Chickpea & Paneer Curry

This is a family-friendly vegetarian curry with a mild flavour; it's an easy store-cupboard dish that can be thrown together in under 30 minutes.

If you are following Slimming World and use your 40g Paneer as part of your Healthy Option A then this is also completely syn-free, even when served as I have here with some boiled basmati rice, a spoonful of fat free yoghurt (which when stirred through gives a creamy consistency to the curry) and some coriander leaves.

Chickpea & Paneer Curry

The below serves four; here's how:

• 1 onion
• 2 garlic cloves
• 3cm piece of ginger root
• 1.5 tbsp Mild Curry Powder
• 1/2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp coriander
• 1/2 tsp ginger
• 1 tsp garam masala
• 1 courgette
• 1 can of chickpeas
• 3 tomatoes (or 1/2 tin of chopped tomatoes)
• 1 Vegetable Stock Pot
• 150ml water
• 2 tbsp tomato puree
• 160g paneer cheese
• 150g spinach leaves
• Black pepper
• Salt
• Fry Light

To garnish:

• Fat free yoghurt
• Coriander leaves

Firstly in a large pan or wok, add a few sprays of Fry Light and place onto a low heat.

Finely dice the onion, mince the garlic and finely chop the ginger and add to the pan.

Once beginning to soften add the curry powder and all of the dried spices and continue to cook for a minute or so.

In the meantime, roughly chop the tomatoes and add to the pan.

Cut the courgette into bite-sized chunks and add to the pan. Drain the chickpeas of any liquid and add to the curry along with a pinch of salt and black pepper. 

Add 150ml water, the tomato puree and the vegetable stock pot, give a good stir and allow to cook for 20 minutes until the chickpeas are beginning to soften and the sauce to thicken.

In the meantime, wash the spinach leaves and set aside and cut the paneer cheese into small bite-sized pieces.

Add the paneer cheese and again stir through so the cheese is immersed in the curry sauce and allow to cook for a further five minutes. Add the spinach at the very last minute before serving and simply stir through, the heat of the curry will immediately cook and wilt the spinach. 

Chickpea & Paneer Curry

Garnish with fat free yoghurt and fresh coriander leaves and serve with rice for a syn-free meal. Enjoy!

One Pot Coconut Fish Curry

This is a lovely, simple and fresh curry that is ideal for those who prefer milder flavours - especially children.

It’s a great introduction to curry flavours and whilst it doesn’t have a high heat, there is warmth and an almost tropical flavour from the coconut milk, dessicated coconut and the fruit.

I made this on Friday night with the girls and they both absolutely loved it; they enjoyed being in charge of what was going in, and we just added the fruit and vegetables we had to hand. But you could include any you have in stock or favourites of the kids for a family meal.

Beatrice is going through a really fussy phase at the moment and isn’t interested in eating vegetables unless they are well hidden or immersed in a sauce so this was a great way of helping her hit that five a day target too.

I used cod and prawns for the curry but it work just as well as a vegetable curry or with some chicken instead.

The below serves two to three children’s portions and I served it over wholegrain rice with some naan for the girls to dip into the sauce. Excuse the photograph - it's messy and has shade, but I was keen to share the recipe so had to work with what I had! You could garnish with a handful of coriander leaves before serving which will complement the flavour - my girls aren't keen on 'leaves' on their dinner so I haven't here, but if I were eating myself I definitely would be. 

One Pot Coconut Fish and Fruit Curry

Here’s how:

• 1 fillet of cod (about 150g)
• Fresh, raw prawns (150g)
• 1 level tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp paprika
• 1 cinnamon stick
• 1/2 tin tomatoes
• 1 tin coconut milk
• 2 tbsp dessicated coconut
• 1 tbsp ground almonds
• 1 banana
• 1 orange pepper
• 75g mushrooms
• 75g peas
• 2 tbsp raisins
• 1 onion
• 2 garlic cloves
• Thumbnail piece of ginger
• 1tsp coconut oil

Firstly add the coconut oil to a non-stick saucepan or wok and place on a gentle heat.

Now peel and roughly chop the onion, mince the garlic and peel and thinly dice the ginger and add to the pan.

Once it has begun to soften, add the curry powder, turmeric, paprika and stir into the onion mixture - the base, allow the spices to cook out for a few minutes.

Whilst this is cooking, slice the peppers and roughly chop the mushrooms - I dice up small as the girls eat them this way - also slice the banana into chunks.

Add the peppers to the pan and then add the chopped tomatoes and the coconut milk and cinnamon stick and stir well.

Add the mushrooms, peas, banana and raisins now and stir well.

Add the dessicated coconut which will add a lovely sweetness and the ground almonds for a nutty flavour. Stir again.

Allow to cook for ten minutes or so.

In the meantime you can cut the cod or other white, flaky fish into bite-sized chunks and set aside.

Now add the cod and the prawns and allow to cook for a just a few minutes more until the prawns have turned pink and are cooked, and the cod is cooked through.

Serve with your choice or accompaniments.

Sag Paneer

This is a lovely vegetarian Indian dish that works as a stand-alone main course or to go alongside a curry dish such as Chicken Dhansak or Beef and Lentil Curry perhaps.

Paneer is a lovely cheese that really absorbs flavour like a sponge and this is a delicious dish - although it took me a few goes to find the right spicing and I pinched from BBC Good Food, Jamie Oliver and The Guardian to make this plus some of my own experimentation.

Sag Paneer

Here’s how:

• 1 large onion
• 3 cloves of garlic
• Thumb sized piece of ginger
• 1 large green chilli
• 2 tomatoes
• 1 tsp chilli powder
• 2 tsp garam masala
• 2 tsp turmeric
• 1 tsp cumin seeds
• 500g spinach
• 400g paneer
• Juice of 1/2 lemon
• 1 tbsp ghee (butter will do just as well if you don’t have ghee)

Firstly melt the ghee or butter in a bowl and mix in the turmeric and chilli powder.

In the meantime cut the paneer into cubes and then toss into the melted butter and spice mixture. Ensure they are coated all over.

Place the spinach into a colander and pour over freshly boiled water. Allow to drain off and then place the spinach into a clean tea towel or muslin and squeeze off the excess water. Chop roughly.

Chop the tomatoes and set aside for the minute.

Make a paste by roughly chopping the onion, garlic, ginger and chilli and adding to a blender or Nutribullet and blitzing.

Now add the paneer to a hot frying pan and allow to cook on all sides, getting colouration on each side. Cook for 7-8 minutes and then remove from the pan but leave the pan on the heat.

Add the cumin seeds to the pan and allow to cook for a minute before ading the onion mixture and them allow this to cook for ten minutes until the onions are beginning to caramelise.

Now add the chopped tomato and garam masala and cook for a further three minutes or so to allow the spice to cook out.

Now add the spinach to the pan seasoning generously with salt and white pepper at this stage. This will cook in a minute or so and now it will be time to add about 3 tablespoons of water to unleash all the delicious flavours from the bottom of the pan.

Add the paneer at this stage, and squeeze over the lemon juice and cook for a further 3-4 minutes; remove from the pan and serve immediately. Enjoy

Bridget and Bea’s Mild Chicken and Vegetable Curry

Me and Glen love curries in all their glorious forms but we are both prone to up the chilli heat to a level that wouldn’t be enjoyable to our girls just yet.

Both of my girls love helping in the kitchen and Bridget has often helped me with various tasks appertaining to a hot curry and asked if she could make one for her and Beatrice. The below is a very simple recipe and uses plenty of vegetables and chicken so has a whole load of nutrients in there. It’s an adaptation of my Mum’s long-standing family favourite curry, just tweaked for a younger palate.

You could omit the chicken for a vegetarian option and switch around the vegetables according to what your little ones like best or what you have in stock too.

My Mum always stirs through 1-2 tablespoons of double cream before serving which gives a lovely rich and creamy finish, but I’ve omitted here. If you find the curry is a little spicy though this trick will help to make it slightly milder and natural yoghurt or crème fraiche work just as well too.

The below makes 4-6 small children’s sized portions which freeze really well too.

Bridget and Bea's Mild Chicken and Vegetable Curry

Here’s how:

• X2 skinless chicken breasts
• 1 large onion
• 2 garlic cloves
• 1 thumbnail piece of ginger
• 1 red pepper
• 1 courgette
• 6 tomatoes
• Handful mushrooms
• Small pack of baby sweetcorn
• Tin of coconut milk
• 1 level tablespoon mild curry powder - I used Schwartz
• 1 tsp turmeric
• 1/2 tsp paprika
• 1 cinnamon stick
• Couple of cloves
• Drizzle of rapeseed or vegetable oil

Firstly add the oil to a heavy bottomed pan and place onto a low heat.

Now peel and dice the onion finely, mince the garlic and add to the pan to gentle fry.

Peel and finely slice or grate the ginger and add to the pan too.

All this mixture to cook down and soften and once the onions are soft and translucent, add the curry powder, turmeric and paprika. Allow to cook for a few minutes and then use a slotted spoon to remove the mixture and place into a bowl for the time being.

In the meantime chop the tomatoes into small cubes, slice the courgette and pepper and set aside.

Now dice the chicken into bite-sized pieces and add back to the now-empty onion pan. You may need a drizzle more oil here. Allow the chicken to colour on all sides, moving around with a spatula or wooden spoon.

Once the chicken has been seared on all sides, return the onion, garlic and ginger mixture, and the rest of the vegetables to the pan.

Pour over the coconut milk and add the cloves and cinnamon stick.

Add sliced mushrooms for the final five minutes of cooking time.

Allow to cook for twenty minutes, stirring every few minutes, and then try to remove the cloves and what is left of the cinnamon stick.

Serve with your choice of accompaniments. Bridget and Bea love rice or a jacket potato with a little naan bread for dipping into the curry sauce. Enjoy! 

Chicken Dhansak

I have recently started cooking this delicious curry at home, and whilst it’s a touch too spicy for the girls, it’s a great meal for Glen and I and has fast become one of our favourites.

I originally used this Olive recipe, but have made a few slight adjustments over the last few times of cooking, adding extra spices from research amongst other recipe resources.

Originally four types of lentil were used but I’m sticking with my favourite - the simple red lentil as they do the job, taste great in this dish and what’s more they cook in very little time compared to other types.

I also use chicken thighs as find this meat is always tastier and retains its’ moisture better - but you can use chicken breast if you prefer, and the traditional meat here is actually lamb or mutton.

Serve with rice, naan or just a simple cucumber and tomato salad.

The below serves four.

Chicken Dhansak

Here’s how:

• 300-400g skinless chicken thighs
• 1 large white onion
• 2 cloves garlic
• 2 green chillies
• Fresh ginger - about a 3cm long piece
• 1 tbsp vegetable oil
• 1tsp turmeric
• 2 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 3-4 cloves
• 2 tsp ground coriander
• 3 cardamom pods
• 100g red lentils
• 1 tin chopped tomatoes
• 200ml chicken stock
• Generous handful fresh coriander leaves and stalks

Firstly whizz up the paste by placing the green chillies - seeds and all, peeled ginger and garlic cloves and roughly chopped onion into a blender with a smidge of cold water - I use my Nutribullet for a really smooth paste.

Add the oil to a wok or heavy bottomed pan and place on a gentle heat and add the paste - cook for about ten minutes or until the paste is colouring to brown.

Now add the dried spices and use the knife to bash the cardamom pods up a little, then add to the mix and cook for a further few minutes.

Now add the chicken and cook to colour for a few minutes, then turn each thigh or piece and colour on both sides.

Now add the lentils and stir well to ensure they get a good coating of the base mixture, cook for a minute.

Now add the chopped tomatoes and chicken stock, stir well and allow to gently cook for twenty minutes, or until the lentils are cooked through. They will puff up to almost double their size, so it’ll be easy to tell.

Before serving remove from the heat and stir through half of the coriander and then use the rest as a garnish on top of the dhansak.

Serve with your choice of accompaniments. Enjoy!

Slow Cooked Beef and Lentil Curry

This curry is a slow cooked sensation; warming, hearty and filling with plenty of goodness.

This dish is filling on it's own but can also be served with some rice or breads.

Using braising steak, makes it an economical family meal, but it does take a few hours to cook. It takes very little preparation though, I like to cook it on a Sunday, for dinner on Monday or Tuesday. There’s nothing better than returning from work to such a delicious, already-prepared meal.

The below serves 3-4

Slow Cooked Beef and Lentil Curry

Here’s how:

• 400g braising steak
• 6 sping onions
• 3 garlic cloves
• 2 chillies
• 3cm piece of fresh ginger
• 1 tin tomatoes
• 400g passata
• 2 tsp ground cumin
• 2 tsp garam masala 
• 2 tsp turmeric
• 150g red split lentils
• Rapeseed or groundnut oil
• Water
• Salt and pepper to taste
• Handful fresh coriander leaves
• 1-2 tbsp natural yoghurt (optional)

Firstly drizzle about a tablespoon of the oil you’re using into a heavy bottomed pan and place on a low heat.

In the meantime, finely slice the spring onions, garlic, chillies and ginger and add to the pan to offer some great base flavours.

Whilst these are sauteeing in the pan, take the braising steak and cut into large chunks. Take the salt and pepper (I use white) and season generously. You can omit the salt if preparing for small children.

Add to the pan to sear, turning to ensure every side of the meat pieces are browned.

Now add the chopped tomatoes and passata, stir well and continue to cook on a low heat for an hour. Ensure to stir every so often, to make sure it isn’t sticking to the bottom of the pan.

Rinse and drain the lentils and add these to the pan now, cook for a further 1.5 hours, continuing to stir every so often. If the liquid of the dish reduces significantly and you're worried about it being too thick, add a little water.

Before seving with your choice of accompaniments, roughly chop the coriander, retaining a few leaves for garnish, and stir through the chunky curry.

Once dished up, add the yoghurt on top and scatter over the remaining coriander leaves. Enjoy!

Dishoom

Indian food is one of my absolute favourite things to eat – but when I do, it tends to be either a local curry house close to where I live in Essex (normally The Cardomom Lounge) or a mildly drunken jaunt around Brick Lane.

Happily the number of Indian restaurants in the West End is on the rise, be them slightly more modern in their approach than my trusted curry houses, and Dishoom is, in my opinion, leading in style, substance and most importantly flavour.

I had a sharing lunch with my brother recently that consisted of four delightfully simple dishes, each one expertly executed and each one leaving us wanting to come back and have it again.

The restaurant was intended to be a reflection of the traditional Bombay cafes serving wonderful street food, and whilst we tried a few of these types of dishes – we just had to order a curry dish too, it would feel wrong not to.

We went for their ‘Chicken Ruby’, which was in fact a rich red South Indian curry, tomato based but with a fiery kick to it, which made it perfect for Dan and I, as we are chilli lovers. Served with a roti wrap to mop up the spicy juices, there was no additional oil or grease, which you can sometimes find in Indian restaurants, and particularly with takeaway Indian food. A taste winner and particularly when paired with the Gunpowder Potatoes we had ordered which soaked up the sauce of the curry beautifully.

The potatoes were a crushed dish combining a mixture of seeds and spices and which had a good kick to them too. Served with a cooling raita, which was a good way to cool down the mouth with both of these spicy dishes.

As regular readers will be aware, I love a wrap, whether it be a burrito or my favourite Indian wrap place, Moolis, so we decided it would be prudent to try the Dishoom Chicken Tikka Roll and we weren’t disappointed.

This had a little green leaf and tomato salad inside, but not so much that the chicken was hiding within it – a good start. The chicken was cooked and flavoured beautifully, but the star of this wrap for me was the chilli chutney served alongside it. It gave a massive explosion of heat but had a sweetness running through it too for an almost sweet and soury taste – superb, and it complemented the wrap perfectly.

Our final dish was the Dishoom Calamari and, once again, it was faultless. Rather than a batter, which is so often the outside coating for grilled squid, Dishoom has a crunchy, spicy bread-crumbed exterior to their calamari that was just sublime. Served with a minty sauce and some chutneys this was a great dish too – and one I hope to try preparing at home!

As it was a working lunch, we washed down the meal with a Limca and a Thums Up (Indian lemonade and cola style drinks) rather than wine or beer and coming in at around the £40 mark – I think this is an example of the ideal Friday lunchtime spot – particularly if you’ve been out the night before.

Dishoom have just opened another branch in the City and I’m sure this won’t be the last new opening we see from them with their winning formula of simple, but well done Indian food, coupled with knowledgeable and friendly service. I’ll be back again.