BEEF KOFTA CURRY | BEEF RECIPES | JAMIE OLIVER RECIPES
Curries don't have to cook for ages, this aromatic beef curry is super quick and full of flavour.
Total Time 15 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer START COOKING Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden. Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on. Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes. Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.
Nutrition Facts : Calories 706 calories, FatContent 21.1 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 41.3 g protein, CarbohydrateContent 79.8 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 0.8 g salt, FiberContent 11.3 g fibre
OTTOLENGHI STUFFED AUBERGINES IN CURRY & COCONUT DAL FROM ...
From his brand new cookbook FLAVOUR, Ottolenghi's aubergines stuffed with paneer are served on a bed of coconut dal.
Provided by Yotam Ottolenghi
Yield Serves 4 as a main
Number Of Ingredients 1
Steps:
1. Heat the oven to 220°C fan.
2. In a large bowl, toss the aubergines together with the oil, ¾ teaspoon of salt and a good grind of black pepper. Spread out on two parchment-lined baking trays and bake for 25 minutes, flipping halfway, until softened and lightly browned. Set aside to cool.
3. For the coconut dal, put 2 tablespoons of the oil into a large sauté pan on a medium-high heat. Once hot, add the shallots and fry for 8 minutes, until golden. Add the ginger, half the chilli and half the curry leaves (if using), cook for 2 minutes, then add the spices, tomato paste and lentils. Stir for a minute, then add the coconut milk, 600ml of water and ¾ teaspoon of salt. Bring to the boil, then reduce the heat to medium and leave to simmer for 20 minutes, stirring once in a while, until the lentils are soft and the sauce is thick. Pour into a medium baking dish, around 28cm x 18cm, if making the aubergine rolls, and set aside.
4. In a small bowl, toss together the paneer, lime zest, mango pickle, 1 tablespoon of lime juice, the coriander and ⅛ teaspoon of salt.
5. Place one spinach leaf on top of each slice of aubergine. Put a heaped teaspoon of the paneer mixture in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the filling is encased. Put the aubergine roll seam side down in the lentil sauce, and repeat with the remaining aubergine slices, spinach and paneer. You should end up with about 18 rolls, all sitting snugly in the sauce. Press the rolls gently into the sauce, but not so far that they are submerged, and bake for 15–20 minutes, until the aubergine is golden-brown on top and the sauce is bubbling. Remove from the oven and leave to rest for 5 minutes.
6. Heat the remaining tablespoon of oil in a small pan on a medium-high heat. Add the remaining chilli and curry leaves and fry for a minute, until the curry leaves are crisp and fragrant. Spoon over the aubergine rolls, drizzle over the lime juice and serve with the coriander sprinkled on top.
More about "jamie oliver 15 minute curry recipes"
BEEF KOFTA CURRY | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine indian
Calories 706 calories per serving
- Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer START COOKING Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden. Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on. Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes. Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.
OTTOLENGHI STUFFED AUBERGINES IN CURRY & COCONUT DAL FROM ...
From thehappyfoodie.co.uk
1. Heat the oven to 220°C fan.
2. In a large bowl, toss the aubergines together with the oil, ¾ teaspoon of salt and a good grind of black pepper. Spread out on two parchment-lined baking trays and bake for 25 minutes, flipping halfway, until softened and lightly browned. Set aside to cool.
3. For the coconut dal, put 2 tablespoons of the oil into a large sauté pan on a medium-high heat. Once hot, add the shallots and fry for 8 minutes, until golden. Add the ginger, half the chilli and half the curry leaves (if using), cook for 2 minutes, then add the spices, tomato paste and lentils. Stir for a minute, then add the coconut milk, 600ml of water and ¾ teaspoon of salt. Bring to the boil, then reduce the heat to medium and leave to simmer for 20 minutes, stirring once in a while, until the lentils are soft and the sauce is thick. Pour into a medium baking dish, around 28cm x 18cm, if making the aubergine rolls, and set aside.
4. In a small bowl, toss together the paneer, lime zest, mango pickle, 1 tablespoon of lime juice, the coriander and ⅛ teaspoon of salt.
5. Place one spinach leaf on top of each slice of aubergine. Put a heaped teaspoon of the paneer mixture in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the filling is encased. Put the aubergine roll seam side down in the lentil sauce, and repeat with the remaining aubergine slices, spinach and paneer. You should end up with about 18 rolls, all sitting snugly in the sauce. Press the rolls gently into the sauce, but not so far that they are submerged, and bake for 15–20 minutes, until the aubergine is golden-brown on top and the sauce is bubbling. Remove from the oven and leave to rest for 5 minutes.
6. Heat the remaining tablespoon of oil in a small pan on a medium-high heat. Add the remaining chilli and curry leaves and fry for a minute, until the curry leaves are crisp and fragrant. Spoon over the aubergine rolls, drizzle over the lime juice and serve with the coriander sprinkled on top.
JAMIE'S 15-MINUTE MEALS RECIPES - JAMIE OLIVER
From jamieoliver.com
JAMIE'S 15 MINUTE MEALS DELICIOUS, NUTRITIOUS, SUPER-FAS…
From amazon.com
JAMIE OLIVER - WIKIPEDIA
From en.m.wikipedia.org
JAMIE OLIVER'S 5 INGREDIENT HARISSA CHICKEN TRAYBAKE ...
From goodto.com
JAMIE OLIVER | TESCO REAL FOOD - TESCO RECIPES: FOR A ...
From realfood.tesco.com
JAMIE'S ROASTED STUFFED PEPPERS | JAMIE OLIVER RECIPE…
From realfood.tesco.com
5 INGREDIENTS: QUICK & EASY FOOD: OLIVER, JAMIE ...
From amazon.com
JAMIE OLIVER COMPILED FIRST COOKBOOK FROM RECIPES WRITTEN ...
From dailymail.co.uk
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
BROWSE THOUSANDS OF RECIPE INSPIRATIONS | FRESH IDEAS ...
From woolworths.com.au
JAMIES EASY MEALS FOR EVERYDAY RECIPES
From tfrecipes.com
JOANNA GAINES PRETZEL RECIPE - SHARE-RECIPES.NET
From share-recipes.net
JAMIE'S 15-MINUTE MEALS RECIPES - JAMIE OLIVER
From jamieoliver.com
JAMIE'S 15 MINUTE MEALS DELICIOUS, NUTRITIOUS, SUPER-FAS…
From amazon.com
JAMIE OLIVER - WIKIPEDIA
From en.m.wikipedia.org
JAMIE OLIVER'S 5 INGREDIENT HARISSA CHICKEN TRAYBAKE ...
From goodto.com
JAMIE OLIVER | TESCO REAL FOOD - TESCO RECIPES: FOR A ...
From realfood.tesco.com
JAMIE'S ROASTED STUFFED PEPPERS | JAMIE OLIVER RECIPE…
From realfood.tesco.com
5 INGREDIENTS: QUICK & EASY FOOD: OLIVER, JAMIE ...
From amazon.com
JAMIE OLIVER COMPILED FIRST COOKBOOK FROM RECIPES WRITTEN ...
From dailymail.co.uk
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
BROWSE THOUSANDS OF RECIPE INSPIRATIONS | FRESH IDEAS ...
From woolworths.com.au
JAMIES EASY MEALS FOR EVERYDAY RECIPES
From tfrecipes.com
JOANNA GAINES PRETZEL RECIPE - SHARE-RECIPES.NET
From share-recipes.net