
• 60 gr. / 2 oz. Sweet Corn
• 85 gr. / 3 oz Peanuts (cut in smaller pieces, don't smash them or ground them)
• 3 or 4 medium sized Champignons
• 1 medium sized Carrot
• 1 medium sized Leek
• 1/2 red paprika (diced)
• 1/2 medium sized onion (diced)
• 200 gr / 7 oz. White beans (from the can, pre-cooked)
• 60 gr / 2 oz. Peas (from the can, pre-cooked, frozen)
• 150 gr / 5 oz. Cauliflower (previously cooked, or frozen)
• 180 gr / 7 oz. Spaghetti

For the Curry sauce mix:

• 30-40 ml Chicken or vegetable broth
• 1/4 tsp Worcester Sauce
• 1 tsp Paprika pulver
• 1 tsp Mustard
• 1 tsp Honey
• 1/2 tsp Garlic (powder)
• 5 tsp Curry powder
• 1/4 tsp Cumin
• 1/4 tsp Chili
• 1 tsp Tomato paste
• 1/4 tsp Pepper

Preparation:

In a sauce pan, cook your spaghettis (or rice) as always. Once they're done, reserve.

While the spaghetti or rice is cooking, in a hot pan, with a bit of olive oil, cook the diced chicken until begins to get golden. Add the onion, paprika, leek and carrots. Mix and cover with the lid. Let cook for 2 minutes. Then add the champignons, cauliflower, and cabbage. Mix well, cover again and let it cook for 2 to 5 more minutes. Then add the white beans, peas and corn. Time for seasoning: add only salt and pepper. Mix well, cover and let cook for 2 minutes.

Now its time for the peanuts. I strongly recommend natural peanuts, even if its more work to get them out of the shell. But if you can't find them and can only buy canned salty peanuts, before using them, wash the salt away in a sieve, and dry them with a clean cloth. Then cut them with a sharp knife in smaller pieces, but don't ground them.

Add the peanuts to the chicken and veggies. Mix well, cover and let it cook for a couple of minutes more.

While the vegetables are cooked, is time to make the curry sauce. Combine all the ingredients in a small bowl, constantly moving as you add each ingredient.

When the chicken-vegetables are done. Add the curry sauce and mix thoroughly.

To close, move out of the heat and in the same pan, or in a big serving bowl, add the spaghetti and mix everything very well.

Serve hot and enjoy!

Veggie-Lasagna

Who doesn't like a good Lasagna? Ok Ok, this is not the classical Bolognese-Lasagna, but full of vegetables that makes it irresistible for all of us Veggies lovers!

I love to invent, to create and to add new ingredients or combination of them to well known recipes I am used to make. That's how I always come up with different mixes for pastas, or rices, or stews. This time I didn't want to spend much time when cooking, and when I opened the fridge, all we had were veggies, veggies and more veggies. As I know that the rest of the family are meat lovers, I found myself wondering what to make with so many veggies. So I decided to make use of the rest of the lasagna from the Tomato Lasagna, and created something new. I confess I didn't know how the result was going to be. And was well worth it!!!

What I love from cooking with pasta (in different kinds) is that you can always come up with something new, or you can adjust a recipe to your taste. So if you don't particularly like some of the ingredients, you can omit or change it. It will be good anyway.

Ingredients:
(4-6 servings)

• 2 Tomatoes
• 2 Carrots
• 1/2 red Paprika
• 2 Zucchini
• 1/2 Onion
• 15 - 20 Brussels Sprouts
• 6-8 slices of smoked ham (like Italian Prosciutto, or German Rohschinken)
• 6-8 Tbsp Cottage Cheese
• 6-8 Tbsp Sour Cream
• Cheese for Gratin (Edam, Gouda, Parmesan)
• Lasagna Noodles
• Salt, pepper, basil, garlic for seasoning

Preparation:

Slice thin all the veggies. In a sauce pan half full of boiling water, cook the Brussels Sprouts for around 10 to 15 minutes. Meanwhile, prepare a pan with few Olive Oil and cook the Zucchini until they are reduced in half their size, but don't over cook them, we want them half cooked and a bit crunchy.

Mix the cottage cheese with the sour cream and add some pepper. In your Lasagna tray, add the ingredients as shown in the picture: noodles, zucchini, carrots, tomatoes, onion, ham, noodles, Brussels sprouts, carrots, paprika. To close add the cottage cheese with sour cream mix and end with some Cheese for Gratin.

Bake at 200°C / 392°F for around 15 minutes, then raise to 230°C / 446°F for 10 minutes or until the upper cheese is golden brown.

When done, remove from the oven and let it rest for 5 minutes. Serve and enjoy with a good cup of white wine!