Tag: ground coriander

Chicken and coconut masala

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Chicken masala from Essentials magazine. Mmm, a lovely creamy dish – tastes so good you might need to make extra!

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PREP AHEAD Follow the recipe to the end of step 2, but leave out the lime juice and fresh coriander. Store in an airtight container and transport in a coolbag. Reheat thoroughly, add coriander and lime to serve

Ingredients

2tbsp vegetable oil
2 large onions, finely sliced
2 garlic cloves, finely chopped
1 thumb-sized piece root ginger, peeled and grated
2 green chillies, deseeded and finely chopped
11/2tsp ground coriander
11/2tsp cumin seeds
1/4tsp ground turmeric
10 curry leaves
12 skinless and boneless organic free-range chicken thighs, cut into bite-size pieces
400g tin chopped tomatoes
300ml chicken stock
1 sachet Barts creamed coconut
small handful coriander,roughly chopped
juice of 1 lime, plus extra wedges to serve

Method

Heat the oil in a large non-stick pan, add the onion and fry over a low heat for 5 mins, stirring frequently, until softened and slightly browned. Add the garlic, ginger, chilli, spices and curry leaves, season well and fry for 1 min. Add the chicken, fry for 1 min, then add the chopped tomatoes and chicken stock, bring to the boil, turn down the heat and simmer for 20 mins or until the chicken is cooked and the sauce has reduced a little.
Stir in the creamed coconut with the coriander, add lime juice to taste.
Serve with the coriander & cashew dip and lime wedges.

By Lucy Jessop

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Nutritional information per portion

Calories 225(kcal)
Fat 12.0g
Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Keema

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This is a really quick, tasty and economical mid week curry that all the family will love. Minced lamb cooks quickly, but try to use lean mince to keep the fat content down. Traditionally a mild curry, you can increase the heat if you like. It is quite a ‘dry’ curry without too much sauce so is best served with Naan bread, but you can serve it with boiled or steamed rice. Top with a dollop of yogurt or with mango chutney if liked.

Serves: 4
Prep time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

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If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste

Ingredients

1tbsp sunflower oil
2 onions, peeled and thinly sliced
2 cloves garlic, crushed
2cm piece root ginger, grated,
1tbsp ground cumin
2tsp ground coriander
1/4tsp chilli powder
1/4tsp turmeric
500g minced lamb
6 tomatoes, chopped
100g frozen peas
1tbsp fresh chopped coriander leaves
1tbsp fresh chopped mint
1tbsp lemon juice

Method

Heat the oil in a medium saucepan and fry the onions for about 10 mins until tender and just beginning to colour.
Add the garlic, ginger and spices and cook over a low heat for 1-2 mins to release their fragrance.
Add the lamb and fry until browned all over. Add the tomatoes, taste and season with salt and pepper if needed. Reduce the heat to low, cover and let the mince cook for 15 mins. Add the peas, coriander, mint and lemon juice and heat through. Serve with hot chapattis

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Carrot and coriander soup

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This classic soup makes a delicious healthy lunch for you and the family. It’s cheap and at just 102 calories a bowl, it’s a winner all round!

Serves: 4
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

5 a day1
Child friendly
Freezable
Make in advance

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Top tip: Garnish with a swirl of single cream (or soya cream for a dairy-free soup).

Ingredients

1tbsp (15ml) vegetable oil
1 onion, chopped
450g (1lb) carrots, washed and sliced
1 clove garlic, crushed
1tsp ground coriander
1.2 ltr (2pts) vegetable stock
3tbsp chopped fresh coriander
Squeeze of lemon juice
Freshly grated nutmeg to taste
Salt and freshly ground black pepper

Method

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min.
Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender. Stir in the fresh coriander.
Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot, but not boiling, and serve.

www.britishcarrots.co.uk

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Nutritional information per portion

Calories 102(kcal)
Fat 4.0g
Saturates 0.4g
Sugars 12.6g
Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

Monday 6%
Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 16%
Saturday 16%
Sunday 6%
Different days every week 18%
In small bits all through the week 16%

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