I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.
2 tbsp olive oil
2 tsp ground cardamom
2 tsp ground cumin
1 tsp salt
1 onion, sliced thinly
1 tsp garlic granules
1 tsp turmeric
1 tsp gram masala
1 400g can chopped tomatoes
1 tbsp grated fresh ginger
2-3 chillies chopped or 1 tsp chilli flakes
250g scottish beef mince
225g can of chickpeas
Small handful of Fresh coriander to serve.
- Heat the oil in a large fry pan
- Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
- Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.
- Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.
- Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.
- Season with the fresh coriander and serve.
This is a tasty little dish and so healthy too. I’m always trying to get more fish into my meals (hard when my partner isn’t a fish fan!), but even he loved this one. Result!
Easy to make and full of protein and iron.
Makes 2 portions
1 tsp oil
1 onion, chopped
2 tbsp curry powder
1 tsp ground mixed spice
2 garlic cloves or 1 tsp dried garlic
1 x 400g chopped tomatoes
1 can chickpeas (optional)
100g Spinach (optional)
1 packet of fresh green peas
2 cod fillets
zest of 1 lemon
handful of chopped coriander to serve
- Heat oil in a large pan and cook onion & garlic over a high heat until softened and slightly browned. Stir in the curry powder and mixed spice, mix through.
- Add in the tin tomatoes, chickpeas and green peas with seasoning to taste.
- Cook for about 10 minutes until sauce starts to thicken slightly.
- Add in the cod and cover, continue to cook for another 10 minutes until fish is cooked through.
- Squeeze on the lemon zest and coriander then serve. Yummy!
I served with some curry roasted parnsips and carrots.
Oh Yum…yum…this wee dish was so tasty. Using up my home grown potatoes this little throw together dish was perfect and healthy too.
I made some of my homemade Chapati’s , which went perfectly. Oh…and a wee glass of Chardonnay too! lol!
1 can chickpeas
6 charlotte potatoes, cut into cubes
100g baby Spinach
1 can plum tomatoes
1 tsp cumin
1 onion, chopped finely
1 tsp ginger
1 tsp dried garlic
1 tsp chilli seeds
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp gram masala
1 tsp dried coriander
1 tsp olive oil/fry oil
- Heat the oil in a saute pan, add the onion and cumin fry until the onion is golden. Add the garlic, ginger, chilli’s, coriander, turmeric, gram masala and chilli powder and cook for five minutes.
- Add in the cubed potatoes and fry until potato is slightly browned, season.
- Add in the plum tomatoes, chop up and mix thoroughly.
- Now add in the chickpeas and mix through, simmer for about 20 minutes.
- Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
- Serve with Chapati or some rice.
My partner always orders a Dhansak from our local Indian Takeaway, so I thought I would try a homemade version! He thought it was delicious! Result! Not only was it so tasty it was also less calories and more protein. A much healthier version of his favourite takeaway. I made my homemade Chapati’s to serve with it too. Perfect Fakeaway dish.
Makes 2 Servings
1 red onion – chopped
2 garlic cloves – crushed
1 tsp ginger
1 tbsp light brown sugar
1 red chilli – finely diced
1 tsp mustard seeds
4 cardamon pods – crushed
2 tsp mild curry powder
1 tsp turmeric
1 tsp ground cinnamon
100 g red lentils rinsed
2 chicken breasts
4 tomatoes – chopped
1 tsp tomato paste
300ml vegetable stock
Juice 1/2 lemon or lime
fresh coriander to garnish
salt & pepper to season
- Heat a little oil in a deep pan, fry the spices, ginger and chillies for a minute or until mustard seeds start to pop.
- Lower the heat and add in the onions and garlic, cook for about 5 minutes until soft.
- Add the red lentils and mix.
- Then add the stock, tomatoes, tomato paste and sugar, bring to the boil. Gently lower the chicken breasts into the sauce. Lower the heat and simmer covered for about 1 hour.
- Add the juice of the lemon or lime. Take 2 forks and shred the chicken breasts, stir and cook uncovered on a higher heat for a further few minutes. If the sauce is too runny just bring to the boil to thicken for a few minutes or add cornflour to thicken.
- Remove the cardamon pods and serve onto plates. Garnish with coriander. Serve with the Chapati’s.
- This recipe also tastes even better the day after. Yummy!
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat traditionally with a mixture of lentils and vegetables.
You could try this recipe also with prawns or lamb. Yummy too!
Oh……I do love a good curry on a Friday! Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.
I served with my homemade Chapati’s too…..who says a curry can’t be healthy?
80g Green Split peas (soaked overnight)
80g Pearl Barley
100 g spinach – fresh
200g chopped tomatoes
1 red onion – finely chopped
1 clove garlic – finely chopped
1 tbsp Masala Paste
150ml veg stock
tbsp oil/spray oil
- Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.
- Stir in masala paste and cook for further 1 min.
- Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.
- Stir in spinach and simmer for further 1 min
- Serve with some chapati or which ever you like. Yum!
I visited the Springfest Food & Drink Festival at Loch Lomond Shores last week and was blown away by all the different flavours from different countries. More importantly it was great to see some new flavours and ideas being created.
One of the items I picked up was Curry Rock Salt by flavour magic something different. I decided to try it with my kedgeree recipe but adding the curry salt in and seasoning the eggs with the curry salt and WOW, what a taste sensation, it was delicious. I bought other flavours too so I’m now excited to try them out too.
Having some left over Masala Paste from the other nights curry, I wanted to try something different and a bit more healthier but filling, which means only 1 thing to me Lentils!
Lentils are so healthy and include all these beneficial nutrients like fibre, protein, minerals and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied.
Makes for 2 large portions or 4 smaller portions if having with an accompaniment.
3 tbsp Masala Paste
1 tbsp olive oil
1 red onion – finely chopped
1 garlic glove – chopped
400g tin of chopped tomatoes
1 tin of coconut milk – I use the lighter option to make it healthier
160g Red lentils, in my house it has to be Great Scot!
1 bag of fresh spinach (about 300g)
100ml vegetable stock
- Heat the oil in a pan and fry the onion for a few minutes.
- Add in the masala paste and cook for another minute
- Add in the tomatoes and coconut milk then bring to the boil
- Pour in the lentils and reduce heat to a simmer, cook for about 25 mins until lentils are soft.
- Add in the stock, mix through then add in the spinach and allow to wilt for a minute.
- Remove and Serve…Yum!