Quick Weekday Meals: Indian Style
Posted on 26th May 2015
Following on from last week's blog about delicious recipes on a budget, we are bringing you quick weekday meals, the Indian way. If you haven't got a couple of hours to produce your family a meal every night, then these recipes will do the trick.
Serves: 1 per person
Total time: 15 mins
- 5ml vegetable oil
- 1 spring onion, finely sliced
- 1-2 chilies, to taste
- 1 garlic clove, crushed
- ¼ tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 eggs, beaten
- Freshly chopped coriander, to serve
- Heat the oil in a non-stick frying pan and fry the spring onion, chili, garlic and turmeric until soft
- Add the other spices and fry for another minute, stir occasionally
- Add the eggs, swirling the pan to help the eggs set underneath
- When the omelette is nearly set, flash it under a hot grill to finish it off and serve
This is a delicious recipe that is so quick and easy, ideal for those who don't have lots of free time to cook!
Shawarma Lamb with Cous Cous Salad
Serves: 4 people
Total time: 30 mins
- 1 cup chicken stock
- 1 cup couscous
- 1 medium carrot, shredded
- ½ cup roughly chopped flat-leaf parsley
- ¼ cup of olive oil
- Zest and juice of 2 lemons, divided
- 1 large onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 680g top round lamb steak, thinly sliced
- 2tsp ground cumin
- ½ tsp cayenne
- ½ tsp salt
- 1 tsp pepper
- ½ cup Greek yoghurt
- Bring stock to the boil in a medium saucepan. Add the couscous, cover tightly, remove from heat and rest for 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp of oil and zest and juice of 1 lemon.
- Cook onion in remaining 2 tbsp of oil in a large frying pan over a high heat until edges are charred. Add garlic lamb, cumin, cayenne, salt, and pepper; cook and stir until lamb is cooked through and browned.
- Divide couscous among four plates and top with the lamb mixture. Mix yoghurt with remaining lemon zest and juice and serve with lamb.
A filling dish which can be made within 30 minutes; perfect for those families who are in a hurry.
Curried Lentils with Paneer
Serves: 4 people
Total time: 20 minutes
- 3 tbsp olive oil
- ½ tsp curry powder
- ½ tsp ground cumin
- 1 medium onion, chopped
- 4 garlic cloves, crushed
- 1 large carrot, shredded
- 1 cup of frozen peas
- 2 cups cooked lentils (puy lentils)
- ½ tsp salt
- 220g paneer or extra-firm tofu, cut into cubes
- Heat 1 tbsp of oil in a large frying pan over a medium to high heat
- Add spices and toast until fragrant for about 1 minute
- Add onion and garlic and cook for 2 minutes or until they have begun to soften
- Add the carrot, peas, lentils, salt and remaining 2 tbsp of oil and stir
- Stir in the paneer or tofu and cook for 2 minutes
This is a simple weeknight meal and is a great way to introduce this type of cuisine to your family.
We hope these recipes have helped those of you who were stuck for ideas. It is so simple to cook delicious and flavoursome food under 30 minutes. Give these a try and send us your photos via Facebook or Twitter.