A delightfully fragrant curry, with peanut butter that adds nuttiness, creaminess and a little texture. Roasting the aubergine is okay, but frying it adds something more. Finish off with chopped coriander if preferred, but mint brings a freshness.
Serves: 4
Prep Time: 20 minutes
This is a wonderful way to cook a whole chicken, as all the juices are absorbed by the rice cooking beneath it. The vadouvan spice is a vibrant and mildy sweet mix of garlic, turmeric and chilli and brings fantastic flavour.
Serves: 4
Prep Time: 10 minutes
A really good recipe for spicy Indian chicken curry. Easy to make and tastes really good!
Serves: 6
Prep Time: 20 minutes
Nothing like a good side, done well, that makes a curry that much better
https://www.thetimes.co.uk/article/india-knights-secrets-to-proper-comfort-food-wh0q2tm07, and https://www.thetimes.co.uk/article/india-nsgcpphtn
On the Hob
Put one mug of basmati to 1.5 mugs of water in a pan, or two mugs of rice with three mugs of water and so on, ie keeping the 2:3 ratio. Bring to the boil on a medium heat. The second it boils, clamp on a tight lid and turn the heat to lowest.
Quick and easy, this is the fastest curry you'll ever make from scratch. It's healthy and delicious with a flavor bomb of spices.
Serves: 8-12
Prep Time: 35 minutes
Cooking Time: 30 minutes
Indian breakfast curry that goes with Puri or Masala Dosa
Serves: 4
Prep Time: 10 mins
Cooking Time: 35 mins
Quick & easy curry. Soak dried chickpeas overnight, then boil in water with a half teaspoon of bicarbonate of soda until tender. Use instead of canned chickpeas.
Serves: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Lamb and lentils are a nod to India's age-old tradition of maximising expensive ingredients without compromising on dining table appeal
#LambGosht
Serves: 4
Prep Time: 15 minutes
Simple Chana Masala made using everyday Indian spices. Goes well with rice or naan.
#Chickpea #Curry #Vegan #GlutenFree
Serves: 3
Prep Time: 25 mins
