Posts Tagged ‘Curry’

Coronation Chicken

This is great for when you’re asked to bring a dish to a garden or other party. It feeds lots of people and is easy to transport and serve cold when you get there. Coronation Chicken might seem a bit old fashioned but watch it disappear – a favourite of adults and kids alike and well worth a bit of effort earlier in the day. Only perfectly ripe mangoes will do!

Wine Suggestion: There are a few options to match with this dish but our favourites are a good, but fruity Beaujolais, slightly chilled; Domaine Rochette’s Brouilly comes to mind. Alternately we also like a good, youthful Viognier and we’ve been enjoying Jean-Michel Gerin’s le Champine Viognier from the Northern Rhone where the exuberant fruit is balanced with texture and a fresh joie-de-vivre.

Coronation Chicken with Mango & Roasted Cashews – serves 8-10

  • 1.3kg chicken breasts
  • 1.2 litres chicken stock (home-made preferably for this dish)
  • 1 ½ tbsp lemon juice
  • 2 ripe mangoes, peeled and cut into 1cm pieces
  • 175g celery, chopped
  • 4 scallions, chopped
  • 125ml natural yoghurt
  • 125ml mayonnaise
  • 1 ½ tsp curry powder
  • ½ tsp cumin seeds
  • 150g roasted cashew nuts
  • 2 tbsp coriander, chopped

Bring the chicken stock to the boil in a large saucepan. Season the chicken breasts with salt and pepper and simmer gently in the hot stock for 5-7 minutes, depending on how big they are. Turn off the heat, cover the pan and allow the chicken to cool in the liquid. When cooled, remove with a slotted spoon and cut the chicken into small dice.

Mix the chicken with the lemon juice in a large bowl and season well with salt and pepper. Add the mango, celery and scallions.

Whisk the yoghurt and mayonnaise together.

Toast the cumin seeds in a hot frying pan for a few seconds, add the curry powder and cook for another couple of seconds. Grind, cool and add to the yoghurt and mayonnaise. Pour the sauce over the other ingredients and toss gently. Taste and season if necessary.

Just before serving, add the roasted cashew nuts, scatter with coriander and serve.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)


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Thai pumpkin & chickpea curry

Thai pumpkin & chickpea curry

A really good veggie curry and yet another use for the never-ending tub of Thai red curry paste. We’re very excited for pumpkin season and not because we want to make lanterns.

Pumpkin & chickpea curry – serves 4

  • 1 tbsp sunflower oil
  • 3 tbsp Thai red or yellow curry paste
  • 2 onions, finely chopped
  • 3 stalks lemongrass, bashed with the back of a knife
  • 6 cardamom pods
  • 1 tbsp mustard seeds
  • 1 piece pumpkin or a small squash (about 1kg)
  • 250ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • 400g tin chickpeas, drained and rinsed
  • 2 limes
  • large handful mint leaves
  • steamed rice and/or naan bread, to serve

Heat the oil in a sauté pan and gently fry the curry paste with the onions, lemongrass, cardamom and mustard seeds for a few minutes or until fragrant. Stir the pumpkin or squash into the pan and stir to coat in the paste, then pour in the stock and coconut milk. Bring to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender.

Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve on the side. Tear over mint leaves to garnish and serve with steamed rice or warm naan bread.

(Original recipe from BBC Good Food)

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We got the Indian vegetarian cookbook, Prashad, some time ago but haven’t used it much, something that needs to be remedied as the recipes are delicious. The balance of spices has a real depth but be careful with the asafetida as it can easily overwhelm the dish. We served this with a home-made dhal and naan breads from the Indian takeaway.

Pea & Cauliflower Curry – serves 4

  • 100ml sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • ½ tsp asafetida
  • 1 medium cauliflower, cut into small pieces
  • 1 tsp turmeric
  • 1 tbsp ground coriander
  • 1½ tsp salt
  • 1 tsp sugar
  • 400g frozen petits pois
  • 1 medium tomato, finely chopped
  • 1 large handful of fresh coriander, roughly chopped
  • 3-6 fresh green chillies, seeds in
  • 5cm root ginger, peeled and roughly chopped

Crush the chillies and ginger together with a pinch of salt in a pestle and mortar (or a blender) to make a fine masala paste.

Heat the oil in a large heavy-based frying pan over a medium heat, then add the cumin and mustard seeds. When the seeds start to pop, turn the heat to low and stir in the asafetida.

Add the cauliflower, then turn the heat back to medium and stir in the masala paste, turmeric, ground coriander, salt and sugar. Cover and leave to cook for 8-10 minutes, stirring every few minutes. Stir in the peas and tomato, cover the pan again and cook for another 3-5 minutes. Remove from the heat and sprinkle with the chopped coriander, then leave to rest, covered, for 5 minutes before serving.

(Original recipe from Prashad: Indian Vegetarian Cooking by Kaushy Patel, Saltyard Books, 2012.)

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Keema with Peas

Keema with peas

This is a simple and cheap curry to whip up and it’s full of flavour. Grab some naan breads from your local takeaway and serve with some mango chutney and extra yogurt.

Keema with Peas – to serve 4

  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 4cm piece ginger, grated
  • 2 green chillies
  • 3 tbsp oil
  • 500g lamb mince
  • 2 tbsp garam masala
  • 2 tsp turmeric
  • 200g chopped tomatoes (from a can or use 2 medium fresh tomatoes)
  • 2 tbsp natural yogurt
  • 200g frozen peas
  • 1 small bunch coriander, chopped

Chop the onion, garlic, ginger and chillies in a food processor.

Heat the oil in a large frying pan and fry the mixture until very fragrant. Add the mince and fry until starting to brown, stirring to break up the lumps.

Add the spices and fry for a minute before adding the tomatoes. Bring to a simmer, cook for a minute, then stir in the yogurt and some salt and pepper. Add a splash of water if the mixture looks dry, then cook for half an hour.

Add the frozen peas and cook for 5 minutes, then stir in the coriander.

(Original recipe from BBC Good Food)

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Another on a light theme: in calories again not flavour.

Cauliflower & Potato Curry – to serve 4

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • large piece ginger, grated
  • 3 garlic cloves, finely chopped
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • tin chopped tomatoes, drained
  • ½ tsp sugar
  • 1 cauliflower, cut into florets
  • 2 potatoes, cut into chunks
  • 1 green chilli, halved lengthways
  • squeeze of lemon juice
  • handful coriander, roughly chopped, to serve
  • natural yogurt to serve

Heat the oil in a saucepan and cook the onion for about 10 minutes or until soft. Add the ginger, garlic, turmeric, cumin, and curry powder and cook for a further minute. Stir in the tomatoes and sugar. Add the cauliflower, potatoes, and split chilli along with some salt and pepper. Cover and cook gently for about half an hour or more, stirring occasionally until the vegetables are tender. You can add a drop of water if you need to but this is a dry curry.

When the vegetables are soft, add a squeeze of lemon juice and scatter with coriander. Serve with natural yogurt.

(Original recipe from BBC Good Food)

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This is a simple curry but you need to marinate the prawns overnight in the fridge. The flavour builds up as the spices are gradually added and the sauce becomes really tasty. Serve with some plain basmati rice for a healthy dinner.

Hot Punjabi king prawn curry – to serve 4 


  • 600g raw king prawns, peeled and de-veined
  • 6 tbsp full-fat natural yogurt
  • 2 hot green chillies, finely sliced


  • 4 tbsp olive or sunflower oil
  • ½ tsp cumin seeds
  • 2 medium onions, finely chopped
  • 1 tbsp finely chopped or crushed garlic
  • 1 tsp turmeric
  • 2-3 hot green chillies, finely sliced
  • 2 tsp garam masala
  • 2 medium tomatoes, roughly chopped
  • ½ tsp chilli flakes
  • 4 tsp finely chopped coriander leaves

Rinse and drain the prawns. Pat them dry and put into a ceramic bowl. Add the yogurt, chillies and ½ tsp salt. Mix well, cover and leave overnight in the fridge.

When ready to cook the curry, pour the oil into a wok, and put on a medium heat.

Spoon in the cumin seeds and brown for 10 seconds then add the onions and sauté for about 10 minutes, or until or until brown all over.

Add the garlic, reduce the heat to low, and fry for 2 minutes.

Mix in the turmeric and stir for 1 minute.

Add the green chillies, increase the heat to medium and stir for 1 minute.

Mix in 1½ tsp of the garam masalsa ands stir for 1 minute.

Add ¼ tsp salt, the tomatoes and chilli flakes and cook for 2 minutes.

Add 125ml of boiling water and stir to make a thick sauce. Simmer for 3 minutes, then add ¼ tsp salt.

Stir in the prawns and marinade and cook over a medium heat until just opaque and cooked through.

Sprinkle the rest of the garam masala over the top and stir. Fold in the chopped coriander to serve.

(Original recipe by Madhur Jaffrey in BBC Good Food Magazine, March 2013.)

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We’re not massive fans of leftovers because we always want to cook something different the next night. Leftover roast meat is the exception though as you can usually transform it into something completely different. This originated as a roast shoulder of lamb with rosemary and tasted every bit as good in this curry.

Leftover lamb curry – to serve 4

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • small knob of ginger, grated
  • 2 tbsp curry paste (we like Patak’s)
  • 500g leftover lamb, trimmed of any fat and cut into chunks
  • 300ml vegetable stock
  • 2 ripe tomatoes, chopped
  • 1 cinnamon stick
  • 3 tbsp natural yogurt
  • 25g coriander, chopped

Heat the oil in a medium saucepan and cook the onion until softened. Stir in the garlic and ginger and cook for 30 seconds before adding the curry paste; stir again for another 30 seconds or so.

Add the lamb, stock, tomatoes, cinnamon and a good pinch of salt. Bring to a simmer and cook for 10 minutes.

Take the curry off the heat and add the yogurt and coriander.

Serve with steamed basmati rice.

Wine Suggestion: We prefer to drink beer with curry. Try Tom Crean’s Lager from Dingle in County Kerry if you get the opportunity. A great drop from an Irish micro-brewery and well worth seeking out.

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La Mouclade

A traditional French dish of steamed mussels with a light creamy, curry sauce. Serve with lots of crusty bread.

La mouclade – to serve 4

  • A good pinch of saffron threads
  • 1.75kg mussels, cleaned
  • 120ml dry white wine
  • 25g butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp medium curry powder (buy a good quality one)
  • 2 tbsp cognac
  • 2 tsp plain flour
  • 200ml crème fraîche
  • 3 tbsp chopped parsley

Moisten the saffron with a tablespoon of warm water in a small bowl.

Put the mussels and wine in a large pot, cover and cook over a high heat for 3-4 minutes, shaking the pan now and then, until the mussels have opened. Drain the mussels in a colander set over a bowl to catch the cooking liquor. Put the mussels in a large serving bowl and keep warm.

Melt the butter in a pan, add the onion, garlic and curry powder and cook gently, without browning, for a few minutes. Add the cognac and cook until almost evaporated, then stir in the flour and cook for another minute. Gradually stir in the saffron liquid and all but the last tablespoon or so of the mussel liquor (so you avoid any grit). Bring the sauce to a simmer and cook for 2-3 minutes. Add the crème fraîche and simmer for another 3 minutes, until reduced a bit. Season, stir in the parsley and pour the sauce over the mussels.

Wine Suggestion: A classic match for this dish is a white Bordeaux where the fresh grassiness of Sauvignon Blanc is complemented by the richness of Semillon and structure from a bit of oak. Almost an exotic combination with the mouclade, but perfect.

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

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This is a really straightforward curry and we are glad to say it didn’t disappoint. The aubergine melts in the mouth and the spices are lovely and fresh as well as warming and comforting. Also takes no time at all to make.

Aubergine Curry with Lemongrass & Coconut Milk – serves 4

  • 3 large chillies, deseeded and chopped
  • 6 garlic cloves, roughly chopped
  • knob of fresh ginger, peeled and chopped
  • 2 lemongrass stalks, peeled and chopped
  • 2 tbsn ground turmeric
  • 1 tsp chilli powder
  • 2-3 aubergine (approx 600g) quartered lengthways then halved
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • 6 shallots, finely chopped
  • 1 tbsp Fish Sauce (nam pla)
  • 400ml can coconut milk
  • 400ml vegetable stock
  • small bunch coriander, roughly chopped

Pulse  to a coarse paste chillies, garlic, ginger and lemongrass in a food processor. Set aside

Mix the turmeric and chilli powder together and rub it all over the aubergine wedges. Don’t worry if it look like a lot of spices – it works!

Heat olive oil in frying pan and brown aubergine in batches, setting the aubergine aside when done. Add the paste, sugar and shallots to pan and cook for a few minutes until the shallots and garlic soften.

Return aubergine to pan. Add fish sauce, coconut milk and stock, mix well and bring to the boil. Reduce heat and cook gently for about 15 minutes and until aubergine is tender but not mushy. Season and sprinkle coriander on top.

Serve hot with steamed rice.

Drink with: a aged Clare Valley riesling (at least 5 or six years old) or a fruity young Mosel Riesling.

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A really nice, mild prawn curry (if you don’t chew the chillies) and one we’ll do again as it was so tasty. Serve with some plain basmati rice.

Prawn and Cashew Nut Curry – to serve 4

  • 30g peeled fresh root ginger, roughly chopped
  • 6 fat garlic cloves, halved
  • 5 tbsp vegetable oil
  • 60g raw cashew nuts
  • scant 1/2 tsp fenugreek seeds
  • scant 1 tsp mustard seeds
  • 1 onion, sliced
  • 1 rounded tbsp ground coriander
  • 3/4 tsp turmeric
  • generous 3/4-1 tsp ground black pepper
  • 1 tsp ground cumin
  • 4-6 red or green chillies, or to taste, leave them whole or slit them for more heat
  • 400ml creamy coconut milk
  • 2 tbsp white wine vinegar
  • 350g large raw prawns shelled, deveined and rinsed

Blend the ginger and garlic to a fine paste, adding a bit of water to help (we used a stick blender). Heat 1 tsp of the oil in a non-stick saucepan; add the nuts and stir-fry until golden. Remove with a slotted spoon, toss in little salt and set aside.

Add the remaining oil to the pan and when hot add the fenugreek and mustard seeds. Let them pop for a minute and add the onion when they start to calm down, cook gently until soft. Add the ginger and garlic paste and cook until any excess moisture is gone, then reduce the heat to low and stir for a couple of minutes until the garlic smells cooked.

Add the spices and chillies, some salt and a splash of water. When the water has dried up add 250ml of the thinner part of the coconut milk (skim off the creamier stuff at the top of the can and keep for later), 100ml water and the vinegar.

Bring to a boil and simmer for 10 minutes. Taste and adjust seasoning – if the garlic still tastes raw then leave for another 5 minutes before checking again.

Add the prawns and cook until opaque; about 3 minutes should do it. Stir in the remaining, thicker coconut milk and the nuts.

Wine Suggestion: Indian food is notoriously difficult to pair wine with, a Pinot Blanc or Pinot Gris should give nice pure fruit with not too high acidity and it should match the aromatic flavours in the curry – maybe avoid the whole chillies!

(Original recipe from Anjum Anand’s I ♥ Curry, Quadrille, 2010.)

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This is pretty fiery and a really tasty mid-week dinner. Perfect for anyone suffering from a cold!

Prawns with mustard seeds & coconut – to serve 2

  • 150g basmati rice
  • 100g frozen peas
  • 1 onion, chopped
  • 1 clove garlic, sliced
  • 1 green chilli, sliced
  • 1 tsp mustard seeds
  • 2 tbsp masala curry paste (we use Patak’s)
  • 400g tin cherry tomatoes
  • 1 tbsp desiccated coconut
  • 200g large raw peeled prawns
  • a small bunch of coriander, chopped

Cook the rice according to the pack instructions, adding the frozen peas a few minutes before the end.

Heat 1 tbsp of oil in a large frying pan. Add the onion, garlic, half the green chilli, and mustard seeds. Cook until the onion is soft and the seeds are popping. Add the curry paste and cook for a minute. Pour in the tomatoes and add the coconut. Simmer for about 10 minutes or until thickened, then add the prawns. Cook for another few minutes until the prawns turn opaque. Serve with the pea rice and some coriander and green chilli sprinkled over.

(Original recipe from BBC Olive Magazine, December 2011)

Wine Suggestion: We thought a simple, fruity Pinot Blanc, maybe a Pinot Grigio or a Beaujolais Nouveau for a bit of seasonal novelty (released on the 3rd Thursday in November and the first wine released each vintage). Then we decided a beer might be more appropriate!

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This was surprisingly delicious and flavoursome; the curry paste really adds a good depth yet it is still light and wholesome. A Keema curry is one that uses mince which we’ve not really done. After this recipe we’ll certainly try a few others.

Keema curry & raita – to serve 4

  • 1 onion, chopped
  • 400g beef mince
  • 340g frozen peas
  • handful fresh coriander, chopped
  • 1 green chilli, chopped
  • 2 garlic cloves, chopped
  • thumb-sized piece ginger, chopped
  • 1/2 tsp each turmeric and ground coriander
  • 1 tbsp curry powder
  • 200g fat-free natural yogurt
  • 100g cucumber, peeled, deseeded and diced
  • handful fresh mint, chopped
Whizz the paste ingredients together in a blender or food processsor – you might need a splash of water.

Cook the onion in a splash of water for about 5 minutes until softened. Stir in the mince and cook for another 5 minutes to brown. Add the paste, cook for a minute, then pour in 100ml water. Bring to the boil and simmer for 5 minutes.

Meanwhile, mix the raita ingredients together and season. When the mince is cooked, season and stir through the coriander. Serve with the raita and some brown rice.

Wine suggestion: You don’t want something with too much acidity here but it still needs a bit of easy fruit. Try a Pinot Blanc from Alsace.

(Original recipe from BBC Good Food)

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This is a handy mid-week curry with nothing like the calorie and fat content of an Indian take-away!

Indian butternut squash curry – to serve 4

  • 200g brown basmati rice
  • 1 tbsp olive oil
  • 1 butternut squash, diced
  • 1 red onion, diced
  • 2 tbsp curry paste (we used Patak’s Madras paste but you can go for a milder paste if you prefer)
  • 300ml vegetable stock
  • 4 large tomatoes, roughly chopped
  • 400g can chickpeas, rinsed and drained
  • 3 tbsp fat-free Greek yogurt
  • small handful coriander, chopped

Cook the rice in boiling salted water according to the instructions on the pack. Meanwhile, heat the oil in a large frying pan and cook the squash for a few minutes until lightly browned. Add the onion and the curry paste and fry for another 3 or 4 minutes.

Pour over the stock, then cover and simmer for 15-20 minutes, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for a few minutes, until the tomatoes slightly soften.

Take off the heat and stir through the yogurt and coriander. Serve with the rice.

(Original recipe from BBC Good Food)

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We were so enamoured by the Keralan Prawns two nights ago we looked for more lighter Indian dishes and found these in our newest cookbook: “I love Curry” by Anjum Anand. We admire Anjum’s style as she makes traditional dishes lighter, but never loses flavour or authenticity; these are no exception.

As with all Indian dishes (and any other that we cook when we have the time) we like to prep the ingredients before we start cooking. It really helps in this case; the recipes aren’t difficult but there are many elements and sometimes quick additions with the spices. We have little bowls to gather each bit together which makes it easy.

Our other suggestion is to blanch the vegetables for the Curry, then prepare the rice. As the rice simmers you can then prepare the rest of the curry.

Creamy almond vegetable curry – serves 3-4

For the vegetables:

  • 125g potatoes, peeled and cut into 2cm cubes  – we used new ones which held their shape well
  • 60g carrots, peeled and sliced into half moons
  • 70g broccoli cut into small florets
  • 60g mangetout
  • a large handful of peas – frozen are perfect

For the curry:

  • 4 tbsp vegetable oil plus 1 tsp
  • 60g blanched almonds
  • 6 cloves
  • 6 green cardamom pods
  • 1 tsp caraway seeds
  • 1 small onion, finely chopped
  • 15g fresh root ginger, peeled weight, grated to a paste
  • 4 fat cloves of garlic, grated to a paste
  • a generous tsp of ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/4 tsp chilli powder
  • 4 tbsp plain yoghurt
  • salt to taste
  • 6 tbsp single cream
  • 8 cherry tomatoes, halved

Bring a pot of salted water to the boil and add the potatoes. After 5 minutes add the carrots and cook for another 5-10 minutes until cooked. Scoop out the potatoes and carrots and add the broccoli and then 3 minutes later the mangetout and peas. After a minute drain and set aside.

Heat 1 tsp of oil in a small pan and fry the almonds until nice and golden. Crush straight away in a pestle and mortar to a fine powder.

Heat the rest of the oil in a large non-stick saucepan and add the cloves, cardamom and caraway.

After 20 seconds add the onion until starting to turn golden at the edges.

Scrape in the ginger and garlic pastes and saute gently for 1-2 minutes until the garlic is just golden.

Add the ground spices and yoghurt and bring to the boil, stirring constantly. Cook for 5-8 minutes until the oil separates out.

Add 250ml of water and bring to the boil. Simmer gently for 10-12 minutes.

Add the blanched vegetables, salt, cream, tomatoes and crushed almonds. Cook for a few minutes until it all comes together.

Check the seasoning and serve with Indian bread or the pilaf below.

Aromatic rice pilaf – serves 4

  • 220g basmati rice, rinsed
  • 2 good tbsp of ghee (we used 1 tbsp of butter and 2tbsp of vegetable oil instead)
  • 1 good tsp cumin seeds
  • 10cm cinnamon stick
  • 1 bay leaf
  • 4 green cardamom pods
  • 4 cloves
  • 1 small onion, sliced
  • 1/2 tsp of turmeric
  • salt to taste

Tip the rice into a large bowl, cover with water, and leave to soak. (If you’re cooking the curry then prep and blanch the veg while the rice is soaking).

Heat the ghee or alternative in a saucepan, add the cumin, cinnamon, bay leaf, cardamom pods and cloves and sizzle for 10-15 seconds. Then add the onion and cook until turning gold at the edges.

Drain the rice and add to the saucepan with turmeric and salt. Cook for 1 minute, stirring.

Add 400ml of water, then taste the water and adjust for salt.

Bring to the boil, cover and reduce the heat to the lowest it will go. Cook undisturbed for about 12 minutes. Turn off the heat and serve when your’re ready. Don’t take the lid off before then!

Wine Suggestion: A dry Riesling. We had a Grosset, Polish Hill 2007 from the Clare Valley. We’ve tasted this a few times and been underwhelmed but this one was a bit older and it really comes into its own with age. So if you have a recent vintage stick it in the cellar for a few years.

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Our cooking’s been very healthy this week but tasty too so don’t despair. It’s nice to find an Indian dish which isn’t full of calories and doesn’t take forever to make. This is very nice but do add a bit of salt at the end to bring the flavours out and balance the spice. We wished we’d had some naan breads or chapatis so you might want to get some of them too.

Serves 2

  • 1 small onion, finely chopped
  • oil
  • 1 tsp turmeric
  • 2 cloves of garlic, crushed
  • 2 cm piece of ginger, grated
  • dried red chilli crumbled or some chilli flakes
  • 400g tin chopped tomatoes
  • 200g raw peeled prawns
  • some low fat natural yogurt

Get your rice on first as this is quick.

Cook the onion gently in a little oil in a frying pan for about 5 minutes or until starting to soften.

Add turmeric, garlic, ginger and chilli and cook for another few minutes or until it smells good.

Add the tomatoes and simmer for 10 minutes – add a splash of water if you need it.

Stir in the prawns and cook until they turn opaque.

Add a bit of salt to season and serve with rice, bread and some yogurt on the top.

(Original recipe from BBC Good Food)

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We still have some even after this – so expect another turkey post next week. We were finding it hard to get excited about cooking more turkey until we caught a whiff of this cooking. It tasted so good that Jono had to restrain himself from having two dinners (he just had one and a half in the end). It’s another healthy one too.

Turkey, tomato and coriander curry to serve 3-4 (or less if Jono is over)

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • small knob of ginger, grated
  • 2 tbsp of balti curry paste (we like Pataks)
  • 400g of leftover turkey, shredded
  • 310ml vegetable or chicken stock
  • 2 ripe tomatoes, chopped
  • 1 cinnamon stick
  • 3 tbsp natural yogurt
  • 25g fresh coriander, chopped

Heat oil in a medium pan and cook the onion until softened. Stir in garlic and ginger and cook for 30 seconds before adding curry paste; stir for another 30 seconds.

Add turkey, stock, tomatoes, cinnamon and a big pinch of salt. Bring to a simmer and cook gently for about 10 minutes.

Turn off the heat and stir in the yogurt and coriander.

Serve with steamed basmati if you want it to look like our pic.

Wine suggestion: we actually had an off-dry Pinot Gris from New Zealand and it went perfectly (Te Mara from Central Otago) or you could have any off-dry aromatic white like Riesling.





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This is exceptionally filling, very tasty and virtuous to boot. The recipe below says it is to feed four but we reckon it’d feed six; and we’re greedy!

Vegetable Balti – serves 4-6 (takes about an hour and a half to make).

  • 1 tbsp vegetable oil
  • 1 large onion, thickly sliced
  • 1 large clove garlic, crushed
  • 1 eating apple, peeled, cored and chopped into chunks
  • 3 tbsp balti curry paste (we like Patak’s)
  • 1 medium butternut squash, peeled and cut into chunks
  • 2 large carrots, thickly sliced
  • 200g turnips, cut into chunks
  • 1 medium cauliflower, broken into florets
  • 400g tin chopped tomatoes
  • 425ml hot vegetable stock
  • 4 tbsp chopped coriander, plus extra to serve
  • 150g pot low-fat natural yoghurt

Heat the oil in a big pan, add the onion, garlic and apple and cook gently, stirring now and again, for about 5-8 minutes. Stir in the curry paste.

Throw in the vegetables and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, and cook with a lid on for half an hour.

Take off the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a bit. Season with salt and pepper.

Mix 1tbsp coriander into the yoghurt. Serve the curry in bowls, drizzle over some yoghurt and sprinkle on a bit of coriander. Serve with the rest of the yoghurt and warm naan breads. Enjoy.

Wine suggestion: Have a beer instead.

Find the original recipe on BBC Good Food.

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