healthy comfort food

A crowd-pleasing easy chicken curry, packed with Chinese flavours. Serve over rice.

Each serving provides 487 kcal, 37g protein, 66g carbohydrates (of which 10.5g sugars), 7g fat (of which 1.5g saturates), 4.5g fibre and 2g salt. 

Chinese chicken curry

250 grams/9 ounces long grain or basmati rice

500 grams/1lb 2 ounces skinless, boneless chicken thighs, cut into bite-sized pieces

tbsp dark soy sauce

tbsp cornflour

tsp Chinese five-spice powder

vegetable oil

brown onions, thickly sliced

tbsp ginger

tbsp garlic

tbsp mild curry powder

600 milliliters/20fl oz chicken stock

pineapple

water chestnuts

peppers,

Vegetable curry is a good choice when you’re on a diet because vegetables are so low in calories, which means you can have a generous portion. This very low-calorie dish provides three of your five-a-day. It's also vegan.

Each serving provides 300 kcal,11g protein, 40g carbohydrate (of which 27g sugars), 8g fat (of which 0.5g saturates), 12.5g fibre and 1.3g salt.


Butternut squash curry with cauliflower 'rice'

cauliflower florets

olive oil

salt and black pepper

tsp rapeseed oil

onion (75 grams/2½oz peeled weight), chopped

250 grams/9 ounces butternut squash,

garlic clove, finely chopped

tbsp curry paste (see tip)

tomatoes

150 milliliters/5fl oz vegetable stock

grams/1½oz baby spinach, washed (frozen is also fine)

This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner.

This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.


Veggie shepherd’s pie

tbsp oil

leek, trimmed, finely chopped

carrots,

150 grams/5½oz chestnut mushrooms, roughly chopped

sage leaves, roughly chopped

thyme sprigs, leaves only, finely chopped

tin green or Puy lentils, drained

tin chopped tomatoes

200 milliliters/7fl oz vegetable stock

200 milliliters/7fl oz red wine

Worcestershire sauce (optional)

soy sauce

tsp chilli flakes (optional)

tsp caster sugar (optional)

potatoes

cauliflower, leaves and root removed, separated into florets

unsalted butter

tbsp finely grated Parmesan (optional)

Greek Yogurt Frosting makes a delicious topping for every kind of cake, but especially carrot or red velvet! We know you'll love it.

Greek Yogurt Frosting Recipe

light cream cheese,

vanilla greek yogurt

vanilla extract

powdered sugar, (200 grams)

Baked sea bass fillets with lemon and avocado oil and crispy capers. Salty, crispy capers are the perfect foil for zesty, lemony sea bass. Easy recipe ideas from House & Garden.

Baked sea bass fillets with lemon and avocado oil and crispy capers

organic, unwaxed lemons

avocado oil

capers

rapeseed oil

sea-bass fillets,

dill

potatoes and petits pois

To drink: Like squid, sea-bass can be overwhelmed by fruity wines, but, for the lemon and capers, you need a white with good acidity and structure, such as Chablis, dry Rieslings from Alsace, Austria or Australia, or this fine Limoux Chardonnay: Abbotts & Delaunay Zephyr 2011, £16.99, Averys. Wine details correct at original magazine publication date.

House and Garden

For the lemon oil, wash and dry the lemons. Using a vegetable peeler, peel off the rind, making sure not to peel into the bitter white pith. Place the peel in a small saucepan and pour over the avocado oil. Place over a low heat and bring to a gentle simmer. Cook for 5 minutes, then take off the heat and leave to cool. Transfer to a jar, seal and refrigerate for 48 hours. Strain through a sieve before using.

For the deep-fried capers, drain the capers and dry thoroughly with kitchen paper. Pour the oil into a medium-sized saucepan and heat to 180˚C. Add the capers and fry for 4-5 minutes until crispy. Lift out with a slotted spoon and drain on absorbent kitchen paper. You can fry the capers up to 4 hours in advance and warm through in the oven for the last 3-4 minutes of the fish cooking time.

Heat the oven to 200˚C/fan oven 180˚C/mark 6. Brush the skins of the sea-bass fillets with a tablespoon of lemon oil and place skin-side down on a large baking tray lined with non-stick baking paper. Season with salt and freshly ground black pepper and bake for 12-15 minutes. Remove and place the fish on dinner plates. Drizzle a tablespoon of lemon oil over each fillet and scatter over the capers and dill.

A quick and easy hamburger squash skillet dinner that cooks up in no time. Great alternative to fast food takeout on busy nights.

Ground Beef and Squash Skillet

beef

garlic

onion

salt (or

pepper

summer squash (yellow

tomato (chopped)

green bell pepper (chopped)

Brown hamburger in skillet with garlic, onion, salt and pepper.

Add in squash, tomato, bell pepper, and soy sauce. Stir to combine.

Continue cooking on low heat about 20 minutes or until vegetables are tender.

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If you’re looking for a lighter, healthier version of a roast potato, or you’re simply short on oven space, try this air fryer roast potato recipe for delicious, crisp on the outside, fluffy on the inside, roast potatoes!

Air fryer roast potatoes

salt,

While undoubtedly you can make the best restaurant-style French fries by cooking frozen chips in an air fryer, you can also produce delicious chunky, chip-shop-style chips made entirely from scratch. Any potato will work but waxy varieties are best for this recipe, and if you have any leftover potatoes where the skins are starting to go soft these will taste almost exactly like they came from the local chippy. 

Air fryer chips

Discover our roasted carrots recipe by Diana Henry on HOUSE by House & Garden. Labneh – drained yogurt ‘cheese’ – is very easy to make.

Cumin & coriander roasted carrots, labneh & avocado with pomegranate dressing

greek yogurt

garlic,

slim carrots (ina bunch)

cumin

coriander

chilli flakes

avocadoes

watercress, coarse stalks removed

walnut pieces, toasted

coriander leaves seeds

pomegranate molasses

garlic, crushed

dijon mustard

honey

lemon

Labneh - drained yogurt 'cheese' - is very easy to make. You need to start 24 hours ahead if you want to use it straightaway, or you can make it in advance and keep it in the fridge. If storing it, roll it into walnut-size balls with wet hands, then put them in a jar under a layer of olive oil.
To drink: A crisp, aromatic white, an Albariño, or this Austrian: Taste the Difference Grüner Veltliner 2013, £7.50, Sainsbury's. Wine details correct at original magazine publication date.
From the Gourmet supplement in the December 2014 issue of House & Garden. Recipe by Diana Henry; photograph by Emma Lee; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
Top Tips

You need to make the labneh 24 hours in advance. Put a brand new J-cloth or a piece of muslin into a sieve set over a bowl. Mix the yogurt with the garlic and salt and spoon this into the cloth, then lightly pull it round the yogurt and twist the ends as if you were making a bag. Give the 'bag' a gentle squeeze - you'll see that liquid easily comes out of it - then leave it in the sieve placed over the bowl for 24 hours in the fridge. Every so often give it a gentle squeeze to help the liquid drip through.

For the carrots, wash them really well (but don't peel), then trim the tops leaving a little of the green tuft.

Heat the oven to 200°C/fan oven 180°C/mark 6. Put the carrots into a roasting tin in a single layer. Add the olive oil and spices. Turn the carrots to coat all over. Season with salt and freshly ground black pepper. Roast in the oven for about 30 minutes, until tender and slightly shrunken but not overcooked.

For the dressing, whisk everything together and season with salt and pepper
5 To serve, halve each avocado, remove the stone and slice each half into slim wedges, then carefully peel off the skin.

Put the carrots, avocado, watercress, walnuts and coriander in a bowl and very gently toss in three quarters of the dressing - you want a little left to drizzle on the labneh. Divide the tossed vegetables between 6 plates. Unwrap the labneh, break it into chunks and dot it around, then scatter on the pomegranate seeds. Drizzle on the rest of the dressing and serve immediately.

Use up leftover root vegetables in this spiced, creamy soup. Dr Rupy’s mulligatawny recipe can be served chunky or smooth.

Each serving provides 466 kcal, 14g protein, 43g carbohydrate (of which 22g sugars), 24g fat (of which 16g saturates), 12g fibre and 1.3g salt. 

Veggie mulligatawny soup

olive oil,

onions, chopped

red pepper, deseeded and finely chopped

garlic cloves, crushed

tbsp curry powder,

grams/1 tomato purée

tin coconut milk

½ swede, peeled and finely chopped

parsnips,

grams/3½oz red lentils

vegetable stock cube,

200 milliliters/7fl oz natural yoghurt

Use up leftover root vegetables in this spiced, creamy soup.

This mushroom curry by Dr Rupy is so easy to whip up for a midweek dinner, and it contains 3 of your 5-a-day. Go the extra step and make your own chapatis and the whole meal will cost under £1 per portion.

Each serving provides 646 kcal, 25g protein, 79g carbohydrate (of which 11g sugars), 22g fat (of which 8.5g saturates), 14g fibre and 1.4g salt. 

Mushroom, chickpea and spinach curry

flour

grams/1¾oz butter, melted

salt

mushrooms,

onion, roughly chopped

grams/1 ounces piece root ginger, grated

tbsp garam masala

½ tsp smoked paprika

250 grams/9 ounces frozen spinach, defrosted

grams/3½oz natural yoghurt

coriander,

This mushroom curry by Dr Rupy contains 3 of your 5-a-day.

For low calorie comfort food try this healthier version of classic tuna pasta bake.

Healthy tuna mornay recipe

onion, finely chopped

celery sticks, finely chopped

carrot, peeled, finely chopped

zucchini, thinly sliced

green beans,

olive oil spread

40.00 ml plain flour

500 milliliters (2 cups) reduced-fat milk

can Coletuna in spring water, drained, flaked

(1/2 cup) grated parmesan

(2 cups) cooked brown rice

baby spinach leaves

Mixed salad leaves,

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5348771529001-5637611399001

Do you crave some good Mexican-inspired food, but are you sick of the traditional fajitas? Or are you looking for a lighter alternative that doesn&#039;t involve the use of tortillas? My Veggie Fajita Bowls are perfect for you!

Veggie Fajita Bowl with Soy Curls and Cilantro Lime Rice

oz Soy curls

Black beans (low sodium)

Salsa ( restaurant style)

Vegetable broth (or beef broth)

Lime, juice

Salad greens

tbsp Avocado oil

tsp Tajin Classic Mexican Seasoning

½ tsp Cayenne (or less if sensitive to spice)

Garlic powder

Onion powder

tsp Cumin

Paprika

Chili powder

oz Mushrooms (sliced)

Yellow squash (quartered then diced)

Zucchini (quartered then diced)

Bell pepper (sliced)

Onion

Garlic

Lime juice

Prepared brown or wild rice

cilantro

Salsa

Avocado or guacamole

sauce

Greek yogurt (a sour cream substitute)

Cilantro

Pickled red onions

Lime wedges

Add soy curls, broth, salsa, and lime juice to a bowl. Soak at least 10 minutes.

Heat a large pan with a tablespoon of avocado oil.

Add the prepared veggies and cook until desired tenderness.

Put the cooked veggies in a bowl or heat another pan. Add another tablespoon of oil.

Drain the soy curls and add them to the hot pan.

Drain and add the black beans.

Add all of the seasonings and stir to combine.

Reduce the heat and simmer until much of the liquid has evaporated.

Meanwhile, stir the chopped cilantro, juice of one lime, and quarter teaspoon salt into the rice and combine.

To assemble the bowls: Add salad greens to a bowl. Top with 1/2 cup Cilantro rice, fajita veggies, and black beans and soy curls. Optionally top with the &quot;optional toppings&quot; above. Enjoy!

This salmon noodle recipe is a great light meal that takes no time to cook. Hoisin is a sweet sauce made from soy bean paste and Chinese five spice, so it's really fragrant. 

Each serving provides 439 kcal, 32g protein, 32g carbohydrates (of which 7g sugars), 19g fat (of which 3.5g saturates), 4.5g fibre and 1.2g salt. 

Hoisin salmon noodles 

Top 15 healthy comfort food recipes from across the web

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

Top Tags

Chinese chicken curry

Butternut squash curry with caulifl...

Veggie shepherd’s pie

Greek Yogurt Frosting Recipe

Baked sea bass fillets with lemon a...

Ground Beef and Squash Skillet

Air fryer roast potatoes

Air fryer chips

Cumin & coriander roasted carrots, ...

Veggie mulligatawny soup

Mushroom, chickpea and spinach curr...

Healthy tuna mornay recipe

Veggie Fajita Bowl with Soy Curls a...

Hoisin salmon noodles

Creamy Pumpkin Pasta Sauce Recipe

Top 15 healthy comfort food recipes from across the web

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

Top Tags

Chinese chicken curry

Butternut squash curry with caulifl...

Veggie shepherd’s pie

Greek Yogurt Frosting Recipe

Baked sea bass fillets with lemon a...

Ground Beef and Squash Skillet

Air fryer roast potatoes

Air fryer chips

Cumin & coriander roasted carrots, ...

Veggie mulligatawny soup

Mushroom, chickpea and spinach curr...

Healthy tuna mornay recipe

Veggie Fajita Bowl with Soy Curls a...

Hoisin salmon noodles

Creamy Pumpkin Pasta Sauce Recipe

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