DELICIOUS HEALTHY RECIPES

HEALTHY FOODS SERIES: BOOKLET 1

SEHATE JISMANI DEPARTMENT UK

10

Cuisine: Indian Prep time: 5 min. Recipe type: Main/Starter Cook time: 20 min. Serves: 4 Total time: 25 min. A popular and really simple curry is Bombay Aloo (aloo means potatoes). It is made using a little olive oil, a few herbs and spices along with a generous handful of fresh coriander. Served with chapatti, this simple dish will leave you wanting more! Ingredients 300g potatoes, peeled and cubed ½ tsp coarse black pepper one small onion finely chopped ½ tsp red chilli powder 1-2 tbsp olive oil ½ tsp turmeric powder 1 tsp garlic and ginger paste 1 tbsp coriander cumin powder (dhania jeera) ½ tsp salt ⅓ tin of plum tomatoes liquidised ½ tsp mustard seeds Handful of fresh chopped coriander ½ tsp cumin seeds 2 fresh green chillies slit lengthways 8 Step Plan 1. Heat the oil in a large pan. 2. Add the onion and cook on a low heat until the onions are soft. 3. Add the mustard seeds, cumin seeds, salt, pepper, garlic and ginger paste and

cook on a high heat for 1 minute ensuring the seeds don’t burn. 4. Now add the spices: chilli powder, turmeric, coriander, cumin powder and cook

on a high heat for 1 minute. 5. Add the liquidised tomato and cook on a low heat for 3 minutes. 6. Add the potatoes and ½ cup of water, then simmer until potatoes are cooked. 7. Switch off the heat, add the green chillies and chopped coriander. 8. Serve with hot chapatti. Notes Add a little bit of fresh lemon juice for a tangy twist!

Cuisine: Indian Prep time: 5 min. Recipe type: Main/Starter Cook time: 20 min. Serves: 4 Total time: 25 min. A popular and really simple curry is Bombay Aloo (aloo means potatoes). It is made using a little olive oil, a few herbs and spices along with a generous handful of fresh coriander. Served with chapatti, this simple dish will leave you wanting more! Ingredients 300g potatoes, peeled and cubed ½ tsp coarse black pepper one small onion finely chopped ½ tsp red chilli powder 1-2 tbsp olive oil ½ tsp turmeric powder 1 tsp garlic and ginger paste 1 tbsp coriander cumin powder (dhania jeera) ½ tsp salt ⅓ tin of plum tomatoes liquidised ½ tsp mustard seeds Handful of fresh chopped coriander ½ tsp cumin seeds 2 fresh green chillies slit lengthways 8 Step Plan 1. Heat the oil in a large pan. 2. Add the onion and cook on a low heat until the onions are soft. 3. Add the mustard seeds, cumin seeds, salt, pepper, garlic and ginger paste and

cook on a high heat for 1 minute ensuring the seeds don’t burn. 4. Now add the spices: chilli powder, turmeric, coriander, cumin powder and cook

on a high heat for 1 minute. 5. Add the liquidised tomato and cook on a low heat for 3 minutes. 6. Add the potatoes and ½ cup of water, then simmer until potatoes are cooked. 7. Switch off the heat, add the green chillies and chopped coriander. 8. Serve with hot chapatti. Notes Add a little bit of fresh lemon juice for a tangy twist!

Cuisine: Indian Prep time: 5 min. Recipe type: Main/Starter Cook time: 20 min. Serves: 4 Total time: 25 min. A popular and really simple curry is Bombay Aloo (aloo means potatoes). It is made using a little olive oil, a few herbs and spices along with a generous handful of fresh coriander. Served with chapatti, this simple dish will leave you wanting more! Ingredients 300g potatoes, peeled and cubed ½ tsp coarse black pepper one small onion finely chopped ½ tsp red chilli powder 1-2 tbsp olive oil ½ tsp turmeric powder 1 tsp garlic and ginger paste 1 tbsp coriander cumin powder (dhania jeera) ½ tsp salt ⅓ tin of plum tomatoes liquidised ½ tsp mustard seeds Handful of fresh chopped coriander ½ tsp cumin seeds 2 fresh green chillies slit lengthways 8 Step Plan 1. Heat the oil in a large pan. 2. Add the onion and cook on a low heat until the onions are soft. 3. Add the mustard seeds, cumin seeds, salt, pepper, garlic and ginger paste and

cook on a high heat for 1 minute ensuring the seeds don’t burn. 4. Now add the spices: chilli powder, turmeric, coriander, cumin powder and cook

on a high heat for 1 minute. 5. Add the liquidised tomato and cook on a low heat for 3 minutes. 6. Add the potatoes and ½ cup of water, then simmer until potatoes are cooked. 7. Switch off the heat, add the green chillies and chopped coriander. 8. Serve with hot chapatti. Notes Add a little bit of fresh lemon juice for a tangy twist!

Bombay Aloo