oliveoilandlemon

recipes for healthy living

Tag: curry

Roasted Root Veggie Curry

Summer may be on the way but the days can still be chilly and for me a Thai curry is still one of my favourite meals, pretty quick to prepare and really delicious. Roasting the vegetables in advance adds a delicious caramelized flavour to the veg and the end result gives a great bang of antioxidants from the spices plus getting lots of your 5 a day in. This is a no brainer – make it a regular staple in your house. Up the heat with more chillis if you like it hotter, me-I like it hot but have to hold back as my other half and Eva don’t like having their heads boiled 🙂

Roasted Vegetable Thai Green Curry
1 large Sweet potato or 1/2 a squash of choice
1 large potato
1 small Cauliflower
2 tbsp of Ketchup Manis or sweet soy sauce

200ml Coconut Milk
2 tbsp rapeseed oil
1 tbsp Turmeric
1″ piece of Ginger peeled and chopped
1 medium Onion
2 big cloves of Garlic, peeled chopped and mashed
3-4 Lime leaves
1 big tbsp Green Curry Paste

to Finish
Fish Sauce, Palm Sugar and Lime Juice to taste

Peel the root vegetables and cut into large bit size pieces and tip into a bowl
Wash and trim the cauliflower, reserve half if very large and cut the rest into large florets
Tip into the bowl, season, add 2 tbsp ketchup manis and 2 tbsp rapeseed oil and mix to coat the veg. Tip onto a roasting tray and roast at 180 for 20 minutes

Meanwhile, Heat 2 tbsp rapeseed oil in wide bottomed pot over a medium heat
Add onion and cook gently until softened
Add minced garlic and ginger and cook for a few minutes
Tip in the green curry paste and cook for about 5 minutes – add a tbsp or 2 of water if it gets a bit dry
Add the turmeric and stir and cook for another minute
Tip in the coconut milk and cook over a gentle heat for about 7 minutes
Add in the cooked vegetables, season with salt and cook until the sauce has thickened
Just before serving add fish sauce, palm sugar and lime juice to finally season.
This depends on your taste but I added about 2tbsp fish sauce, the juice of a full lime and 1 tbsp of palm sugar, gradually, stirring each time and tasting before I was happy with it.
Serve as is or with cooked basmati rice if preferred.

North Indian Chicken Curry

My time spent at Dublin Cookery School learning both Indian and Thai curry flavors opened the world of great spicing to me and there are some of my favourite cuisines to experiment with. This is one of my favourite home style curries, so named because it is easy to prepare and can be reheated the next day and tastes even better. You just can’t go wrong with this curry. Best cooked with free range chicken and I prefer on the bone, though not everyone likes the skin left on during cooking. The final step of adding the chopped ginger at the end is courtesy of my time spent with Sunil of Ananda, just about my favourite Indian restaurant in Dublin.

North Indian Style Chicken Curry
Serves 4
1.25lbs chicken in 1” cubes or
the same weight in chicken on the bone cut into pieces
100ml veg oil
1 bay leaf
Spice mix made from 5 green cardamoms, 1” cinnamon stock, 1 tsp black peppercorns, 1 star anise, 2 tsp cuimin seeds and 4 cloves – pounded together in your Mortar & Pestle
½ lb onions finely sliced
1 tbsp Ginger Garlic Paste
1 ½ tsp each of ground coriander, turmeric, red chilli powder
4oz canned tomatoes, juice drained
1 tbsp tomato puree
1 ½ tsp salt
Enough water to cover

To Finish
1 tsp Garam Masala
2 tbsp chopped coriander
1 tbsp finely chopped finely

Heat the oil in a pot and add the pounded spices and the bay leaf. Stir till the spices release their aromas and start to crackle. Be careful not to burn as they will be bitter if they do. Tip in the onions and cook will golden brown then add the garlic ginger paste and stir continuously. Add a little water if it starts to catch on the bottom of the pan. Add the powdered spices and stir quickly, add the tomatoes, the tomato paste, salt and stir to combine. Tip in the chicken and enough water to cover everything.
Cook on a slow heat stirring slowly occasionally.
As the tomatoes melt to form a sauce, add water if you need it to keep everything covered. Cook for about 20 – 25 minutes until the chicken is almost fully cooked.
Sprinkle in the Garam Masala and finish cooking the chicken. Just before serving sprinkle in the chopped coriander and ginger which add a delicious dimension of taste. Serve with some basmati rice or my delicious sweet potato rotis.

Sweet Potato Rotis with coconut & mint chutney

India has loads of different kinds of breads and rotis some made with floury potatoes. I decided to base these Rotis on my favourite and more body friendly Sweet Potatoes. Delicious to mop up the juices from any curry or just served as is with a delicious chutney – real comfort food Indian style.

Sweet Potato Rotis
750 gr sweet potatoes cooked drained and mashed well
2 green chillies
½ tsp dried red chilli
1 small onion finely chopped
1 tsp salt
1 tsp ground cuimin
1 tsp ground turmeric
2 tbsp chopped fresh coriander
25gr melted butter
150gr gluten free plain flour

De-seed and finely chop the chillies.
Add to the potatoes and stir in all the remaining ingredients except the flour.
Mix well and gradually add the flour until you have a soft dough.
Divide the dough into equal size pieces and roll out to a 5cm circle.
Heat a little oil and gently fry the roti 2 or 3 at a time for 2 minutes on each side until golden brown.
Serve with the chutney.

Coconut and Mint Chutney
75gr unsweetened dessicated coconut or 126 gr grated fresh coconut
200gr plain yoghurt
1 green chilli De-seeded and chopped finely
2 tbsp chopped fresh mint
½ tsp salt
½ tsp sugar

If using desiccated coconut, rehydrate with warm water for about 20 minutes. Squeeze out the water really well and put in a bowl with the rest of the ingredients and set aside.

Prawn & Peas Sambal Oelek Curry

Prawn and Peas hot and tasty! This is quick and easy recipe, great flavour, pretty hot I must admit but well balanced so it doesn’t feel like too much of an assault on the body.
If you can get Sambal Oelek (a chilli based paste) then use it, otherwise just finely chop some chillies with salt and a little oil.

Prawns are rich in zinc, iodine and protein and the greens are great too so tuck in and enjoy! 🙂

Serves 2

1 small onion finely chopped or 2 shallots
2 tbsp oil
2 tbsp sambal oelek or 2 tsp red chilli paste
1 400gr can chopped tomatoes
Juice of half a lime
100gr each of blanched peas, mange tout and French beans
200gr tail on prawns (raw or cooked)
2 tsp palm sugar
2 tbsp chopped coriander
2 tbsp coconut cream
2 spring onions chopped
Heat oil to a medium heat and add shallot or onion, season and gently for about 5 minutes
Add the sambal oelek and cook it out for about 6 minutes
Tip in the can of tomatoes and stir and cook for 3 or 4 minutes
Add juice of half a lime and stir in 2 tbsp coconut cream
Tip in the blanched veggies and cook for a minutes or two
Then add  the prawns and continue to cook.
If using raw prawns cook for about 3-4 minutes, if cooked only about a minute is required.
Add chopped coriander and spring onion just before serving and then sprinkle over some more chopped coriander
Eat and enjoy – with rice if you need it but I find it delicious on its own.

2 Potato Vindaloo – Ottolenghi Style

2 Veg Vindaloo

Im not vegetarian but I do eat meat free a day or 2 every week. I love finding new recipes for vegetables and it is to other cuisines I like to look for inspiration. This recipe is from Ottolenghi’s book Plenty and we make it pretty often here. The recipe has potatoe in it – I often substitute Butternut Squash which works just as well and better for you. It seems like it takes a while but actually it just bubbles away once you have in it the pot. Its full of good stuff and I particulary like the circulatory benefits from the ginger, paprika, and chilli. It has an extraordinary flavour- sweet, sour, warming and a nice hit of heat from the spices too..Next time I’m in London I swear I’m going to get to one of the branches to enjoy their version, as well as some of the delicious tray bakes they are famous for.

Serves 4
Ingredients
8 cardamom pods
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp cloves
1/4 tsp ground turmeric
1 tsp sweet paprika
1 tsp ground cinnamon
2 tbsp oil
12 shallots (300g in total)
1/2 tsp brown mustard seeds
1/2 tsp fenugreek seeds
25 curry leaves – (From the Asia market and can be frozen if you buy extra)
2 tbsp chopped fresh root ginger
1 fresh red chilli, finely chopped
3 ripe tomatoes, peeled and roughly chopped
50ml good quality cider vinegar
400ml water
1 tbsp caster sugar
400g peeled potatoes or butternut squash cut into 2.5cm dice
2 small red peppers, cut into 2cm dice (I didnt have, make it anyway!)
400g peeled sweet potatoes, cut into 2.5cm dice
salt mint or coriander leaves to serve

Start by making a spice mix. Dry-roast the cardamom pods and cumin and coriander seeds in a small frying pan until they begin to pop. Transfer to a pestle and mortar and add the cloves. Work to a fine powder, removing and discarding the cardamom pods once the seeds are released. Add the turmeric, paprika and cinnamon and set aside. Heat up the oil in a large heavy-based pot. Add the shallots with the mustard and fenugreek seeds, and sauté on a medium low heat for 8 minutes, or until the shallots brown. Stir in the spice mix, curry leaves, ginger and chilli and cook for a further 3 minutes. Next, add the tomatoes, vinegar, water, sugar and some salt. Bring to the boil, then leave to simmer, covered for 20 minutes.
Add the potatoes and red peppers and simmer for another 20 minutes. For the last stage, add the sweet potatoes. Make sure all the vegetables are just immersed in the sauce (add more water if needed) and continue cooking until the potatoes are tender.
Remove the lid and leave to bubble away for about 10 minutes to reduce and thicken the sauce. Serve hot, some plain yoghurt on the side is good with it.
This dish can be made ahead of time and kept for a few days – It actually gets better!

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