Indian cuisine is well known for its punchy flavours that bring out the best in its ingredients through the use of bold spices and fresh herbs. A great Indian curry is almost synonymous with comfort food, and it doesn’t have to be super spicy either! Feel free to dial up or down the heat depending on your personal preferences and who you are catering to. 

 

Get busy in the kitchen and spice up your meal repertoire with these 3 delicious Indian recipes. 

 

Indian-Spiced Cauliflower Rice

This low-carb, vegan, paleo and gluten-free meal is packed full of delicious flavour. 

 

Ingredients You’ll Need:

 

• 800g cauliflower
• 2 tbsp extra virgin olive oil
• 1 tsp brown mustard seeds
• 1 mild chilli, sliced
• 2 cinnamon sticks
• 1 tbsp favourite curry powder
• 1 tsp turmeric powder
• 125ml hot vegetable stock or water
• 1/2 tsp sea salt
• 1/2 tsp sugar
• 2 green spring onions, chopped
• 2 tbsp flaked almonds or cashews, toasted

 

Step 1.

 

Cut the thickest stems off the cauliflower and save them for soup. Chop or slice the cauliflower florets and pulse in a food processor until they look like rice or couscous. Don't overdo it or you will end up with mush.

 

Step 2.

 

Heat the oil in a fry pan, add the mustard seeds, green chilli and cinnamon sticks and cook for 30 seconds.

 

Step 3.

 

Add the cauliflower, tossing well to coat and let it pan-roast for one minute. Add the curry powder, turmeric, stock or water, sea salt and sugar and cook, tossing occasionally, for three minutes or until the water has evaporated and the cauliflower is tender.

 

Step 4.

 

Add spring onions, toss well, scatter with almonds or cashews and serve.

 

Indian Tomato and Chickpea Soup

 

This hearty soup is the perfect thing to warm you up on a cold winter's night! 

 

Ingredients You’ll Need:

 

• 2 tbsp vegetable oil
• 1 onion, peeled and grated
• 3 garlic cloves, finely grated
• 2cm knob ginger, finely grated
• 1 tsp ground fenugreek
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1/2 tsp cayenne
• 2 tsp turmeric
• 400g canned tomatoes, chopped
• 2 tbsp tomato paste
• 400g canned chickpeas, drained and rinsed
• 1 tsp sugar
• Sea salt and black pepper
• 700ml water or stock (check stock gluten-free if necessary)
• 100g plain natural yoghurt
• 1 tomato, finely diced
• 1 tsp cumin seeds, pan-roasted
• 2 tbsp coriander sprigs

 

 

Step 1.

 

Heat oil and fry onion, garlic and ginger for five minutes over low heat, stirring.

 

Step 2. 

 

Add fenugreek, coriander, cumin, cayenne and turmeric and fry for two minutes stirring.

 

Step 3. 

 

Add tomatoes, tomato paste, chickpeas, sugar, salt, pepper and water or stock, and simmer, partly covered, for 30 minutes.

 

Step 4. 

 

Taste and adjust for spice, sugar, salt and pepper. Serve topped with a dollop of yoghurt, diced tomato, cumin seeds and coriander.

 

Cardamom Butter Chicken

This twist on the cult-classic butter chicken is sure to be a crowd favorite. 

 

Ingredients You’ll Need:

 

• 2 garlic cloves, roughly chopped
• Thumb-sized piece ginger, chopped
• 2 chilli, chopped (leave seeds in if you like it hot)
• Small bunch coriander, leaves picked, stalks roughly chopped
• 3 tbsp ghee, or vegetable oil
• 2 onions, sliced
• 2 tsp each turmeric, garam masala and ground cumin
• 1 tsp ground fenugreek
• 4 chicken breasts, cut into 2½ cm cubes
• 4 cloves
• 12 cardamom pods, seeds removed
• 1 cinnamon stick
• 400g can tomato
• 150ml pot yoghurt
• 50ml double cream
• Chapatis and rice, to serve

 

Step 1.

 

Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste – or grind to a paste using a pestle and mortar.

 

Step 2.

 

Heat 2 tbsp of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl.

 

Step 3. 

 

Add the remaining ghee or oil to the pan and cook the chicken over a medium-high heat until browned all over. Tip into a bowl, cover and set aside.

 

Step 4. 

 

Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins.

 

Step 5. 

 

Return the chicken to the pan and cook, uncovered, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yogurt and cream, season well and scatter with coriander leaves. Serve with chapatis and rice.

 

 

 

Enjoy these delicious Indian recipes and more with the help of Hillview Farms. 

 

Hillview Farms is dedicated to providing high-quality, fresh produce that is chem-free and locally sourced. Our door-to-door delivery ensures our produce goes direct from farm to table. 

 

Shop ingredients online now. 

 

 

Recipes from Good Food