When I say chicken stir fry I mean chicken and vegetable. And probably mostly vegetable. Because I really do see stir fry as a chance to eat as many delicious vegetables as possible. Using curry paste as the base of a sauce for a stir fry is so fantastic as it gets rid of so much of the prep time and delivers big on flavour!
This curry is like a love child between ramen broth and a coconut curry. I wanted the curry ‘gravy’ to have that flavour bomb thing going on that you get with ramen but to be served over rice like a curry. And wait for it… I cooked tofu in a pan not the oven for once! Turns out I can let go of my safety net!
It’s always a good time for curry and this one is so quick and simple to do. Plus it’s full of flavour like all good curries. And just look at the bright yellow colour!
My new thing is using curry pastes and a little stock or coconut cream to create the flavour and sauce. It’s so quick and easy and packs a huge flavour punch! You can make your own paste and freeze in portions or keep in the fridge if you plan on using it quickly, or just buy one. So many options to make your life tasty, healthy and easy.
Yes I realise we’ve just had a heatwave of a weekend. But it’s cooled down a little now, and it’s winter in the other half of the world so I know some of you are going to feel like curry. Personally, I always feel like curry. I don’t think it’s just winter comfort food as a lot of countries that serve curry as a staple are typically warm balmy year round weather places. So this is summer appropriate. Plus it’s so friggin good. It’s my favourite dahl, creamy and fragrant and really easy to make.
I’ve been thinking about this curry for a while. I love saag. I love it’s intense greenness and slightly more subtle flavour in comparison to other curries. And Saag Aloo (when you make it with potatoes) is so yumm). Despite it apparently being Spring already the weather last week was very winter like so I decided it was the perfect time to make this.
It wouldn’t be a winter week without some sort of curry or soup recipe now would it? This one is vegan, dairy free and tastes damn good. I’m not vegan or dairy free but if this is vegan food I’d eat it all day erry day.
This is one of those meals that you can make as easy or as difficult as you like. It’s also one of those meals that’s insanely comforting and spicy without being chilli hot. Tender pieces of sweet potato, bright green spinach, fragrant creamy curry and crunchy golden peanuts. Yum.
This red curry pumpkin soup is all kinds of yum and combines two of my favourite things to eat in winter: curry and soup! What could be better? Oh I know, getting a little naughty and topping it with crispy shallots and coconut cream.