Recipes: Healthy Curry in a Hurry

Hiya, first off as I'd like to remind you peeps that I am shite in the kitchen. However, I am excellent at eating and palming internet access codes from cooking mags. With that said, Cooking Light has a special feature that I thought some of you peeps might like on quick curries.

Helpful Hints:
1. don't let the lite part fool you, most of this stuff tastes good but if you're still skeptical, add a healthy dose of pork fat and/or a stick of butter to make yerselves feel better.
2. you real curry connosieurs might want to add some dynamite or whatever to recreate that "bless it when my burning tounge sweats out through my scalp feeling" cause it seems a wee bit lite on the gun powder.
3. oh and none of you "real" Indians, i.e. Rootsie, better not make fun of me for posting up obviously americana curry or I'm gonna cancel that happy diwali - lets party bollywood style- note I've got planned for the 12th.

Now that I've reminded you that I can't cook, you'll need to add some fatty hot stuff, and fobbed off a (deserved) cultural bashing let's move along shall we?

I've pasted two of the sample recipes below. You access the entire feature at Cooking Light Curry Recipes. If you need to login, this month's access code is "apples" good as long as the issue is on the news stand.

Even if you're not into curry, I'd recommend a looksee through they're cooking database. Pretty good organization and recipes even for those of us that are "gourmetically challenged"

Lamb Curry with Apples

1 pound lean lamb stew meat, trimmed
1 tablespoon all-purpose flour
1 teaspoon vegetable oil
3 cups vertically sliced onion
2 teaspoons curry powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper
1 1/2 cups chopped peeled Golden Delicious apple
2 teaspoons bottled minced garlic
1 (14.5-ounce) can diced tomatoes, undrained
1 (14.5-ounce) can low-salt beef broth

Place lamb in a medium bowl. Sprinkle with flour, tossing to coat.
Heat the oil in a large nonstick skillet over medium-high heat. Add lamb; cook 4 minutes or until browned, stirring frequently. Stir in onion, curry, ginger, and pepper; cook for 5 minutes or until onion is tender. Stir in apple, garlic, tomatoes, and broth. Bring to a boil; cover, reduce heat, and simmer for 15 minutes.

Yield: 4 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVING
CALORIES 265(26% from fat); FAT 7.8g(sat 2.5g,mono 2.9g,poly 1.3g); PROTEIN 25.7g; CHOLESTEROL 74mg; CALCIUM 67mg; SODIUM 248mg; FIBER 3.6g; IRON 3.4mg; CARBOHYDRATE 22.2g

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Curried Basmati Rice

2 tablespoons reduced-calorie margarine
1/2 cup finely chopped onion
2 garlic cloves, minced
1 1/2 cups uncooked white basmati rice
1 teaspoon curry powder
1/2 teaspoon salt
2 (10 1/2-ounce) cans low-salt chicken broth
1/2 cup water
1/4 cup chopped fresh parsley
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice

Melt margarine in a saucepan over medium heat. Add onion and garlic; sauté 5 minutes. Add rice and curry powder; cook 1 minute, stirring constantly. Add salt, broth, and water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and stir in the remaining ingredients. Let stand, covered, 10 minutes; fluff with a fork.

Heh. You might have forgotten this bit:
"Copyright 2003 Kitchen Assistant. All rights reserved. Reproduction in whole or in part without permission is prohibited."

Oi Kza, get orf my land! That's my job to do that bit!
As for diwali - YESSSSSSSSSSSSSSSS BOSTIN'!
But where are the fireworks coming from? And can I just put up my Christmas decorations early like they do in Coventry?
Katrina

Jml, if this is one of your wicked Asian conspiracies to sabotage our Indian curry nights then it ain't working young lady cuz tonight we are nearly 40 peeps and going stronger.
To put in Dubya works, I think you "misunderestimated" curry pow(d)er.

Light Curry? I think not cuz thats almost an oxymoron (No that doesn't mean "stupid cow" as defined in Dubya's Crawford Dictionary either).

Now where is that soy sauce flasche I gave you? My Kung-pao is getting cold.