Cook:30 & Cook:30.2 Sample Recipes


Below are a few recipes for you to try. Please visit the 3ABN Cook:30 video playlist on YouTube to follow along.

For more information on the cookbooks click here.


Cook:30 Episode 1 "Spinach Ginger Curry & Others"
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  • SPINACH, GINGER, PUMPKIN & TOFU CURRY

    SPINACH, GINGER, PUMPKIN & TOFU CURRY

    MAKES 8 X 1 CUP SERVES

    STEP 1 - ROAST BUTTERNUT

    Ingredients:
    • 2 cups diced butternut pumpkin
    • 1 tablespoon oil

    Directions:
    1. Cut butternut pumpkin into 1in (2cm) cubes. No need to take the skin off.
    2. Put on an oven tray and mix with the oil.
    3. Bake at 350°F (180°C) for around 20 minutes or until soft.

    STEP 2 - SAUTE ONION
    Ingredients:
    • 1 large onion diced
    • 2 cloves garlic crushed
    • 1 tablespoon oil
    • 2 tablespoons ginger puree
    • 1 tablespoon ground cumin
    • 1 tablespoon ground turmeric
    • 1 tablespoon ground coriander

    Directions:

    In a large frying pan, saute the onion, garlic, oil, ginger until clear. Add spices and mix well.

    STEP 3 - ADD INGREDIENTS

    Ingredients:
    • 2 x 14oz (400g) cans crushed tomatoes
    • 2 tablespoons liquid honey
    • 1 teaspoon salt
    • 20oz (600g) pack firm tofu cubed

    Directions:
    1. Add tomatoes to the pan and bring back to the boil.
    2. Add honey, salt and tofu and stir. Let it simmer for several minutes to
    3. allow the flavours mingle.
    STEP 4 - FINISH & GARNISH

    Ingredients:
    • 2 cups frozen spinach
    • 6 fl oz (165ml) coconut milk
    • garnish: cilantro (fresh coriander)

    Directions:
    1. Remove the butternut pumpkin from the oven and put into pan.
    2. Mix in all remaining ingredients carefully so as not to damage the tofu.
    3. Garnish with roughly chopped cilantro.


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