Tag Archives: curry

Super Quick Curry- Yogurt Veggie Skewers with Coriander Rice and Cumin Spiced Dip

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Its 7 o’clock in the evening, just walked through the door and am starved! Don’t have the energy to make anything grand but not into ordering take-out either.  So I open the fridge to find a handful of veggies, greek yogurt and halloumi cheese.  Perfect.  Dinner will be ready in 10 mins!

I always keep a package of halloumi cheese in the fridge, it’s a great vegetarian substitute and it’s perfect on the grill.

If you don’t have a BBQ you can always bake these in the oven on about 220C/420F for about 10 mins.

INGREDIENTS:

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  • 4 wooden skewers, soaked in water so they don’t burn.
  • any grill-able veggies you have on hand: for example: 1 zucchini, 1 red pepper, 2 small eggplants, handful of mushrooms.
  • 125g halloumi cheese (there is low-fat available).
  • 1 cup of low-fat organic yogurt.
  • 1 tbsp curry powder.
  • 1 tbsp cumin powder.
  • 1 clove of minced garlic.
  • s&p.
  • 1 cup basmati rice (rinsed).
  • 1 handful of fresh coriander.
  • 1 tsp of freshly grated lemon zest.
  • 2 cups of water.
  • 1/2 head of red cabbage, sliced thinly to make cole slaw-like strips.
  • drizzle of olive oil.
  • drizzle of apple cider vinegar.

INSTRUCTIONS:

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  1. In a pot, bring 2 cups of water to a boil and then add in the basmati rice.  Turn heat to low and simmer for about 10 mins, until all the water is absorbed and the rice is cooked and fluffy.
  2. In a medium-sized bowl, add curry powder, minced garlic, and S&p to 1/2 cup of the yogurt, mix well.
  3. Chop up your veggies and halloumi into 1 inch pieces.
  4. Add veggies and cheese to yogurt mixture and stir well.
  5. Take your wooden skewers and fit as many veggies and cheese as you can onto each skewer.
  6. Grill veggie skewers for about 5 mins (turning after 2-3 mins).
  7. Meanwhile add the cumin, s&p to the remaining yogurt.  This will be your dipping sauce.
  8. Slice the cabbage and drizzle olive oil and apple cider vinegar, add s&p, toss well.
  9. Once the rice is cooked, fluff with a fork and add in the chopped fresh coriander and grated lemon zest.

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Ready to plate up!

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Midweek “what’s in the fridge” Curry


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It’s midweek, the fridge is half stocked, you’re tired and not feeling creative. What to make, what to make? Curry! It’s an easy one pot meal, can be ready in under 30 min, is so versatile you can use any vegetables left in the fridge and is exciting, healthy, low in fat and delicious.

This is what I made for dinner tonight after rummaging through my fridge. Enough for 4 people or 2 with leftovers.

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Curry:
1/2 head of cauliflower chopped
1 carrot diced
1 potato skin on, diced
1 clove of garlic minced
1 can of drained chick peas
1 can of diced tomatoes
1/2 cup low-fat organic yogurt (or soygurt)

2 tbsp olive oil
1 tbsp curry powder
1 tbsp cumin
1/2 tbsp coriander
1 tsp turmeric
S&P

Rice:
1 cup brown basmati rice (soaked in water for 15 min, rinsed twice)
4 cardamom pods
1 bay leaf
Pinch of salt

Raita:
1/2 cup of low-fat organic yogurt
1/2 cucumber diced
1 tbsp cumin powder
Pinch of salt

Over medium heat in a pot, add the oil and chopped vegetables. Sauté for 3 min. Make a well in the veggies and add in the minced garlic and spices. Cook for about 2 min, until garlic is fragrant.
Add in the rinsed chick peas and canned tomatoes. Stir to incorporate all.
Turn heat down to medium low, add one cup of water and cook for 20 min.

Meanwhile make the rice. Bring to a boil, 1 3/4 cups of water. Add in the bay leaf, cardamom pods, dash of turmeric and pinch of salt. Add in the rice and turn heat to low. Cook, uncovered for 25 min.

For the Raita: incorporate all ingredients together

Check on curry so it doesn’t stick to bottom of pot, heat might be too high if that happens. Stir occasionally.

Once rice is finished cooking, remove cardamom pods and bay leaf and cover for 5-10 min until ready to serve. Fluff with a fork.

After curry has done cooking (potatoes are cooked through). Turn off heat and stir in the yogurt. It’s ready to serve over the rice.
Finish with dollop of raita and warmed pita bread or whole wheat wraps.

Creative toppings:
Raisins, shredded coconut, toasted almonds or diced apple

Filling, healthy, delicious, cheap!, quick. And (hopefully) enough left over for tomorrow’s lunch 🙂