Curry is hands down my favourite thing to eat, whenever we fancy a takeaway I always always ALWAYS suggest curry! But that’s not always the healthiest thing to be eating and buying a premade sauce just isn’t the nicest thing (or again healthiest).
So, I’ve had this page in the book tabbed for absolutely ages and I thought it was about time I gave it a go.
The recipe that I followed can be found in this book here.
The recipe requires quite a few spices but luckily I already had most at home so minimal shopping was required. The recipe looked quite easy and was explained very well.
This curry tasted amazing and had a good spicy kick to it. We also cooked some chicken to go on the side with ours.
The only ‘issues’ I had with this recipe was quantity. The recipe states it serves 4 people and the ingredients list states you need 1.4kg of charlotte potatoes, I only used 1kg as I didn’t want to buy another packet and this was way more than enough. In fact, we had more than half of what I made left over (which I was secretly happy about because that means lunch was sorted for the next day). We managed to serve 5 of us with just over half of the ingredients.
Also, you really do need a big saucepan, I used a wok and it was full to the brim when I put it on simmer, this worked fine, but if you were using the full 1.4kg of potato I’m not sure how easy it’d be to find a pot!
This is a great recipe if you’re trying to cut down your meat intake as this is entirely vegan, however, it still leaves you feeling full afterwards.
Overall, absolutely brilliant for me, tasted amazing and I love leftovers, but if you’re being super conscious of waste you may want to cut down on the potato and cauliflower. I think I’m going to try this recipe again soon but add a few more veggies; I might even try this with sweet potato!
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