thread: Casserole, Stew & Curry recipes

  1. #1
    Sal Guest

    Casserole, Stew & Curry recipes

    Hi everyone,

    I am after some good low-fat recipes for curries, or curried anything or anything with curry flavour!

    I would particularly love a recipe for a curried tuna bake with rice/pasta/vegetables as I don't eat meat.


  2. #2
    Life Member

    May 2003
    Beautiful Adelaide!

    Hi sleebly,

    I am actually cooking a curied fish dish for tonight: Kedgeree? It is bascially curried rice dish.....delish! (Traditionally it is served as a breakfast dish in England, but we have it as an evening meal as an alternative to a curry........)


    Serves 4

    700g fish (traditionally smoked haddock, but I use smocked cod or tuna)
    110g butter
    1 chopped onion
    3/4 teaspoon hot curry powder
    570ml fish stock
    2 cups long grain rice
    3 hard-boiled eggs
    3 tablespoons chopped parsley (or one cup of frozen peas)
    1 tablespoon lemon juice
    salt and pepper

    ~ If using raw fish, poach in a pan of cold water for 6-8 mins
    ~ Melt 55g butter in a large pan and cook off the onion.
    ~ Add the curry powder
    ~ Stir in the rice and coat in the butter and curry powder
    ~ Add 570ml fish stock
    ~Bring to simmering point, stir, and then cover the pan with a tight fitting lid and simmer for 15 mins
    ~ Flake the fish and chop the eggs into chunks
    ~ Once rice is cooked, add the fish, eggs, parsley/peas, lemon juice and salt and pepper
    ~ Stir through the remaining butter to melt
    ~ Cook through gently for 5 mins
    ~ Serve in bowls (I usually serve it on top of some wilted spinach)

  3. #3
    Registered User

    Aug 2004

    yum, i love curries!

    Potato and Vegetable Curry
    2 tablespoons vegetable oil
    1 medium brown onion (150g), chopped finely
    2 cloves garlic, crushed
    1 tablespoon grated fresh ginger
    2 red thai chillies, seeded, chopped finely
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    1 teaspoon garam masala
    1 teaspoon ground tumeric
    1kg potatoes, chopped coarsely
    600g pumpkin, chopped coarsely
    2 cups (500ml) vegetable stock
    1 cup (250ml) coconut milk
    200g green beans, halved
    100g baby spinach leaves

    1. Heat oil in large saucepan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices; cook, stirring, about 2 minutes or until fragrant. Add potato and pumpkin; stir to coat vegetables in spice mixture.
    2. Stir in stock and coconut milk; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until potato is almost tender. Stir in beans; simmer, covered, about 5 minutes or until potato is just tender. Remove from heat; stir in spinach.

    Chickpea, Pumpkin and Eggplant Curry
    1 tablespoon ghee or vegetable oil
    1 medium (150g) onion, chopped coarsely
    2 cloves garlic, crushed
    4 (200g) baby eggplants, chopped coarsely
    ¼ cup (75g) medium curry paste
    ½ (600g) butternut pumpkin, peeled, chopped coarsely
    ½ (500g) cauliflower, chopped
    1½ cups (375ml) vegetable stock
    425g can crushed tomatoes
    400g can chickpeas, rinsed, drained
    salt and freshly ground black pepper
    1 cup (280g) plain yogurt
    ½ cup finely chopped fresh mint

    Melt ghee in a large pan, add onion, garlic and eggplant; cook, stirring, until just tender. Add curry paste, cook, stirring, until fragrant.

    Add pumpkin, cauliflower, stock and undrained tomatoes, bring to the boil; simmer, covered, for 20 minutes. Add chickpeas, simmer, covered, for a further 10 minutes or until the vegetables are tender. Season to taste with salt and pepper.Meanwhile, combine yogurt and mint in a small bowl.Serve curry with yogurt mixture.

    Thai green Fish Curry (delicious!)
    500g. firm white fish fillets (cut into large chunks)
    i onion diced
    2 tbsp green curry paste
    1 can coconut milk (about 2 cups)
    finely grated rind of 1 lime
    juice of 1 lime (about 2tbsp)
    2 whole lime leaves - optional
    1-2tbsp brown sugar
    2tbsp fish sauce
    handful of green beans chopped
    handful snowpeas

    soften onion in a little oil and add curry paste. fry for a minute (watch out, it splatters!) stir in coconut milk, lime rind, leaves and juice, brown sugar and fish sauce. add beans and simmer for about 5 minutes. Add fish and snow peas and continue to simmer until fish cooked through. If sauce is too runny, add a teaspoon or two of cornflour and water mixture until thick enough.

    remove lime leaves and serve over rice with chopped fresh coriander on top. - I AM SO HUNGR NOW!!

  4. #4
    Registered User

    Aug 2004
    Hunter Valley, Wine Country, NSW

    Very Easy Impossible Pie

    Hi All

    Here is a great easy recipe for those days when you don`t feel like doing much.

    Impossible Pie

    1 1/2 cups Milk
    3 eggs (beaten)
    2 ham steaks (cut into small pieces or you can use 5 rashes bacon instead)
    1 onion (chopped up finely)
    1/2 cup grated cheese
    3/4 cup Plain Flour
    Chopped chives and chopped parsley - to your liking
    Salt and peeper to your tatse

    In a bowl mix all together with a spatula. Looks runny but will sort itself out while cooking.
    Lightly grease a 8 inch pie plate or will make 2 x 6 inch pie plates
    Bake in Moderate oven for 45 minutes.
    Test with a screwer (comes out dry)
    Serve hot or cold - great on picnics

    Freezer Ok
    Can also pour it into muffin pans.

    I often add 1 chopped tomatoe to the recipe.

  5. #5
    Registered User

    Jul 2004

    Italian Chicken

    Love this...One of my fav meals!
    Italian Chicken

    Serves 6-8
    Degree of difficulty: Low
    Preparation Time: 5 minutes
    Cooking Time: 15-20 minutes

    You need:
    - 1 kg chicken breast
    - 570g jar of tomato based pasta sauce
    - 250g mozzarella or low fat tasty cheese
    - Extra Basil, Oregano or Marjoram if required
    - Sliced mushrooms and spring onions can be added to the sauce

    - Cut chicken into serving size pieces, then brown in a nonstick pan until just cooked through.
    - While chicken is cooking open pasta sauce and stir extra spices into it.
    - Place chicken into shallow oven proof dish, in a single layer.
    - Spoon half the sauce over the chicken, covering each piece.
    - Cover sauce with cheese, the cover cheese with remaining sauce.
    - Bake uncovered in a moderate oven for 15-20 minutes, until cheese has melted.

    Serving Suggestion: Accompany chicken with pasta and garden salad or green vegetables.

  6. #6
    Life Member

    May 2003
    Beautiful Adelaide!


    Now, you make think that this is a boring dish, but making it properly from scratch is SO simple and easy…….you can do without any “convenience” type sauces and packets if you can cook this!

    400g chicken or beef (I use chicken breast or trimmed stewing steak) diced up
    2 onions, cut into chunks
    3 carrots, cut into chunky slices
    2 large potatoes, peeled and cut into chunks
    1 cup red or white wine (whatever you have lurking in the fridge)
    2 cups of chicken or beef stock
    2 tablespoons of Worcestershire sauce
    2 tablespoons cornflour
    1 tablespoon on Tabasco sauce
    Herbs, seasoning

    1. Combine all the meat and veggies in a large casserole dish
    2. In a mixing jug, combine the wine, all other ingredients, making sure all the corn flour is totally blended in
    3. Pour the combined liquids over the meat and veg
    4. Cook slowly for about 3 hours
    5. Serve with jacket potatoes and green veg (steamed cabbage with caraway seeds is my favorite)

    Pork Leftovers Casserole

    My Granny used to make this dish with leftovers: we like it so much I cook extra pork just to make this!

    400g cold roast pork or cold cooked pork loin, cut into chunks
    At least 4 cold roast potates
    Any cold left over veg
    Thick cold gravy
    Juice of 1 lemon
    Zest of 1 lemon
    Lots of ground black pepper

    1. Combine all the above ingredients in a casserole dish: combine well so that everything is coated in thick gravy. If it is too thick, add more lemon juice and a bit of water
    2. Heat for an hour in 180`c oven
    3. Serve with jacket potatoes and some fresh veg……green beans seem to go well.

    Crock-Pot Meatball Casserole


    500g beef mince
    250g sausage meat
    2 eggs
    1/4 cup of milk
    1/2 cup dry breadcrumbs
    3 tablespoons grated parmesan cheese
    1 crushed garlic clove
    Salt and crushed black pepper

    ~ In a bowl, beat eggs and add milk.
    ~ Add beef and Italian sausage & mix together.
    ~ Add rest of ingredients and mix until combined.
    ~ Shape the mixture into 2cm balls and place on a greased baking sheet.
    ~ Bake at 180`c for 15 minutes.
    ~ Add to crock pot.


    1 tin chopped tomatoes
    1 small tin tomato paste
    1 small onion chopped
    1/2 green capsicum, diced
    1 cup beef stock
    1/2 cup red wine
    2 garlic cloves crushed
    1 tablespoon of oregano/basil/mixed herbs
    1 teaspoon sugar

    ~ Mix all ingredients together and pour over the meatballs.
    ~ Cover and cook on Low for 4 - 5 hours.
    ~ Serve with spaghetti & green salad.........

    Crock Pot Lemon Garlic Chicken Casserole

    4 chicken breasts boneless and skinless
    2 teaspoons oregano leaves crushed
    ¼ teaspoon sea salt
    ¼ teaspoon crushed black pepper
    Spray cooking oil
    ¼ cup chicken stock
    4 tablespoons fresh lemon juice
    4 cloves garlic crushed
    ¼ cup white wine

    ~ Wash chicken and dry on paper towels.
    ~ Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and pat it in.

    ~ Fry the chicken breasts until browned with the spray oil.
    ~ Transfer chicken to the crockpot.

    ~ Combine the stock, lemon juice, wine, garlic and add to the crock pot.
    ~ Cover and cook on High for 3 hours or on Low for 6 hours.

    ~ Serve with pilaf rice and green salad.

  7. #7
    Add Rouge on Facebook

    Jun 2003

    Curry Tuna Macaroni

    Ingredients :

    3 cup macaroni
    40 gm butter
    1/4 cup plain flour
    1 tbl curry powder
    2 cup milk
    1 tbl chives, snipped
    420 gm creamed corn
    1/2 x grated cheese
    425 gm tuna
    1 x salt & pepper

    Method :

    Cook macaroni. Drain. Melt butter, add flour & curry powder & cook 1-2 mins. Remove from heat, slowly stir in milk to combine. Return to heat & bring to the boil. Stir until smooth. Add chives, corn, cheese & drained tuna. Season to taste. Combine sauce & pasta. At this point you can put in baking dish and cover with cheese and cook in 180-200C oven for 25 mins till cheese is melted, and you can also add breadcrumbs if you like.


  8. #8
    Life Member

    May 2003
    Beautiful Adelaide!


    We have a lovely bean casserole most weeks...it is a Hungarian recipe from a friend of mine.....so here you go:

    1 can of beans (we use just red kidney beans or 3 bean mix)
    Olive oil
    2 onions, chopped
    1 tablespoon wholemeal flour
    1 tablespoon paprika
    1 teaspoon cayenne pepper
    1 tablespoon Tabasco
    1 can chopped tomatoes
    1 tablespoon tomato paste
    Approx 300ml water (or vegie stock or any suitable liquid including wine!)
    1/2 a cauliflower head, broken into florets
    200g carrots cut into chunks
    200g zuchini cut into chunks
    200g potatoes cut into chunks
    1/2 red capsicum cut into strips
    150ml sour cream

    ~ Pre-heat oven to 180`c
    ~ Heat oil in a flameproof casserole
    ~ Fry onion and add cayenne pepper and parika and the flour, combine and stir well
    ~ Add tomatoes and liquid, bring to boil, stirring all the time
    ~ Add all the vegetables and beans and season
    ~ Cover and transfer to oven for 1hr
    ~ To serve, stir through sour cream
    ~ Serve with rice or green noodles

  9. #9
    Melinda Guest


    Does anyone have a nice meatloaf recipe? I've made one in the past except when I've gone to get the thing out of the tray it's practically fallen to pieces. Not happy! Probably my shonky cooking skills shining through there!!!

  10. #10
    Life Member

    May 2003
    Beautiful Adelaide!


    This is my Grannies recipe which my Mum always cooked and I now cook:

    450g minced beef
    450g minced pork
    2 medium onions & cut into chunks
    2 cloves of garlic, peeled
    4 tablespoons fresh herbs chopped (I use thyme, parsley, oregano) or 1 tablsepoon of dried mixed herbs
    1 egg
    3 slices bread, crusts off, cut into 1cm cubes
    3 tablespoons milk
    1/2 tablespoon mustard Keens mustard powder
    2 tablsepoons Worcestershire sauce
    100 ml white wine
    8 slices bacon
    salt and pepper

    Pre-heat oven to 150`c

    1. In a food processor, chop the onions & garlic
    2. Add the meat & herbs
    3. In a little bowl, soak the bread in the milk with salt and pepper and then crumble the bread into crumbs with your hands
    4. Add these crumbs, the mustard, the wine and the Worcestershire sauce to the meat etc in the processor and pulse to really combine everything together with the egg.
    5. Pack the whole lot into a non-stick 1kg loaf tin
    6. Lay the bacon over the top, overlapping
    7. Cover tightly with foil
    8. Place in roasting dish & pour hot water so it comes about half way up the side of the load tin
    9. Cook for 2.5 hours

    My Granny used to serve it cold with salad, so she used to leave it on the tin until it was cold, but put a few heavy tins on top to press it down so it was easier to slice.

    Even if you serve it hot, leave it in the tin for 30 mins to let it "rest" and this way it should come out in one piece!

  11. #11
    Life Member

    May 2003
    Beautiful Adelaide!

    Hi Toots,

    Don't worry if you don't have a food processor.....just chop the onion as fine as you can, or grate it with a cheese grater (this will make your cry!) and then when you combine everything, use your hands so squeeze & combine it all. (It is big chunks of things that make it fall apart!)

    You can use any type of mince or meat: in the past I have made it with liver (I know that sounds blerk, but I love liver!) & I have also used chicken & turkey mince or just all beef mince.

    In terms of the liquid, if you want to miss out the wine, any old liquid will do....from memory my Granny didn't use wine, but a can of condensed tomato soup! Stock would work great.......

  12. #12
    Add Rouge on Facebook

    Jun 2003

    Porcupine Casserole

    Serves: 4


    600g lean beef mince
    1/3 cup raw long grain rice
    1 teaspoon beef stock powder
    1 egg white (you can use frozen if you don't like wasting egg yolks)

    1 x 420g can tomato soup
    1 x 425g can crushed tomatoes
    1/2 cup onion finely diced
    1 cup water
    2 teaspoons beef stock powder
    1 teaspoon dried oregano
    1 teaspoon crushed garlic

    Preheat oven to 190C fan forced (200-210 otherwise).

    In a large casserole dish (that has a lid) combine all ingredients listed to make sauce. Pour into casserole dish and leave to one side. In a medium sized bowl combine all ingredients listed to make balls. Usising your hands mix together well. Shape into 12 round meat balls, add to casserole dish and back for 1 hour.


    Replace lean beef mince with either 600g lean chicken mince or 600g lean pork mince (Beef fattiest, then Chicken, then Pork is the leanest).

    Serve with either roast vegies (no oil just spray), salad or pasta or mash potato (anything really).


  13. #13
    Lynny Guest

    Tuna Bake


    Thought I'd post this quick and easy recipe for Tuna Bake

    2 cups of white rice (thats 2 cups uncooked)
    1 can of Campbells cream of Mushroom soup
    1 400ish gram tin of Tuna
    1 onion chopped
    1 stick of celery chopped (optional)
    grated cheese as much as you want (optional)
    salt and pepper to taste

    Cook the rice
    When rice is cooked mix it together with all the other ingredients in a casserole/baking dish and bake in the oven for about 15-20 minutes (180 degrees) until it's heated through and the cheese has melted.

    It's nice for a light lunch. Serves about 4 people.

  14. #14
    Melinda Guest

    Sausage Casserole

    Serves 4

    1kg desiree potatoes, peeled, roughly chopped
    40g butter, chopped
    3/4c milk
    1tbsp olive oil
    1 brown onion, sliced
    750g pork or beef chipolata sausages
    1/4c tomato sauce
    1/4c barbecue sauce
    1 tbsp worcestershire sauce
    35g packet french onion soup mix
    1tbsp plain flour
    1/2c grated tasty cheese

    Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. REduce heat to medium-low and simmer for 20 - 25 minutes or until tender. Drain. Return to pan. Add butter, milk, and some salt and pepper. Mash until smooth.

    Preheat oven to 200C. Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add sausages and cook, stirring occasionally, for 3 minutes or until browned. Whisk tomato sauce, barbecue sauce, worcestershire sauce, soup mix, flour and 3/4c water in a jug. Stir into sausage mixture and bring to the boil.

    Spoon sausage mixture into an 8c capacity casserole dish. Top with potato. Sprinkle with cheese. Bake for 25 - 30 minutes or until cheese is golden. Serve.

    Note - I found that more water was needed in the sauce mixture - I think I put in about double what the recipe specified. I also didn't use chipolata sausages, I just used ordinary sausages and cut them up into smaller pieces.

  15. #15
    Melinda Guest

    Apricot Chicken

    2 chicken breast fillets, diced
    1 onion, diced
    1 packet of Cream of Chicken Soup
    1 tin of Apricot Nectar

    Mix the nectar and cream of chicken soup together in a casserole dish. Add the onion and chicken and cook for 1 hour at 200. Serve with rice or mashed potato.

  16. #16
    Life Member

    May 2003
    Beautiful Adelaide!

    Mel, have you ever cooked this and then frozen this? How does it go with defrsotsting & reheating?

    (I am just thinking I must do a big cook up over the weekend of "freezer food" for the coming months........)

  17. #17
    Melinda Guest

    Yes, I have cooked it and then frozen it. It has been fine when we have defrosted it and re-heated it. My Mum actually made us a stack of it when Jacob was born and we got it out of the freezer and reheated it and it was fine.....

    I have also frozen the leftovers when I have made it since and give it a bit of a zap for Jacob......no dramas at all.

    It was definitely a good one for when Jacob was a newborn.....when we ran out of freezer supplies of this and casseroles, bolognaise sauces etc, we would make it because it was so simply and easy to whip up.

  18. #18
    Registered User

    Aug 2004
    Hunter Valley, Wine Country, NSW

    Steak and Kidney Casserole

    I`ve looked through all my recipe books and I can`t find a recipe for Steak and Kidney Casserole, I brought the steak and kidney a few weeks back and it`s still sitting in the freezer waiting for me to locate a recipe.

    Would someone have a recipe for Steak and Kidney Casserole pleaseeeeeeeee