Three Easy Indian Lunches to Try at Home
Posted on 14th May 2015
We know life can get a little busy sometimes and finding the time to sit down and enjoy a meal is not always possible. However, we have some fuss-free lunches which are quick and easy enough to make for even the busiest of people. Even if you're someone with a lot of time on your hands, these three dishes are delicious and should keep you full till dinner time!
Chickpea & spinach curry with cucumber yoghurt sauce
Prep: 15 minutes
Total time: 25 minutes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 2 tablespoons curry powder
- 1 can of chickpeas, rinsed
- 1 bag of spinach
- 227g of plain low-fat Greek yoghurt
- 1 cucumber peeled, seeded and chopped
- ¼ cup chopped fresh coriander
- Naan bread, for serving
- Heat the oil in a large saucepan over a medium to high heat. Add the onion, garlic and ginger and cook, stirring often, until softened for 5-7 minutes.
- Add the curry powder and stir for 1 minute
- Add the chickpeas, spinach, 2 cups of water, ¾ teaspoon of salt, and ¼ teaspoon of pepper to the saucepan. Bring to simmer and cook, stirring occasionally until the mixture is slightly thickened for 10-12 minutes
- Meanwhile, in a small bowl, stir together the yoghurt, cucumber, cilantro, and ¼ teaspoon each of salt and pepper. Serve the chickpea mixture with the yoghurt sauce and naan bread.
This is a beautiful dish and so easy to make for you and your friends if you're in a hurry.
Curried Rice with Prawns
Prep: 20 minutes
Total time: 40 minutes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, chopped
- 2 teaspoons curry powder
- 1 cup long-grain white rice
- Salt and black pepper to taste
- 680g peeled and deveined large prawns
- ½ cup of fresh basil
- Heat the oil in a large skillet or pan over a medium heat. Add the onion and carrots to cook, stirring occasionally until soft for 6-8 minutes.
- Stir in the garlic and curry powder until fragrant for 2 minutes
- Add the rice, 2 ½ cups of water and ½ teaspoon of salt and pepper. Bring to the boil and then reduce the heat until simmering. Cover the rice and leave for 15 minutes
- Season the prawns with ½ teaspoon of salt and ¼ teaspoon of pepper. Place them in the partially cooked rice. Cover and cook until the prawns are opaque throughout for 4-5 minutes. Fold in the basil and take off the heat.
This is a really simple dish to cook and tastes delicious! If this meal is just for yourself, you can always save the rest for dinner.
Kosambari (Indian Salad)
If you're looking for an extremely quick dish for lunch then this typical Indian salad is very simple to prepare. The only thing you need to prepare prior to this dish is to soak the moong dal (aka lentils) for an hour, pretty simple!
Prep time: 10 minutes
Total time: 15 minutes
- ¼ cup Split yellow or green moong dal
- 1 cucumber
- 1 carrot
- 1 pepper (optional)
- 1 tomato (optional)
- ½ a fresh lemon
- ¼ cup grated fresh coconut
- 1 tsp oil
- ½ tsp mustard seeds
- 1 tbsp finely chopped ginger
- 1 or 2 finely chopped green chillies
- A pinch of asafoetida (a spice often used in Indian dishes)
- A sprig of curry leaves
- Peel the carrot and chop the cucumber
- Wash and soak the moong dal in water for 1 hour and then drain the water completely
- Add the chopped cucumber, carrot, pepper and tomatoes to the dal
- Heat a tablespoon of oil and add the mustard seeds. Once the mustard seeds begin to splutter, add the ginger, green chilies, asafoetida and sautè for a few seconds. Add it to the lentil mixture
- Add salt and half the lemon juice, mixing well
- Add grated coconut and mix gently. Serve.