Simply eating


Veg: Two quick Indian curries
September 26, 2013, 00:50
Filed under: 15-30 mins, Veggie | Tags:

Two simple curries that you can cook quickly and eat any time of the year.

Two indian curries

Ingredients:

Fresh coriander for both recipes.

Curry 1: Courgettes with mushrooms in a creamy sauce

  • 3 cups mushrooms about 250g
  • 1 medium courgette
  • 1 medium size onion
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder
  • 2 tbsp low fat yogurt
  • sun flower oil (2tbsp)

Times: 10 mins to prepare , and veggies. 15 mins cooking.

Preparation: Chop onion, not too finely. Prepare the veggies in cubes, but not too small, not too big.

Cooking:

Fry the onions until golden brown (about 2 minutes) then add the spices and stir well together. After about 30 seconds add the vegetables and stir-fry gently for about 5 mins until they get soft. Pour in the yogurt and mix well into the veggies (originally the recipes is with single cream, but I prefer the healthier version) .

Curry 2: Okra (lady fingers) in yogurt

  • 450-500g okra
  • 1 medium size onion
  • 2 medium tomatoes
  • 3 fresh green chilies
  • 1/2 tsp onion seeds (aka nigella seeds)
  • 1/2 tsp tumeric
  • 2 tsp grated coconut
  • 1 tbsp
  • 1 tbsp low fat yogurt
  • corn oil (2tbsp)

Times: 10 mins to prepare , and veggies. 15 mins cooking.

Preparation: Chop onion, not too finely. Prepare the veggies by cutting the ends of the okras and slicing them in pieces of 1.5cm length.

Cooking:

Heat the oil in a frying pan and add the onion seeds, green chillies, onion and fry for about 3 minutes until golden brown. Add the tumeric, grated coconut and cook for 1 minute. Add the okras and turn the heat to medium high and stir fry for a few minutes (but not more than 5) until lightly golden. Add the yogurt and tomatoes and cook for 2 more minutes.

Garnish both curries with fresh coriander and I prefer to serve with some left over yogurt, for those who find it too spicy and chapatis.

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