A Friday night takeaway after an arduous week of work; sitting down in front of the TV with an army of poppadoms, legions of pizza and battalions of chips, is one of the hardest things to give up if you’re pursuing a healthy diet. They’re so attractive because they’re so easy and comforting. But, is there any way of forging your own recipes from scratch, sneaking IN the delicious flavour, and sneaking OUT the saturated fat and sugar. Let’s find out in Homemade Takeaways: 3 Gorgeous, Vegetarian Recipes You’ll Love!
1. Sweet Potato & Spinach Curry, with Chapatis
The Curry
A takeaway curry is a British classic. Making the homemade takeaway equivalent from scratch can be difficult, because making good curries takes skill, time and practice. However, with a few key ingredients, it can be pretty straightforward (and healthy!). To start, fry a finely chopped onion in a tablespoon of olive oil. Allow it to soften before adding spices: a teaspoon of cumin and garam masala, 7 or 8 crushed cardamom pods and some coriander seeds. Toast for a few minutes. Meanwhile, boil your spinach until wilted and the sweet potato until soft. Next, add chopped tomatoes to your spice mix. Then a magic blast of tamarind paste. Two teaspoons will add the sweetness that tends to be found in takeaway curries. Add in a dash of garlic and curry powder, before mixing in the sweet potato and spinach. Bon Appetit!
The Chapatis
Chapatis are a must for a curry just to mop up all that lovely sauce! They’re also quite easy to make. Simply combine 50g of wholemeal flour with 50g of plain flour, before adding in enough water to make a springy, (but not sticky) dough. Knead until soft, and roll into circles. Heat a lightly greased frying pan, and add in your chapatis!
2. Cauliflower Wings, Sweet Potato Fries & Mushy Peas
I’m not too sure if this recipe is a spin on the American diner experience, or the British fish and chips. Perhaps it’s a bit of both. Either way, it’s among the most delicious, nutritious and comforting of homemade takeaways!
Begin by making the batter for your cauliflower wings. To do this, combine milk, water, flour with some cayenne pepper and paprika. Dip cauliflower florets in the mix until covered. Meanwhile, chop your sweet potatoes to chip-size. Coat with a tablespoon of olive oil and some lemon juice. Bake the wings and fries for around forty minutes at 180 degrees (BUT, after half an hour, add some olive oil and chili sauce to the wings to get them crispy!) To make the mushy peas, or, if you’re feeling fancy – the pea puree, simply boil them until soft, before adding them to a blender.
Add a couple of teaspoons of Greek yogurt for added creaminess, as well as a dash of lemon juice and mint for that extra zing.
3. Tofu Chow Mein
This Chinese-takeaway staple is a noodle-stir fry which is packed with protein and easy to make at home. The inclusion of tofu, cashew nuts and egg-noodles give just one serving of this dish over 20g of protein.
To begin, fry finely chopped spring onions in a tablespoon of sesame oil, and two teaspoons of soy sauce. After the onion has softened, add a crushed garlic clove, a couple of handfuls of unsalted cashews and a grated carrot. Next: the tofu marinade. Mix a couple of teaspoons of soy sauce with a teaspoon of sesame oil and some black pepper. Rub the tofu into the marinade, before adding it to the frying pan. Once the tofu has browned, you can add in the egg noodles. Fry for a couple more minutes, before munching it all up (or down)!
