Well after all this talk of making curry sauces and the poll on frozen veg. I made a curry with white onions sweet peppers and garlic diced gently cooked in olive oil for the curry paste base.
When they were soft and just starting to go golden around the edges I added some chick pea flour to the olive oil then I added cumin coriander ginger turmeric black pepper and chilli before adding par cooked red lentils cauliflower broccoli broad beans and carrots from the freezer and then I cooked it slowly. I had it with some organic brown rice.
This is also gluten free and plant based and it needn't be high carb depending on the portion of brown rice. 😊
Wow, your homemade Curry looks fantastic, and I bet it tasted wonderful too. Yum! As a matter of interest, what is your portion of brown rice? I usually have 60g dried rice per person, but I know people vary in their portion sizes, depending on their requirements and preferences.
Yes, I think that's great. I was just curious about whether you weigh your rice, and how much you use for that meal. I just wondered if you use a similar amount to me (60g dried weight) or more or less. Just curious.
I've also noticed that 'related tags' mentions 'hair conditions' and I'm wondering why that is... you didn't mention anything about hair in your post did you?
You're welcome! When you have white rice, that has more carbs. than the brown rice, so you may want to eat less of the white rice when counting carbs..
How did you develop a taste for such meals? It is 100 % Indian vegetarian meal. It will come under the category of what is called 'Sattvic Diet' in Ayurveda.
It is very much like 'Daniel Fasting Diet'.
They're my favourite veg and I love curries plus I'd rather eat brown rice so will have to look up a Sattvic diet as it sounds interesting, so thanks for that. 😊
Whilst I don't 'Mind', at all, cooking from Scratch this DOES seem a LOT of, Mucking About, just to get a Curry Sauce. I tend to 'Raid' my Spices tub, for Good Quality- pre made- Curry Powders, along with Garlic Pepper (Well worth a Taste, if you have never had this) and possibly Chilli- in one form, or another. I find that I can Control the Flavour better- IF, my mixture tastes a bit 'Weak', then I can add Cumin, Tabasco or a 'Hot' sauce. If the Spices are Sourced from a 'Proper' source they WILL be Gluten, Lactose, Soya and Additive free. Some of the Market Stalls, GOOD Health Food Shops and indeed the Internet (though be Careful, with using this!) can yield some Good- and reasonably priced- pure spices. Just one word of warning, that you may not of thought of, and that is QUANTITY. I bought some lovely, very high quality Cinnamon Sticks, at an exceptionally Good Price, a few years back....I still have about Half of them left!
Please don't think me Critical of your, no doubt, lovely Method(s) I'm just offering an 'alternative' way, to make, Home Made, Wholesome Curry.
Can anyone else offer, further Alternatives/ Ideas?
Hi Andrew, thanks for your comment and here's something to think about about. How long does it take to wash and dice onion garlic and peppers? 1 or 2 minutes. The onions slightly caramelise I then added some flour to the oil stirred it in and added a pan of veg with stock and lentils and left it to cook slowly and gently. I keep a large amount of herbs and spices so how long does it take to add 5 spices?
So I appreciate what you are saying and its this conception of preparing food that makes people buy a ready made curry sauce/meals. Once you get into cooking from scratch it becomes second nature and its relaxing leaving something cooking merrily away and the smell is lovely.
Also not all brands are guaranteed to be gluten free as they are often packaged in an environment that also packages, wheat so I have to be very careful and buy an expensive brand. So this is another reason for me to make my own so that I can avoid E.no's artificial sugars and preservatives and eat safely.
So cooking from scratch is safer and healthier for me and I know exactly what I am eating...👍
I think that we both, indeed ALL, agree that Home-Made is far better, we are simply 'arguing' over the best Method(s). Rather like 'The Best Lemonade' recipe, maybe there isn't an actual 'Right' way (Except MINE, Of Course👅). By, the by, do you have a Good Lemonade recipe please? I make an Elderflower Cordial, most years, not this year however and I like to 'Press' my own Oranges- I used to have an Electric 'Rotating Fruit Press' but it Packed up some time ago now. I do, quite well, with my knife set, some elbow grease and a Stick Blender. I have an 'Old Fashioned' Ribbed Sharpener, probably about 'Twelfth Hand' I should think, and it still works well- yes you do have to find the right 'Spot' sometimes.
Make you smile....I lived with my Mother, for some years after I was ill. One day she was going through, the Freezer, in order to use up all the 'Bits'. There were several containers, of Chilli Con Carne, that we had previously frozen. "I might as well put all these together, mightn't I ?" called my Mum. However, a few minutes later came "Oh NO....One, of 'those' was a Curry!" I have to say that I, definitely DON'T, recommend a Chilli and Curry Mixture......Not at ALL! It sounds like something, that woman out of 'The Vicar Of Dibley' might have invented.😣
I have recipe for Pork, or Veal, Paprika that I have Posted before if anyone's interested. Happy Cooking everyone.
My idiot proof curry is fry onion, peppers and garlic in olive oil, add curry paste and chicken breasts (or thighs or whatever) and brown. Add a tin of tomatoes and simmer until cooked. Stir in some spinach until wilted and add a small carton of natural yoghurt.
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Red Lentil and Vegetable Curry with Black and Basmati Rice
