Ingredients

•      2 large onions  cut into 8ths and 

•       4  large cloves garlic

•       4 slices or a thumb of ginger chopped  

•        1 TSP Cumin

•       1 TSP Turmeric

•       1 TSP Hot Paprika or regular Paprika – NOT SMOKED

•   ½ teaspoon fenugreek seeds or use equivalent of any fenugreek you have - if you have it

•       2 Cloves

•       1 Bay Leaf

•       Several twists of salt and black pepper

•       60 mls Coconut oil or olive oil (or both)but not extra virgin

•      750 mls boiling water

•       Tin of Chopped tomatoes (without herbs)

•       6 curry leaves if you have them

• Coriander leaves a stalks - just a few

• Celery Leaves - just a few if you have them *

• A cinnamon stick

Method

You might hear of  coriander used in curry base. I never use coriander powder – I think it has a very noticeable bitter taste. If you have a coriander plant then by all means throw in 4 or 5 leaves on their stalks – however some people just can’t tolerate coriander – so I always just use it as a garnish or right at the end of the cooking if everyone likes it.

* Also I pop a few stalks of celery with leaves in a glass of water on my counter and the leaves thrive. They are great for soups, stock etc and work great in this.

Also you might find other bases use garam masala but remember this is not a curry you are making – just a stock. 

 To read my blog on how this Curry Base came about and how I use it - click HERE

In a big pot put in your oil and heat on a lowish heat , a mix of coconut and olive oil is good – pop in your onions and break them apart with a wooden spoon on a medium heat to for a minute and then turn down and add a bit of salt. Then once you see the temperature is not too hot you can quickly add your ginger garlic and spices and you can cook these over the low heat for a few minutes – stirring to make sure the garlic and spices don’t burn. The aroma should be fabulous. 

Once you think the onions have softend and the aroma of the spices has bloomed then you can add your hot water with all the remaining ingredients except the tomatoes and the cinnamon stick.

Simmer this for around 40 minutes with the lid on but not closed tight. Give it the odd stir if only to keep an eye on it and enjoy the lovely waft of smells.

Add your tomatoes and keep simmering for a further 30 minutes. Then add your cinnamon stick and simmer for a final ten mins.

Remove your bay leaf and cinnamon stick and blend to a smooth consistency. 

How thick should it be now? Well no runnier than soup and maybe a thick soup at that. 

Ingredients

• 800g diced beef

• 2 Tablespoons Plain Flour

• 1 Tablespoon of Olive Oil plus a teaspoon of toasted sesame if you have it.

• 4 large cloves garlic - crushed or chopped finely

• 6 slices ginger (large thumb) -crushed or chopped finely

• 180 mls  Boiling Water      

• 170 mls  Light Soy Sauce 

• 2 Tablespoons Hoi Sin Sauce  - the magic ingredient

• 100g  Brown Sugar 

• 1 Teaspoon Chopped RED chilli  - 

• 100g French beans - Trimmed and halved

• 1 medium yellow onion cut into 8s

• 2 Peppers sliced

• 1/4 teaspoon white pepper

• Salt and Black Pepper

   

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Serving Suggestions

Serve on Rice and garnish with Fresh Coriander if you have it.

See my Salads list for a lovely Cucumber side salad

Method

This is such a brilliant one pot wonder and it needs no browning etc. Everything goes in at the one time except the peppers and beans which go in 90 mins before the end. 

If you are up for it - then by all means brown the meat after you put the flour on it. I never use cornflour and don’t mind not browning it if I use plain flour - but …. it’s up to you.

See a more detailed method below and be sure to read the notes at the bottom. 

1. Turn on your slow cooker so that its hot by the time you start putting anything in. Also have your water boiled.

2. Trim and Dice the beef (your butcher can do this for you if you prefer) & cover it in about 2 and half tablespoons Plain Flour and season with Black Pepper and a little Salt – I never use cornflour but I’d say you’d use half the amount if using cornflour. Not too much salt because of the Soy Sauce.

3. Mince or finely chop the garlic, ginger and red chilli. I use a mini chopper when I have to do a lot of little chopping , they are very handy. For more info on the red chilli see notes below

4. Cut your onion in half and then each half into quarters ( petals).

5. Weigh out your Sugar – you will think it’s a lot – and it is but believe me I’ve seen recipes for Mongolian beef with a lot more sugar. Also if you are using White Pepper measure it now. The white pepper really is great - and seems to up the kick of the red chilli

6. Measure out your Soy Sauce and Hoi Sin Sauce making sure it’s light soy sauce. 

Now its time to start adding to the Pot! Don’t forget to pop the lid back on between adding ingredients, if you can, to keep the heat in.

7. Add a tablespoon of olive oil to your pot and a Teaspoon of Sesame if you have it . Let it get a bit warm and add the ginger, garlic and chilli. Give it a minute by itself to bloom a bit but be careful as it could burn. 

8. Now add your beef. 

9. Now add the Light Soy Sauce, Brown Sugar, Hoi Sin sauce, White Pepper, and Boiling Water.  Give it a quick stir. 

10. Red Peppers and French Beans can go in 90 mins before the end of cooking time. Stir everything through.

Cooking Time

I leave it all on high for the first hour and then on medium for about 4 hours – But I notice not all slow cookers have the same amount of settings so you may need to read up on your slow cooker times if you don’t use your slow cooker very often.

Ingredients

• 1 Tablespoon oil - try not to use more

•  5 slices of Ginger - a ‘thumb’

• 4 Cloves Garlic - crushed, chopped or blitzed

• 1 Medium Onion - halved and sliced

• 1 Tablespoon Brown Sugar or Honey

• 1 Teaspoon Chilli Flakes or crush 2 bird eye chillis

• 1 Teaspoon Turmeric

• 1 Teaspoon Cumin

•  3 Tablespoons Soy Sauce (use light or dark or a mixture).

•  80 - 100g Smooth Peanut Butter  - use basic stuff nothing fancy.

•  1 Tin of Coconut Milk

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• Tablespoon of Sea Hare Tamarind Sauce (optional).

  This just adds a lovely note to the the sauce. You could add more if you really want to up the tamarind flavour.

Makes enough for 4 Breasts of Chicken

Method

This is a dream to make and there are few tricks that make it a weekly must have!

First of all - just make the sauce. Don’t cook your meat in with it. That way if you have sauce left over you can use it for other things - and believe me you will want to use it. Also I make this over 2 nights. I just start it off while I’m making dinner the night before and finish it the next night before I eat it. It’s great for the flavour and makes it feel like no work at all!

Heat your tablespoon of oil. Try not to use too much. See note on splitting *

Slowly cook your onions in a deep frying pan or small wok on a lowish heat. Finely chop/crush or blitz your garlic and ginger in a small chopper. Add the Garlic, ginger, spices, chilli and sugar/honey to the pan and cook into the onion gently on a lowish heat making sure the garlic doesn’t burn. Use a wooden spoon to stir frequently.

This is where I stop! I do this step while I’m cooking something else and then I cover the pan with a lid and leave it to infuse until the next night. It halves an already light workload and its basically just Pass level pouring and stirring on night 2!! But of course you can make this all in one go.

Add your Soy Sauce as you gently warm up this mixture, the following night, and then add your peanut butter. You want to do no more than heat and soften it … not actually cook it. Once it is looking more like a sauce then add your tin of coconut milk. Scoop out all the contents and keep stirring with a wooden spoon until it begins to simmer. Keep it just gently bubbling or a hint of a simmer for 20 minutes.

*Splitting

I have never had this sauce split but it can happen. Reasons might include using too much oil or a fancy peanut butter - I just use a Smooth one from Aldi but I’ve heard of the sauce splitting when an expensive peanut butter was used.

Ingredients

• 1 Tablespoon oil or butter

•  500g Minced Beef

• 1 large onion or 1.5 medium - Diced

• 1 tsp cumin

• 2 tsp Turmeric

• 5 tsp Medium Curry Powder * see note below re spice level. Also you could use 4tsp MCP and 1 Garam Masala if you have it.

• ½ tsp ground black pepper

• 1 tsp Hot or Regular Paprika (not Smoked)

• 1/2 or a Full Teaspoon Chopped Green or Red Chilli *see note below

• 3 slices ginger (small thumb)

• 4 large cloves Garlic

• 1 tin Chopped Tomatoes

• salt and a bit more black pepper

• Peas - Traditionally Peas are added - I don’t. But go ahead add some in when you add the tomato.

• Celery - I chuck in 2 stalks finely sliced in with the onions when I’m cooking them if I have it. It’s fab.

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* I use Medium Curry Powder because I love the flavour Fresh Chilli gives as well as the kick. This chilli is the red and green chilli that is sold loose at the supermarket not the mixed pack. If you can’t get the long thin chillies - then stock up at the Asian Market and chop and freeze them. Or you can but It frozen in Lidl and Aldi - though its a bit clumpy and icy but tastes perfect.

If using the finely chopped I’d say 1/2 teaspoon might be enough. I use a teaspoon of it just sliced into rounds

If you can’t get Fresh Chilli - I’d say Hot Curry Powder is ok in terms of kick but it will miss that lovely Flavour.

Bird eye Chillis and Whole Dried Chillies will not be the same.

Method

This is a dream to make and so easy to prepare in advance. I usually do the onions and spices the night before and then its just the meat and tomatoes the next day which makes it very quick.

Its really basic midweek food that’s great on rice, in a wrap, in a pitta or on a baked spud. It’s Chilli Con Carne with Indian Spices basically! Traditionally its made with Lamb and Peas … I’ve only ever made it with Beef - everyone in my family prefers it.

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Get your Chilli, Ginger and Garlic and whiz it in a chopper or chop it all as finely as you can. The little mini choppers really are invaluable as they store away very easily and are not expensive.

Then combine all your dry spices. See note about Curry Powder. I recently am using the Aldi Medium Curry Powder and its great!

While you Heat your oil or butter you can Dice your onion. Throw it into your saucepan, deep frying pan or small wok and sweat over a lowish heat. if you are doing Celery add it now too.) After a minute add your garlic, ginger and Chilli mix. Keep stirring for another minute or two and then add your dry spices. (cumin, turmeric, curry, paprika, black pepper)

Continue cooking this mixture - not too high a heat - and enjoy the scent of the spices blooming. If you are doing this the night before you can just turn it off now, pop a lid on it and leave it.

Next its time to cook the mince so I remove the onions and pop them on a plate. I brown the mince over a highish heat to break it all up - if you need oil a teaspoon is enough.

Add back in your onions and cook for another couple of minutes - stirring all the time. Then add your tin of tomatoes - you can rinse the tin with a tablespoon of water to get the last of the tomato out. Stir everything to get it all mixed through and gently simmer with no lid on for 30 mins

I serve mine with Rice and Poppodoms - so you can do those while the meat simmers and keep and eye on it!

Ingredients

• 2 Tablespoon oil

•  1 kg Minced Beef

• 2 large or 3 medium onions Diced

• 2 Red Peppers Sliced

• 2 or 3 Celery sticks finely sliced (optional)

• 4 or 5 large cloves Garlic - crushed

• 2 tsp cumin

• 3 tsp Hot Paprika (this has cayenne in it)

• 1 tsp Regular Paprika

• 1/2 Teaspoon Oregano

• 4 long dried red chillis * chopped or cut with a scissors

• 200 mls Red Wine

• 500 G passata

• 1 Tin of Chopped Tomatoes

• 3 Tablespoons Tomato Paste

• 25 g Dark Chocolate

• 2 Bay Leaves

• Salt, Black Pepper, White Pepper

• 1 Can of Cannellini Beans or Kidney Beans

• I jar Sliced Jalapeños

• 1/2 a cinnamon stick

• Corriander leaves to serve (optional)

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* Long dried red chillies are available in every Asian Market. They are essential in chilli con carne for the type of spicy flavour needed. They are less spicy than fresh red or green chillies and taste totally different.

Jalapeños are usually available in jars in most supermarkets.

Method

This is very easy to make and worth making this amount - it will be lovely the next day and can be used on rice or for nachos or in pitta pockets or on a baked potato!

I find a large wok like pan is the best for cooking this in - just make sure you have a lid that you can use for parts of the cooking - even if it just sits into the wok.

This recipe was devised to use dried red chillies and jalapeños - I don’t recommend trying this and subbing in other chillies. However if you like it mild then just use 2 teaspoons of Hot Paprika and 2 teaspoons of regular (not smoked) Paprika). If you want to heat it up - spice wise … you can use more jalapeños or a bit of Chipotle Tabasco at the end.

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Sweat the red pepper low on a low heat in a tablespoon of oil while chopping the onion. Keep a lid over the pepper while sweating and let it get soft and start to smell pleasant. Add your onion and garlic and a bit of salt after you see it softening. If using the celery add it now too.

Keep the heat low as you don’t want the garlic to burn and after a few minutes add your paprika, cumin, dried chilli along with some black pepper. Mix it all together and give it a minute or two for the flavour to bloom and infuse.

Now set this mixture aside on a plate and add another tablespoon of oil to the wok or pan and turn up the heat - once the pan is hot add the mince and keep turning and stirring it - breaking it up as you go. You can add a bit of salt and more black pepper.

Add your wine, tomato paste, chocolate, bay leaves and oregano once the meat is browned.

Now add your passata, and the tin of tomatoes and bring the mixture to a simmer and cook for about 10 mins with the lid on.

Now add back in your pre cooked veg and a half cinnamon stick and let it gently simmer for another 20minutes with the lid on but giving it the odd stir.

Drain and rinse the tinned beans and add to the mixture with a pinch of white pepper if you have it.

You will now be able to see if you need to reduce the sauce by much - simmer for at least 10 mins with the lid off as required and 5 minutes before you finish add the drained Jalapeños - I’d suggest using the whole jar for this amount.

Remember to remove the bay leaves and the cinnamon stick.

Ingredients

• 1 tbsp vegetable oil Or even better use – desert spoon olive – teaspoon sesame

• 500g Chicken Breast

• 100g Blue Dragon Thai Green Curry Paste –

• 400ml tin Blue Dragon Coconut Milk- full fat.

• 500 g chicken, thinly sliced

• 1 red pepper – deseeded and sliced

• 1 pack of Fine (French) beans – washed and cut into 2 or 3

• 1 med Onion - halved and cut into petals*

• 2 large garlic cloves

• 2 teaspoons fish sauce ** see note

• 2 bird eye chillies. (if you want it very very spicy add 3)

• 1 teaspoon brown sugar

• Corriander leaves for serving

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* For Petals - Peel the onion and cut in halve from top to bottom. Then cut each half lengthways either 3 or 4 times depending on size.

**The fish sauce smells pretty awful when you are cooking. However, even though I hate this smell, hate fish and find it offensive - believe me – you have to add it and will not taste it when your curry is made.

Method

This is so easy because there is no fussing with lime leaves or or lemongrass or thai basil – which you aren’t likely to have hanging around the kitchen but it will taste fab. Of course you can use peas, squash, courgette etc if you have it instead of the other veg. See my note about the fish sauce. You know me … I think fish is the scourge of the devil and the smell is awful when cooking … but its essential and you will not taste anything that tastes like the smell. 

Also I’m sure you could sub in some other chilli but bird eyes are actually the correct chilli to use. They are the little dried ones and easily available.

 Heat the oil in a wok style frying pan and fry the Paste, garlic and chillies and for 4-5 minutes or until oil separates and the paste smells fragrant.

This is really important because if you don’t actually cook the paste your dish will taste of raw paste and its very unpleasant. I’ve had ‘professionally’ catered Thai Green Curry that suffered from this and I hope someone had the courage to tell the chef.

Then add the chicken and seal it.  Add the fish sauce and sugar. 

 Add the coconut milk and mix with the paste, stirring well.

 Once the coconut milk is hot and simmering, add the vegetable slices and give them a few minutes while you put on your rice. Then throw in your beans and cook until tender. This should take about 12 minutes which is perfect for having your rice ready.

There is no need to reduce the sauce so leave the lid on and if it got too thick, I suppose, you could add a bit of water.

Ensure it is piping hot and serve immediately with steamed brown, white or jasmine rice.

Ingredients

• 2 tbsp coconut oil - or olive oil

• 800g - 1kg Chicken Breast

• 400ml tin Coconut Milk- full fat.

• 1 Large onion or 2 medium - cut in to petals *

• 4 cloves garlic

• 2 slices Ginger - sliced very finely or grated

• 1.5 TSP Cumin

• 1.5 Tsp Garam Masala

• 2 Tsp Hot Paprika ** - not smoked

• 2 Tsp turmeric

• 2 or 3 Cloves crushed

• 1/2 Tsp fenugreek seeds

• 180 ml Curry Base - see recipe on this page

• 1 or 2 dried red chillis - sliced

• Corriander leaves for serving

• Salt and Black Pepper

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* For Petals - Peel the onion and cut in halve from top to bottom. Then cut each half lengthways either 3 or 4 times depending on size.

** There is cayenne in Hot Paprika so bear this in mind when deciding on your dried chillis. Or use one hot paprika and one regular - but not smoked.

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Method

Ok - this really needs the Curry Base - so if you aren’t using it then this recipe is not for you.

The reason for this recipe is because I’m trying to eat a clean diet free from additives, gluten, yeast and vegetables that break down in to sugars. On this diet tomatoes are limited and coconut oil is encouraged. So there is no sugar in this recipe and while there is tomato in the curry base that’s it. I suppose you could say its like a Korma in some ways so feel free to garnish with some almonds as well as coriander if you wish.

 Heat the oil in a wok style frying pan and fry the onions in half your oil. Pop them in to the oil when it is quite hot and then turn it down. Sprinkle with a little salt and keep a lid over them if you need to crush your garlic while they cook. Add in your garlic and ginger and mix it into your onions - taking care not to burn it. Once the onions and garlic start to smell lovely you can add in your dry spices including your dried red chilli.

Everything will become quite dry now and once it has all started to smell fragrant take it all out of the wok and set aside.

Then add the chicken and seal it.  Make sure it is sealed on all sides and sprinkle with a bit of salt and black pepper before adding back your onions and spices. There should be some juice from the chicken so stir it all around to let the spice mixture bloom a bit more and then add your curry base and once that has been stirred in then add your tin of coconut milk.  

Stir it well through and then cover and simmer for 25 mins with the lid on.

Ensure it is piping hot and serve immediately with brown rice. I popped a couple of cardamoms into the pot while the rice was boiling for extra flavour.