SHOPPING LIST – MENU 20
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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. 

 

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