Currying favour

Another weekend, another dinner party. A casual Friday night dinner with the neighbours called for curry. I decided to cook chicken, fish and veggie curries and actually used the same recipe for each; an abundance of tikka masala.

Chilli, ginger and onions were finely chopped and cooked

Tikka masala paste was added followed by the par-cooked veggies (cauliflower, potatoes, carrots)

Tinned tomatoes and coconut milk were poured in

(Normally I would add chickpeas but on this occasion frozen garden peas worked just as well)

Cook on the hob for 20-30 minutes

Wilt spinach and inner cauliflower leaves

Serve with basmati rice and naan breads and garnish with coriander, lime wedges, natural yogurt.

The left overs were even tastier the following day. You could say I was currying flavour.