This is a fabulous beginners curry that’s speedy to whip up on nights you’re after a low-fuss meal. It has a pleasant and relatively mild flavour, with just a teeny smidge of spicy kick - great for kids and adults alike.
Curries can be quite a treasure trove for the taste buds, and a dish to explore time and time again. There’s always another flavour, another combination, to try, with plenty of room to let the creative juices flow.
While you can get pretty deep and complex with your curry flavours, this recipe will have you just strolling along the edge of your comfort zone.
It contains a couple of fun ingredients to add flavour – like grated fresh ginger and curry powder – but nothing possibly intimidating. A lovely place to start.
Curries can offer a lot nutritionally, but like anything it’s definitely a ‘sum of its parts’ kind of thing. Here’s a few things to keep in mind:
Go for quality ingredients – which don’t have to be overly complicated, just the basics (veggies, spices, your pick of protein…) is key – as well as keeping your sauce to protein/veggie ratio balanced i.e. aiming not to have a lonely pea or two floating in a heavy sauce.
Go for variety when choosing vege, keeping in mind that different colours offer different nutrients – a plethora of vitamins, minerals, antioxidants and dietary fibre.
As for spices, while used primarily for their culinary powers to flavour food and add colour, they have a lot to offer nutritionally too – and with some pretty nifty research to support some claims. For example, turmeric, the spice that can give a yellow colour to curry, contains curcumin which is substance with strong anti-inflammatory effects. Curcumin is considered a powerful antioxidant, helping to fight oxidative damage within which may otherwise damage cells (1).