COCONUT & SQUASH DHANSAK RECIPE - BBC GOOD FOOD
This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach
Provided by Cassie Best
Categories Dinner, Main course, Vegetable
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
- Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Nutrition Facts : Calories 320 calories, FatContent 17 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 7 grams fiber, ProteinContent 9 grams protein, SodiumContent 1 milligram of sodium
VEGAN AUBERGINE CURRY RECIPE - OLIVEMAGAZINE
Cook aubergine pieces with fragrant spices and red lentils for a hearty yet healthy vegan curry. This aubergine dhansak makes for a comforting family meal.
Provided by Janine Ratcliffe
Categories Vegan
Total Time 55 minutes
Number Of Ingredients 13
Steps:
- Put the lentils, onion, tomatoes, turmeric and 1 tsp of salt in a pan with a tomato tin full of water, and bring to a boil. Turn down the heat and simmer gently for 20 minutes or until the lentils are tender.
- Meanwhile, put the aubergines in a bowl, and toss with the oil and some seasoning. Heat a large frying pan then cook half the aubergines until golden brown and softened. Tip out on a plate and do the next batch.
- Tip all the aubergines back into the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes. Stir in the garlic and cook for a few minutes then tip in the tomato and lentil mix, plus 200ml of water. Simmer for 20 minutes, stirring regularly, then stir in the coriander and garam masala and cook for another 2 minutes. Serve with rice and naans, if you like.
Nutrition Facts : Calories 259 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 12 grams fibre, ProteinContent 11 grams protein, SodiumContent 1000 milligrams of sodium
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MARY BERRY'S LAMB DHANSAK | EASY LAMB CURRY RECIPE
From thehappyfoodie.co.uk
Cuisine Indian
PREPARE AHEAD
Make 1–2 days ahead, keep in the fridge, then reheat thoroughly.
FREEZE
Transfer to a freezer-proof container and freeze for 1 month. Don’t freeze for longer as the flavours will intensify and the dish may become too spicy.
1 Preheat the oven to 150°C/130°C fan/Gas 2.
2 Heat 2 tablespoons of the oil in a large frying pan. Add half the lamb and fry until browned. Remove from the pan with a slotted spoon and set aside, then brown the other half of the lamb andset aside.3 Add the remaining oil to the pan.Add the onions and fry for 4–5 minutes until beginning to soften.
4 Meanwhile, place the ginger, garlic and chilli into a small food processor and whizz until finely chopped.
5 Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar.Add to the pan along with the remaining spices and the garlic and ginger mixture.
6 Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1–2 hours until tender. Check the seasoning and serve.
Keeps for 2 days in the fridge.1 small cucumber, peeled350g (12oz) Greek yoghurt5 tablespoons chopped mint
RAITA
PREPARE AHEAD
Keeps for 2 days in the fridge.
1 Cut the cucumber in half lengthways, scoop out the seeds and cut the flesh into small cubes. Place in a bowl with the yoghurt and mint and chill for up to 2 days before serving.
FRESH TOMATO RELISH
PREPARE AHEAD
Keeps for 2 days in the fridge.
1.Mix all the ingredients together and chill for up to 2 days before serving.
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Calories 208.9 calories per serving
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