Expect a glut of posts today... I'm feeling a bit under the weather so am firmly planted on the sofa with a blanket, and catching up with blog posts seems like a nice thing to do to cheer me up on a poorly day.
I tend to binge cook. So, on a night when i'm not doing anything, i'll usually make some large batches of stew or a curry, then portion it off and freeze it all then have it for my lunch at work or as a quick and easy tea when i get in from work.
This is one of my favourite curry recipes that i wanted to share with you. It's actually quite healthy (adapted from a Slimming World Recipe) and whilst it's probably not quite as delicious as a takeaway curry it's very satisfying and best of all, it will make your kitchen smell absolutely wonderful as it's cooking. Because I'm lazy, I love to use Very Lazy products and I always have a stock of their red chilli, garlic, and ginger to hand.
1 onion, peeled and chopped as chunky or as small as you like
6 cardamom pods
2 tsp Very Lazy red chilli
1 tsp Very Lazy ginger
2 tsp Very Lazy garlic
2 dried Chipotle chillies
1 tbsp hot curry powder (ideally Madras powder, but normal curry powder will do)
900g beef fillet, cut into chunks, with any fatty bits removed.
2 tsp ground coriander
1 tsp ground cumin
250ml beef stock
1. Spray a wok liberally with Fry light over a medium heat. Add onion, cloves, and cardamom and stir fry for 3-4 minutes.
2. Add the Very lazy chillies, garlic, and ginger, and the dried chipotle chilli and stir fry for a further couple of minutes.
3. Add the curry powder and beef. Stir fry for 6 minutes or so until the beef is browned and sealed nicely. Add the coriander, cumin, and stock and bring to the boil, Then simmer gently over a low heat for 1-1.5 hours until the meat is tender.
Perfect served with pilau rice and chappatis.