Comfort food

Try these recipes for a healthy spin on a decadent treat or a great full-of-flavour curry, writes Angela Casley.

Raw banoffee pie tartlets

I use dry dates for baking these tartlets, they are so much cheaper. Fresh also are perfect, and don’t need soaking. Lining the tins with a little baking paper helps extract the tartlets once frozen. If you aren’t eating them all at once, place in a covered container and keep in the freezer. For a snack, cut them into quarters to enjoy with green tea. Delicious.

Serves 6

Bases

1 cup dried dates

½ cup ground almonds

¼ tsp cinnamon

1 cup raw cashews

Filling

½ cup dried dates

½ cup peanut butter

½ tsp vanilla

¼ cup coconut oil

1 banana

¼ cup coconut cream

Topping

½ cup coconut cream, chilled

½ banana, sliced

Method

1. Line the base of 6×10cm tins with baking paper or 1×22cm tin.

2. For the base, soak the dates in boiling water for 10 minutes, then drain. Place the dates, almonds, cinnamon and cashews in a food processor and blend until sticky and well combined, but not completely smooth. Divide the mixture between the tins and press to line the base and side of each. Place in the fridge while you make the filling.

3. Soak the dates for 10 minutes in boiling water, then drain.

4. Place the dates, peanut butter, vanilla, oil, banana and coconut cream in the food processor. Blitz until smooth. Spoon into the tart cases, smoothing the tops. Place in the freezer for at least 2 hours or until ready to eat.

5. Before serving, whip the chilled coconut cream until thickened. Spoon a little on to the top of each tartlet, finishing with sliced banana.

Chicken and potato curry

Fijian-Indian style curries are not too creamy and are great to eat with family and friends over winter. If you're looking to try this as a vegetarian option, replace the chicken with extra eggplant. Great accompanied by tasty roti or naan bread.

Serves 4

2 Tbsp oil

2 onions, chopped

6 cloves garlic, crushed

2 Tbsp grated ginger

1 tsp cumin seeds

1 tsp mustard seeds

½ tsp fenugreek seeds

2 Tbsp curry powder

¼ tsp chilli flakes

6-8 chicken thighs, skin removed

8 curry leaves

1 chopped tomato

2 cups water

2 large potatoes, cubed

1 eggplant, cubed

2 Tbsp coriander, to garnish

Method

1. Heat the oil to a medium heat in a large pot. Add onion and garlic then cook for 3 or 4 minutes until soft. Add ginger, cumin, mustard seeds, fenugreek, curry and chilli. Stir until fragrant — about 2 minutes. Add the chicken, curry leaves, tomato, water, potatoes and aubergine. Bring to a simmer.

2. Cook for 30-40 minutes until the chicken is cooked through and the vegetables soft.

3. Garnish with chopped coriander and serve with homemade roti.

 — viva.co.nz