SHOPPING LIST – MENU 20
LEEK AND POTATO SOUP | CHICKEN KORMA CURRY | LOADED MEXICAN FRIES
FRESH PRODUCE
- Fresh coriander1 (1 plant)
- Lime (1) optional
- Avocado (1 large)
- Tomatoes (2)
- Silverbeet (300g / 10.6oz)
- Green beans (250g / 8.8oz)
- Carrot (1 large)
- Cauliflower (1 whole)
- Leek (1)
- Red kumara (500g / 1lb 2oz)
- Potatoes (i.e. Agria) (900g /2lb)
- Garlic (3 cloves)
- Red onion (1 small)
- Brown onion (1)
MEAT / FISH
- Boneless, skinless chicken thighs (600g / 1lb 5oz)
- Prime beef mince (500g / 1lb 2oz)
CHILLED / FROZEN
- Butter (90g / 3.2oz)
- Plain, unsweetened yoghurt (110ml / 3.7 fl.oz)
- Lite sour cream (200ml / 6.8 fl.oz)
- Cheddar cheese (300g / 10.6oz)
- Feta (75g / 2.6oz)
- Milk (250ml / 8.5 fl.oz)
GENERAL GROCERY
- Indian korma curry spice paste2, GF (50g / 1.8oz)
- PappadumsGF (4)
- Tomato paste (2 Tbsp)
- Sundried tomatoes (40g / 1.4oz)
- Vegetable stockGF (1L / 4 cups)
- Plain flour3, GF (200g / 7oz)
- Wholemeal flour3, GF (100g / 3.5oz)
- Lite coconut milk (300ml / 10.1 fl.oz)
- Canned Mexican flavoured tomatoes (400g / 14oz)
- Canned chilli beansGF (420g / 4.8oz)
- Microwave pouch of brown basmati rice (250g / 8.8oz)
- Roasted, salted cashew nuts (100g / 3.5oz)
PANTRY STAPLES
- Olive oil (35ml / 1.2 fl.oz)
- Vegetable oil (95ml / 3.2 fl.oz)
- Cooking oil spray
- Aioli (1 Tbsp)
- Egg (1)
- Sugar (2 tsp)
- Beef stock cubeGF (1)
- CornflourGF (1/2 Tbsp)
- Baking powderGF (1 1/2 tsp)
- Baking soda (1/2 tsp)
- Smoked paprika (2 1/2 tsp)
- Dried oregano (2 tsp)
- Ground cumin (2 tsp)
- Dried tarragon (1 tsp)
- Salt and pepper
1 Skip the coriander if you dislike it – try fresh parsley instead.
2 Make sure you choose just the spice paste (not the sauce). I used Asian Home Gourmet brand.
3 You can use all plain flour, if you prefer.
GF Gluten-free swaps: Ensure spice paste, pappadums and stock are gluten-free. You can substitute pappadums with gluten-free pita breads. Replace plain flour with gluten-free plain flour and wholemeal flour with brown rice flour. Choose gluten-free chilli beans or replace with red kidney beans. Use a gluten-free stock cube and ensure cornflour and baking powder are gluten-free.
