Whip up delicious Indian dishes for less with top ideas for homemade curries – The Sun
WHO doesn’t enjoy a curry?
I really miss my weekly fix and, although shop-bought ones are OK, getting them for the family can soon add up.
To get some tips, I spoke to Cat Hollow, from Instagram’s @food_obsessed_girl.
She gave me ideas on whipping up Indian-style dishes at home.
THIGHLY RECOMMENDED: Cat says: “If you love curries, essentials in your cupboards should be onions, garlic, ginger, chillies and tomatoes.
"Use chicken thigh pieces. They are cheaper, tastier and harder to overcook.”
For Cat’s Homestyle Chicken Curry, sauté a chopped onion, 1 tbsp of chopped ginger, garlic and green chilli and a pinch of salt in vegetable oil for five minutes on a medium-high heat.
Stir in 750g chicken thigh pieces, seal for five minutes, then add 1 tbsp curry powder, 1 tsp each of ground cumin, turmeric, coriander and garam masala and stir in over the heat.
Lastly, stir in a 400g tin of chopped tomatoes, then 250g Greek yoghurt. Cover loosely and simmer lightly for 25 minutes. Season to taste.
VEGGIE TASTY: Cat says main ingredients of most curries are inter-changeable. “If you are vegetarian or have run out of meat, swap chicken or lamb for chick-peas, paneer cheese or veg.”
She also has a recipe for a DIY vegetable dhansak. Sauté a chopped onion, two chopped red chillies and 2 tbsp of chopped ginger and garlic in vegetable oil for five minutes on a medium-high heat.
Stir in 2 tsp turmeric, 1 tbsp cumin and 1 tbsp ground coriander for a couple of minutes, then add 75g red lentils, 400g chopped tomatoes and 300ml vegetable stock before adding the veg.
For a guide use 300g chopped sweet potatoes, 300g butternut squash, 300g cauli-flower and 200g frozen peas. Cover and simmer for 35 minutes, stir occasionally, and season to taste.
SIDE DISH DELIGHT: For a little extra, whip up a delicious chana saag — made from chickpeas and spinach.
Sauté a chopped onion, 1 tsp of chopped garlic and ginger and a chopped green chilli in vegetable oil for five minutes on medium heat.
Add 1 tsp each of turmeric, cumin, ground coriander and garam masala and two chopped tomatoes and stir well before adding a tin of chickpeas, 150g of chopped baby spinach, a pinch of salt and a handful of chopped fresh coriander.
Cover and cook for five minutes on a medium heat.
RICE TOUCH: For fluffy basmati rice, wash the rice a few times and leave to soak in for 30 minutes before giving it a final rinse.
Cover in a pan with plenty of boiled water and a pinch of salt, bring to a simmer for a few minutes, then drain.
Leave for five minutes and fluff up with a fork before serving.
- For more of Cat’s curries, see her @food_obsessed_girl Instagram account. Prices correct at time of going to press. Offers subject to availability.
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