Root Vegetable and Lentil Curry (V)

So I am in this expert patient programme and one of the task I set myself was to cook healthier this week. So here it is a curry with I don't know how many of my fruit and vegetables for the day.

Serves 4

Vegetable Oil
600g Sweet Potato, peeled and cut into chunks
3 Parsnips, peeled and sliced
3 Carrots, peeled and sliced
750ml Vegetable Stock
1 Onion, finely sliced
2 Garlic Cloves, crushed
250 g Low Fat Yoghurt
1 tsp Ginger
1 tsp Turmeric
1 tsp Ground Coriander
1 tbsp Curry Powder (strength- Personal preference)
Naan Bread
150g Red Lentils
Fresh Coriander

1. Fry the onion and garlic in the oil until softened. Add the carrots, parsnips and sweet potato to the pan and fry for about 10 minutes.

2. Add the curry powder, turmeric, ground coriander and ginger to the pan and stir in. Continuously stir over the heat for about 2 minutes. Add the stock and lentils to the pan and bring to the boil. Reduce the heat. Cover and leave to simmer for 20 minutes. The sauce should reduce and thicken and the vegetables should be tender.

3. Add the yoghurt to the pan and heat through for about 5 minutes. Stir in the coriander and serve with the naan bread.

Chicken Biryani

For those who love curry but can't handle the hot spices this is perfect for you. If you want to add a bit more heat choose a hotter curry paste and add a hot curry powder to the pan after cooking the chicken.

Serves 6

300g Basmati Rice
Knob of Butter
120g Raisins
60g Almonds
4 Chicken Breast, diced
Coriander, torn up
750ml Chicken Stock
2 Medium Onions, finely chopped
4 Tbps Curry Paste (I used Korma)
200ml Yoghurt
6 Naan Breads
1 tsp Turmeric
1 Pinch Saffron
1  tsp Cinnamon
1 Bayleaf

1. Melt the butter in a wok and fry the onions until they begin to soften. Cook the chicken until it begins to turn white.

2. Add the saffron, cinnamon, turmeric and curry paste and cook for a minute. Then add the rice to the pan so that the flavours can be absorbed into the rice. Cook for a further minute.

3. Add the stock, yoghurt, raisins and the bay leaf. Bring to the boil then reduce the heat so that it simmers. While it cooks check ever so often so that it isnt sticking to the bottom of the pan. If the rice hasnt cooked enough when the stock evaporates add more chicken stock.

4. Just before it finishes cooking add the almonds and coriander.

5. Serve with the naan bread.