As we are creatures of routine Thursday night is often ‘curry night’ for us, but not of the takeaway kind. France doesn’t really do curry and in our little bit of rural France there isn’t really much choice in takeaways at all. I have developed my own mixes of spices and other ingredients over the years to make my own delicious curries, much healthier and cheaper than high street curries and I even have my own naan bread recipe too.
|Ready for the freezer|
Here is what went into my batch of curry paste today, some will be used tonight with lots of sliced onions sautéed with 2 tsp of cumin seeds, mushrooms, diced carrots, peppers and a tin of lentils, and the rest is safely tucked up in the freezer.
1 sliced chilli (I kept the seeds in, but you can scrape them out)
1 whole bulb of garlic
Fresh ginger, finely sliced – I used a 50g piece (or about twice the size of my thumb)
1 bunch of fresh coriander (I substituted this for parsley which is growing in the garden at the moment and the coriander isn’t)
2 tsp of cinnamon
8 tsp of ground cumin
8 tsp of turmeric
8 tsp of ground coriander (omit if using fresh coriander)
2 tbsp of tomato purée
Water added when mixed to make a wet paste consistency
For a creamy curry I add a small carton of coconut milk just before serving or top tip for a healthier option, mix 1 tbsp of desiccated coconut, 1 tbsp ground almonds, 125g natural yoghurt and 3 tbsp of water and add this instead of the coconut milk.
Another curry top tip is to add an extra whole chilli but remove before serving and slice with a pair of scissors. This peps up the heat for Ade and I when added to our plates, without making it too hot a curry for Ed.
I always serve my curries with rice and naan breads.