healthy dinner ideas

<p>This easy dal makhani recipe uses pre-cooked beans and lentils to shorten the cook time for this flavorful vegetarian dish. Serve with naan and enjoy!</p>

Easy Dal Makhani

onion

garlic

ginger

tomato paste

milk, divided

olive oil

cumin seeds, chili powder, and coriander

garam masala

cayenne pepper

butter

black lentils (or 3 cups cooked black lentils)

black beans

salt

Naan or basmati rice,

Sour cream,

Dice the onion. Mince the garlic. Peel and mince the ginger.

In a small bowl, mix together the tomato paste and 1/2 cup milk until smooth.

In a large skillet, heat the olive oil. Sauté the cumin seeds until they just start to brown, about 1 minute. Add the onion, garlic and ginger, and sauté 1 to 2 minutes.

Add the chili powder, coriander, garam masala, cayenne pepper, butter, the tomato paste and milk mixture, and another 1/2 cup milk. Add the beans and lentils and the kosher salt.

Heat and stir, gradually adding the remainder of the milk (1 1/2 cups, or more) over a few minutes until a thick sauce forms.

Serve warm, with naan for dipping, or serve with basmati rice. Top with sour cream and chopped cilantro.

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.

Mushroom soup

onions

organic chicken or vegetable stock cube

thyme

portobello mushrooms

100 g basmati rice

single cream

truffle oil

chestnut mushrooms

ciabatta

apple

½ a bunch of fresh curly parsley

lemon

Stilton cheese

walnuts

A delicious veggie curry recipe from friend of Jamie mag, Mr. Andy Harris. 

Potato &amp; cauliflower curry

vegetable oil

onions sliced

mustard seeds

cumin seeds

tomatoes grated

curry leaves

tsp coriander

tsp cumin

tsp ground tumeric

kg maris piper potatoes

green chillies deseeded and sliced

cauliflower

Greek-style yogurt to serve

flour

Greek-inspired cauliflower stew

red onions

black olives (stone in)

300 g new potatoes

½ a bunch of fresh oregano (15 grams)

plum tomatoes

peas beans

We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.

Jools’ sausage &amp; smoky bean casserole

higher-welfare pork chipolatas

leeks

celery

red peppers

sweet smoked paprika

cumin

cherry tomatoes

red wine vinegar

500 ml passata

sugar

Dijon mustard

x 400 g tins of mixed beans

parsley

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.

Pesto Salmon &amp; More Healthy Dinner Ideas!

salmon

Olive oil,

teaspoon kosher salt, plus more for brining

black pepper

tablespoons basil pesto (homemade preferable)

tablespoon toasted and chopped pine nuts

Preheat the oven to 325 degrees Fahrenheit.

Brine the salmon

 While the oven preheats, in a shallow dish stir together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).

Bake

 Rub the bottom of a baking dish with olive oil. Pat each piece of salmon dry and place it on the pan. Sprinkle the salmon with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the salmon for 10 minutes. Then remove the foil bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). A 1-inch thick fillet should cook in about 15 minutes total.

Serve

 When the salmon is done, spoon the pesto over the salmon. Sprinkle it with chopped pine nuts and if desired, a bit of lemon zest. Serve immediately. (Leftovers can be stored refrigerated for 3 to 4 days.)

Tomato, red wine & chorizo risotto

shallots

chorizo

½ a bunch of fresh flat-leaf parsley (15 grams)

750 milliliters–1 litre of organic chicken or vegetable stock

x plum tomatoes

300 g risotto rice

ml red wine

Parmesan cheese

Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day. 

Miso soup with tofu & cabbage

750 ml organic chicken or vegetable stock

red chilli

½ savoy cabbage

carrot

miso paste

soy sauce

100 g silken tofu

<p>This low-calorie recipe will satisfy your take-out craving.</p>

Shrimp-Fried Cauliflower Rice Recipe

jumbo shrimp 2 cups swiss chard

stems removed and chopped Kosher salt and black pepper

scallions

carrots

cauliflower rice 1 cup frozen lima beans

lime

The Dr. Oz Show

This chicken thigh recipe is served with delicious, healthy ingredients.

Braised Chicken With Spicy Kale & Cannellini Beans Recipe

olive oil 4 chicken thighs

Kosher salt and black pepper

to taste 1 yellow onion

San Marzano tomatoes 2 cans cannellini beans

chicken kale

rosemary

Pork & apple sauce

green eating apples

brown rice

broccoli

pork fillet

nutmeg

sage

oranges

natural yogurt

This Coconut Lentil Curry is a 30 minute easy dinner idea that's healthy and full of flavor; it's a plant based recipe flavored with Thai curry paste.

Coconut Lentil Curry with Greens

brown or green lentils

leafy greens: spinach, kale, or chard

coconut milk

Thai red curry paste

Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).

Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.

Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green.

When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.

Taste and add a few pinches of salt if desired. Serve with rice.

You won't believe the flavor in these Mexican sweet potatoes, topped with black bean pico de gallo and creamy cilantro sauce!

Mexican Sweet Potatoes

sweet potatoes

Olive oil, for rubbing

Kosher salt

recipe Black Bean Salsa

corn kernels

Creamy Cilantro Sauce

Mexican hot sauce (such

Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep). If you&#8217;re planning to make the Creamy Cilantro Dressing, skip this part. 

Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes. 

Make the Creamy Cilantro Sauce (or Creamy Cilantro Dressing). Save out a few cilantro leaves and chop the cilantro for a garnish.

To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce.

The perfect combo of flavours, this venison stew is inspired by my time with the Navajo in the US

Venison &amp; juniper stew

venison

juniper berries crushed in a pestle and mortar

rosemary leaves

beef stock cubes

potatoes

You don’t have to be vegan or vegetarian to appreciate these simple, quick and super-moreish noodles

Vegan Chinese noodles

rice noodles

g mushrooms

courgettes

coriander

spring onions

groundnut oil or vegetable oil

cornflour

agave syrup

seasame oil

rice wine

100 g baby spinach

limes

sambal chilli

Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these!

Vegan dim sum buns

½ a bunch of fresh coriander (15 grams)

groundnut oil

rice wine vinegar

sweet chilli sauce

sesame oil

x coconut milk

sesame seeds

hoisin sauce

https://www.youtube.com/watch?v=3ieLW-GqyF4

This herring pasta is great for so many reasons – it's really cheap, mega tasty and good for you!

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

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