Recipe(tried): Cauliflower and Lentil Dhal, Spiced Indian Salad, Chicken Curry

Cauliflower and Lentil Dhal
If you want a lower fat version you can use reduced fat coconut milk and it tastes just as good! By the way this tastes even better the next day, as the spices have had time to develop.

Serves 4

1 tbsp. of oil
1 Onion
1 clove of garlic
1 inch piece of fresh ginger, peeled and finely sliced
3 oz red lentils
1 small to medium cauliflower cut into florets and stalks removed
1 handful of garden peas
1/2 pt. coconut milk
3/4 pt. vegetable stock
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. garam masala
1 tsp. salt
2 tbsp. curry paste (Indian - medium or hot)
2 tbsp. fresh chopped coriander

Heat the oil and fry the onion, garlic, ginger and dry spices gently for 5 minutes. Add the lentils and stir to coat thoroughly. Add the stock and bring to the boil. Simmer gently for 20 minutes or until the lentils are soft. Meanwhile, in a separate pan fry the curry paste for about 3 minutes on a low to medium heat ensuring that you don't burn it. Add the cauliflower and stir to coat with the curry paste. Cook for a further 3 minutes. Add the coconut milk to the cauliflower and curry paste mixture and leave it off the heat until the lentils are cooked. Now add the cauliflower mixture to the lentils and simmer until the cauliflower is cooked. Add the peas about 5 minutes before the cauliflower is cooked. Add the chopped coriander and serve with a selection of Basmati rice, naan bread, somasas etc.

Spiced Indian Salad

This dish is great for parties and buffets as you can make it ahead and either have it at room temperature or just nuke it for a couple of minutes in the microwave before you serve it! I've made it quite a few times for this very reason and it's always been popular with both veggies and meat eaters alike.

250g/9 oz Basmati rice
1 tbsp oil
1 clove of garlic, crushed
1 red onion, thinly sliced
1 large green chilli, seeded and finely chopped
2 courgettes, chopped
6 tomatoes, skinned and chopped
1 tsp cumin seeds
2 tbsp curry paste
2 tbsp fresh coriander, chopped

1.Cook the rice in 20 fl oz/ 600 ml/ 1 pint of water until all the water has been absorbed. Leave to cool and refrigerate overnight so that the rice dries out nicely. Alternatively, if you have enough left over rice from another meal you could us this.

2.Plunge the tomatoes into boiling water then transfer them to cold water after a minute or so to prevent them from 'cooking' Skin and chop the tomatoes.

3.Heat the oil in a pan and fry the onion, garlic, green chilli and curry paste for about 2 minutes. Add the courgettes and cook for another 4 minutes. Add the cumin seeds and cook for another 30 seconds or so.

4.Add the rice and stir through to ensure that it is evenly coated with the spicy mixture. Heat through for about 5 minutes

5.Remove from the heat and stir in the tomatoes and chopped coriander. Season to taste with salt and pepper and transfer to a serving bowl.

If you wanted to you could serve this rice in warmed pitta breads with some grilled or bbq'ed chicken. You can also make a yoghurt and mint dressing to go on top of the rice if you like (5 tbsp low fat plain yoghurt and 2 tbsp freshly chopped mint

Chicken Curry

4 tbsp vegetable oil
4 cloves
4 - 6 green cardamom pods
1 piece cinnamon stick, 2 inch long
3 whole star anise
6 - 8 curry leaves
1 large onion finely chopped
1 piece of fresh ginger 2 inch long, crushed
4 cloves of garlic, crushed
4 tbsp mild curry paste
1 tsp Turmeric
1 tsp five spice powder
1.5 Kg chicken, skinned and jointed
400g canned chopped tomatoes
115 g creamed coconut
tsp sugar
salt to taste
50g fresh coriander, chopped

1.Heat the oil in a pan and fry the cloves, cardamoms, cinnamon stick, star anise and curry leaves until the cloves swell and the curry leaves are slightly burnt.

2.Add the onion, ginger and garlic and fry until the onions are golden brown. Add the curry paste, turmeric and five spice powder and fry until the oil separates. (you may want to add a small amount of chicken stock at the beginning of step 4 as I have found that it's a little dry otherwise)

3.Add the chicken pieces and mix well. When all the pieces are evenly sealed, cover and cook until the meat is nearly done.

4.Add the chopped tomatoes and creamed coconut. Simmer gently until the coconut dissolves. Mix well and add the sugar and salt. Fold in the fresh coriander, and serve.