We have for you: an exquisite and scrumptious tasting curry that is healthy and quick and easy to make!
All you need is our special curry kit spices and you too can make a curry like a master Indian chef!
The recipe is original and unlike anything else you will have ever tasted before!
Cooking healthy does not have to mean boring, tasteless and unexciting – our curry kits will take your taste buds to another level!
Calling all curry lovers: this curry will give you a new experience – one you’ll never turn back from! Say goodbye to your local take away!
OK… here goes... let’s start with ingredients:
1. Vegetables
(We used: potatoes, cauliflower, carrots, peas, tomatoes and cabbage - see below for pictures)
2. Onions
(OK: onions are also a vegetable… but this one… you have to have for the recipe… it won’t really taste the same without)
3. Our special spices
(We give enough for a big curry… enough to feed 10 hungry eaters… but you can vary the amount of spice you put in… to vary the spicyness and hotness of the curry. To start though: we recommend using all of the spice packet and seeing how this suits your tastes)
4. 2 - 4 table spoons of oil
(This is according to your tastes - use less for a more dry curry... and use more for a juicier dish)
5. Fresh Corriander Leaves
(This is according to taste: most of the restaurants will use corriander in most of their dishes)
6. Lemon Juice
(Another ingredient that is according to your tastes and not an essetial ingredient. Be careful though: too much and you can spoil the taste of the curry. You it in good measure and you'll add a nice sharp taste to the curry that will hit your taste buds whent he food hits your tongue)
7. One cup of water
(Add more or less for how soft you want your vegetables to be)
See notes at the bottom for commentary on what else you can use in the curry.
Cooking Utensils: this one is very important. Why don't your curries ever taste like the expert chef's from your local restaurant or take away...? Well the answer is several reasons: one of them is the utensils used to make the curry. It's a bit of a science... and you really need to be an expert to make a curry like the professionals. Our spices however turn everything on its head: follow som simple instructions... and you'll have a wonderful tasting curry that's out of this world!
Here's the tools we'd recommend you should use:
Wooden Spoon
(If possible… please do use a wooden spoon: it does make a difference in the taste of the curry – maybe it’s just in our imaginations: but the wooden spoon adds and extra authentic flavour!)
Large Wok
(Hey… don’t worry… you can also use a saucepan: but… the wok adds something special and magical to the taste of the curry… imagine making Chinese food in a saucepan – it just won’t taste the same!)
Small bowl for weighing and measuring
(Doesn’t have to be a bowl, you can use anything to measure and weigh)
(Weighing scales: for the seasoned and experienced cooks out there – do away with this… you won’t need it… just use your own instinct measurements. For newbie cooks: follow instructions by the word – and you won’t go wrong.)
Now that you've got everything: let's make some curry!
Vegetables: chop them... make them small or as big as you like. Small: they might just blend away into the curry and dissaper: but this adds a really nice taste. Big: don't worry abou tbeing a master chef and cutting the vegetables finely... just cut them into a few pieces and toss them into the wok! (Though: for bigger vegetables: please make sure you cook the curry for long enough to make sure all of the vegetables are well done.)
Potatoes: use any potatoes you can grab hold of... but... if you want a more rich and luxurious taste... we recommend getting more expensive ones... these will cook better and give a better taste.
Tip: why not keep the potato skin on...? You'll get an awesome taste! If you want to keep the skin on: won't use muddy type ... these need to be cleaned a lot (but they can taste better if you go to the effort). Just make sure all potatoes are well washed and pttied of undesirable parts before using.
We decided to peel our potatoes and use fairly large chunks as shown below.
Cauliflowers: cook these well... and they'll go with just about any other vegetable. No particular preference over the type of cauliflower to be used: we simply would recommend organic ones. Use small or big pieces to suit your needs.
Carrots: we recommend slicing them horzontally as shown below. Recommend: use baby carrots. You;ll get an amazing taste with well cooked baby carrots - they can really make the dish taste a million times better and seem more healthier!
Peas... you can use hundreds of them their sooo small! Recommend: use fresh ones. Fresh ones will take a little longer to cook... but they will definitely be wrth the wait and add greatly to the taste! (Erm: we've been lazy... and have used frozen ones below - the restaurants actually do the same and use frozen ones... it's a lot easier and more convenenient to have on hand straight away!)
Tomatoes: use any you can get hold of...! You can even used canned tomatoes. We find that slightly older and less fresh tomatoes cook more well. Baby tomatoes or very small ones also taste good - but we prefer to use larger sized ones.
Tomatoes play a special part on the make of the curry and help give it the sauciness and richness that curry lovers crave for.
We've chopped our tomoatoes in 4 or 5 pieces and have just tossed thm into the wok.
Cabbages: they'll add a slightly sweet taste and will help give your curry substance. In restaurants... they don't really use this ingredient that much... but we find that it's a good addittion that most people love.
We've cut the cabbage... slices and diced... and hey presto see our results below.
Onions: this is one of the ingredients at the heart of any curry. It's the staple ingredient where the sauce comes from. In our recipe the onions stay visible and don't mashed like in other curries. We'd recommned that the onions are cooked well enough to allow them to ooze their flavour into the rest of the curry.
We've cut the onion into long thin slices - but don't worry if your pices are bigger... the taste will still come out as long as the onion is cooked well enough.
Enough preparing... let's get into action. Turn on the cooker to medium heat. Put the wok on and let it heat up for a minute. Pour in 2 - 4 table spoons of oil. Let the oil heat up for a minute or 2. Pour in the oinions. Let them cook for about a 2 minutes... stir thouroughly every 10 seconds until slightly brown. Add the chopped tomatoes. Stir for a minute. Now throw everything else in. Stir gently for 30 seconds. Leave to cook for another 10 minutes. Stir every 2 minutes or so making sure all of the vegetables get enough cooking.
Now for the magic: pour in our spices. We recommend using all of the portion supplied... but you can put in less... for a milder taste. Stir in the spices slowly but thoughly. Keep stirring it for 2 minutes.
Add the cup of water... increase the heat and mix well until curry boils. Reduce heat and leave to simmer for another 20 minutes. Come back and stir every 3 minutes or so very gently. The curry should be done well enough to eat now.
If you want your vegetables to be crunchy and fresher tasting... then leave the cooking time to be slightly less by about 5 minutes altogether. If you like your vegetables well done, then you can leave to cook for another 10 minutes on low heat.
The colour of the curry should stay constant as shown below.
And that's it! Your curry is done!
We like to add fresh corriander leaves... this adds a nice extra aromatic tsate and smell to the curry. You can add the corriander one or two minutes before finishing cooking... or earlier and let th eleaves really blend into the curry.
Lemon Juice: add a sharp twist to the curry and add a bit of fresh lemon juice. We higly recommend using fresh juice andn ot from a bottle: there's a distinct taste difference between the two. Warning: DON'T add the lemon juice too early on... else you'll lose the real taste which will just be consumed by all the other ingredients.
Stir a little more for a 2 - 3 minutes... and now your finally done. Take a step back and take a bow: you've just finished making your a georgeous tasting curry!
Serve straight away to get the freshly cooked taste. When done... leave the rest in your wok covered... or transfer to a saucepan and leave covered. If storing for longer than a few hours: let the curry cool down for a few hours and store in the fridge. The curry will last for several days.
We recommend plain rice or freshly cooked chapatis to accompany the curry. We wouldn't recommend something like pilau rice: this spoils and takes away the frsh taste of the curry.
Now: enjoy your food!
Notes:
Vegetables, vegetables: can I just use ANY vegetable...? Well... not really... you need vegetables that go well with each other: the ones we used for our recipe above... well... we were actually boring! BUT: these are the same ones that get used in just about every Indian restaurant or take away you'll vist. But... ultimitely: DON'T be boring!! Experiment...!
We wouldn't recommend using sweet tasting vegetables with sour tasting ones: for example pumpkins are brilliant and change the taste of the curry! But we wouldn't recommend these with aubergines - which do go really well with other evegtables... just not with sweeter tasting ones!
Cucumbers: wash. leave skin on and cut vertically to give you long strips of about 10cm long. Sprinkle some sea salt - not too much... only a little. Serve on the side with the curry. This adds a really nice fresh side that you can eat at the same time.
We want to hear from you! Love our curries...? Have something to say? Please write back and let us know!
Watch this space: we're going to be making recepie videos! You'll be able to watch us in action: you'll see REAL restaurant chefs from some of the TOP INDIAN restaurants around the country making our recipes!
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