About this recipe: This enticing curry is warmly spiced rather than fiery hot with chillies. Serve it with basmati rice, chapattis and a fresh tomato and cucumber chutney for a healthy Indian-style meal.
The basic curry sauce in this recipe can be used to cook other meats or vegetables. Cubes of skinless boneless chicken or turkey breast (fillet) are delicious, as are lean boneless pork chops. All of these need only 40 minutes simmering in the sauce. A mixture of vegetables – halved new potatoes, cauliflower florets, sliced carrots and chunks of parsnip – is good too. Use 500 g (1 lb 2 oz) total weight and cook for 30 minutes. * To make a refreshing fresh chutney to serve with the curry, finely chop and mix together 4 plum tomatoes, ½ cucumber, 1 small onion, 1 seeded fresh green chilli and 4 tbsp chopped fresh coriander.
Onions contain a type of dietary fibre called fructoligosaccarides (FOS), which is also found in chicory, leeks, garlic, Jerusalem artichokes, asparagus, barley and bananas. It is believed to stimulate the growth of friendly bacteria in the gut while inhibiting bad bacteria. * Cardamom is believed to help relieve digestive problems such as indigestion, flatulence and stomach cramps, and it can help prevent acid regurgitation and belching.
B12 * A, B6, C, folate, phosphorus, iron, zinc * B1, B2, E, niacin, calcium, copper, potassium, selenium