Hello there my dear readers! Now that Autumn is upon us, my yummy curry is sure to warm you up somewhat without weighing you down. The key here is to use light yoghurt instead of cream for the sauce and more vegetables rather than meat.
Simply, you need to lightly toast some onions, cumin seeds, garlic for about three minutes on a medium heat. Next add a tablespoon of olive oil and add your choice of meat (I always use diced chicken). Season and add tumeric and cumin powder for extra flavour. Cover for about 10 minutes and in that time prepare some vegetables. About two to three choices is best and I always use mushrooms, coloured peppers and chopped courgettes. This way, you are not only adding flavour and extra vitamins to your dish, but you can control the amount you put in your dish. Add your vegetables after ten minutes and cover again for a further 5 minutes. This is so all the vegetables can soften into your dish. Lastly, pour in a standard tub of yoghurt and stir gently. Simmer for 30-40 minutes and it is ready to devour! I like to garnish with black poppy seeds and corriander 🙂
Enjoy!! No doubt you will 🙂