HOW TO DO EVERYTHING

Everything you need to know, to do everything you want to do

Food

4 super fast curry recipes

4 super fast curry recipes

Some days you need a tasty fast dinner full of big flavors. Call on our guide for 4 super fast curry recipes you can easily make at home.

4 super fast curry recipes: Tandoori chicken

4 super fast curry recipes: tandoori chicken recipe

The chicken fillet pieces marinade for only 15 minutes in the yogurt tandoori mix, before they cook in the oven.

ingredients

For  4 people

  • 1  organic lime 
  • 4  cloves of garlic 
  • 4 tbsp Greek yoghurt (10% fat) 
  • 2-3 teaspoons tandoori paste 
  • 4  chicken fillets (approx. 200 g each) 
  • 1 piece (à 4 cm) ginger 
  • 350 g of carrots 
  • 4  mini pak choi 
  • 1 tbsp oil 
  • 1 tbsp peanut butter 
  • 1 tin (s) (à 400 ml) unsweetened coconut milk 
  •    Salt pepper 
  • 4 stems of coriander (cilantro)
  • 1 cress box or punnet
  • 50 g salted peanuts 

preparation

  • For the marinade, wash the lime hot, dry and rub the skin thinly. 
  • Halve the fruit and squeeze out one half. 
  • Peel 2 garlic cloves and finely chop. 
  • Mix yoghurt, 1-2 teaspoons tandoori paste and prepared ingredients. 
  • Wash the meat, pat dry, cut into pieces and mix with the marinade. 
  • Approximately Marinate for 15 minutes.
  • Preheat oven (electric cooker: 200 ° C / circulating air: 180 ° C / gas: see manufacturer). 
  • Peel the ginger and the rest of the garlic and finely chop. 
  • Peel, wash and cut the carrots into small pieces. 
  • Clean, wash and halve Pak Choi. 
  • Place the meat on a baking tray and fry in a hot oven for 12-14 minutes.
  • Meanwhile, heat oil in a saucepan. 
  • Add Ginger and garlic in it. 
  • Stir in peanut cream and 1 tsp of tandoori paste. 
  • Pour in coconut milk and 75 ml of water, bring to the boil. 
  • Season with salt and pepper. 
  • Add carrots and pak choi and simmer for 3-4 minutes. 
  • Remove meat from the oven and add to the sauce. 
  • Wash cilantro and pluck it into pieces. 
  • Cut the cress from the bed. 
  • Arrange tandoori chicken, sprinkle with herbs and peanuts.
  • 550 kcal
  • 53g protein
  • 28g fat
  • 15g carbohydrates

4 super fast curry recipes: Cucumbers in curry

4 super fast curry recipes:

ingredients

For  4 people

  • 1  onion 
  • 1 piece (à 2 cm) ginger 
  • 1  red chili pepper 
  • 2  tomatoes 
  • 800 g stewed or cucumbers 
  • 75 g cashew kernels 
  • 3 tbsp oil 
  •    Curry powder, salt 
  • 1 tin (s) (à 400 ml) unsweetened coconut milk 
  • 1-2 tablespoons lime juice 
  • 5 stalks / ciliary 

preparation

  • Peel and chop the onion and ginger. 
  • Wash chili and cut into rings. 
  • Wash tomatoes and dice. 
  • Peel cucumbers, halve lengthways, core seeds and cut into slices.
  • Roast cashews in the pot without fat, remove them, chop them. 
  • Heat oil in the pot. 
  • Fry the onion, ginger, chili and tomatoes in it. 
  • Dust with 2 teaspoon curry powder. 
  • Add cucumber and coconut milk and bring to a boil. 
  • Simmer for 6-8 minutes. 
  • Season with salt and lime juice, arrange.
  •  Wash coriander, pluck it, sprinkle with cashews on curry. 
  • This goes well with rice.
  • 600 kcal
  • 12g protein
  • 30g fat
  • 66g carbohydrates

4 super fast curry recipes: Tofu curry

Tofucurry 4 super fast curry recipes:

A curry with broccoli, tender pods and delicious carrots .

ingredients

For  4 people

  • 500 g small carrots 
  • 300 g broccoli (or broccoli) 
  • 1  shallot 
  • 200 g of tofu 
  • 2 tbsp oil 
  • 50 g red curry paste 
  • 1 tin (s) (à 400 ml) coconut milk 
  • 150 g frozen sugar pods 
  • 1 bunch of cilantro (coriander) 
  •    salt 

preparation

  • Peel and wash carrots and halve or quarter lengthwise, depending on their size. 
  • Clean broccoli, wash. 
  • Peel the shallot and cut into thin strips. 
  • Roll the tofu.
  • Fry the tofu in the hot oil, take it out. 
  • Roast shallots and carrots in frying fat. 
  • Briefly sweat curry paste with it. 
  • Add coconut milk and 200 ml of water, bring to a boil. 
  • Simmer for 8-10 minutes.
  • Add broccoli and frozen mangetouts and cook for 3-4 minutes. 
  • Add tofu again and briefly heat. 
  • Wash cilantro, shake dry, peel off leaves. 
  • Season the curry with salt and sprinkle with cilantro. 
  • In addition: Basmati rice.
  • 380 kcal
  • 14g protein
  • 26g fat
  • 19g carbohydrate

4 super fast curry recipes: Curry eggs ragout

Curry Eggs Ragout 4 super fast curry recipes:

ingredients

For  4 people

  • 125 g mango pods 
  • 2  small red peppers 
  • 350 g of carrots 
  • 250 g long grain rice 
  •    salt 
  • 8  eggs (size M) 
  • 40 g of butter or margarine 
  • 40 g of flour 
  • 1-2 teaspoons curry powder 
  • 350 ml of milk 
  • 1/2 bunch of coriander 
  •    pepper 

preparation

  • Wash and clean the mangetout. 
  • Halve, clean and wash the peppers. 
  • Peel and wash carrots. 
  • Cut peppers and carrots into small pieces. 
  • Prepare rice in boiling salted water according to the package instructions.
  • Boil 750 ml of water and season with a little salt. 
  • Blanch carrots and peppers in the boiling salted water for 3-4 minutes. 
  • Add the peas after 1-2 minutes. 
  • Remove vegetables from the water and blanch in cold water.
  • Measure 400 ml from the vegetable stock. 
  • Put eggs in boiling water. 
  • Cook for 8-9 minutes and quench in cold water. 
  • Melt the fat in a saucepan. 
  • Stir in flour and curry powder and sauté briefly.
  • Add the milk, then the vegetable stock, stirring.
  •  Simmer sauce with stirring for 1-2 minutes. 
  • Wash the coriander, shake dry and chop the leaves roughly. 
  • Drain eggs, quench under cold water, peel and halve.
  • Add the vegetables and coriander to the sauce and season with salt, pepper and possibly curry. 
  • Drain the rice. 
  • Arrange eggs on the curry and serve with the rice.
  • 620 kcal
  • 2600 kJ
  • 26g protein
  • 26g fat
  • 72g carbohydrates

Find more great fast recipes in our Food section

Author: Genevieve Dumas is a food, fashion and beauty stylist from New York, who has worked for a range of major magazines.

Theme by Anders Norén