One of my favourite vegetarian curries is the combo of spinach, yoghurt, green chillies and Indian set cheese. It’s quick to cook and lovely on it’s own or as a side. I like it with some Bombay potatoes or naan. Serves 4 and is about 250 calories per portion. Ingredients 25ml sunflower oil 1 tsp… Read More My Saag Paneer
This earthy curry is pretty simple to make and can be eaten on its own, with some rice, naan or as a side dish to another curry. Serves 4, approximately 300 calories per portion. Ingredients 1 tbsp olive oil 1 large onion, chopped 2 cloves garlic, crush 2cm grated ginger 1 tbsp coriander powder 1… Read More Cauliflower & Lentil Curry
Maximum spice flavours with fresh prawns and peas. Good for two people, approximately 350 calories each before you add rice or naan and raita. Ingredients 2 tsps oil 1 onion, finely chopped 2 cloves garlic, peeled and crushed 3cm fresh ginger, grated Spices: 5 cardamon pods, broken with the blade of a knife 1 tsp… Read More Pea & Prawn Curry
I do like some simple but spicy dal either along side other curry dishes or just on it’s own with some flat bread or naan. Make sure you do the garnishes – it’s what authentic curries are about. I also leave my dal with some bite rather than a soupy consistency. This is enough for… Read More Spiced Chana Dal Curry
Tamarind is the key ingredient in this curry. Used in Southern Indian dishes it adds a deep slightly sour tang that combined with the traditional spices, garlic, ginger and chilli is worth buying a small pot of paste to do the recipe. It keep for ages in the fridge so won’t go to waste. Serves… Read More Beef, Pepper & Kale Curry
Real indian lentil dishes are normally a loose consistency but I like some texture so I tend to try and catch the lentils while they still have some bite and add chunky mushrooms and wilted leaves. The other key thing is finishing it with some proper garnishes. I sprinkled on crispy fried onions, toasted cashew… Read More Mushroom & Lentil Curry
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