Let’s talk about takeaway. I have real thing about takeaways… I just don’t get it. I know a good takeaway is a British institution, and I’m probably on my own here. I just have no desire to pay the price I would pay for a meal in a restaurant, but rather than having the experience of eating out instead it comes (normally about 30 mins after it’s been cooked) in little plastic tubs, cold and soggy. Plus you either end up eating out of tubs or still having to do your own washing up. I do recognise that not everyone likes cooking, and that if you’re tired and pressed for time it could seem pretty appealing to have something hot and delicious arrive at your door. BUT, I’m going to try and make the case for a home-made selection of EASY and amazing curries.

Firstly, this selection is really healthy. There’s nothing intrinsically unhealthy about a curry, spices, vegetable and maybe meat. It’s only when they get laced with MSG, loads of oil, sugar and salt that they become the calorie fest that we know and love (and we know will make us feel like crap in the morning).

Secondly, it’s sooooo much cheaper to chuck a couple of simple dishes together. I had 0.75kg of lamb that I had picked up discounted for £2.77. Everything else bar 1 cauliflower (60p) and a bag of okra (£1.20) I had in the cupboard. So in addition to spices, onion garlic and lentils rice etc., the dish came to £4.57. That’s £1.14 each…

Disclaimer – I’m avoiding calling this selection ‘Indian takeaway’. I recognise that these dishes do not come from proper Indian recipes, nor do I pretend to have any knowledge or understanding of authentic Indian cuisine. They are tasty, healthy, easy to throw together (and they will satisfy any craving for a take out), but if you want a proper Indian curry I’d search out some proper Indian chef’s recipes online.

Selection:

1. Lamb curry
2. Lentil Dahl
3. Cauliflower and chana bean (chickpea)
4. Fried okra
   Make the first two a couple of hours before and let them just simmer away getting delicious. Then, 20 mins before you want to eat pop on some rice and while that is cooking chuck the final two together. Serve with whichever condiments float your boat… I’ve gone for coriander and pickled red onion (finely sliced then soaked in cider vinegar, a pinch of sugar and mustard seeds for about 30 mins)

Simple Lamb Curry

Ingredients

Lamb (ideally on the bone), I used .75kg and it was loads for 4 people
can chopped tomatoes
2 onions
1 bulb garlic
2 x ‘thumb’ garlic
4 birds eye chillis (adapt to taste)
teaspoon garam masala
Teaspoon turmeric
Tablespoon coriander seeds (ground)
Tablespoon cumin seeds (ground)
Salt & pepper

Method

1. Finely slice onions and cook in oil slowly over a low heat until they break down and caremalise

2. Add chopped garlic, ginger, chillis, lightly fry for a further 5 mins

3. Add spices, ground, fry for another 2 mins

4. Add meant and tomatoes, cook on a low heat for several hours until the meat falls off the bone. Season to taste.

Lentil dahl – serves 4 as a generous side

Ingredients
1x cup dried red lentils
1x onion
1/2 bulb garlic
1 ‘thumb’ garlic
2 birds eye chilli
1/2 Teaspoon garam massala
1/2 Teaspoon turmeric
Teaspoon cumin seeds (ground)
Teaspoon coriander seeds (ground)
Salt & pepper

Method
1. Finely dice onion and cook on a low heat until soft and caramelised

2. Add finely chopped garlic, ginger, chillies and cook for a further 5 mins

3. Add lentils, salt, pepper and a pint of water

4. slow cook lentils for around 2 hours until completely soft, and breaking down. Keep topping up with water if that dahl dries out.

Cauliflower and Chana Beans (Chick peas)

Ingredients
1 x cauliflower
1 x can chick peas or chana beans
1 x onion
A few garlic cloves, crushed but with skin still on (so as not to burn the garlic and make it bitter
1 tablespoon of cumin seeds – not ground

Method
1. Slice onion and add to a frying pan with a small amount of oil, cumin seeds, garlic

2. Add chick peas or chana beans and fry for a further 5 mins

3. Add cauliflower florets, fry for a further 10 mins until all charred and cooked

Fried Okra

Ingredients
Okra – generous handful per person
Whole coriander seeds – teaspoon per person
Salt
Oil (I use olive)

Method
1. In a flat bottomed pan heat small amount of oil and add coriander seeds.
2. Add okra (with the tops cut off) and salt
3. Fry on a high heat for about 5 minutes or until seared and soft