Indian Archives - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Curried lentil & potato stew

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Samosas are one of our favourite Indian dishes. This stew is a quick and easy way to enjoy all the comforting flavours of the samosas!

This potato, lentil and green peas stew is flavoured with the curried beef stew mix: tomato paste, beef stock, ginger, turmeric and curry powder.

Serve this comforting and easy stew with garlic butter naan bread for an ultimately comforting dish.

Featured Saskatchewan products

What you will need:

Preparation

1

Setup & cook the onion: Preheat the oven to 450°F. Wash and dry all produce.

Dice the onion. Mince the garlic.

Heat a drizzle of oil in a large pot over medium heat. Cook the onions for 2 minutes.

2

Start the stew: Add the lentils. Season with salt & pepper. Curried lentil stew mix and water ( 2 cups (2p), 4 cups (4p) , 6 cups (6p)). Bring to a boil on high heat. Cover with the lid, reduce the heat to low and simmer for 15 minutes*.

*note: Cooking time is longer for 4 and 6 portions.

2

Prepare the potatoes: Peel and cut potatoes into 1/2 in pieces.

Add the potatoes to the lentils. Season with salt. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 to 20 minutes*.

Zesty tip: Add water 1/4 cup at a time if mixture gets too dry.

4

Finish the stew: Add the peas, Combine.

Taste and add salt & pepper, to taste.

5

Make & heat the garlic naans: In a bowl, add butter ( 2 tbsp (2p), 1/4 cup (4p) , 1/3 cup (6p)) and the rest of the garlic. Combine.

Spread the garlic butter on the naan and sprinkle with a pinch of salt. Place the naan on a baking sheet. Toast in the oven until golden, 2-4 minutes.

Gluten friendly: Heat the garlic naan: Follow step 4 above. Bake the gluten friendly naan bread for 5 – 7 minutes until the curst is golden. Let stand for 2-3 minutes before slicing.

6

Serve: Cut garlic-butter naan into quarters. Serve the stew with garlic-butter naan.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

onion

lentil

1/2 cup

1 cup

1 1/2 cup

potatoes

460 gr

920 gr

1380 gr

curried beef stew mix

75 ml

150 ml

225 ml

Naan bread

GF Naan bread

garlic cloves

peas

55 gr

110 gr

165 gr

Note: Full list of ingredients at the bottom of the page.

Dr. Herrington's Health Fact

Regina Naturopathic

GINGER
Ginger has strong anti-inflammatory properties. These properties are well known for anti-nausea properties. Ginger also slows the development of most chronic diseases.

Cooking with Kids

Cooking for kids?
Kids may prefer naan bread with butter rather than garlic butter.

Making this recipe with kids?
Ask the child to help in step 3 and 4:

Add the potatoes, water and curried beef stew mix. Combine.
Add the peas.

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour: Red
Alcohol: 13.5%
Price (SLGA): $17.77

Deinhard green label Riesling
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol: 10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

ground beef – lean
potatoes
onion
naan bread: wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bactrial culture), milk, yeast, sugar, sourdough (ascorbic acid, enzymes), calcium propionate, sodium bicarbonate, monoglycerides, propionic acid, phosphoric acid, potassium sorbate.
curried beef & potato stew: tomato paste, beef stew concentrate, water, ginger, tumeric, curry powder
garlic

Gluten friendly adjustment:

GF naan bread: Pizza oggi: cauliflower, cornstarch, rice flour, potato starch, inulin, psyllium husk powder, water, sugars (dextrose, fructose, brown cane sugar), modified cellulose, extra virgin olive oil, sea salt, yeast.

Nutritional Information

Curried beef & potato stew

Posted on by

Samosas are one of our favourite Indian dishes. This stew is a quick and easy way to enjoy all the comforting flavours of the samosas!

This beef, potato and green peas stew is flavoured with the curried beef stew mix: tomato paste, beef stock, ginger, turmeric and curry powder.

Serve this comforting and easy stew with garlic butter naan bread for an ultimately comforting dish.

Featured Saskatchewan products

What you will need:

Preparation

1

Setup & cook the beef: Preheat the oven to 450°F. Wash and dry all produce.

Dice the onion. Mince the garlic.

Heat a drizzle of oil in a large pot over medium heat. Cook the onions for 2 minutes. Add the ground beef. Season with salt & pepper. Cook, breaking up the ground beef for 5 minutes. Add half the garlic. Combine.

2

Prepare the potatoes: Peel and cut potatoes into 1/2 in pieces.

3

Start the stew: Add the potatoes, curried beef stew mix and water (1 1/2 cup (2p), 3 cups (4p), 4 1/2 cups (6p)). Season with salt. Cover and bring to a simmer over high heat. Reduce the heat to medium and simmer for 10 to 20 minutes*.

Zesty tip: Add water 1/4 cup at a time if mixture gets too dry.

*note: Cooking time is longer for 4 and 6 portions.

4

Finish the stew: Add the peas, Combine.

Taste and add salt & pepper, to taste.

5

Make & heat the garlic naans: In a bowl, add butter ( 2 tbsp (2p), 1/4 cup (4p) , 1/3 cup (6p)) and the rest of the garlic. Combine.

Spread the garlic butter on the naan and sprinkle with a pinch of salt. Place the naan on a baking sheet. Toast in the oven until golden, 2-4 minutes.

Gluten friendly: Heat the garlic naan: Follow step 4 above. Bake the gluten friendly naan bread for 5 – 7 minutes until the curst is golden. Let stand for 2-3 minutes before slicing.

6

Serve: Cut garlic-butter naan into quarters. Serve the stew with garlic-butter naan.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

onion

ground beef

220 gr

440 gr

660 gr

potatoes

460 gr

920 gr

1380 gr

curried beef stew mix

75 ml

150 ml

225 ml

Naan bread

GF Naan bread

garlic cloves

peas

55 gr

110 gr

165 gr

Note: Full list of ingredients at the bottom of the page.

Dr. Herrington's Health Fact

Regina Naturopathic

GINGER
Ginger has strong anti-inflammatory properties. These properties are well known for anti-nausea properties. Ginger also slows the development of most chronic diseases.

Cooking with Kids

Cooking for kids?
Kids may prefer naan bread with butter rather than garlic butter.

Making this recipe with kids?
Ask the child to help in step 3 and 4:

Add the potatoes, water and curried beef stew mix. Combine.
Add the peas.

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

ground beef – lean
potatoes
onion
naan bread: wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bactrial culture), milk, yeast, sugar, sourdough (ascorbic acid, enzymes), calcium propionate, sodium bicarbonate, monoglycerides, propionic acid, phosphoric acid, potassium sorbate.
curried beef & potato stew: tomato paste, beef stew concentrate, water, ginger, tumeric, curry powder
garlic

Gluten friendly adjustment:

GF naan bread: Pizza oggi: cauliflower, cornstarch, rice flour, potato starch, inulin, psyllium husk powder, water, sugars (dextrose, fructose, brown cane sugar), modified cellulose, extra virgin olive oil, sea salt, yeast.

Nutritional Information

Butter chickpea

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This delicious butter chickpea is filled with warming spices like garam masala, ginger, curry powder, fenugreek and sweet paprika and a rich creamy sauce. The addition of carrots fills this dish with vitamins. This dinner takes comfort to the next level.

Featured Saskatchewan Products:

You will need:

Preparation

1

Prepare & cook the rice: Rinse the brown rice in a strainer.

In a pot, add the brown rice, water 1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) and salt. Stir.

Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Set aside.

2

Prepare the vegetables: Wash and clean all produce. Wash and clean all produce. Slice the onion. Peel and cut the carrot.

3

Cook the vegetables: In an oiled pan on medium heat, add the onion and carrot. Season with salt.

Stirring regularly, cook on medium heat for 5 minutes.

4

Finish the butter chickpea: Add the butter chickpeas mix and water 1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) to the vegetables. Add the spiced chickpeas to vegetables. Season with salt. Combine.

Bring to a simmer on medium heat. Simmer on medium low heat 15 to 20 minutes.

6

Garnish & serve: Separate the cilantro leaves. Thinly slice the Thai pepper.

In individual bowls, place the brown rice and butter chickpeas. Garnish with cilantro and Thai pepper. Serve.

Note: Thai pepper is very spicy, add it slowly based on how spicy you like your dish.

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

brown rice

2/3 cup

1 1/3 cup

2 cup

chickpea

220 gr

440 gr

660 gr

onion

carrot

250 gr

500 gr

750 gr

butter chickpea mix

1/2 cup

1 cup

1 1/2 cup

Thai pepper

cilantro

3 gr

6 gr

9 gr

Note: Full list of ingredients at the bottom of the page.

Dr. Herrington's Health Fact

Regina Naturopathic

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer.

Cooking with Kids

Cooking for kids?
The Thai pepper is very hot. Explore with the kids to discover if they like it’s flavour.

Making this recipe with kids? Ask the child to help by completing step 1 & 3:

Rinse the rice in the strainer. Add to the pot with water and salt.
Add the vegetables to an oiled pan and cook for 5 minutes.

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

brown rice
spiced chickpeas: chickpeas, spices: ginger, garlic, coriander, tumeric, cumin, gram masala, fenugreek, sweet paprika
onion
carrot
butter chicken mix: cream, tomato paste, water, cornstarch, spices: ginger, garlic, coriander, tumeric, cumin, gram masala, fenugreek, sweet paprika
Thai pepper
cilantro

Nutritional Information

Butter chicken

Posted on by

This delicious butter chicken is filled with warming spices like garam masala, ginger, curry powder, fenugreek and sweet paprika and a rich creamy sauce. The addition of carrots fills this dish with vitamins. This dinner takes comfort to the next level.

Featured Saskatchewan products

What you will need:

Preparation

1

Prepare & cook the rice: Rinse the rice in a strainer.

In a pot, add the brown rice, water (1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) and salt. Stir.

Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Set aside.

2

Prepare & cook the chicken: While the rice is cooking, Cut the spiced chicken into dices. Season with salt.

In an oiled pan on medium heat, cook the spiced chicken for 10 minutes.

*Note: ensure poultry is cooked to at least 165°F

3

Prepare the vegetables: Wash and clean all produce. Wash and clean all produce. Slice the onion. Peel and cut the carrot.

Cook the vegetables: Add the onion and carrot to the chicken. Season with salt. Stirring regularly, cook on medium heat for 5 minutes.

4

Finish the butter chicken: Add the butter chicken mix and water 1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) to the vegetables and chicken. Season with salt. Stir to combine.

Bring to a simmer on medium heat. Simmer on medium low heat for 15 to 20 minutes.

5

Garnish & serve: Separate the cilantro leaves. Thinly slice the Thai pepper.

In individual bowls, place the brown rice and butter chicken. Garnish with cilantro and Thai pepper. Serve.

Note: Thai pepper is very spicy, add it slowly based on how spicy you like your dish.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

brown rice

2/3 cup

1 1/3 cup

2 cups

spiced chicken breast

220 gr

440 gr

660 gr

onion

carrot

250 gr

500 gr

750 gr

butter chicken mix

1/2 cup

1 cup

1 1/2 cup

Thai pepper

cilantro

3 gr

6 gr

9 gr

Note: Full list of ingredients at the bottom of the page.

Dr. Herrington's Health Fact

Regina Naturopathic

Cooking with Kids

Cooking for kids?
The Thai pepper is very hot. Explore with the kids to discover if they like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1 & 3:

Rinse the rice in the strainer. Add to the pot with water and salt.
Add the vegetables to the chicken and cook for 5 minutes.

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

brown rice
spiced chicken breast: chicken breast, curry spice blend
onion
carrot
butter chicken mix: cream, tomato paste, water, cornstarch, spices: ginger, garlic, coriander, tumeric, cumin, gram masala, fenugreek, sweet paprika
Thai pepper
cilantro

Nutritional Information

Coconut curry

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This creamy dish is a specialty from the south of India. It is filled with creamy potatoes and cauliflowers cooked in a spicy coconut sauce & is served with naan bread. We bet you will fall in love with this dish’s bright & kid friendly flavours.

Featured Saskatchewan Products

Tools

knife
small bowl
large pot with lid
vegetable peeler
cutting board
potato masher

Preparation

1

Prepare the vegetables: Wash and clean all produce. Dice the onion, mince the garlic and fresh ginger. Peel and dice the potato in 1-2 cm dice. Cut the cauliflower in about 2 to 3 cm florets. Gluten friendly: Use rice instead of naan bread. In the sink, place the brown rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cup, 4 cup), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Cook the onion: Heat the oil (1/2 tbsp, 1 tbsp, 1 1/2 tbs) in a medium pot. Add the onion and cook on medium heat for about 5 minutes until the onion is tender.

3

Roast the spices: Add the Indian spice blend, the salt (1/2 tsp, 1 tsp, 1 1/2 tsp), pepper (1/8 tsp, 1/4 tsp, 1/2 tsp), minced garlic and grated or minced ginger. Cook for an additional minute.

4

Add the vegetables: Add cauliflower, potato, coconut milk and water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup) to the onion and spices. Bring to a boil. Cover and let simmer for about 20 minutes. Preheat the oven to 400F. Note: The coconut milk will separate and solidify in the fridge. When heated it will become nice and creamy.

5

Finish the curry & heat the naan bread: When the coconut curry has about 5 minutes left to simmer, heat the naan bread in the oven for 3-4 minutes. Combine the cornstarch with water (3 tbsp, 1/3 cup, 1/2 cup) in a small bowl and add to the coconut curry. Stir for about 1 minute to thicken the sauce. With a potato masher or a fork, mash some of the curry to give it a creamier texture.

6

Garnish & Serve: Cut the coriander in about 2 cm pieces. Serve the coconut curry in individual bowls with warm naan bread. Garnish the coconut curry with coriander. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

cauliflower

200 gr

400 gr

potatoes

300 gr

600 gr

onion

1 small

1 medium

garlic bulb

3 bulb

6 bulb

fresh ginger

1/2 inch piece

1 inch piece

Indian spice blend

1 tbsp

2 tbsp

coconut mylk

1/2 cup

1 cup

corn starch

1/2 tbsp

1 tbsp

naan bread

brown rice

gf only

2/3 cup

1 1/3

oil*

1/2 tbsp

1 tbsp

pepper*

1/8 tsp

1/4 tsp

salt*

1/2 tsp

1 tsp

water

3 tbsp + 1 1/4 cup

1/3 + 2 1/2 cup

water

gf only

1 1/3 cup

2 2/3

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.

Cooking for kids?
Go easy on the indian spice blend as some children may not be used to these spices.

Making this recipe with kids?
Ask the child to help by completing step 3 & 4:

Roast the spices
Cook the curry

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.