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Beef Keema August 2, 2015

Filed under: Curries,Indian,Meat,Weight Watchers Recipes — delishuss @ 7:16 am
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I think I may have made something like this before but I saw it in the Weight Watchers magazine and decided to give it a go. It was really yummy and pretty healthy too. You could probably go with chicken or pork mince to reduce the calorie content. I don’t think the taste would suffer as a result. I’ve been giving Weight Watchers a go again. Not with too much success, if I’m really honest. It’s not the program but just my level of discipline. What I like most about Weight Watchers is that you can eat what you like so long as you point it out but that tends to become a little cumbersome if you don’t have the little points calculator or the app. Let’s face it, it’s common sense though. Eat good, whole, fresh food and you’ll be fine. Easier said than done. Anyway enough about that. Here’s the recipe.

6 propoints per serve

Serves 4

Prep: 10 mins

Cooking: 20 mins

Ingredients

2 tsp vegetable oil

1 brown onion, finely chopped

400g extra lean beef mince

1 long red chilli, finely chopped

2 tbs mild korma curry paste

3/4 cup (210g) canned diced tomatoes

1/2 cup (120g) frozen peas

1 tbs lemon juice 1/2 cup (140g)

low-fat natural yoghurt

60g spinach leaves

1/4 cup coarsely chopped fresh coriander

Method

1. Heat the oil in a large frying pan over a medium-high heat. Saute the onion, stirring for 3-4 minutes or until softened. Add the mince and fry off until browned.

2. Add the chilli and the paste, stirring for 2 minutes until the spices start to release their aroma.

3. Stir in the tomatoes and 3/4 cup of water and bring to the boil. Reduce to a simmer and simmer for another 5 minutes.

4. Add the peas and simmer for a further 5 minutes until the sauce has thickened.

5. Add the lemon and half the yoghurt and simmer for a minute. Stir in the spinach and cook until it starts to wilt.

6. Season with salt and pepper. Serve with the remainder of the yoghurt and the chopped coriander. You can add some steamed brown (1/2 cup) rice for an extra 3 propoints or have with more veggies for 0 propoints.

 

Vegetable Chana Masala June 15, 2015

Filed under: Curries,Potatoes — delishuss @ 12:16 pm
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I’ve made this dish over and over again. It’s a fall back recipe for me when I need to use up some vegetables that are nearing the end of their existence. It’s sooooo easy, there’s no real technique involved. I added purple sweet potato this time around. I’ve never had it before. I love it. It keeps it’s integrity really well when it’s cooking and doesn’t go mushy. I tend to keep this fairly rustic and roughly chop my veg as they are the star of the dish. I served it with rice and a dollop of Greek yoghurt. A lovely buttery naan would be fab, to scoop the sauce up. Yum, yum.

Serves 4

Ingredients

1 purple sweet potato (a smallish one is fine), cubed

1 onion, chopped 1/4 jap pumpkin (any pumpkin or squash will work), cubed

1 red capsicum

1 clove garlic, minced

1 red chilli, finely chopped

3 tablespoons tikka masala paste

1 courgette, cubed 1 tin of chopped tomatoes

1 tin of chickpeas

Handful of fresh coriander, chopped

Salt and pepper to season

Olive oil

Method

1. Heat a deep frying pan and add a glug of olive oil. Heat the oil for a minute or so. Add the onion and sauté for 3-4 minutes. 2. Add the chilli and garlic and fry for 2 minutes. Remove onion, garlic and chilli from the frying pan and set aside. You may ask why I do this. It’s something that my mum thought me. You get the residual flavours from the ingredients on the pan but you don’t burn it by over cooking it.

3. Add some more olive oil to the pan if needed and heat. Always heat the oil as if you don’t it can turn the food soggy. Add the remainder of the veg and sauté for 6 minutes. Remove the veg from the pan.

4. Add the masala paste and fry off for a couple of minutes so that you start to get those lovely curry aromas wafting through your kitchen. Add all of the veggies and stir through the paste. Stir in the chickpeas and the tomatoes.

5. Season with salt and pepper. At this point, I add have of the chopped fresh coriander. The professionals say that you shouldn’t add soft herbs during cooking, probably because they wilt and lose their flavour a bit but I don’t think there should be rules in cooking. I add it during cooking to bring out that coriander flavour and then at the end to lift the freshness of the dish.

6. Simmer the curry for about 15-20 minutes until the potato and the pumpkin has softened. And you’re done.

 

Chicken, Chickpea and Spinach Curry June 16, 2014

Filed under: Chicken,Curries — delishuss @ 12:15 pm
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I am on the constant hunt for the perfect curry recipe. I think I have nailed it this time. I will be straight up, this recipe takes a while to make but it’s worth the effort.  Oh I nearly forgot to mention that this recipe is a hybrid of two cookbooks: The Curry Secret and Good-Food Best Ever Curries and also some of my own finishing touches. The curry sauce recipe makes the base of about 8 meals. I used enough for 4 meals and froze the rest.

 

Ingredients

Curry Sauce

This sauce recipe makes approximately 8 main course dishes.

2lb (900g) onions

2oz (50g) green ginger

2oz (50g) garlic

2 3/4 UK pints (3/12 US pints/1.57 litres) water

1 tsp salt

1 tin (8oz/225g) tomatoes

8tbsp vegetable oil

1 tsp tomato puree

1 tsp turmeric

1 tsp paprika

 

Curry Core Ingredients

4 tbsp. vegetable oil

2 US cups curry base

1 tbsp. curry paste (I used korma)

1 large chicken breast

1 onion sliced

400g can chickpeas, drained and rinsed

50ml of cream (I used thickened cream)

50g spinach

 

Method

Curry Base- Stage 1

1. Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly cop the ginger and garlic.

2. Put the chopped ginger and garlic into a blender with about 1  to 1 1/2 UK cups (1 US cup/275ml) of the water and blend until smooth.

3. Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.

4. Add the salt and bring to the boil. Turn down the heat to very low simmer, with the lid on, for 40-45 minutes. Leave to cool.

Curry Base- Stage 2

1. Once, cooled, pour half of the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least 2 minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions.

2. Wash and dry the saucepan. Freezing is best done at this stage.

Curry Base-Stage 3

1. Open the can of tomatoes, pour into the rinsed blender jug, and blend. Again, it is important that they are perfectly smooth, so blend for about 2 minutes.

2. Into the clean saucepan, put the oil, tomato puree, turmeric, and paprika.

3. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes.

4. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.  You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.

5. Keep simmering and skimming for 20-25 minutes, stirring now and again to prevent the sauce sticking to the bottom of the sauce. Use immediately or cool and refrigerate for up to 4 days.

Curry Core Method

1. Heat 2 tbsp. of the oil in a frying pan, then add the chicken chunks and fry for a few minutes to brown, stirring. Remove the chicken from the pan and fry off the onion. Add in the curry paste and fry it off for a couple of minutes.

2. Add the chicken back to the pan and then add in the curry sauce and chickpeas. Cook the chicken for about 10 minutes until the meat is almost cooked through,

3. Stir in the cream a little at a time to prevent it from separating. Stir in the spinach and cook until it has wilted. Serve it with rice or naan or both.

http://www.pinterest.com/grainiac/recipes/

 

 

 

 

Thai Red Curry May 14, 2012

Filed under: Chicken,Curries — delishuss @ 9:33 pm
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I was looking for something yummy to eat over the weekend and had this saw this recipe in Easy Health magazine so I decided to give it a try. I wasn’t disappointed, it’s great. The recipe said to serve with basmati, I had noodles and I think rice would have been nicer alright. I used Blue Dragon red thai curry paste, I hadn’t tried it before, but I’d recommend it. It doesn’t have that tangy flavour that some of them have.

Serves 4

Ingredients

1 tbsp groundnut oil

6 skinless, boneless chicken breast, cubed

2 small red onions, cut into thin wedges

3 tbsp Thai red curry paste

2 x 400ml tins coconut (you can choose the low-fat version if preferred)

250g fine green beans, trimmed

1 lime, zest and juice

2 tbsp Thai fish sauce

8 tbsp fresh coriander, chopped

 

Method

1. Heat the oil in a large, heavy bottomed pan, add the chicken and cook for five minutes until golden. Add the onion and cook for five minutes until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just two minutes.

2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 minutes.

3. Add the beans and simmer for five minutes, until just tender. Add the lime zest and juice, fish sauce and coriander just before you’re ready to serve. Serve with basmati rice.

 

Quick Vietnamese Curry Noodles February 8, 2012

This is a really tasty one. I took it from Weight Watchers The Complete Kitchen Cookbook. I didn’t have Thai curry paste so I used korma paste, it sounds a bit weird but it actually worked quite well. Give it a whirl. I finished off writing the recipe below and realised that I never tell you how long the recipe takes. You see with me I just do it and then realise half way through that it takes 3 hours and it’s already 10 o’clock at night 🙂 So I have taken a mental note and I will add the times in any new recipes.

This one takes 15 minutes in total.

19 propoints value per value

10 propoints per serving

Serves 2

Ingredients

Calorie controlled cooking spray

3 shallots, sliced

1 level teaspoon red Thai curry paste

1 teaspoon medium curry powder

200ml reduced fat coconut milk

1 teaspoon soft light brown sugar

200ml vegetable stock

100g sugar snap peas, halved

150g sachet pre-cooked rice noodles

75g beansprouts, rinsed

150g cooked lean roast beef, shredded

a squeeze of lime juice

2 tablespoons chopped fresh coriander, to serve

 

Method

1. Spray a medium non stick frying pan with the cooking spray and cook the shallots for 2 minutes. Add the curry paste and powder and fry for 1 minute, stirring, to bring out the spice flavours. Pour in the coconut milk which will bubble and thicken slightly.

2. Next add the sugar, stock and sugar snap peas. Cook for 3 minutes then sprinkle in the rice noodle, separating them with your fingers as you do. Mix the beansprouts and roast beef then heat through for 2-3 minutes until piping hot.

3. Stir in the lime juice to taste and serve scattered with coriander.

 

Spicy Lamb Meatballs with Curry Sauce June 18, 2011

Filed under: Curries,Meat — delishuss @ 5:23 pm
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I gave myself a ready steady cook challenge. I hadn’t done the weekly food shop and the cupboards were a bit bare, so I came up with this and it really works. 

Serves 3-4

Ingredients

Meatballs

500g lamb mince

3 spring onions chopped

Salt and pepper

50g breadcrumbs

2 tablespoons of balti curry paste

Salt and pepper

Olive oil

 

Sauce

1 onion chopped

1 carrot, peeled and diced

1 clove of garlic, finely chopped

100ml chicken stock

200g chopped tomatoes

½ green pepper, chopped

2 tablespoons balti curry paste

Bunch of chopped flat leaf parsley

 

 

Method

  1. Mix all the meatball ingredients in a bowl. Make smallish meatballs and set aside.
  2. Heat a frying pan and add the olive oil. Once hot, add the meatballs (you may have to do it in batches) and fry turning to ensure that they are browned on all sides. Remove from the pan.
  3. Add some more oil to the pan if you need to. Fry off the onion, pepper and the carrot for 5 minutes. Add the garlic and fry for 2 minutes.
  4. Stir in the curry paste and add the meatballs and the curry sauce and stir.
  5. Add the chicken stock and cook on a medium heat until reduced for about 15 minutes. Sprinkle with the parsley before serving.
  6. Serve with rice.

Tip: To prevent the meatball mixture sticking to your hands, rub with olive oil before you start.

 

Classic North Indian Chicken Curry March 12, 2011

Filed under: Chicken,Curries — delishuss @ 11:27 pm
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I wasn’t a major fan of this curry recipe,  for me it lacks intensity of flavour. I’m posting it anyway for those that it might appeal to. I got it from the Good Food Channel wesbite. Here goes!

Ingredients

4 tbsp oil

2 cloves

1 stick cinnamon

2 green cardamon pods

1 tsp cumin seeds

1 small-medium onion, chopped

1 1/2 tbsp chopped ginger

6 cloves garlic, chopped

1/2 tsp ground turmeric

1 tbsp ground coriander

1/2 tsp chilli powder

2 tomatoes, pureed

450g small chicken or poussin, bone-in, skimmed and jointed

1/2 tsp garam masala

1 handful coriander leaves

To serve:

Rice or Indian flatbreads

Cucumber raita, or any vegetable dish

Method

1. Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamon pods and cumin seeds and fry for about 20 seconds until aromatic.

2. Add the onion and cook for about 10 minutes until golden brown, stirring often.

3. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds.

4. Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 30 ml), bring to the boil and then cook over a low heat until the chicken is cooked through.

5.  The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork, once it is tender it is done.

6. Add the garam masala and coriander leaves and serve with rice or Indian flatbread and raita or any vegetable dish.

4. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off,, and the oil leaves the sides of the dry masala around 10 minutes.

 

Avoca Thai Chicken Curry January 17, 2011

Filed under: Chicken,Curries,Favourites — delishuss @ 10:56 pm
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My friend Pooja recommended this recipe. She advised adding coconut milk, I would definitely agree. I didn’t have coconut milk so I used 2 sachets of creamed coconut instead. I also added the juice of 1 lime. The recipe for the curry paste makes more than is needed, you can cover and save in the fridge for a week or so covered with a little vegetable oil.

This is a cracking recipe, worth trying.

Ingredients

For the spice paste

1 lemongrass stalk, dry outer layers removed, inner core chopped

2.5 cm/1 inch piece of galangal or fresh ginger, coarsely chopped

2 lime leaves, chopped

3 shallots, peeled and chopped

A bunch of coriander stalks, finely chopped ( reserve the leaves for garnishing the curry)

2 garlic cloves, peeled and chopped

3 red chillies, deseeded and finely chopped

1 teaspoon of fish sauce

1 teaspoon of ground turmeric

For the curry

3 tablespoons vegetable oil

3 garlic cloves, peeled and chopped

12 boned chicken thighs, roughly chopped

2 tablespoons fish sauce

250 ml/ 8 fl oz chicken stock

1 teaspoon sugar

2 lemongrass stalks, dry outer layers removed, inner core finely chopped

Method

1. To make the spice paste, puree all the ingredients together in a blender or food processor.

2. Heat the oil in a wok, then add the garlic and saute until golden.

3. Add 1 tablespoon of the curry paste along with the chicken and stir well.

4. Add the fish sauce, chicken stock, sugar and lemongrass.

5. Stir wll and simmer for 15 minutes. Garnish with the coriander leaves and serve with rice.

 

Thai Red Prawn Curry October 21, 2010

Filed under: Curries,Fish — delishuss @ 7:09 pm
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I tried this last night. It’s one of dinner’s in Jamie Oliver’s 30 minute meals. It’s pretty good but I still think this version is the best I’ve tried: https://delishuss.wordpress.com/2010/08/29/green-bean-and-coconut-soup/. I know the title says soup but it’s more of a curry. I followed Jamie’s recipe to the tee but take my advice, you need to finely chopped the lemon grass before putting it in the blender. Otherwise you have the equivalent to lumps of straw in your dinner 🙂

Ingredients

• 2 stalks of lemongrass
• 1 fresh red chilli
• 2 cloves of garlic
• optional: 4 kaffir lime leaves, fresh,
dried or frozen
• a bunch of fresh coriander
• 2 jarred red peppers in oil
• 1 heaped teaspoon tomato purée
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• a 2cm piece of fresh ginger
• • 200g sugar snap peas
220g small cooked prawns
• 1 x 400g tin of coconut milk
• 2 limes, to serve
• 1 bag of prawn crackers, to serve

Method

  • Put a large frying pan on a medium heat.
  • Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, finely chop and then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped teaspoon of tomato purée, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Peel and add 2cm of fresh ginger.
  • Blitz to a paste – you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up. 
  • Heat a pan and drizzle in a little olive oil, then add the sugar snap peas followed by the prawns. Spoon in the curry paste, and stir and fry for a minute or two before adding the coconut milk.
  • Stir as it melts down, then leave to simmer on a medium to low heat.
  • Serve with Basmati rice.

You could also make this recipe with chicken instead or both. Chop the chicken and fry until brown. Then add the spice blend and follow the remainder of the recipe.

 

Easy Peasy Lentil Curry October 16, 2010

Filed under: Healthy Eating,Vegetarian — delishuss @ 9:05 pm
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This is yummy, easy and healthy. What more can I say.

Serves 4

Ingredients

2 tbsp sunflower oil

2 medium onions, cut into rough wedges

4 tbsp curry paste

850 ml vegetable stock

750g stewpack frozen vegetables

100g red lentils

200g basmati rice

Turmeric

Handful of raisins

Roughly chopped parsley

Poppadoms and mango chutney to serve

Instructions

  1. Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until golden brown.
  2. Stir in the curry paste and cook for a minute.
  3. Slowly pour a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
  4. Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
  5. While the curry is simmering, cook the rice according to the packet instruction, adding the turmeric to the cooking water. Drain well.
  6. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

 

Note: I used fresh vegetables instead and fried them off with the onions. I used butternut squash also which I parboiled before frying.