quick curry

This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg. 

Each serving provides 441 kcal, 26g protein, 92g carbohydrates (of which 8.5g sugars), 20g fat (of which 3.5g saturates), 15g fibre and 0.6g salt. 

With a GI of 45 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

Chickpea, spinach and egg curry

eggs

olive oil

tsp cumin seeds

tsp black mustard seeds

tbsp medium curry powder,

garlic

ginger

tin chopped tomatoes

tin chickpeas,

lemon juice

milliliters/3½fl water

baby leaf spinach

salt and black pepper

tbsp chopped fresh coriander, to garnish

Give meatballs the Indian treatment in this easy curry recipe. Serve with plenty of veggies for a healthy dinner.

Each serving provides 220kcal, 29g protein, 8g carbohydrate (of which 6g sugars), 8g fat (of which 3g saturates), 1.9g fibre and 0.3g salt.

Meatball Curry

450 grams/1lb lean beef mince

tsp crushed garlic

onion,

½ tsp black pepper,

tsp garam masala

free-range egg

tsp rapeseed oil

cumin seeds

tsp finely chopped root ginger

tomatoes

tomato purée

½ tsp ground turmeric

60-90 milliliters/2-3fl oz water (optional)

brown basmati rice, to serve

Meatball curry

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

Home-style chicken curry

onion

garlic cloves,roughly chopped

ginger,roughly chopped

vegetable oil

fennel seeds

cinnamon

tsp chilli flakes

turmeric

tsp caster sugar

can chopped tomatoes

chicken thighs, skinned, boneless (about 800 grams)

chicken stock

tbsp chopped coriander

Roughly <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 1 large onion, transfer to a small <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely <a href="https://www.bbcgoodfood.com/content/top-graters">grate</a> the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">crush the garlic</a> to a paste with a knife or garlic press and finely grate the ginger.

Heat 4 tbsp vegetable oil in a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or sturdy pan set over a medium heat.

Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

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

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

golden caster sugar

pot 0% fat Greek yogurt

coriander,chopped

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.

This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach

Coconut & squash dhansak

butternut squash(about

frozen chopped onions

curry

light coconut milk

mini naan bread,to serve

can lentils,drained

bag baby spinach

coconut

Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.

Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.

Homemade Chicken Jalfrezi in a deliciously thick, spicy sauce. Served with quick and easy pilau rice – all ready in 40 minutes.

Chicken Jalfrezi Recipe

chicken breasts (about 500 grams) (chopped into bitesized chunks)

tsp cumin

coriander

tbsp butter

red chilli (sliced)

green chilli (sliced)

garlic (peeled and minced)

tsp minced ginger

tsp salt

tsp coriander

red bell pepper (sliced)

green bell pepper (sliced)

oz (400 grams) tin chopped tomatoes

(240 milliliters) chicken stock

tomato puree

coriander and chilli flakes

unsalted butter

cardamom pods

cloves

bay leaves

300 g long grain rice

600 ml boiling water

Coat the chicken in the cumin, coriander and turmeric and leave to marinade for 10 minutes, covered in the fridge.

Meanwhile, make the rice. Heat the oil and butter in a pan until the butter melts. Add the onion and cook on a medium heat for 5 minutes until softened.

Add in the cumin seeds, cardamom pods, cloves, turmeric and bay leaves. Heat through, whilst stirring for a further minute.

Add the rice and stir to coat in the spices.

Add the boiling water, stir once and bring back to the boil, then place a lid on the pan and turn the heat down to very low. Cook for 20 minutes.

Once cooked, turn the heat off. Leave the lid on and the rice should retain its heat until the curry is ready.

Once the chicken has marinated (whilst the rice is cooking), heat the oil and butter in a large frying pan and add the chicken. Cook on a high heat for 4-5 minutes until the chicken is sealed.

Add the onion to the pan, turn the heat down to low-medium and cook for 5 minutes, stirring often, until the onion softens.

Add the red and green chilli, garlic and ginger and cook for a further 2 minutes.

Add in the garam masala, turmeric, salt, cumin and ground coriander. Stir to coat the onions, and cook for a further 2 minutes.

Add in the red and green pepper, tinned tomatoes, chicken stock and tomato puree.

Bring to the boil, then simmer for 10 minutes until thickened.

Stir in the fresh coriander and serve with the pilau rice, topped with fresh coriander and a few chilli flakes.

Chicken Jalfrazi with EASY Homemade Pilau Rice.  My Spicy Chicken Jalfrezi is made from scratch, served with homemade pilau rice and ready in 40 minutes! 

Full list of ingredients and recipe here: https://www.kitchensanctuary.com/chicken-jalfrezi-pilau-rice/

#recipes #cooking #comfortfood

Marinade The Chicken

Start On The Rice

Add the Spices

Add In The Rice

Add The Water

Add The Lid

Seal The Chicken

Add The Onion

Chilli, Garlic & Ginger

Add The Spices

Peppers, Stock & Tomatoes

Simmer

Serve

Chicken Jalfrazi with EASY Homemade Pilau Rice

Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.

15 Minute Chana Masala

chickpeas

tinned tomatoes

heat red chilli

coconut milk (optional

water

tsp sea salt flakes

spinach

hazelnuts (pumpkin and sunflower seeds)

x Tilda Wholegrain Basmati & Wild Rice pouch

Drizzle 1 tsp coconut oil tsp a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry 5 minutes

Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes

Lower to a medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined

Add the opened pack of Tilda rice to the microwave and heat for 2 minutes

Taste test the curry, adding more seasoning if needed

Add the chana masala to a bowl along with the hot rice, top with toasted nuts and seeds, another generous pinch of salt and enjoy!

Curries don’t get much quicker and easier than this 10 Minute Chickpea and Spinach Curry. Just tip everything in to the pan and it’s ready less than 10 minutes later.

10 Minute Chickpea and Spinach Curry

400 g chopped tomatoes (canned)

400 g canned chickpeas (drained)

g fresh coriander (cilantro)

0.5 tsp ground coriander

paprika

cumin

cayenne pepper

Sea salt and black pepper

Cook onion

Heat a little oil in a large pan and add the onion and garlic and cook for 2 minutes.

Add spices

Add chickpeas

Add the chopped tomatoes, drained chickpeas and salt and pepper. Reduce the heat and simmer for 8 minutes.

Add spinach

2 minutes before it has finished cooking, add the spinach and coriander and stir well.

Cook

Cook for 2 minutes or until the spinach has wilted. Serve with chopped coriander (cilantro).

https://embed.mediavine.com/videos/ykoxqryogg7fmmvkl3x9

This 10 Minute Chickpea and Spinach Curry is an easy vegan curry that you need in your life. It’s low in calories and fat and you just tip everything in to the pan and it’s ready less than 10 minutes later. Bursting with iron rich spinach and protein packed chickpeas, this curry freezes well and it’s easy to adapt.

Try this chicken and vegetable balti for a healthy curry that is quick and easy to prepare.

As part of an <a href="http://www.bbc.co.uk/food/collections/intermittent_dieting_recipes">Intermittent diet</a> plan, 1 serving provides:
1 of your 3 daily low-fat dairy portions
2 of your 6 daily vegetable portions
This meal provides 
341 kcal, 40g protein, 30.5g carbohydrate (of which 20.5g sugars), 6g fat (of which 1.5g saturates), 9g fibre and 0.6g salt per portion.

Chicken and vegetable balti

calorie controlled cooking oil spray

chicken thighs, boned and skinned

red pepper, deseeded and cut into 3cm/1in chunks

yellow pepper, deseeded and cut into 3cm/1in chunks

tbsp cornflour

150 grams/5½oz fat-free natural yogurt

tbsp curry powder

garlic cloves, thinly sliced

black pepper

Romy Gill's butter chicken is nut-free, perfect for two and quick to make. It's topped with fragrant cardamom and fenugreek.


Top 19 quick curry recipes from across the web

The most viewed quick curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chickpea, spinach and egg curry

Meatball Curry

Home-style chicken curry

Chicken korma

Coconut & squash dhansak

Chicken Jalfrezi Recipe

15 Minute Chana Masala

10 Minute Chickpea and Spinach Curr...

Chicken and vegetable balti

Easy butter chicken

Easy From Scratch Thai Yellow Curry...

Easy vegetable curry

Korma-style chicken curry

Saag aloo

Quick chicken korma

Easy Thai prawn curry

Egg coconut masala curry (egg moile...

15 Minute Creamy Chickpea Curry

Speedy lentil coconut curry

Top 19 quick curry recipes from across the web

The most viewed quick curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea, spinach and egg curry

Meatball Curry

Home-style chicken curry

Chicken korma

Coconut & squash dhansak

Chicken Jalfrezi Recipe

15 Minute Chana Masala

10 Minute Chickpea and Spinach Curr...

Chicken and vegetable balti

Easy butter chicken

Easy From Scratch Thai Yellow Curry...

Easy vegetable curry

Korma-style chicken curry

Saag aloo

Quick chicken korma

Easy Thai prawn curry

Egg coconut masala curry (egg moile...

15 Minute Creamy Chickpea Curry

Speedy lentil coconut curry

The most viewed quick curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine