I love curry. But I L.O.V.E chicken curry. And this butter chicken curry is right up there with my other super favourite chicken and butternut curry with peanut butter. This one is more of a classic, though, with loads of garam masala, turmeric and garlic. The stuff that dreams are made of! 🙂 This one is a winner for the whole family (no chilies), no matter what the season.
I’m so thrilled to introduce to you today one of my favourite vegetarian cookbooks: The Vegetarian Kitchen by Melissa Bushby. The cookbook contains more than 140 delicious meat-free meals (some of them vegan) including soups, impress-your-guests main meals, breads and delectable desserts.
I’m making a really big effort these days to prepare vegetarian dinners at least twice a week (round of applause!). I’m not always awfully successful, but after tasting my version of Indian dhal, my hubby requested that we eat this everyday. Not too shabby, if I say so myself. The dhal consists of basic spices, a whole lot of garlic and some chilli for good measure. Easy peasy and super tasty. Get your vegetarian on! 😀
Ostrich meat might be a less popular red meat, but it is a delicious and healthy alternative to beef. It is much lower in fat grams per serving compared to chicken, and much lower in fat and cholesterol than beef. And did I mention that it is absolutely gorgeous as a curried meatball with an onion relish on a sub?
After the whirlwind that was the past week, I need major comfort food to indulge in. Enter lamb curry pot pies. They may be small, but they’re packed with meaty curry goodness with a delicious puff pastry pie crust to round it off. Come on weekend … let’s lounge around.