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So, the festive season is over, all the food and chocolate is eaten and we are all watching our weight after eating too much! This time of year I either do healthy eating or winter warmers, but I thought I could combine both with a few curry recipes. Most curries when made from scratch can be made healthy with lots of vegetables and they will certainly warm you up depending how hot you like it? I have started with the basic curry mix which can be added to most things, but can also be stored for up to 3 months. The other recipes are all easy to make and low calorie to help with my healthy eating. Now, if I could just give up chocolate!
Buen Apetito
Curry Powder Mix
30ml (2 level tbsp) cumin seed
30ml (2 level tbsp) whole fenugreek
7.5ml (1½ level tsp) mustard seed
15ml (1 level tbsp) black peppercorn
120ml (8 level tbsp) coriander seeds
15ml (1 level tbsp) poppy seed
15ml (1 level tbsp) ground ginger
5ml (1 level tsp) hot chilli powder
60ml (4 level tbsp) ground turmeric
Combine all the ingredients in a blender of coffee grinder until a fine powder. Store in an airtight container for up to 3 months.
Vegetable Curry
1½ tbsp, plus 1 tbsp olive oil
2 small yellow bell pepper, cored and cut into bite-size pieces
Salt and pepper to season
1 clove garlic, minced
1 small onion, thinly sliced
1 tsp curry mix or more to taste
Medium carrot, peeled and cut into bite-size pieces
4 cups water
Other vegetables (cauliflower and sweet corn go very well)
Heat 1 tbsp of olive oil in a large and deep pot over medium heat. Sautée garlic and onion until onion is tender, (about a few minutes). Add carrot and stir-fry with garlic for a minute. Add water, stir well and simmer on low heat for about 15 minutes, or until carrot is tender. Stir in curry mix to taste. Add peppers and any other vegetable you have. Potatoes will help to thicken if needed without adding curry mix. Simmer for about 5 minutes.
Curried Parsnip Soup
40g butter
1 medium onion
700g parsnips (peeled and finely diced)
5ml curry powder (as above)
1 litre of chicken stock
Salt and pepper
150ml milk or single cream
Paprika to garnish
Melt butter in pan, add onions and parsnip and fry gently for 3 minutes. Stir in curry powder and cook for a further 2 minutes. Add the stock and seasoning and bring to the boil and then simmer for 45 minutes. Allow to cool slightly and then add cream or milk. Once milk or cream is added you can reheat, but do not re-boil. Serve as it is or purée in a blender until smooth. Sprinkle paprika to serve.
Broccoli and Curried Eggs
700g broccoli
6 hard boiled eggs
30ml mango chutney
50g butter
225g onion
20ml curry paste
30ml flour
300ml milk
284ml soured cream
Toasted almonds to garnish
Trim 175g off the broccoli stalks, cook broccoli stalks until cooked but firm and chop finely. Halve the eggs; mix the yolks with the chopped broccoli, chutney and seasoning. Spoon the mixture back into the eggs. Melt the butter in a saucepan, add the onions, curry paste and cook gently. Stir in the flour and cook for further 1 minute while stirring. Remove from the heat and gradually stir in the milk and bring to the boil. Add the soured cream. Meanwhile cook the broccoli for about 8 minutes until tender and drain. Arrange the eggs and broccoli in a dish and spoon the sauce over the eggs. Garnish with almonds
Curried Rice
25g butter
1 medium onion – chopped
225g long grain rice
25-50g currants or seedless raisins
15ml curry powder
600ml chicken stock
Salt and pepper
Melt butter in a saucepan, add onion and fry for about 5 minutes until soft. Add the rice and fry for a further 2-3 minutes stirring all the time. Add the currants, curry powder, stock and seasoning and bring to the boil. Simmer for 15 minutes until tender but firm. Serve without draining into a warm dish.
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