Lime, coriander and mint paneer with spiced chickpeas

Featured

When the mood strikes, there is nothing quite like a hearty curry, but, with the weather hopefully on the up, sometimes you want a lighter version of your favourites so if this is the case then this is the dish for you. The idea behind this is that the chickpeas are coated in a sauce that doesn’t weigh it down so you can taste and appreciate all the ingredients. Paneer lends itself to pairing with a range of Indian flavours and I have kept this paneer fresh with herbs and the zing of lime.

If you can’t find garlic and ginger paste then substitute it with a garlic clove and a freshly grated piece of ginger. The paste is available in all good Asian supermarkets and is well worth buying if you come across it as it can be used in a wide range of recipes and takes the time out of having to make your own. There will be leftover toasted lentils but fear not; they are delicious sprinkled over salads or as a snack by themselves and will keep for several days if covered over.

Ingredients- serves 4
For the paneer
Block of paneer- cut into bite sized cubes
1 tbsp cornflour
1 small bunch of fresh coriander- finely chopped
1 small bunch of fresh mint- finely chopped
60ml olive oil
Juice of 1 lime
1 tbsp garlic and ginger paste
1 tsp salt

For the chickpeas and curry
1 red onion- finely chopped
1 tbsp tomato puree
1 red bell pepper- chopped
1 yellow bell pepper- chopped
1 small aubergine- chopped
1 sweet potato- peeled and chopped
1 can of chickpeas- drained and rinsed well
2 tbsp each of ground cumin and ground coriander
1 1/2 tbsp chilli powder or to taste
1 tbsp fenugreek
1 tbsp garam masala
1 tbsp garlic and ginger paste
Salt to taste

For the crunchy lentils
Can of green lentils in water- drained
1 tbsp olive oil
1 tbsp sea salt
1 tbsp garlic powder
Crushed chilli flakes- to taste

1.I started by toasting the lentils and chickpeas first so I could then concentrate on the other elements of the recipe. Preheat the oven to 200c/ 180 fan; pat the lentils as dry as you can after draining them, place them on a baking tray and drizzle with the olive oil. Add the salt, garlic powder and chilli flakes and toss to coat the lentils. Place in the oven and cook for around 15 minutes or until crunchy; you can move them around on the baking tray halfway during cooking if needed to ensure they are evenly toasted.

2. As the lentils are cooking, place the chickpeas in a deep roasting tray and add half of each of the spiced listed apart from the garam masala. Toss to combine and roast in the oven for 15 minutes at the same time as the lentils until they have started to gain some colour. Remove the chickpeas and lentils from the oven when they are ready and set aside.

3. To make the curry base, add a glug of olive oil a wide bottomed pan that is large enough to hold the curry in its entirety. Over a low heat, gently cook the red onion until softened and starting to turn golden; add the tomato puree and cook this out for another minute. Add the remaining spices apart from the garam masala and the ginger and garlic paste as well as approx. 200mls of water; stir to form a paste. Add in the vegetables and chickpeas and simmer until the sauce lightly coats them; if it gets a little too dry then add another splash of water or two.

4. For the paneer, mix together all the ingredients listed under the paneer section of the ingredients list; taste and adjust seasoning and/ or the lime juice to taste if needed. Toss the paneer cubes in a tablespoon of cornflour. Add a good glug of oil to a non- stick frying pan and add the paneer; fry over a medium heat until the cubes are golden and crunchy. Remove using a slotted spoon and blot any excess oil using kitchen paper. Add the paneer cubes into the mint, coriander and lime dressing and toss well to coat.

5. To assemble the final dish simple choose a large serving dish and spoon the chickpea curry onto it. Top this with the herby paneer and finish with a liberal sprinkling of the crunchy lentils. Add extra fresh mint and coriander if you like and serve.

Lime, coriander and mint paneer and spiced chickpeas- a lighter take on a curry for the summer!

Advertisements

Chickpea, squash and spinach curry


In our household we love a great vegetable curry- often so much fresher and more appealing than their meaty counterparts. This curry is quick, easy and low of faff so no excuses for not rustling up a midweek feast! The ingredients here really need to speak for themselves so keep it simple! Of course, if you are a chilli fiend then add a little more here and there to suit your tastes but not so it drowns the sweetness of the squash. I have used spinach which is one of my favourites but this would also work well with kale. Sometimes I like a drier curry and in this case I usually halve the quantity of tomatoes and roast the squash a little beforehand to cut down on the cooking time. Squash which is roasted with some curry spices is delicious!

I served the curry with homemade brussel sprout bhajis which are a great twist on the traditional onion version. They are quick to make and they also freeze well (if there are any left of course!). See here for the recipe: http://wp.me/p4O5jd-px. Why not make it part of a vegetarian curry feast and also make a side of paneer shashlik which I absolutely love. Check out the recipe here, it’s so simple: http://wp.me/p4O5jd-j9.

IMG_20160111_194131

Ingredients- serves 2-3
Half a butternut squash
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 fresh red chilli- roughly chopped
2 garlic cloves- chopped
1 red onion- chopped
400g chopped tinned tomatoes
200g chickpeas- drained and rinsed
100g baby spinach- washed and dried

1. Start off by prepping the butternut squash. I will happily admit it, I hate cutting squash but fear not, I have a trick up my sleeve to take the work out of this task! Simply place the squash in the microwave for a couple of minutes, remove and place on a sturdy board ready for chopping The heat will slightly soften the squash and it makes it much easier to remove the skin so give it a try! Remove the skin and cut into bite sized chunks before setting aside.

2. Next, you need to make the curry paste. Add the cumin, coriander, turmeric, garam masala, chilli and garlic to a pestle and mortar with a splash of water and work it until if forms a paste.

3. Heat a small glug of oil in a large pan over a medium heat and fry the red onion for a couple of minutes until softening. Add in curry paste and cook for a couple of minutes until fragrant- keep it moving so it doesn’t catch. In goes the cubes of squash next! Stir well to ensure the paste coats each cube of squash before adding the chickpeas, again, making sure they are well covered. Pour in the tinned tomatoes and bring to a simmer. Cover and cook until the squash is tender and the sauce is thickened. Towards the end of cooking add in the baby spinach and cook until wilted.

Serve with your choice of side such as chapatti or simply enjoy it as it is with a final flourish of freshly chopped coriander.

Chickpea, squash and spinach curry- a spicy offering to keep you warm this winter!

Warming chickpea and lamb kofta tagine

Treat yourself to this chickpea and lamb kofta tagine this week for a Middle Eastern flavour fix. This recipe is simple but packed with spices and vegetables which the whole family will enjoy. When you think of tagines you tend to think of fluffy cous cous which is served with it but with the chickpeas all you need is a fork! Flatbread is also delicious with it and a perfect scoop for the sauce.

IMG_20150924_192722

Ingredients- serves 4
For the lamb kofta
400g lamb mince- I used 20% fat
1 large red onion- finely chopped
2 garlic cloves- crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp cayenne pepper
Salt and pepper

For the sauce
1 red onion- finely chopped
2 garlic cloves- finely sliced or crushed
1 red pepper- finely sliced
2 tsp ground cumin
2 tsp ground coriander
1 tbsp harissa
1 tin of chickpeas- drained and rinsed
2 tins of chopped tomatoes- blended with a hand blender
1 bag of baby spinach
1 block of feta- approx. 200g
Fresh coriander to serve

1. Start off by simply combining all the ingredients for the kofta, making sure you season it well. I don’t use egg or breadcrumbs because if you are using a good quality mince it will hold together in koftas after working it in the bowl. Get your hands into the mixture and start working the mince until it comes together and firms up. Shape into small sausage shape koftas. Take a frying pan and heat a little vegetable oil over a medium heat; fry off the kofta in small batches until they are golden on the outside. Remove from the pan and set aside; repeat until all have been fried.

2. Preheat the oven to 200c/ 180 fan for later. Now for the sauce! Take a large frying pan and heat a little vegetable oil. Cook the red onion, garlic and red pepper over a low to medium heat until softened and getting a little colour. I like to add salt to the onion at this stage to draw out some the moisture from the onion. Add in the cumin, coriander, paprika and cayenne and cook for a further minute before stirring in the harissa. I then add the rinsed chickpeas into the pan and toss in the spices so they get a lovely coating.

3. Add the tinned tomatoes in the pan and bring to a simmer. I blended the tomatoes using a hand blender for a smoother finish but you can keep them chunkier if you prefer. Shred the spinach roughly and add into the pan in a couple of batches to wilt it down. Next, pop the kofta in the pan and make sure they are covered with some tomato so they don’t catch in the oven. Top with crumbled feta and cook in the oven still in the frying pan for around 30 minutes until the kofta are cooked through and the feta is getting some colour. Finish with a sprinkling of fresh chopped coriander and away you go!

Chickpea and lamb kofta tagine- a warming and hearty meal perfect for a midweek dinner! One more photo? Go on then!

IMG_20150924_192537

Indian style spicy kale and chickpea curry

Everyone is talking about kale. It clearly is the green leafy vegetable of choice for many and for many good reasons. Not only is it purported to have a whole host of health benefits but it is also delicious! Brighten up your dinner with a spiced vegetarian dish that can be served as either a main or a side dish. This curry is not designed to be swimming in sauce but it is just as flavoursome so give it a go.

wpid-wp-1421340407788.jpeg

Ingredients- serves 2 as a main and 4 as a side
For the curry:
25g unsalted butter
1 onion- finely chopped
1 garlic clove- finely chopped or crushed
1 red chilli- finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tbsp tomato puree
200g kale
400g tin of chickpeas
400ml vegetable stock
3-4 tbsp plain yogurt
1 tsp garam masala

To serve:
Good glug of vegetable oil
Handful of curry leaves
1 banana shallot- cut into rings

1. Get going by heating the butter over a medium heat in a large frying pan. Add the onion until it starts to soften before cooking the garlic and chilli for a further minute with it. Next up goes the cumin, coriander and turmeric to cook for another minute. Stir in the tomato puree.

2. Into the pan goes the chickpeas and stir well so they are coated in the spice mix. Then add the kale and stock to the pan before covering and steaming the kale over a low/ medium heat for 10 minutes until wilted and tender. When it is ready, pop in the yogurt, remove from the heat and cover to keep warm. Just before serving add in the garam masala to lift the flavour even more.

3. I like to serve this with a crispy fried shallot and curry leaves which adds another dimension. To make this, take a small pan and add an inch of oil and warm until hot. Test a shallot ring to double check the oil is the right temperature- it should sizzle as soon as it hits the pan. Fry off the shallot and curry leaves in batches until the piece turn golden, remove with a slotted spoon and blot on kitchen towel.

4. Serve the curry into warmed, deep bowls and sprinkle the shallot and curry leaves over before taking it to the table.

Spicy kale and chickpea curry- a moreish dish for a chilly evening!