Lemon Rice And Eggplant Chick Pea Curry Recipes

POTATO PEA CURRY

Potato Pea Curry image

Provided by Food Network

Time 55m

Yield 4 entrees, 6 sides

Number Of Ingredients 16

Ingredients

3 large baking potatoes, peeled
1/2 cup clarified butter (ghee)
2 large onions, diced
1 tablespoon chopped garlic
1 tablespoon freshly grated ginger
2 1/2 tablespoons ground cumin
1 teaspoon turmeric
1/2 tablespoon ground coriander
1/2 tablespoon crushed red pepper flakes
3 tomatoes, seeded and diced
3 cups chicken stock or water
1 tablespoon salt
2 cups fresh or frozen peas, thawed
1 tablespoon brown sugar
1/4 cup freshly squeezed lime juice
1 bunch cilantro, leaves roughly chopped

Steps:

Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

COURGETTE CURRY WITH LEMON RICE

Courgette curry with lemon rice image

The chickpeas in this recipe are a good source of manganese, needed for healthy bones. They also contain fibre, which helps regulate cholesterol, as does garlic

Provided by Sara Buenfeld

Categories Dinner

Time 40m

Number Of Ingredients 21

Ingredients

1 tbsp olive oil
2 tbsp ginger, very finely chopped
1½ tsp cumin seeds
1-2 red chillies, deseeded and finely chopped
6 garlic cloves, crushed
450g baby potatoes, thickly sliced
2 tsp ground coriander
1 tsp ground turmeric
4 large vine tomatoes, roughly chopped
1 tbsp tomato purée
200ml stock, made with 1 tsp vegetable bouillon powder
1 cinnamon stick
500g medium-sized courgettes, thickly sliced
15g chopped fresh coriander
1 tbsp olive oil
½-1 tsp brown mustard seeds (optional)
240g brown basmati rice
½-1 tsp turmeric
12 curry leaves (optional)
400g can chickpeas, drained
2 tbsp lemon juice

Steps:

Heat the oil in a large frying pan and fry the ginger for 3 mins. Stir in the cumin seeds, chillies and garlic and cook briefly, then add the potatoes, ground coriander and turmeric, and stir well. Tip in the tomatoes, tomato purée and stock, then add the cinnamon, cover, and leave to simmer for 5 mins.
Stir in the courgettes, then cover and cook for 10-12 mins until the courgettes are tender rather than soft. Stir in the fresh coriander.
Meanwhile, heat the oil in a pan and stir in the mustard seeds, if using, and cook until you hear them pop. Stir in the rice, turmeric and curry leaves, if using, then pour in 1 litre boiling water. Simmer, covered, for 15 mins, then add the chickpeas and lemon juice, cover once again, and cook for 10 mins more until the water has been absorbed and the rice is tender.

Nutrition Facts : Calories 487 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium

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