I find myself searching for more and more Monday-night-meal options lately as work has been heating up. At home this often means leafing through Jamie's 30 Minute Meals, where I found rogan josh curry and spiced carrot salad.
I definitely seem to be a little Indian influenced recently with Saag Paneer and Chicken Tikka (here) or Channa Chat (here), but when it's home made it's easier to make healthier versions of what I would get eating out.
Quick Rogan Josh Curry with Spicy Carrot Salad
I made my own rogan josh paste using another of Jamie's recipes - he has a fabulous page with a multitude of different curry paste recipes for an easy reference (here). I followed the recipe as written and ended up with almost exactly the right amount of paste.
I was also 'shopping in my pantry' so used frozen spinach and a tin of cannelini beans instead of chickpeas.
Curry
2 onions, sliced
1 medium pumpkin, cut into 1cm chunks
1 small cauliflower, separated into florets
1 fresh red chilli, finely chopped
4 cloves garlic, crushed
a bunch of fresh coriander, chopped including stalks - keep a few leaves for garnish
1/2 283g jar of Patak's rogan josh paste
1x400g tin of chickpeas, rinsed
100g prewashed baby spinach
1x500g tub natural yoghurt
Cook onions in a pan with a few good lugs of olive oil, add cauliflower and pumpkin, chilli, garlic and coriander with a few good splashes of boiled water. Add curry paste, chickpeas and half a tin of water. Season and cook, stirring occasionally. Closer to serving time check the consistency of the curry - add more water if needed. Season if necessary, add spinach and stir through. To serve, dollop some of the yoghurt onto the curry, sprinkle with coriander leaves and take to table.
Spicy Carrot Salad
a handful of flaked almonds
5 or 6 small carrots
1 fresh red chilli
a bunch of fresh coriander
2cm piece of fresh ginger, peeled
1 lemon
Toast almonds in a small pan over a medium heat, tossing until golden. Set aside in a small bowl. Grate carrot, chilli, most of the coriander leaves and ginger. Tip into serving bowl. Drizzle with olive oil, add a pinch of salt. Grate lemon zest and squeeze lemon juice over the top. Sprinkle over the almonds and remaining coriander leaves and take to the table.
To Serve
basmati rice (cook with a few cloves for added flavour)
naan bread or chapattis or poppadoms
I definitely seem to be a little Indian influenced recently with Saag Paneer and Chicken Tikka (here) or Channa Chat (here), but when it's home made it's easier to make healthier versions of what I would get eating out.
Quick Rogan Josh Curry with Spicy Carrot Salad
I made my own rogan josh paste using another of Jamie's recipes - he has a fabulous page with a multitude of different curry paste recipes for an easy reference (here). I followed the recipe as written and ended up with almost exactly the right amount of paste.
I was also 'shopping in my pantry' so used frozen spinach and a tin of cannelini beans instead of chickpeas.
Curry
2 onions, sliced
1 medium pumpkin, cut into 1cm chunks
1 small cauliflower, separated into florets
1 fresh red chilli, finely chopped
4 cloves garlic, crushed
a bunch of fresh coriander, chopped including stalks - keep a few leaves for garnish
1/2 283g jar of Patak's rogan josh paste
1x400g tin of chickpeas, rinsed
100g prewashed baby spinach
1x500g tub natural yoghurt
Cook onions in a pan with a few good lugs of olive oil, add cauliflower and pumpkin, chilli, garlic and coriander with a few good splashes of boiled water. Add curry paste, chickpeas and half a tin of water. Season and cook, stirring occasionally. Closer to serving time check the consistency of the curry - add more water if needed. Season if necessary, add spinach and stir through. To serve, dollop some of the yoghurt onto the curry, sprinkle with coriander leaves and take to table.
Spicy Carrot Salad
a handful of flaked almonds
5 or 6 small carrots
1 fresh red chilli
a bunch of fresh coriander
2cm piece of fresh ginger, peeled
1 lemon
Toast almonds in a small pan over a medium heat, tossing until golden. Set aside in a small bowl. Grate carrot, chilli, most of the coriander leaves and ginger. Tip into serving bowl. Drizzle with olive oil, add a pinch of salt. Grate lemon zest and squeeze lemon juice over the top. Sprinkle over the almonds and remaining coriander leaves and take to the table.
To Serve
basmati rice (cook with a few cloves for added flavour)
naan bread or chapattis or poppadoms
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