(NaturalNews) It is a wonderful feeling to come out of the freezing winter cold into a warm house and a delicious home cooked meal. Natural, healthy ingredients put together with care are irresistible and provide the necessary nutrients without leaving a person feeling sluggish and unhealthy afterwards. Tempt the family with these warming curry and lamb recipes this winter.
Creamy Chicken Curry
This is an economical, filling dish made with a little organic chicken and red lentils. Vegetables will add fiber and bulk and natural yogurt is added to give the dish a creamy finish. Serves 4 - 6.
Ingredients:
30 ml (2 tablespoons) olive oil 1 onion, chopped 2 cloves garlic, crushed 30-40 ml curry powder (1 tbsp cumin powder, 1 tbsp coriander powder, 1 tsp ginger powder, 1/2 tbsp turmeric, cayenne or chili powder to taste) 550 ml homemade chicken stock (approximately 2 cups) 3 free range chicken breasts, diced 2 tomatoes, chopped 30 ml (2 tablespoons) desiccated coconut 15 ml (1 tablespoon) vinegar 1 apple, peeled and diced 2 potatoes, peeled and quartered 250 ml (1 cup) red lentils 1/2 cup green beans, diced 1 cup butternut, peeled and cubed 250 ml (1 cup) natural yogurt
Method:
Heat oil in a large saucepan. Add onion and garlic and simmer until soft. Stir in curry powder and cook on high for 1 minute. Add chicken stock and bring to a boil. Add chicken pieces, stir and then reduce the heat. Add all ingredients except for the yogurt and seasoning. Simmer, covered, for 40 minutes until chicken is cooked through or until vegetables are tender. Stir in the yogurt and season to taste prior to serving. Serve with brown rice.
Easiest Ever Winter Lamb Recipe
This is a simple recipe that is easy to put together and is wonderfully filling. Allow to cook slowly for a fuss free family meal. The meat and vegetables should simmer for at least two hours to allow the vegetables and meat to form a rich gravy. The meal can be slow cooked in a crock pot or in the oven on a low heat. Serves 4 - 6.
Ingredients:
1 leg of free range lamb, cut into inch size pieces 1 kilogram (2 pounds) ripe tomatoes, skinned and chopped 1/2 teaspoon sea salt 2 onions, diced 4 large potatoes, peeled and quartered 30 ml (2 tablespoons) olive oil 3 bay leaves pepper to taste
Method:
Heat oil in a heavy based saucepan and brown the lamb pieces. Add onions and bay leaves and simmer until softened. Add potatoes, and seasoning, cover and simmer on a low heat for approximately 2 hours. Serve with brown rice.
Fleur Hupston is a professional freelance writer. She is passionate about natural, healthy living and is currently studying to be a naturopath. She divides her time between writing for Natural News and various other sites, home schooling her children and studying part time.
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