I haven’t added a recipe in a while, probably because my cooking has been somewhat desultory. But I’ve resolved to turn over a new leaf. Last night, I came home and whipped up not only a batch of the above curry but also of chilli con carne in about an hour. Very Nigella Express.
So this particular recipe is taken, more or less completely, from the Delicious magazine website. I cook it quite a lot because – well, I like it. It is great for a midweek supper and I tend to take the remaining portions for lunch over the following days – curry always tends to improve in flavour with a bit of sitting time and it’s nice and filling with maybe a pitta bread on the side for dunking.
In general, I am a big fan of pounding up spices to make my own paste if I’m making curry, but in this case you’ll notice that it comes out of a jar – a minor cheat but it does make this incredibly quick to do. Last night I had points to spare, so had not only this and a 60g portion of basmati rice (3 points) but also half a naan bread (3.5 points).
Ingredients
1 large aubergine, finely diced
1 green pepper, diced
Tsp (or more if you’re into a bit of heat) chilli powder
Tbsp vegetable oil
Onion, chopped
Tsp black mustard seeds
150g red lentils
2 tbsp curry paste (use your favourite. Or make your own if you’re feeling it)
450ml vegetable stock
Serves 4, 2.5 points per person
Preheat over to 190. Toss the aubergine and the pepper in the oil and the chilli powder, season well and put in the oven for 20-25 minutes until soft and beginning to brown.
Meanwhile, soften the onion in the pan for about five minutes before adding the mustard seeds. Wait for the seeds to start popping before stirring through the curry paste and the lentils.
Pour over the stock, and simmer for 15-20 mins, or until the lentils are soft.
Stir through the roasted vegetables prior to serving. You could also add fresh coriander at this point should you so wish.
Showing posts with label 2.5 points. Show all posts
Showing posts with label 2.5 points. Show all posts
Thursday, 26 August 2010
Tuesday, 29 June 2010
Recipe corner - curry night
As per my last post here are some of my current favourite curry recipes. They're dead easy, quick to cook and seriously tasty.
First up - Creamy spiced dahl. Granted, it's a bit high on points for a side dish but it is really good (promise!) and the lentils are so filling that you can cut down on your rice portion.
Ingredients
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp olive oil
1 small onion, finely diced
2 garlic cloves, crushed
1cm fresh root ginger, grated
4 cardamon pods
pinch of dried chilli flakes
200g red lentils, rinsed and drained
200ml reduced fat coconut milk
Serves 4, 5 points per person, 7 pro points per person
Toast the seeds over a low heat until fragrant, and transfer to a pestle and mortar. Add the cardamon pods and the chilli flakes to the seeds and give a good pounding.
In the same pan, eat the oil and soften the onion, garlic and ginger.
Tip the lentils and seeds into the pan and stir well before adding the coconut milk and water to cover. Bring to the boil, then cover and simmer over a low heat until the lentils are soft - probably about 20 mins.
And now for the Cumin-spiced chicken one of my all time favourite WW recipes. In our household, the ultimate mark of recipe appreciation is cooking it on a regular basis (because we try so many new recipes and many don't make it into regular rotation).
Ingredients
Large onion sliced,
2 skinless and boneless chicken breasts, cut into 8 pieces
2 garlic cloves, crushed
tsp cumin seeds
tsp ground coriander
tsp ground cumin
1/2 tsp salt
1/2 tsp tumeric
2 medium green chillies, de-seeded and chopped
300ml chicken stock
2 tbsp lemon juice
2 tbsp 0% fat Greek yoghurt
Heat a non stick frying pan and stir fry the onion for about 4 mins until soft.
Add the chicken pieces and continue to cook until browned on all sides.
Add all the other ingredients except the lemon juice and the yoghurt. Heat gently until simmering, and then cover the pan and cook for 15 mins.
Remove the lid and cook for a further 2-3 mins until the sauce has reduced and thickened.
Stir through the lemon juice and yoghurt, season to taste and serve.
Serves 2, 2.5 points per person, 4 pro points per person
First up - Creamy spiced dahl. Granted, it's a bit high on points for a side dish but it is really good (promise!) and the lentils are so filling that you can cut down on your rice portion.
Ingredients
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp olive oil
1 small onion, finely diced
2 garlic cloves, crushed
1cm fresh root ginger, grated
4 cardamon pods
pinch of dried chilli flakes
200g red lentils, rinsed and drained
200ml reduced fat coconut milk
Serves 4, 5 points per person, 7 pro points per person
Toast the seeds over a low heat until fragrant, and transfer to a pestle and mortar. Add the cardamon pods and the chilli flakes to the seeds and give a good pounding.
In the same pan, eat the oil and soften the onion, garlic and ginger.
Tip the lentils and seeds into the pan and stir well before adding the coconut milk and water to cover. Bring to the boil, then cover and simmer over a low heat until the lentils are soft - probably about 20 mins.
And now for the Cumin-spiced chicken one of my all time favourite WW recipes. In our household, the ultimate mark of recipe appreciation is cooking it on a regular basis (because we try so many new recipes and many don't make it into regular rotation).
Ingredients
Large onion sliced,
2 skinless and boneless chicken breasts, cut into 8 pieces
2 garlic cloves, crushed
tsp cumin seeds
tsp ground coriander
tsp ground cumin
1/2 tsp salt
1/2 tsp tumeric
2 medium green chillies, de-seeded and chopped
300ml chicken stock
2 tbsp lemon juice
2 tbsp 0% fat Greek yoghurt
Heat a non stick frying pan and stir fry the onion for about 4 mins until soft.
Add the chicken pieces and continue to cook until browned on all sides.
Add all the other ingredients except the lemon juice and the yoghurt. Heat gently until simmering, and then cover the pan and cook for 15 mins.
Remove the lid and cook for a further 2-3 mins until the sauce has reduced and thickened.
Stir through the lemon juice and yoghurt, season to taste and serve.
Serves 2, 2.5 points per person, 4 pro points per person
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