Indian Sprout and Carrot Curry – perfect for this time of year

This recipe I posted way back in 2012 (yes my blog has been running for that long!), but unless you scroll my recipe library you are unlikely to know it is even there. Quite frankly, it’s fab and will win over even the non-sprout lover amongst us. Seriously. Basically, by adding a touch of spice, it elevates the humble sprout. We are beginning to see them in the shops so I urge you to give this recipe a whirl when you are next mulling over what to cook. Give it to your family, flat mates, friends and don’t tell them what it is and I can bet you they will love it and ask for more. Mention the word ‘sprout’ however and then they may not even give the dish a chance.

My mother-in-law originally taught me this many years ago and now it’s a firm favourite in my Indian culinary repertoire.  If you cook it alongside a dal it makes a perfect vegan meal. I suggest my go to ‘Bengali Red Split Lentil Dal’ would be the perfect accompaniment. Both dishes can be prepared and cooked within 30 mins and  are very affordable, healthy and tasty. It’s a win win win.

Indian Sprout and Carrot Curry

Serves 4

325g sprouts, finely sliced

300g carrots, grated

1 green chilli, finely sliced (optional)

2 tbsp vegetable oil

1 level tsp turmeric

1 tsp nigella seeds (kalo jeera)

1 tsp salt

100ml water

1. Finely slice the sprouts, grate the carrots and, if using, finely chop the chilli. I tend to leave the seeds in, but to make it less spicy just remove the seeds.

2. Heat a pan with oil and add the nigella seeds. After 10 seconds add the chilli and turmeric and stir in together for a further 10 seconds.

3. Add the sprouts and carrots and stir well with the other ingredients. Continue to stir continuously on a medium heat so that the carrots and sprouts soften and do not burn. Use a wooden spoon to press down on the ingredients as you gently stir.

4. After a few minutes of stirring add 50ml of water and stir into the curry. You may find that you do not need to use the remaining 50ml of water if the sprouts and carrots are sufficiently softened. Add the salt to taste. Continue stirring for a further 5-7 minutes and the dish will be done.

Nigella seeds (above)


Mild Indian Cod Curry for the Whole Family

How have you all been? I hope you all enjoyed the bank holiday – for those of us based in the UK we were blessed with three days of brilliant sunshine. I’m aware I have not posted an Indian recipe for a while so I hope that this one will greatly please you.

If your spice cupboard is fairly limited and you want a quick but satisfying curry, then this mild cod curry definitely ticks the box. It’s a crowd pleaser for the whole family as it is only delicately spiced and the one fresh chilli that I do add, I make sure it does not go onto the plate of any unsuspecting guest or family member. I adore purchasing fresh curry leaves from my friends down in Tooting, but I find that they freeze really well, so I always have a good supply ready to use. If finding fresh is tricky, then dried will be a good stand-in, although fresh is ideal.

Mild Indian Cod Curry

serves 4

2 tbsp oil

10 fresh curry leaves

1 tsp cumin seeds

1/2 tsp of turmeric powder

1 thin green chilli, stalk removed

1 white onion, finely chopped

1 heaped tsp ginger paste

1 heaped tsp garlic paste

3 medium sized tomatoes, diced

1 heaped tsp of tomato paste

1 tsp salt

1 tsp caster sugar

1x400g can of coconut milk

1 large cod fillet, skinned and cubed

 

  1. Add the oil in a large non stick wide pan and when it is hot add the curry leaves, cumin seeds and turmeric powder. Move around the pan for 20 seconds before adding the onion.
  2. Gently cook away for 6 minutes before adding the garlic and ginger past. Cook for a further 4 minutes.
  3. Now add the tomatoes, tomato paste, salt and sugar and simmer gently for a few minutes.
  4. Add the coconut milk and let it simmer for a few minutes before adding the cod pieces.
  5. Continue to simmer for up to five minutes with a lid on the pan, stirring gently once or twice. You do not want to break up the cod pieces so be careful. Take off the heat to rest.

Serve with rice or paratha and some fresh lemon on the side. If you want some accompanying greens this recipe is great and super quick.


Roasted Sweet Potato, Garlic and Smoked Paprika Soup

So hands up if you are as addicted to soup as me? I could, and almost do, have a bowl most days. Indian dal is very like soup and I often make one up for lunch – my red split lentil dal is a fav – see here.

Today however I wanted to show you my roasted sweet potato, garlic and smoked paprika soup. Anything roasted has that wonderful smokey flavour that is so addictively satisfying. This soup will warm the belly and soul with one spoonful (or preferably a whole bowl). The snow provided such a good backdrop the other day that I ran outside to take this shot. When I came to eating the soup later in the day I realised it was far too thick so I added more liquid. How thick or soupy you like your soup is up to you but just add the stock a little at a time until you have reached your desired consistency.

The whole family will love it and it involves minimum fuss so win win.

 

 

Roasted Sweet Potato, Garlic and Smoked Paprika Soup

5 sweet potatoes, cleaned and chopped into cubes (skin on)

1 whole garlic bulb

1 heaped tsp smoked paprika

1 tbsp olive oil

1 red onion, roughly chopped

1 tbsp butter

2 stalks of rosemary, leaves only, stalk removed

1 tsp salt, to taste

pepper, to taste

1- 1.5 pint of vegetable stock, add more if you refer a less thick soup

  1. Preheat your oven to 180 degrees.
  2. On a baking tray place the cubed sweet potatoes and add the olive oil and smoked paprika and mix together so that the sweet potatoes are nicely covered. Add the whole garlic. Place in the oven for 40 minutes or until the sweet potato has softened.
  3. Meanwhile in a large casserole pan add the butter and a splash of olive oil and gently fry the red onion and rosemary for 7 minutes so that it has nicely softened.
  4. Remove the garlic cloves from the bulb, which will be all soft and gooey at this stage. Add them and the sweet potato to the main casserole pan and add seasoning and the vegetable stock.
  5. Using a hand whisk, blend until smooth. Add more boiling water/stock depending on how you like your soup consistency. I actually added a lot more water after this photo (above) was taken as it was too thick initially.
  6. Serve piping hot with some crunchy bread on the side. If you want to add a topping you could add a dollop of creme fraiche with a sprinkling of smoked paprika on top,  a little extra virgin olive oil or perhaps some roasted pine nuts.

If you try making this soup please post a photo on instagram and use the #soupmeuptoday so that I can see it.

 

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Bang Bang Chicken Salad – the perfect family summer salad

If you are after an easy chicken salad that is adored by the whole family, takes minimum fuss to throw together and is packed on flavour and texture, then look no further. Chinese inspired ‘Bang Bang chicken’ has it all and is perfect when the weather is hot and you want something light. My whole family absolutely love it.

I am a huge fan of Pip & Nut peanut, almond and cashew butters – have you tried them? I found their ‘crunchy maple peanut butter’ worked so well with the recipe. (I am not paid to say this ;o) You can find them in most supermarkets now as well as health food shops such as Holland & Barrett.

Don’t stress if you can’t get hold of any – regular crunchy peanut butter will also work well.

The only ingredient that I can imagine may receive a ‘sigh’  or ‘where can I find them’ is Sichuan peppercorns. They are now super easy to find online and I have provided a link below. They are definitely one of my store cupboard favourites as the taste is just heavenly, to put it mildly. If you really can’t be bothered with tracking them down then just use regular black peppercorns this time.

 

 

Bang Bang Chicken

Part 1

450g skinless chicken breasts, chopped in two

500ml chicken stock (fresh or Knorr chicken stock pot works well)

2 star anise

1 tsp of Sichuan peppercorns

1 tsp salt

25g fresh ginger, peeled and finely grated

 

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Part 2

1 large carrot, peeled and thickly grated

1 cucumber, sliced lengthways and then chopped into small bite size chunks

1 large handful of fresh coriander, leaves and stalks

2 limes

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Part 3

130g crunchy peanut butter – I think the best is ‘Pip & Nut and they do one which is ‘crunchy maple peanut butter’ which I like to use here

1 tbsp rice wine vinegar

1 garlic clove, finely grated

1 tbsp soy sauce

1 tbsp toasted sesame oil

1 tbsp maple syrup

 

Optional

1 fresh red chilli, finely diced

 

 

  1. Place all the ingredients in ‘part 1’ into a pan and leave to simmer for 15 minutes, so that the chicken is cooked.
  2. Slice and dice all the ingredients, apart from the lime, in ‘part 2’ and place in a large mixing bowl. Squeeze 1 lime onto the salad ingredients.
  3. Once the chicken is cooked, remove from the pan and place to one side. Keep the cooking stock, but strain it and place in a small jug.
  4. Using a fork shred the chicken and then place into the large mixing bowl with the ingredients from ‘part 2’.
  5. Place all the ingredients in ‘part 3’ together and then add an additional 100ml of the cooking stock from the chicken. Gradually add to the the sauce so that it is less thick and more the consistency of cream.
  6. Add half the sauce to the mixing bowl and gently mix the ingredients together.
  7. Plate up and then add an extra spoonful of sauce over each serving as desired.
  8. Top with chilli, for those who like chilli, and place a lime quarter on each plate for added zing.

 

Freeze the rest of the stock for use another time as it tastes so good.