This dish reminds me in a chapter of Gary Taubes 2009 book The Diet Delusion. He wrote how only a hundred years ago native South Polynesian islanders would live almost exclusively on fish and coconut disease free.
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I would love to have an authentic story behind this dish, but the truth is despite visiting three of Jamaica’s most popular towns the first time I tried goat curry was at the Turtle Bay Restaurant in Southampton.
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For me, unless it’s been turned into sauerkraut, cabbage is normally so boring. That is until I discovered Nisha Katona’s recipe, Calcutta Tangled Greens from her book Mowgli Street Food. This turns boring greens into a zingy side dish.
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This recipe is simple and shouldn’t take more then 30 minutes to prepare and cook. The curry has a lovely balance of zingy flavors from the fresh lime and ripe tomatoes with sweetness from the tamarind, honey and desiccated coconut.
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A simple, cheap, quick to make and healthy vegan curry. One of the main reasons for me coming back to this recipe again and again, is that my 2 year old daughter loves it! Anyone who has young children will know the challenge of getting them to eat veg. When covered in creamy spice the cauliflower goes down a treat!
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When I first made this chicken tikka masala from the Hairy Bikers Great Curries cook book, my wife said it’s the best curry she has ever tasted! Over the months I’ve tweaked the recipe, partly to further align with my nutrition philosophy and partly to get it closer to my personal taste. This is a real treat for the body and mind!
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This quick and easy veggie curry is loaded with protein and fat to keep you full and happy. This is probably why my inspiration for this dish came from The Happy Foodie
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This spicy rice, flaked fish and boiled egg dish was brought over from India to England during Victorian times as part of the Anglo-Indian food trend. I find it’s a perfect post training meal as it’s full of protein, carbohydrate and fat to re-energise the body and help it to recover.
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A simple vegan curry that can quickly be made from stuff you already have in the cupboard. I made this with pilau rice for some extra flavor. This recipe should serves 4. You can always make extra to reheat for lunch through the week.
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This is one of my original curry recipes and one that I've cooked again and again for years! It's what I would class as one of my gong-fu meals. gong-fu basically translates as skill through hard work or practice.
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To nourish the body-mind eat vegetables and spices! My biryani recipe covers this with abundance.
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