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Warming Indian Recipes

When the weather's cold, what better way to warm up with some delicious Indian food? Here are some quick and simple recipes from Uncle Bens to keep the winter chills at bay!!

Lamb And Corgette Jalfrezi

Serves 4
Ingredients
2 tbsp vegetable oil
500g lamb neck fillet, cubed
1 red onion, sliced
1 jar Uncle Ben's Jalfrezi sauce
2 courgettes, sliced into batons
3 tomatoes, quartered
Naan bread to serve

Method

1. Heat the oil in a large frying pan or wok, add the lamb and fry for 6-8mins or until browned.
2. Add the onion and stir-fry for 2mins.
3. Add the Uncle Ben’s Jalfrezi sauce with half a jar of water and bring to the boil. Cover and simmer for 20mins or until the lamb is tender.
4. Stir in the courgettes and tomatoes and simmer for a further 5mins or until the vegetables are tender.
5. Serve straight away with naan bread.

Vegetable Curry

Serves 4
Ingredients
2 tbsp vegetable oil
1 aubergine, quartered then sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
150g cauliflower florets
100g button mushrooms, halved
1 courgette, halved and sliced
1 jar Uncle Ben’s Medium Curry Sauce
Uncle Ben’s Pilau rice to serve

Method

1. Heat the oil in a large frying pan or wok and stir-fry the aubergine and peppers together for 4mins or until golden.
2. Add the cauliflower, mushrooms and courgette, then stir-fry for a few more minutes.
3. Stir in the Uncle Ben’s Medium Curry sauce and half a jar of water, bring to the boil.
4. Simmer for 6- 8 mins or until the cauliflower is tender.
5. Serve hot with Uncle Ben’s pilau rice.

Prawn And Pepper Korma

Serves 4
Ingredients
2 tbsp vegetable oil
2 tbsp sesame seeds
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 jar Uncle Ben’s Korma sauce
3 tbsp creme fraiche
300g raw peeled king prawns
Uncle Ben’s Basmati rice to serve

Method

1. Heat a teaspoon of oil in a large frying pan or wok, add the sesame seeds and cook until they are golden and have started to pop. Transfer to a plate lined with kitchen paper and set aside.
2. Add the remaining oil to the pan, add the pepper and stir-fry for 3mins.
3. Add the Uncle Ben’s Korma sauce and creme fraiche, bring to the boil then simmer for 4mins.
4. Stir in the prawns and gently simmer for 5mins or until the prawns have changed colour and are no longer translucent.
5. Serve the Korma with Uncle Ben’s Basmati rice and scatter the sesame seeds.

Chicken Balti With Sweet Potato And Aubergine

Serves 4
Ingredients
2 tbsp vegetable oil
500g chicken breast fillets, cubed
1 large sweet potato, peeled and sliced
1 aubergine, quartered and sliced
1 jar Uncle Ben’s Balti sauce
Uncle Ben’s Pilau rice to serve

1. Heat the oil in a large frying pan or wok, add the chicken and stir-fry for 6-8mins or until pale golden.
2. Add the sweet potato and aubergine and stir-fry for a further 4mins.
3. Add the Uncle Ben’s Balti sauce and half a jar of water, then bring to the boil.
4. Simmer for 10-15ins or until the sweet potato is tender.
5. Serve with the Uncle Ben’s Pilau rice.

Chicken Tikka Masala Wraps

Serves 8
Ingredients
500g chicken breast fillet, cubed
45ml Greek yogurt
1 green chilli, deseeded and chopped
Juice of half a lemon
1tsp garam masala
2 tbsp vegetable oil
1 jar Uncle Ben's Tikka Masala sauce
8 Tortilla wraps, shredded lettuce and raita to serve (see cooks tip)

Method

1. Place the chicken in a small bowl, add the yogurt, chilli, lemon and garam masala. Mix well and leave to marinate for 10mins (if time allows this could be done overnight).
2. Heat the oil in a large non-stick frying pan, lift the chicken pieces from the marinade, add to the pan one at a time and cook over a high heat for 10mins turning them until they are lightly charred on all sides.
3. Add the Uncle Ben’s Tikka Masala sauce and bring to the boil.
4. Simmer over a high heat until the sauce is thickened and reduced.
5. Serve the chicken pieces and sauce spooned into tortilla wraps with shredded lettuce and raita to finish.

Cooks Tip:To make raita, cut half a cucumber in half and scoop out the seeds. Finely chop or coarsely grate the cucumber then place in a bowl with 6 tbsp Greek yogurt, mix well then season to taste.

Chicken Korma &
Mushroom Rice
Speedy Chicken Tikka
Beef and Chickpea Balti
Leek and Mushroom Risotto and Special Egg Fried Rice
Nancy Lam's One Stop Wok Recipes
Healthy Recipes With Dolmio Organic Sauce For Bolognese
Smoked Haddock And Leek Fishcakes

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