CURRY RINGS RECIPES

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ONION RINGS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Onion rings recipe - Recipes and cooking tips - BBC Good Food image

You can rustle up these crispy bites with a few storecupboard ingredients - sparkling water is the key to a really light batter

Provided by Caroline Hire – Food writer

Categories     Side dish

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 4

1 large onion , cut into 1cm slices, rings separated
groundnut oil , for deep frying
150g self-raising flour
180ml sparkling water

Steps:

  • Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
  • Heat the oil to 180C in a heavy-based pan – it should be no more than 1/ 3 full.
  • Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
  • Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

Nutrition Facts : Calories 348 calories, FatContent 12 grams fat, SaturatedFatContent 2.3 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 7.2 grams sugar, FiberContent 4.8 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.6 milligram of sodium

VEGGIE THAI GREEN CURRY RECIPE - BBC FOOD



Veggie Thai green curry recipe - BBC Food image

This healthy veggie Thai green curry is packed with protein and flavour. It's easily made 100% vegetarian (and vegan) by switching the fish sauce out for soy sauce. Each serving provides 358 kcal, 14g protein, 47g carbohydrate (of which 6g sugars), 11.5g fat (of which 5g saturates), 6g fibre and 2.1g salt.

Provided by Becca Spry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 3

Number Of Ingredients 16

2 shallots, thinly sliced
½ tsp sesame oil
1 green finger chilli, finely chopped (optional)
2 tbsp Thai green curry paste (seek out a vegetarian version if required)
300ml/10fl oz hot vegetable stock
200g/7oz lighter coconut milk
1 tsp Thai fish sauce or light soy sauce
1 medium aubergine, cut into 2cm/1in chunks
2 kaffir lime leaves
200g/7oz tofu, cut into 1.5cm/½in squares
½ green pepper, cut into thin slices
50g/1¾oz mangetout
50g/1¾oz baby corn, halved or cut into quarters, depending on size
juice of 1 lime, plus lime wedges to serve
handful finely chopped fresh coriander, to serve
150g/5½oz basmati rice, to serve

Steps:

  • Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute.
  • Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.
  • Add the aubergine and lime leaves and cook for 10 minutes.
  • Meanwhile, cook the rice according to the packet instructions.
  • Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes.
  • Serve the curry with the rice, sprinkled with coriander and with a wedge of lime.

Nutrition Facts : Calories 358kcal, CarbohydrateContent 47g, FatContent 11.5g, FiberContent 6g, ProteinContent 14g, SaturatedFatContent 5g, SugarContent 6g

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    CALORIES 159kcal  FAT 6g SAT FAT 3g PROTEIN 5g CARBS 22.6g SUGAR 11.4g SALT 0.3g FIBRE 5.2g

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VEGGIE THAI GREEN CURRY RECIPE - BBC FOOD
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