Cooking healthy Indian food at home

With the cold weather upon us there is nothing better than a heart-warming meal. Indian cuisine is full of flavour and spices such as cumin, chilli and cardamom, so we thought it a perfect time to feature some of our delicious, nutritious recipe ideas. Instead of eating out this winter, why not go for the healthier, and cheaper alternative of cooking at home. Indian cuisine, whilst delicious, is often fairly rich and high in kilojoules when eating out. Have a look at a few of our favourite recipe ideas for dinner tonight, including some simple ideas to create a healthier and more nutritious meal: — Did you know that between 20-40% of India’s population is vegetarian? Indian food offers a great way to incorporate more legumes into your diet such as chickpeas and lentils. — Use a non-stick cooking pan to reduce the amount of oil needed. — Always use measuring utensils rather than free-pouring or guessing, as we usually overestimate the quantity required. — Use herbs and spices for flavour rather than adding salt. — Experiment with different cooking methods, such as baking instead of frying. — Use a good quality yoghurt or lite coconut milk rather than cream to reduce fat content. Here's some great sides and snacks to enjoy with your curries too:
Vegetarian Samosas
500g Dineamic Cauliflower & Chickpea Curry Ready-made filo pastry — Take one sheet of filo — Use a canola oil spray rather than butter to lightly spray the sheet of pastry — Place 1 heaped tablespoon of the curry onto one end of the pastry strip — Fold into a triangle and continue folding into triangles until the end of the strip is reached — Place on a baking sheet and bake in a 180degree oven for 20 minutes or until golden
Spiced Chickpea Salad
Spiced chickpea salad 1 cup cooked chickpeas 2 large tomatoes, diced 1 red onion, finely sliced ½ bunch fresh mint, leaves picked 1 lemon, juiced 1 TBS olive oil 1 tsp fennel seeds 1 tsp cumin seeds — Heat oil in a large fry pan — Add the fennel and cumin seeds and cook for 1 minute or until fragrant — Add in chickpeas and stir through to coat with the spice mix, cook for a further minute — In a large bowl, combine the tomato, onion, mint and spiced chickpea mixture — Mix through well and finish with lemon juice
Raita
1 cup natural yoghurt 1 small Lebanese cucumber, diced finely 2 TBS finely shredded mint ¼ tsp salt — Combine all ingredients in a small bowl and mix well — Use as a side to curries or as a dipping sauce

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