CURRY RECIPES - BBC GOOD FOOD
Rustle up a spicy supper using fish, vegetables or meat and a blend of rich flavours.
Provided by Good Food team
Number Of Ingredients 1
ROASTED VEGGIE CURRY | JAMIE OLIVER RECIPES
Roasting the veg before immersing them in a ridiculously tasty sauce really intensifies their natural flavour, giving you even more bang for your buck. I’ve kept things fairly gentle on the spice front so that all my kids will give it a go, but feel free to add extra heat, if you like. I’m also giving you a cheat’s naan, which all my kids fight over. We’re using it as a vehicle to really bring spinach to life, but feel free to stuff with another veg of your choice, or to not stuff it at all! If you’re feeding fewer than 8 people, leftover portions of this curry freeze really well, so fill your boots.
Total Time 1 hours 10 minutes
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
- Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
- Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
- Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
- Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
- As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
- To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
- Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
- Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
- At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don’t add too much flour, but it shouldn’t be sticking to your work surface.
- Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
- Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
- Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
- A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
- Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.
Nutrition Facts : Calories 345 calories, FatContent 13.6 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 10.7 g protein, CarbohydrateContent 47.8 g carbohydrate, SugarContent 12.6 g sugar, SodiumContent 1.6 g salt, FiberContent 6.6 g fibre
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NADIYA HUSSAIN'S JACKFRUIT CURRY WITH NO-YEAST NAAN | BBC ...
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Total Time 1 hours 10 minutes
In a food processor, blitz the garlic, ginger, onion and salt to a smooth paste. Add water if you need to, but very little.
Put the oil into a large non-stick pan over a medium heat. Add the cinnamon and fry for 20 seconds. Then add the paste from the processor and cook for 5 minutes – if it starts to stick, add splashes of water. Stir in the chilli paste, tomato purée, turmeric and curry powder.
While that cooks on a medium heat, drain the jackfruit and cut it into small, bite-size pieces. Add them to the pan, then stir in the water and leave to simmer gently until totally dry.
Now start on the naan. Mix the flour in a bowl with the nigella seeds, sugar, salt and baking powder. Make a well in the centre and add the milk, then use a palette knife to bring the dough together. Knead on a floured surface for 10 minutes, or, if you are using a dough hook on a mixer, knead for 5 minutes. Then leave the dough in the bowl for 10 minutes.
Preheat the oven to 240°C/fan 220°C, and put a large baking tray in to get hot.
Divide the dough into 8 equal portions, then roll them all out as thin as you can get them. Take the hot tray out of the oven and brush its surface with oil. Add as many bits of rolled dough as will fit. Bake for 2 minutes, until lightly browned, and lightly brush the tops with oil once you have taken them out of the oven. Repeat until all the dough is cooked.
To finish the jackfruit curry, stir in the coriander, drizzle with a squeeze of fresh lime, and you are ready to eat. There is enough here for 4 meals, so if you have any curry left over, you can freeze it for another day.
You can also freeze any leftover naan breads, or keep them for the next day to make Harissa Bean Pizza (see pg. 22 in Time to Eat for the recipe).
EASY NAAN BREAD RECIPE | JAMIE OLIVER NAAN BREAD RECIPE
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 213 calories per serving
- Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
- Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
- Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
- Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
- Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
- Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.
- Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Delicious served with your favourite curry.
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ROASTED VEGGIE CURRY | JAMIE OLIVER RECIPES
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 345 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
- Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
- Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
- Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
- Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
- As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
- To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
- Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
- Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
- At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don’t add too much flour, but it shouldn’t be sticking to your work surface.
- Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
- Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
- Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
- A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
- Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.
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EASY CURRY RECIPES - BBC GOOD FOOD
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NADIYA HUSSAIN'S JACKFRUIT CURRY WITH NO-YEAST NAAN | BBC ...
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
In a food processor, blitz the garlic, ginger, onion and salt to a smooth paste. Add water if you need to, but very little.
Put the oil into a large non-stick pan over a medium heat. Add the cinnamon and fry for 20 seconds. Then add the paste from the processor and cook for 5 minutes – if it starts to stick, add splashes of water. Stir in the chilli paste, tomato purée, turmeric and curry powder.
While that cooks on a medium heat, drain the jackfruit and cut it into small, bite-size pieces. Add them to the pan, then stir in the water and leave to simmer gently until totally dry.
Now start on the naan. Mix the flour in a bowl with the nigella seeds, sugar, salt and baking powder. Make a well in the centre and add the milk, then use a palette knife to bring the dough together. Knead on a floured surface for 10 minutes, or, if you are using a dough hook on a mixer, knead for 5 minutes. Then leave the dough in the bowl for 10 minutes.
Preheat the oven to 240°C/fan 220°C, and put a large baking tray in to get hot.
Divide the dough into 8 equal portions, then roll them all out as thin as you can get them. Take the hot tray out of the oven and brush its surface with oil. Add as many bits of rolled dough as will fit. Bake for 2 minutes, until lightly browned, and lightly brush the tops with oil once you have taken them out of the oven. Repeat until all the dough is cooked.
To finish the jackfruit curry, stir in the coriander, drizzle with a squeeze of fresh lime, and you are ready to eat. There is enough here for 4 meals, so if you have any curry left over, you can freeze it for another day.
You can also freeze any leftover naan breads, or keep them for the next day to make Harissa Bean Pizza (see pg. 22 in Time to Eat for the recipe).
EASY NAAN BREAD RECIPE | JAMIE OLIVER NAAN BREAD RECIPE
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 213 calories per serving
- Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
- Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
- Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
- Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
- Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
- Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.
- Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Delicious served with your favourite curry.
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