Besan pancakes with curry stirfry filling

 

I always try too keep a few things handy at home such as

tinned tomatoes

tinned corn

tinned coconut milk (or coconut powder)

marinated artichoke

olives

a jar of roasted capsicum marinated capsicum

roasted veg - usually sweet pot or pumpkin or eggplant or carrots

a head of roasted garlic (i really hate peeling and chopping garlic this is an easy way to get around it)

a jar of caramelized onion

a jar jar of char grilled marinated zucchini

some sort of salty cheese

and my latest favorite which (I plan on trying to cook soon) a jar of hot Avjar.

With just a handful of these in the house I can always whip something up I'm happy to serve for dinner in a flash.

Here i used some roast white sweet potato i had in the fridge. whenever i make anything with roast veggies, i roast extra, chuck it in a tupperware and put it in the fridge for another dinner creation. it just saves time.

The Besan pancake recipe comes from the sbs food website, I have altered it slightly adding some white pepper and ground cumin.

The filling I made using the delicious ingredients from my weekly organic veggie box which included white sweet potato & and tin of corn I had in the pantry and an array of spices.

I rate this recipe for a mid-week meal. It doesn't take long or create too many dishes . Plus it's delicious

Ingredients

Besan pancake

* 150g Besan flour

* 2 eggs

* 250ml milk (any type)

* pinch salt

* pinch pepper

* pinch cumin

* 2 tbsp butter

Filling

* 2 small sweet potato . Diced and roasted

* 1/2 eggplant . Diced and roasted

* 1/2 bunch kale chopped into large pieces

* 1 bunch asparagus chopped

* 12 snowpeas chopped

* 2 sticks of coriander roots and stalks chopped, leaves picked

* 2 tspn curry powder

* 1 tspn cumin

* 1 pinch fenugreek seeds (these will help to thicken the sauce)

* 1 tspn ground coriander

* 1 pinch ground cardamom seeds

* garlic finely diced 1 tspn (or more if you like)

* ginger finely diced 1 tspn (or more if you like)

* 2 sliced shallots (white part only)

* 1 can coconut milk

* 2 tomatoes diced

Method

omit the steps for the roast veggies if you already have some ready to go :)

* turn on the oven to 200 degrees Celsius.

* In a bowl whisk all the pancake ingredients except for the butter. set aside for 20mins

* put the sweet potato and eggplant in the oven coated with a little olive oil

after 15 minutes check and toss if getting a little golden on top.

* wash and chop all the veg

* heat a fry pan on the stove and add a little butter to prevent sticking, cook the crepes. use a small ladle of batter for each pancake and swirl the batter around to make a nice even coating, once it begins to dry carefully check the bottom by an edge and flip when browned and ready.

* take the roast veg out of the oven once ready and set aside. turn the oven off.

* keep the pancakes in the warm oven (now switched off or on very low) until ready to serve

For the filling

*Heat a fry pan on the medium-hot stove again, this time add a little olive oil the garlic, ginger, coriander root & shallots along with the spices stir fry for 1 minute

' add the other ingredients (except for the coconut milk & the tomato and coriander) and stir fry for 1 minute

* add the coconut milk and stir fry until the kale is wilted and cooked enough and the coconut milk has combined well and thickened

Serve the filling inside the pancake topped with coriander and tomato and serve with chilli sauce or a chutney (i had mine with mango chutney)

or let everyone serve themselves like tacos

enjoy!

BA :)