Dinner

Curry + Zucchini Slice

Growing up in the 90’s and having a mother who gained most of her culinary prowess in the 1970’s meant we ate a very eclectic range of dishes. Some were pretty out there looking back (looking at you apricot chicken) but many of them; bring me straight back to my childhood. This recipe combines two such dished, curry tuna slice (I really want to try a veganised jackfruit version) and zucchini tart.

My curry & zucchini tart is very versitile and really encourage you to try out some different combinations. Sun dried tomato and caramelised onion sounds delish! The besan flour not only binds and sets the dish but also provides some good quality protein and substance to keep everyone happy.

You can cook it ahead of time for a lazy midweek dinner or eat is cold with a salad or rice for breakfast or lunch. A note on the raw batter; for the love of all things good, DON’T TASTE IT! Raw besan flour tastes terrible! If you want to experiment with flavouring and try before you put in in the oven just cook a few tablespoons of the batter in a small fry pan or sandwich press.

 

Curry + Zucchini Slice

A fast and simple savoury delight that can be made ahead of time

  • 1.5 cup besan (chickpea) flour
  • 1 + 3/4 cup water
  • 2 zucchinis (sliced or diced)
  • 1/2 cup chopped mushrooms
  • 1 tsp baking powder
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp chilli flakes (optional)
  • 1 sheet puff pastry (at room temp for 5 mins)
  1. Preheat oven to 170c degrees

  2. Remove pastry sheet from the freezer and let it soften while you prepare the batter

  3. In a large mixing box place the besan flour, baking powder, curry powder, salt and chilli and whisk together to evenly mix

  4. Add the water to the bowl and mix well to remove lumps

  5. Add the chopped mushrooms and zucchini and fold in gently to batter

  6. Spray a loaf tin lightly with oil and line the bottom and sides with the pastry sheet. You can cut the sheet and fill in gaps if you have excess in one area

  7. Pour the batter mixture into the loaf pan, directly on top of the pastry

  8. Cook for 40-45 minutes till the pastry is golden brown and the besan mixture is no longer wet and is fully cooked through. You can use a skewer or knife to check.

  9. Let sit out of the oven for 5 minutes before slicing and serving

  10. This disk can easily be made ahead of time and either reheated or served cold. Freezer friendly.