KTC Curry Cook Book

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Curry

Making

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KTC is on a mission to make delicious cost less and we love nothing more than introducing all you foodies to our wonderful collection of recipes from around the globe.

In this, the second edition of our virtual cookbook, we’re concentrating on the aromatic flavours of the Indian Subcontinent. Let’s face it who doesn’t love a curry?

No one does Asian flavours like KTC, so If you want to save money and eat well, simply take a stroll down the World Food aisle where you’ll find the huge range of world food products we have to offer.

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Spicy Lentil Cakes with Tomato Dip

Spicy Vegetable Samosas

Vegetable Pakoras

Chana Masala with Puri

Chicken Jalfrezi

Lamb and Red Kidney Bean Curry (Lamb Rajma) with Herbed Rice

Lentil and Coconut Curry with Egg and Lime Chutney

Bhindi Bhaji

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For the Tomato Dip 1 tbsp KTC Extra Virgin Olive Oil 1 small/medium onion, finely chopped 1 tsp KTC Garlic Paste 1 tsp KTC Ginger Paste 400g KTC Chopped Tomatoes

Spicy Lentil Cakes with Tomato Dip Makes 12 Lentil Cakes - Serves 6 Ingredients 150g KTC Chana Dal 100g KTC Mung Dal 75g KTC Red Lentils 3 tbsp KTC Rapeseed Oil 1 onion, finely chopped 1 large or 2 small carrots, peeled and coarsely grated 1 tsp KTC Garlic Paste 1½ tbsp KTC Ginger Paste 1 tsp KTC Ground Coriander 1 tsp KTC Ground Cumin ¼ tsp KTC Extra Hot Chilli Powder 50g baby spinach small bunch fresh coriander, roughly chopped (approx. 30g) KTC Gram Flour for dusting

½ tsp sugar 1 tsp KTC Chilli Powder Directions 1. Soak the chana dal in plenty of cold water for 2 hours. Drain, rinse and tip into a large saucepan.

2. Wash the mung dal in plenty of cold water and tip into the pan with the chana dal. Cover with 1 litre of water, bring to the boil, skim off any residue that appears on the surface, reduce to a simmer and cook uncovered for 20-30 minutes or until tender the drain.

3. Wash the red lentils and tip into a separate pan. Cover with water and simmer for 8-10 minutes until tender but still holding their shape, then drain.

For the Lentil Cakes

1 tsp KTC Lime Juice

1 tbsp chopped fresh parsley

4. While the lentils are cooking prepare the rest of the mixture.

Heat 1 tbsp of oil in a saucepan, add the onion and cook over a moderate heat for 10 minutes until soft and translucent but not browned. Add the carrot, garlic, ginger and spices, season with salt and freshly ground black pepper and cook for 3 minutes.

Tip into the bowl of a food processor along with all the lentils, spinach, coriander and lime juice, blitz until well combined.

5. Combine all the ingredients for the dip other than the onion in a saucepan and gently simmer for 8 minutes. Squash the tomatoes with the back of a spoon and adjust the heat of the dip to taste with a little more chilli and seasoning. Serve warm, with the raw red onion stirred through for extra texture.

6. Take a large spoonful of the lentil cake mixture, roll into a ball, then press to form patties. Dust with gram flour and repeat with all the mixture - it should make twelve. Heat 1 tbsp of oil in a large frying pan to a moderate/high heat. Carefully fry half the patties for 2-3 minutes on each side. Keep warm in a low oven while you cook the second batch and serve.

KTC Pure Himalayan Salt freshly ground black pepper

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For the Green Chutney large handful of coriander leaves large handful of mint leaves

Spicy Vegetable Samosas Makes 15-18

½ tsp KTC Extra Hot Chilli Powder 1 small onion, roughly chopped 1 tsp caster sugar ¼ tsp KTC Cumin ¼ tsp KTC Coriander 2 tsp KTC Lemon Juice ¼ tsp KTC Pure Himalayan Salt

Ingredients For the Pastry 1 pack filo pastry (filo should be cut into thirds lengthways about 40cm x 9cm each) 1 free range egg, lightly beaten 2 tsp KTC Vegetable Oil ½ tsp KTC Coriander Seeds, crushed For the Filling 1 potato 170g, peeled and diced 1 medium carrot, peeled and diced small 100g frozen peas 150g KTC tinned Chick Peas, drained and rinsed 2 medium onions, finely diced 3-4 cloves garlic, crushed 1 tsp KTC Ginger Paste 1 tsp KTC Pure Himalayan Salt ½ tsp KTC Turmeric 1 tsp KTC Extra Hot Chilli Powder 1 tsp KTC Garam Masala handful of coriander leaves, chopped

Directions 1. To make the filling, cook the diced potato and carrot in a saucepan of boiling water for 5 minutes. Add the peas and chick peas and cook for a further 2 minutes. Drain well and tip the vegetables into a bowl.

2. Heat the oil in a heavy based pan over a low to medium heat and fry the onions for 10 minutes until softened. Stir in the garlic and ginger paste and fry for 1 minute. Add the salt, turmeric, chilli powder and green chillies and fry for another 1 minute. Increase the heat to medium/high, add the vegetables and the garam masala and cook for 2 minutes, adding a splash of water so it doesn’t catch and let the water evaporate. Leave to cool then stir in the coriander and lemon juice.

3. To assemble. Take a strip of pastry, keeping the rest covered to prevent drying out. With the long side facing you, make a cone by folding the bottom left corner up to meet the top right corner to form a triangle the fold it over on itself to the right again.

Holding it gently fill it 2/3rds full with the vegetable mixture.

Brush the edges with egg and press to seal, then fold the pastry up and over into a triangle and seal with more egg.

4. Place the samosas on a lightly oiled non-stick baking tray, brush the tops with the remaining oil, scatter over the coriander seeds and bake at 180°C for 10-15 minutes until golden.

5. To make the chutney put all the ingredients in a food processor and blitz into a medium-rough paste and serve with the samosas.

1 tbsp KTC Lemon Juice

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¾ tsp KTC Ground Coriander

Vegetable Pakoras Serves 4-6 Ingredients 300g plain flour 2 tsp baking powder 75g golden caster sugar 2 bananas juice of 1 lemon 75g KTC Coconut Oil

¾ tsp KTC Ground Cumin 250-275ml water 300g potatoes, grated 300g onions, coarsely grated 100g spinach (you can use 50g of spinach and 50g of methi if you prefer) 1-2 fresh green chillies, finely chopped with or without seeds depending on your preference KTC Vegetable Oil for deep-frying Directions 1. Mix both flours, salt and spices together in a bowl then slowly whisk in the water until the batter is the same consistency as double cream.

2. Add the potato, onions, spinach and chilli and mix well. You can substitute other vegetables if you prefer.

50g self raising flour

3. Heat the oil in a deep pan to 180°C or until a little bit of batter dropped into the pan sizzles vigorously. Carefully drop tablespoons of the mixture into the hot oil and fry for 3-4 minutes, until crisp and golden.

2 tsp KTC Pure Himalayan Salt

4. Drain on kitchen paper and serve.

100ml milk 250g KTC Gram Flour

½ tsp KTC Turmeric

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For the Puri 250g chapatti flour pinch KTC Pure Himalayan Salt KTC Vegetable or Sunflower Oil for frying

Chana Masala with Puri Serves 4

Directions 1. Start by making the puri dough – mix the flour and salt with 125ml of warm water and bring together to make a dough. Cover with cling film and chill for 20 minutes.

2. Meanwhile, dry fry the cumin seeds and coriander seeds for 1-2 minutes, until you can smell the spicy aroma.

3. Pour the seeds into a pestle and mortar and gently grind them, to break them down and release their flavours. Stir in the remaining spices.

Ingredients 1½ tsp KTC Coriander Seeds 1½ tsp KTC Cumin Seeds 2 tsp KTC Hot Chilli Powder

4. Heat the oil in a pan and cook the onion and green chillies for 1 -2 minutes before stirring in the ginger and garlic pastes and cooking for a further 3-4 minutes.

1 tsp KTC Garam Masala

5. Stir the spices into the pan and cook for a minute.

1½ tbsp KTC Sunflower Oil

6. Add the chopped tomatoes and chickpeas and 200 ml water.

Bring to a simmer, and then cook for 20 minutes.

½ tsp KTC Turmeric

1 large red onion, peeled and chopped 2 green chillies, chopped 2 tbsp KTC Garlic Paste 1½ tbsp KTC Ginger Paste 400g KTC Chopped Tomatoes 650g KTC tinned Chick Peas, drained and rinsed ½ tbsp KTC Lime Juice

7. Meanwhile, divide the puri dough into small balls and roll each one to a 7-8 cm circle.

8. Heat the vegetable oil in a deep heavy-based saucepan until hot – when you drop a small piece of the dough into the oil it should sizzle. Deep-fry each puri for 45 seconds, turning once. Remove with a slotted spoon and drain on kitchen paper.

9. Stir the lime juice and coriander into the chana masala and serve with the puri.

freshly chopped coriander

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Chicken Jalfrezi Serves 4 Ingredients 700g chicken breast, weighed after skinning and boning 4 tbsp KTC Butter Ghee 2 tsp KTC Cumin Seeds 4 tsp KTC Garlic Paste

Directions 1. Cut the chicken into bite-sized chunks.

2. Heat the oil in a karahi or wok. Stir-fry the cumin seeds for a few seconds then add the garlic and continue stir-frying for 30 seconds. Add the ginger and continue for a minute then add the turmeric and a splash of water and when sizzling add the curry paste.

3. Now add the chicken pieces and stir until they are evenly coloured yellow and are lightly sizzling. Add the chillies, pepper and tomatoes and stir-fry for 10 minutes. During this stage, add the coconut milk spoonful by spoonful to maintain a good liquid level.

4. Add the garam masala, fresh coriander and salt to taste, then stir-fry for a final 5-10 minutes.

3 tsp KTC Ginger Paste 1 tsp mild curry paste 8 fresh medium green chillies, sliced

5. Check that the chicken is cooked through then serve at once with Indian bread or fluffy plain rice.

1 green and/or red pepper, sliced and cut into diamonds 400g KTC Chopped Tomatoes 12 tbsp KTC Coconut Milk 3 tsp KTC Garam Masala a few leaves of fresh coriander KTC Pure Himalayan Salt to taste

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Lamb and Red Kidney Bean Curry (Lamb Rajma) with Herbed Rice and Raita Serves 4

For the Curry 1 tsp KTC Coriander Seeds 1 tsp black peppercorns 1 tsp KTC Cumin Seeds 4 cloves 1 tbsp KTC Vegetable Oil 1 onion, finely sliced

For the Raita 1 tsp KTC Cumin Seeds 100g natural yoghurt ¼ cucumber, coarsely grated small bunch coriander, roughly chopped small bunch mint, roughly chopped Directions

Ingredients 500g lamb leg or shoulder, trimmed and diced 125g KTC Basmati Rice For the Marinade 100g natural yoghurt 2 tbsp ground almonds 1 tbsp KTC Garlic Paste 2 tbsp KTC Ginger Paste

½ tsp KTC Turmeric 2 tsp KTC Garam Masala 1 tsp KTC Cumin Powder 1 tsp KTC Coriander Powder 1 tbsp KTC Garlic Paste 1 tbsp KTC Ginger Paste 2 tbsp tomato puree 400g KTC Red Kidney Beans, drained and rinsed KTC Himalayan Salt freshly ground black pepper

1. Mix all the marinade ingredients together in a large bowl. Add the lamb and stir to coat each piece of meat thoroughly. Cover and set aside for 2 hours.

2. Rinse and soak the rice as per pack instructions. Tip the rice into a pan that has a tight-fitting lid, add 250ml water, put the lid on and bring to the boil. Reduce heat and simmer for 15-20 minutes.

Remove from the heat and leave to stand for 10 minutes.

3. Grind together the coriander seeds, peppercorns, cumin and cloves in a pestle and mortar. Heat the oil in a large pan, tip in the spices and cook for about 1 minute or until they start to crackle. Add the onion and cook for 5 minutes over a moderate heat before adding the lamb along with its marinade and 2-3tbsp water or stock. Turn the heat up a little and cook for about 12-15 minutes, stirring occasionally. Season with salt and freshly ground black pepper. Add the remaining powdered spices; garlic, ginger, tomato puree and the kidney beans. Cover and cook on a low heat for 1 hour stirring intermittently.

4. Reserve half of the herbs for the rice and mix the remaining ingredients together to make the raita. Season to taste.

5. Fluff the rice with a fork and stir through the reserved herbs.

Serve the lamb on a bed of herbed rice with a dollop of raita on top.

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3 tsp lime chutney ½ tsp KTC Extra Hot Chilli Powder 2 tsp KTC Turmeric 2 tsp KTC Garam Masala 2 tsp KTC Garlic Paste 3 tsp KTC Ginger Paste To serve 4 eggs, hard-boiled, peeled and quartered fresh coriander

Lentil and Coconut Curry with Egg and Lime Chutney Serves 4 Ingredients 150g KTC Brown Lentils 200g KTC Creamed Coconut 1 tsp KTC Cumin Seeds 1 tsp KTC Coriander Seeds 1 tsp KTC Fennel Seeds 2 tbsp KTC Rapeseed Oil 2 onions, finely sliced

KTC Basmati Rice, steamed Directions 1. Firstly, soak the lentils in plenty of cold water as per pack instructions. Drain and tip into a saucepan, cover with water and bring to the boil. Reduce heat and simmer uncovered for 5 minutes, drain and set aside.

2. Prepare the creamed coconut as per pack instructions and set aside.

3. Heat a medium sized saucepan over a moderate heat. Add the cumin seeds, coriander seeds and fennel seeds. Toast for approx 2 minutes until they start to smell aromatic and start to pop. Tip into a pestle and mortar. Leave to cool a little before grinding into a fine powder.

4. Return the empty pan to a medium-high heat, add the oil and when hot add the chilli powder, turmeric, garam masala, garlic and ginger as well as the ground spices. Stir to heat through for 2 minutes. Add the lentils and stir to coat on a gentle heat for 15 minutes until they are tender, stirring often to prevent sticking.

Season to taste with salt and lime juice.

5. Serve immediately on a bed of basmati and top with the eggs and coriander.

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Bhindi Bhaji

Directions 1. Dry fry the cumin seeds, coriander seeds and fennel seeds for 1-2 minutes, until you can smell the spicy aroma.

Serves 4

2. Pour the seeds into a pestle and mortar and gently grind them, to break them down and release their flavours. Stir in the remaining spices.

Ingredients 1 tsp KTC Cumin Seeds

3. Heat the oil in a pan and cook the onion and green chilli for 1 -2 minutes before stirring in the ginger and garlic pastes and cooking for a further 3-4 minutes.

1 tsp KTC Coriander Seeds

4. Stir the spices into the pan and cook for a minute.

1 tsp KTC Fennel Seeds

5. Pour in the chopped tomatoes, stir well and bring to simmer.

Add the bhindi and cook, stirring occasionally for 6-12 minutes.

¼ tsp KTC Turmeric

6. Stir in the chopped coriander, season to taste and then serve.

¼ tsp KTC Garam Masala 1 tbsp KTC Vegetable Oil 1 large red onion, peeled and chopped 2 green chillies, chopped 2 tsp KTC Garlic Paste 2 tsp KTC Ginger Paste 400g KTC Chopped Tomatoes 800g bhindi small bunch coriander, chopped seasoning to taste

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Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.