What’s your go to curry? Whether you’re Korma person or a Phaal Curry risk taker, do you try new things or do you stick to your favourite? We want to know where you go and what you have!
Can you tell I love a good curry? if you don't like curry, we cant be friends - it's a dhal breaker! (sorry I had to get one pun in)
National Curry Week started back in 1998 by Peter Grove. Peter was a journalist who wanted to spread awareness and appreciation of the burgeoning Indian restaurant industry while raising money for charity. It involves restaurants and curry lovers across the UK, uniting and celebrating a delicious combination of herbs and spices. This week will be about 3 core objectives, honour the nations favourite cuisine, celebrating the industry and raising money for poverty focussed charities.
Korma, Madras, Jalfrezi, and Vindaloo are just some of the most famous curries! The spice, the taste, the sensation when eating it, what’s not to love! If its made right, curries can be super healthy for you. Each dish can be a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.
I love cooking, I love eating more, so I’m going to make the most of curry week and try a new recipe every day this week! There are certainly lots to try. Whats my favourite? It's Naan of your business because I ain't sharing!
As for the rest of you curry lovers, why don’t you try at least one this week. Head to some of the restaurants to show some support during these crazy times. Stick to your favourite, try a new dish, get a Naan or a popadom and a few beers to go with it. My favourites are Mowgli Street Food, Yukti - The Art Kitchen, and Holdi and there is so many more that do lovely veggie dishes like Bondabust, Sanskruti and Dostana and many more!
Or you could always try one of our recipes. We had an awesome retreat this weekend and one of the team made a mouthwatering curry for lunch. It went down a treat and we were gutted when it was all gone. (see below for recipe)
Al’s Sweet Potato Curry Recipe
(Makes 8 big portions)
2 butternut squash - cut into chunks
1 bag of sweet potatoes - peeled cut into chunks
3 red peppers - deseeded, cut into chunks
1 brown onion - cut into chunks
1 red onion - cut into chunks
2 tsp turmeric
2 cans of coconut milk
For the curry paste:
2 red chillies - deseeded
1 big thumb portion of ginger
5 garlic cloves
1 brown onion
2 lemongrass stalks
1 tablespoon of tomato puree
2 juice of limes, zest from one of them
Cut up butternut squash and sweet potato and red pepper into chunks. Spread squash and potatoes on roasting tin, lightly oil and season, roast at 180 degrees for roughly 30-40 mins or until veg has softened. Add the red pepper 15 mins after the squash and potatoes and keep checking everything throughout to ensure nothing chars on the edges.
While veg is cooking blitz together in a blender all the ingredients to make the curry paste. Cut up brown and red onion into chunks then add the paste into a big big. Fry together on a medium to low heat until the onions have softened, add two teaspoons of turmeric and fry for a few minutes longer.
Add the chunky roasted veg to the same pan along with two tins of coconut milk and leave to simmer for about 15 mins to infuse all the flavours.
Serve with long grain rice and a slice of lime for garnish :)
Or check out our blog on spices for more recipes! Enjoy your spicy week guys!