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Healthy Indian food: Curry's healing powers | The Independent
My pdf the curry guy's low fat indian takeaway english edition 1. In this ebook, Dan Toombs, AKA The Curry Guy has taken the most popular takeaway curry recipes and made them so that they are low in fat but still taste just like the Indian takeaway. The recipes were developed, tried and tested before posting them on his blog for his readers to try and criticize.
Only the best made it into this ebook! In fact, when you make these Indian restaurant recipes at home, you will not even know you are eating diet food. Toombs walks you through the recipes and techniques so that you can cook these recipes to your own personal tastes. If you like it spicy, add more chillies or chilli powder, if not, you can leave the spice out. You will learn how to make the essential base curry sauce.
There is a low fat method and also a non-fat recipe.
Why curries are good for you
Once you have made this easy sauce, you will be on your way to making the best curry house style 4. Using the freshest ingredients you can get your hands on, you will see just how easy it is to make restaurant style curries, quickly and easily that are deliciously out of this world.
You can also make the optional homemade curry powders that will take your cooking to the next level. By the time you finish this cookbook, you will be able to experiment and even develop you own low fat curries. Add the spices and a little water if needed and simmer for about five minutes. Blend until very smooth. Freeze at this point or double the volume with water or stock to use in curries. Heat the oil in a large stockpot. When hot add the sliced onions and stir them well until evenly coated with the hot oil. Continue to stir for about five minutes until soft and fragrant and then add all of the remaining ingredients up to the chopped tomatoes.
Add about a litre of water, cover the pot and allow to simmer over medium heat for about an hour. The vegetables will become soft in the stock and it should also reduce by about half.
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Using a stick blender or countertop blender, blend until very smooth. If you are thinking about freezing any of the stock, this is the perfect time to do so. Freezing the thick sauce like this will save freezer space. So much so that Dan Toombs, also known as The Curry Guy, has made a career out of sharing the secret of fuss-free curries that can be cooked in half the time but still taste as good as the takeaway.
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He claims to have perfected the art of British Indian restaurant cooking and in his latest book, The Curry Guy Easy, he has come up with a collection of simple dishes for those takeaway favourites. Toombs, who lives in Yorkshire, has spent years researching the methods and secrets of Indian chefs and has included many hints, cheats and ingredient shortcuts to save time and money he picked up from Indian chefs over that time. Handy labels are included for quick reference, with plenty of recipes in the minutes-or-less category.
He sees it as an essential guide to making your favourite recipes for the perfect Friday night or any night takeaway at home. It's so often the case that the best recipes are the simplest. You don't need to slave over the hob all day to make a delicious meal. I was there to review the restaurant and they brought out a meal that was beyond amazing.
One of the side dishes they served that evening was this saag paneer. It's different to the way I've been making it for years, but I think it gets a much better result. You will need a big pan for this one as there is so much spinach, but it does reduce down a lot during cooking. You could also use frozen spinach for this recipe, which is a lot easier. Ingredients g paneer, cut into cubes 5 Tbsp rapeseed oil 1kg fresh baby spinach leaves, washed or frozen 1 tsp cumin seeds 1 tsp red chilli powder or more or less to taste; optional 1 tsp ground turmeric 4 fat garlic cloves, finely chopped 2 Tbsp plain natural yoghurt salt 3 Tbsp single cream optional.
Method Fry the paneer in about 3 Tbsp of the oil in a frying pan set over medium-high heat until nicely browned. Set aside while you cook the spinach. Pour ml water into a large saucepan and bring to the boil. Add the spinach and simmer until the water has evaporated.
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Allow the spinach to cool, then blitz to a thick paste in a food processor. Set aside. Now heat the remaining oil in a large frying pan over medium-high heat. When visibly hot, add the cumin seeds and stir them around in the oil for about 30 seconds, then add the chilli powder and turmeric. Stir in the chopped garlic and fry until it is light golden brown in colour. Be careful not to burn the garlic or it will turn bitter. Add the blended spinach to the pan and stir in the yoghurt, 1 Tbsp at a time.
Stir in the fried paneer and heat through. Season with salt to taste and serve immediately. I like to stir in about 3 Tbsp of single cream to finish the dish off.
This is optional but very nice. This is one you are very unlikely to find at a curry house, but it was too good to leave out of the book.