So, remember the 'not-quite-so-filthy kebab'?
I had a request for not-so-filthy curry. So here it is.
Again, I'm not suggesting that this is super-healthy or 'diet' food or anything like that. But it's better than a takeaway and much more nutritious. Oh, and it's dead easy. And just look at all those colourful, tasty things going into it. As with the kebab, the advantage of making your own is that you make choices. You decide how "filthy" to make it. Want to add naan? Off you go. Want to crack open a Cobra? Feel free. You're in control and you're making those choices about what you put into your body, not the chef from the local takeaway.
So, here's an Indian style feast for you (serves two)...
I had a request for not-so-filthy curry. So here it is.
Again, I'm not suggesting that this is super-healthy or 'diet' food or anything like that. But it's better than a takeaway and much more nutritious. Oh, and it's dead easy. And just look at all those colourful, tasty things going into it. As with the kebab, the advantage of making your own is that you make choices. You decide how "filthy" to make it. Want to add naan? Off you go. Want to crack open a Cobra? Feel free. You're in control and you're making those choices about what you put into your body, not the chef from the local takeaway.
So, here's an Indian style feast for you (serves two)...
Tandoori chicken/fish/tofu
1 tblsp Tandoori masala (I make my own with similar to this recipe but the bought stuff is pretty good)
150ml yoghurt (substitute coconut cream for vegan/non-dairy).
Juice of one lemon.
2 portions of meat/fish/paneer/tofu
Marinade the chicken/fish/tofu in the other ingredients, preferably overnight. Cook in the oven on a high heat for 15-20mins until done, and slightly charred around the edges.
We used a sea bream for this (as they're currently on offer at Tesco!) so I made sure to get the paste right into the belly of the fish, as well as coating the skin liberally.
Mango salsa
1 ripe mango, chopped.
Half a red onion, finely chopped.
Red chilli, finely chopped, to taste (I used two)
Juice of a lime.
Mix together well. Good made in advance and left to sit for a while.
Spinach dhal
50g red split lentils (or yellow split peas if you prefer, may need soaking though).
1 tomato finely chopped.
2 cloves garlic, crushed.
Half a bag of spinach.
Chopped red chilli (to taste).
1 tsp turmeric.
1tsp cumin (preferably seeds, toasted and then ground)
Chopped coriander (or fenugreek leaves if you can get them).
Cover the lentils and tomato in water and simmer, skimming any froth off the top, until done (about 20 mins). The tomato will keep the lentils soft - make sure you don't add any salt at this stage, as it toughens the pulses. Add remaining ingredients and stir well - the spinach should wilt into the dhal.
Spicy cauliflower
Par boil the florets from half a cauliflower (make sure it stays a bit crunchy) then stir fry in coconut oil with 2 tsp turmeric and 1tsp nigella seeds.
If you want to pimp it up then add a bit of extra yoghurt to serve, and maybe some fried onions on top of the dhal? Damn tasty scran.
Much cheaper than take-away, much easier, much healthier.
Mr Strongman Fitness continues to report that it's hell being him. Kebabs last week, curry this week.
Whatever next?
1 tblsp Tandoori masala (I make my own with similar to this recipe but the bought stuff is pretty good)
150ml yoghurt (substitute coconut cream for vegan/non-dairy).
Juice of one lemon.
2 portions of meat/fish/paneer/tofu
Marinade the chicken/fish/tofu in the other ingredients, preferably overnight. Cook in the oven on a high heat for 15-20mins until done, and slightly charred around the edges.
We used a sea bream for this (as they're currently on offer at Tesco!) so I made sure to get the paste right into the belly of the fish, as well as coating the skin liberally.
Mango salsa
1 ripe mango, chopped.
Half a red onion, finely chopped.
Red chilli, finely chopped, to taste (I used two)
Juice of a lime.
Mix together well. Good made in advance and left to sit for a while.
Spinach dhal
50g red split lentils (or yellow split peas if you prefer, may need soaking though).
1 tomato finely chopped.
2 cloves garlic, crushed.
Half a bag of spinach.
Chopped red chilli (to taste).
1 tsp turmeric.
1tsp cumin (preferably seeds, toasted and then ground)
Chopped coriander (or fenugreek leaves if you can get them).
Cover the lentils and tomato in water and simmer, skimming any froth off the top, until done (about 20 mins). The tomato will keep the lentils soft - make sure you don't add any salt at this stage, as it toughens the pulses. Add remaining ingredients and stir well - the spinach should wilt into the dhal.
Spicy cauliflower
Par boil the florets from half a cauliflower (make sure it stays a bit crunchy) then stir fry in coconut oil with 2 tsp turmeric and 1tsp nigella seeds.
If you want to pimp it up then add a bit of extra yoghurt to serve, and maybe some fried onions on top of the dhal? Damn tasty scran.
Much cheaper than take-away, much easier, much healthier.
Mr Strongman Fitness continues to report that it's hell being him. Kebabs last week, curry this week.
Whatever next?
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