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Healthy Takeaways?!

Healthy Takeaways?!

Somebody pinch me I must be dreaming. 

Yes, you did read that correct, according to the NHS you can have healthy takeaways. Well, healthier. And because it’s National Curry Week here are two recipes for healthier curries. Can’t class it as a cheat day anymore!

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(Credit - Happy Madison Productions)

According to the NHS website, curries with tomato based sauces, tandoori cooked meat, plain rice and chapati are much healthier than creamier based takeaways e.g. Kormas because they have a lesser amount of fat in them. Also, dal which is a lentil side dish is a good addition and, coming from experience, it’s a lot nicer than it sounds.

Recipe 1 - Butternut Squash, Lentil and Coconut Dal

(Credit - Gousto recipes)

1457-Butternut-Squash--Coconut-Dal-x750


Now I am absolutely not a vegetarian and I usually hate lentils because they’re gross and shouldn’t exist BUT, I love this recipe and feel the need to reevaluate my entire life since trying this. It’s a delicious alternative to meat filled curries and is very healthy and quick to make.


Prep time - 25 mins

Ingredients - For 2, double for 4120g Butternut Squash Cubes
50g Solid Coconut Cream
10g Coriander
1 Lemon
100g Red Lentils
1 Vegetable Stock Cube
1 Brown Onion
15g Fresh Root Ginger
1 Tsp Ground Turmeric
1 Garlic Clove
1 Can of Lentils
1 Tsp Nigella Seeds

Method -

1 -  Preheat the oven to 00°C/ 180°C (fan)/ 395°F/ Gas 6.

Boil a kettle and then peel and finely slice the brown onion(s), garlic and ginger.


2- Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat. Once hot, add half of the sliced onion with a pinch of salt and cook for 5 min or until softened


3 - Meanwhile, add the butternut squash cubes and half the sliced onion to a baking tray. Drizzle with vegetable oil and season with a pinch of salt and give everything a mix up. Put the tray in the oven and cook for 15-20 min or until tender and golden.


4- Meanwhile, remove the coconut cream from the sachet(s) and chop it roughly. Dissolve the vegetable stock cube(s) and chopped coconut cream in 450ml [700ml] boiled water – this is your coconut stock. Rinse the red lentils under the cold tap.


5- Once the onions have softened, add the ground turmeric, chopped garlic and ginger and cook for 1-2 min or until fragrant.


6- Once fragrant, add the rinsed red lentils and canned lentils (no need to drain) Add the coconut stock and stir for 15-20 min until all the water is absorbed and the lentils are tender.


7- Meanwhile, roughly chop the coriander, including the stalks and cut the lemon(s) in half. Once the lentils are cooked, stir through half the chopped coriander (save the rest for garnish!) and squeeze in the juice of ½ (1) lemon – this is your dal. Tip: add more boiled water to loosen the dal, if needed.


Serve with garnish on the top, or don’t, I’m not the curry police.

Aromatic Tandoori Chicken & Rice Salad

(Credit - Gousto recipes)

952---Aromatic-Tandoori-Chicken--Rice-Salad.NO.SPRING.O-x750


This is a punjabi style recipe that’s absolutely delicious and amazingly healthy. Did you know, India is known as ‘The Land of the Spices’? Rightly so considering no other country on the planet produces as much variety of spices as India.


Prep Time - 20 min

Ingredients - For 2, double for 4.

½ Cucumber
1 Lime
120g Natural Yoghurt
1 Tsp Nigella Seeds
125g Radishes
1 Tbsp Curry Powder
10g Coriander & Mint Mix
1 Mayonnaise Sachet (15ml)
100g Basmati Rice
1 Garlic Clove
2 x 125g British Chicken Breast Fillets

Method -

1 - Preheat the grill to a high temperature. Add the basmati rice, a pinch of salt and 250ml (500ml) of cold water to a pot with a lid and bring it to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered for 10-12 mins of until all the water has absorbed and the rice is cooked. Once cooked, drain the rice under cold running water until cool.


2 - Slice the chicken into strips. Combine the curry powder, half ot the natural yoghurt, 1 tbsp (2) vegetable oil and a very generous pinch of salt in a bowl. Add the chicken strips to the bowl and give everything a good mix up.


3 - Drizzle a baking tray with vegetable oil and add the strips to the tray and put it under the grill for 8-2 mins or until the chicken is cooked through and starting to char - this is your tandoori chicken.
Meanwhile, add the remaining yoghurt and mayo to a small bowl. Zest the lime(s) and peel and finely grate the galic, adding to the lime zest and a generous pinch of both salt and pepper to the yoghurt.


4 - Slice the cucumber in half lengthways and scrape out the seeds using a teaspoon, slicing them finely and top and tail the radishes also slicing them as finely as you can. Pick the coriander and mint leaves from their stems, discarding the stems and chop the leaves roughly.


5 - Add the drained rice, chopped cucumber, sliced radish and nigella seeds to a large bowl, squeezing the lime(s) into a bowl and season with salt and drizzle of olive oil and mix well.
Serve the tandoori chicken over the rice salad, dot with the lime and garlic yoghurt and garnish with the chopped mint and coriander.
 

And there you have it, two healthy curries so you can indulge yourself without the shame. Treat yo’ self.


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