VEG CURRY RECIPE RECIPES

Name: Roasted veg & couscous salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 red and 1 yellow pepper , halved and deseeded; ½ butternut squash; 2 courgettes , thickly sliced; 4 garlic cloves , leave skin on; 3 tbsp extra-virgin olive oil; 1 red onion , thickly sliced; 1 tsp cumin seeds; 1 tbsp harissa paste; 50g whole blanched almonds; 250g couscous; 300ml hot vegetable stock; zest and juice 1 lemon; 20g pack mint , roughly chopped

ROASTED VEG & COUSCOUS SALAD RECIPE - BBC GOOD FOOD

Roasted veg & couscous salad recipe - BBC Good Food image

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Provided by Good Food team

Categories Lunch, Main course, Side dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 red and 1 yellow pepper , halved and deseeded
½ butternut squash
2 courgettes , thickly sliced
4 garlic cloves , leave skin on
3 tbsp extra-virgin olive oil
1 red onion , thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
250g couscous
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint , roughly chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Nutrition Facts : Calories 399 calories, FatContent 18 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.86 milligram of sodium

PRAWN & COCONUT CURRY | SEAFOOD RECIPES | JAMIE MAGAZ…

Prawn & coconut curry | Seafood recipes | Jamie magaz… image

A little goes a long way here. Using a bit of coconut cream, rather than a lot of coconut milk, gives you the creamy taste, without as much fat.

Total Time 20 minutes

Yield 3

Number Of Ingredients 14

Ingredients

1 large onion
2 cloves of garlic
1-2 fresh red chillies
3cm piece of ginger
½ stalk of lemongrass
groundnut oil
2 lime leaves optional
400 g raw, peeled king prawns, from sustainable sources
200 g sugarsnap peas, mangetout or green beans
100 g peas
50 g coconut cream
100 ml organic vegetable stock optional
Thai fish sauce or other Asian fish sauce
1 lime

Steps:

1. Peel the onion and finely slice along with the chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
2. Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4 to 5 minutes, until soft but not coloured.
3. Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
4. Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
5. Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.

Nutrition Facts : Calories 219 calories, FatContent 8.5 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 23.6 g protein, CarbohydrateContent 10.3 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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CREAMY PANEER & VEG CURRY | JAMIE OLIVER

Inspired by tikka masala, this beautiful curry is destined to become your new Friday night favourite. The grilling here is super-important, as you want your paneer and veg to get nice and charred and take on those smoky flavours. Take the same time over it as you would cooking meat and you’ll have something truly special on your plate.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 418 calories per serving

1. Drizzle 1 tablespoon of olive oil into a large roasting tray, then sprinkle over a pinch of sea salt and black pepper, the turmeric and cumin seeds. Finely grate over the lemon zest and squeeze in the juice.
2. Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chillies.
3. Break the cauliflower into florets and cut the paneer into 2.5cm cubes, then add to the tray and toss everything together. Thread the ingredients onto skewers (soaked, if wooden), alternating them as you go.
4. Preheat the grill to full whack, then cook the skewers for 15 minutes, or until golden and gnarly, turning regularly.
5. Drizzle 1 tablespoon of groundnut oil into a large non-stick frying pan over a medium heat, pick in the curry leaves and fry until crispy, then remove to a plate, leaving the flavoured oil behind.
6. Peel and roughly chop the remaining onion, as well as the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.
7. Pour the sauce back into the pan, add the chickpeas, most of the coconut milk and the mango chutney, then season to perfection and simmer for 10 minutes, or until thickened.
8. Meanwhile, make the salad. Trim the carrots, cucumber and cabbages as necessary, then coarsely grate on a box grater. Peel and finely grate the ginger, then place it all on a platter, squeeze over the lime juice and pick over the coriander leaves.
9. To make the pancakes, combine the flour and 1 mug of water in a bowl with the mustard seeds. Grate in the creamed coconut and whisk well. Place a small non-stick frying pan on a medium heat, rub with a little groundnut oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat with the remaining batter.
10. Cut the paneer and veg from the skewers straight into the curry, simmer for a further 10 minutes, then drizzle over the remaining coconut milk and sprinkle with the crispy curry leaves. Toss the salad together, then bring everything to the table, and tuck in.

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PRAWN & COCONUT CURRY | SEAFOOD RECIPES | JAMIE MAGAZ…

A little goes a long way here. Using a bit of coconut cream, rather than a lot of coconut milk, gives you the creamy taste, without as much fat.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 219 calories per serving

1. Peel the onion and finely slice along with the chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
2. Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4 to 5 minutes, until soft but not coloured.
3. Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
4. Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
5. Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.

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