CURRY SALADS RECIPES
BEEF MINCE CURRY | SAINSBURY'S RECIPES
We don't mince our words – this dish is delish
Provided by Sainsbury's
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 11
Steps:
In a frying pan, dry-fry the mince for 15 minutes. Transfer to a bowl, draining off any fat. Heat 1 tablespoon of the oil in the pan, add half the onion and cook with the garlic for 5 minutes. Stir in the curry paste, return the mince to the pan and mix well. Pour in half the yogurt along with 100ml water, stir, then let simmer for 5 minutes.
Meanwhile, in a separate pan, heat the remaining oil. Fry the remaining onion with the sultanas and almonds for 2 minutes.
Bring a pan of water to the boil, add the rice and cook for 10-12 minutes. Drain. Serve with the curry. Top with the onion mixture, herbs and the remaining yogurt.
Nutrition Facts : Calories 984 calories, FatContent 25.3 grams, SaturatedFatContent 5.5 grams, SugarContent 17.0 grams, SodiumContent 1200.0 milligrams salt, CarbohydrateContent 37.8 grams, FiberContent 2.0 grams, ProteinContent 13.3 grams
THAI GREEN FISH CURRY | SAINSBURY'S RECIPES
A piping hot bowl of tender fish chunks, creamy coconut milk and baby spinach. This Thai green fish curry recipe is yours in just 20 minutes
Provided by Sainsbury's
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.
Cook's tip: for a thicker curry, use full-fat coconut milk.
Nutrition Facts : Calories 384 calories, FatContent 5.3 grams, SaturatedFatContent 1.9 grams, SugarContent 8.0 grams, SodiumContent 1900.0 milligrams salt, CarbohydrateContent 57.4 grams, FiberContent 3.8 grams, ProteinContent 24.8 grams
More about "curry salads recipes"
BEEF MINCE CURRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 984 calories per serving
In a frying pan, dry-fry the mince for 15 minutes. Transfer to a bowl, draining off any fat. Heat 1 tablespoon of the oil in the pan, add half the onion and cook with the garlic for 5 minutes. Stir in the curry paste, return the mince to the pan and mix well. Pour in half the yogurt along with 100ml water, stir, then let simmer for 5 minutes.
Meanwhile, in a separate pan, heat the remaining oil. Fry the remaining onion with the sultanas and almonds for 2 minutes.
Bring a pan of water to the boil, add the rice and cook for 10-12 minutes. Drain. Serve with the curry. Top with the onion mixture, herbs and the remaining yogurt.
THAI GREEN FISH CURRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.
Cook's tip: for a thicker curry, use full-fat coconut milk.
THAI GREEN FISH CURRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.
Cook's tip: for a thicker curry, use full-fat coconut milk.
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