curried

Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli

Creamy beetroot curry

vegetable oil

onions, very finely chopped

tsp yellow mustard seed

tbsp Madras curry paste

1kg (peeled weight) raw beetroot, peeled,

green chilli, halved lengthways

can chopped tomato

almond

tbsp low-fat natural yogurt,

basmati rice, to serve (optional)

Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers

Healthier Chicken Balti

skinless, boneless chicken breast,cut into bite-sized pieces

lime juice

paprika

¼ tsp hot chilli powder

sunflower oil

cinnamon

cardamom pods,split

green chilli

cumin seed

onion,coarsely

garlic cloves,very finely chopped

2½ cm-piece ginger,grated

turmeric

tsp cumin

tsp coriander

tsp garam masala

organic passata

red pepper,deseeded,

tomato,chopped

baby spinachleaves

coriander,chopped

chapatis or basmati rice,to serve (optional)

Healthier chicken balti

Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.

Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.

Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Chicken korma

onion,chopped

garlic cloves,roughly chopped

thumb-sized piece ginger,roughly chopped

tbsp korma paste

skinless, boneless chicken breasts,cut into bite-sized pieces

ground almonds,plus extra to serve (optional)

tbsp sultanas

chicken stock

golden caster sugar

pot 0% fat Greek yogurt

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

A twist on an Aussie classic, these slimming friendly Curried Sausages are perfect if you&#039;re counting calories or following a diet plan like Weight Watchers!

Curried Sausages | Slimming &amp; Weight Watchers Friendly

low calorie sausages

garlic (peeled and minced)

onion (chopped)

butternut squash

potatoes

white potato

carrots

curry powder

tbsp madras curry powder

chicken stock stock

courgettes (diced)

red peppers

low calorie cooking spray

Mist

Mist a frying pan/wok with low calorie cooking spray and heat.

Add in the chopped onion, minced garlic and diced carrots, cook on a high heat for 5 minutes stirring frequently until the onions are browned.

Add the curry powders and fry for a further minute.

Add in the chicken stock, diced potatoes, diced butternut squash and turn the heat down. Simmer for 20-25 minutes.

Blitz

Blitz the curry sauce in a blender or attack with a stick blender until the sauce has a smooth consistency.

Place

Place the chopped sausages, diced courgette and chopped peppers into the curry sauce. Cook on high for a further 10 minutes until the sausages are cooked.

Serve

If the sauce is too thick for your liking, simply add some more water or chicken stock. Serve with rice, chips or even both!

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Mist frying pan/work with cooking spray and heat

Add chopped onion, minced garlic and diced carrots over high heat for 5 mins. Stir frequently until onions are browned

Add curry powders and fry for a minute

Add the chicken stock, diced potatoes and butternut squash and turn the heat down. Simmer for 20-25 mins

Blitz the curry sauce until it has a smooth consistency

Place chopped sausages and peppers and diced courgette into the sauce. Cook on high for 10 mins

Serve with rice, chips or even both

Curried Sausages - Pinch of Nom

Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge

Roasted Cauliflower And Curry Soup Recipe by Tasty

garlic powder

onion powder

coriander

salt

cauliflower,

coconut oil, melted + 2 tablespoons, divided

kosher salt,

black pepper,

yellow onion, diced

jalapeño, diced

garlic cloves, minced

red curry paste

oz coconut milk, 1 can

vegetable broth

scallion, sliced,

cilantro,

lime wedge

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).

In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.

Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.

Make the soup: Increase the oven temperature to 450˚F (220˚C).

Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and  pepper. Toss to coat, then transfer the cauliflower to a baking sheet.

Roast for 25 minutes, until browned and tender.

Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.

Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.

Add the roasted cauliflower to a blender with the broth and puree until smooth.

Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.

https://vid.tasty.co/output/118161/landscape_480/1543953844

It's comfort soup in an even comfier bowl.

Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup

coconut oil

onion (finely chopped)

garlic (minced

ginger

butternut squash (cubed, about 1 small squash)

broccoli florets

coconut milk (lite

chicken

thai red curry paste (use 1 tablespoon for less heat)

cayenne pepper (or

pepper

cheddar cheese (plus more for topping)

goat cheese (plus more for topping)

[easy no-knead pumpkin bread bowls | https://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/]

cilantro (chopped, for garnish)

Heat a large heavy bottom pot over medium heat. Add the coconut oil and throw in your onion, garlic and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the ginger, curry paste, curry powder and cayenne and stir until incorporated. Cook for 3-5 minutes, stirring occasionally. Add the squash, broccoli and broth to the pot, bring to a boil, cover and simmer for around 35-45 minutes.

When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender or food processor and pulse until you have a smooth puree. I like to take a few of the broccoli florets out, puree the soup and then re-add the broccoli florets back so there is a little chunkiness to the soup.

Return the soup back to it's pot and place over medium heat. Add the coconut milk, salt and pepper. Simmer for 10 minutes or until it is warmed through. Stir in the shredded cheddar cheese and goat cheese, stirring until melted. If the soup seems too thick, add 1/4 cup water at a time until your desired consistency is reached. Taste and season with salt and pepper to your liking.

Serve the soup in hollowed out [pumpkin bread bowls | https://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/] and top with crumbled goat cheese and fresh chopped cilantro.

An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

Cajun chicken gumbo

olive oil

chicken breasts,

onion, chopped

celery sticks, sliced

bay leaves

tbsp plain flour

tsp Cajun spice mix (or

chicken stock (made with 2 stock cubes)

green peppers, deseeded and cut into chunks

spring onions, sliced

parsley

Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.

Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

Healthy Butternut Squash Soup with simple ingredients, in one pot and in 30 minutes. The creamy goodness and warm spices are so comforting on a chilly fall or winter day.

Healthy Butternut Squash Soup

lbs butternut squash

onion (coarsely chopped)

coconut milk (full fat)

vegetable broth (low sodium)

tbsp oil (for frying)

tsp thyme (dried)

tsp ginger (dried)

black pepper (to taste)

Preheat large heavy bottom pot or dutch oven on medium heat and add oil. Add onion and cook for 4 minutes, stirring occasionally.

Add curry powder, thyme, ginger and cook for 30 seconds, stirring frequently.

Add butternut squash, coconut milk, stock, salt and pepper.

Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.

Using an immersion blender, puree soup until smooth and silky.

Serve hot with whole grain toast, a bit of plain yogurt and maybe pumpkin seeds.

This Indian-influenced grilled fish supper packs in all of your five-a-day in one mildly spiced, light dish

Tandoori tilapia with spicy sweet potato mash & tomato salad

x tilapia fillets

tbsp tandoori paste

1kg sweet potatoes

garlic

red chilli

tomatoes

red onion

Coat the tilapia fillets with the tandoori paste and set aside. Put the sweet potatoes, carrots and garlic in a large pan of salted water. Bring to the boil and cook for 10 mins or until tender. Drain well, then allow to steam-dry for a few mins. Add the chilli to the pan and mash everything together with some seasoning. Cover and keep warm.

Heat the grill to high. Grill the tilapia for 8-10 mins or until cooked through. Meanwhile, mix the salad ingredients together and serve alongside the tilapia and mash.

“Traditional schnitzels get a fragrant lift with curry powder and turmeric” - Phoebe Wood.

Top 17 curried recipes from across the web

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Top 17 curried recipes from across the web

The most viewed curried recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy beetroot curry

Healthier Chicken Balti

Chicken korma

Curried Sausages | Slimming &amp; W...

Roasted Cauliflower And Curry Soup ...

Curried Butternut Squash Broccoli C...

Cajun chicken gumbo

Healthy Butternut Squash Soup

Tandoori tilapia with spicy sweet p...

Easy curried schnitzels

Slow Cooker Curried Sausages | Slim...

Angela Casley: Simple and spicy cur...

Curry Mac and Cheese Recipe

Curried courgette relish

Curried Red Pepper and Pickled Caul...

Pumpkin Curry Soup (Vegan!)

Curried Rice Salad with Orange

The most viewed curried recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Curried Sausages | Slimming & W...