Easy indian

Spicy Vegetables And Cheese

390 Calories per serving Ingredients (Serves 4)

◆ 40ml vegetable oil

◆ 1 onion, peeled and sliced

◆ 450g potatoes, peeled and cut into 1.5cm
thick chunks

◆ 2tsp medium curry powder

◆ 300g small cauliflower florets

◆ Salt and freshly-ground black pepper

◆ 200g cherry tomatoes, halved

◆ 200g Halloumi cheese, cubed

◆ 100g baby spinach

◆ Fresh mint, naan breads and cucumber
raita to serve

1 Heat 2tbsp oil in a large frying pan and fry the onion for 5 minutes until lightly browned. Add the potatoes and curry powder and cook, stirring, for a further 5 minutes until beginning to brown. Stir in the cauliflower and seasoning, and cover with a lid, reduce the heat and leave to cook gently in their own steam for 25 minutes.

2 Stir in the tomatoes, re-cover and cook for a further 5 minutes until tender.

3 Meanwhile, heat the remaining oil in a small frying pan and gently fry the cheese, stirring, for 2-3 minutes until starting to brown.

4 Mix the cheese and spinach into the vegetables and heat through, stirring, for 1-2 minutes until the spinach is wilted. Serve with fresh mint, naans, and cucumber raita.

Perfumed Rice

248 Calories per serving Ingredients (Serves 4)

◆ 65g ground rice

◆ 500ml dairy or plant milk

◆ 60g caster sugar

◆ ½tsp ground cardamom

◆ A few drops rosewater

◆ 40g sultanas

◆ A few chopped pistachios and toasted flaked
almonds

◆ Dried edible rose petals and fresh mint to serve

1 Put the ground rice in a saucepan with 6tbsp cold water and mix to make a paste. Heat the milk until just about to boil, then gradually stir into the rice. Bring to the boil, stirring, and simmer gently for 6-7 minutes, stirring occasionally to prevent sticking, until thick and soft with no graininess.

2 Remove from the heat, then stir in the sugar, cardamom, rosewater and sultanas. Divide between 4 x 150ml heatproof dishes and leave to cool. Chill for at least 1 hour before serving. Sprinkle with the nuts and serve with dried rose petals and fresh mint.

Dhal With Ginger Vegetables

240 Calories per serving Ingredients (Serves 4)

◆ 400g red lentils, rinsed thoroughly

◆ 4tsp mild curry powder

◆ 1tbsp ground turmeric

◆ Salt

◆ 2tbsp vegetable oil

◆ 1 onion, peeled and thin