AUBERGINE & CHICKPEA CURRY RECIPE - BBC GOOD FOOD
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner
Provided by Sarah Cook
Categories Dinner, Main course
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
- Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
- Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.
Nutrition Facts : Calories 261 calories, FatContent 18 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 5 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.44 milligram of sodium
HEALTHY RECIPES - AMERICAN INSTITUTE FOR CANCER RESEARCH
Including colorful, flavorful salads in your weekly meal plan is an easy way to get more nutrient-rich plant foods onto your cancer-protective table. This Caesar salad is a bit different (and more interesting!) than most Caesar salads, because the romaine hearts are first sliced, brushed with extra-virgin olive oil and seared in a skillet. From there, the warmed romaine is served with juicy tomatoes, cucumber slices, lean sautéed chicken and a drizzle of Caesar salad dressing. It’s lovely when served on a large platter, but the romaine can also be chopped and placed into four individual salad bowls with all the other goodies on top.
Provided by Liz Weiss, MS, RDN
Categories Main Dish
Total Time 34 minutes
Prep Time 12 minutes
Cook Time 22 minutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- For marinade, place olive oil, lemon juice, garlic, oregano, salt and pepper in small bowl and stir to combine. Place chicken in large, resealable plastic bag. Pour marinade over chicken. Remove air from bag and seal. Place in refrigerator and allow chicken to marinate for a minimum of 1 hour or as long as overnight.
- To sear chicken, heat 1 teaspoon of oil in large nonstick skillet over medium heat. Cook chicken until cooked through and golden on the outside, 3 to 4 minutes per side. (Adjust cook time for thicker pieces.) Remove to a plate and cover lightly with aluminum foil.
- Brush remaining 2 teaspoons oil over both sides of each romaine heart. Sprinkle with salt and pepper.
- In the same large nonstick skillet, cook two romaine halves over medium heat until lightly charred, 1 to 2 minutes per side. Transfer to large serving platter. Repeat with remaining romaine. Arrange chicken, tomatoes and cucumber around charred romaine. Drizzle dressing over lettuce and serve with lemon wedges and Parmesan cheese, if desired.
Nutrition Facts : Calories 240 Calories, ProteinContent 27 grams, FatContent 13 grams, FiberContent 1 g, SodiumContent 390 mg, SugarContent 2 grams, CarbohydrateContent 4 grams, CholesterolContent 70 mg, SaturatedFatContent 1.5 grams, UnsaturatedFatContent 0 grams, TransFatContent 0 grams, ServingSize 240 grams
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