I make a generic curry sauce then split it
Half meat, half veg. Then pimp it with different spices/herbs accordingly
( sporters I’m sincerely gratitude to you, Wed 8 Aug 2012, 16:20, 1 reply, 12 years ago)

If lamb was cheaper than it is I'd have that all the time
I tend to just go for brocolli, cauli, onion, chickpeas, that sort of thing. And if there's anything dangerously close to 'the turn' that goes in too.
(Kid Presentable, Wed 8 Aug 2012, 16:23, Reply)

Potato and sweet potato are excellent in coconut milk type curries

( sporters I’m sincerely gratitude to you, Wed 8 Aug 2012, 16:24, Reply)

Definitely
I prefer coconut milk based to tomato. LOLopinions.
(Kid Presentable, Wed 8 Aug 2012, 16:25, Reply)

Mustard seeds, load of onion and chilli and coconut milk does a good curry sauce make

( sporters I’m sincerely gratitude to you, Wed 8 Aug 2012, 16:26, Reply)

That's pretty much the same as mine
Plus ground coriander and cumin, then about 20 minutes before the end I whack in some methi, cumin seeds and bit more chili. FUCKING WELL NICE MUSH.
(Kid Presentable, Wed 8 Aug 2012, 16:28, Reply)

Making your own flatbread is also stupidly easy
Not quite as good as naan from a takeaway, but a lot better than the supermarket pre-made stuff.
(Kid Presentable, Wed 8 Aug 2012, 16:32, Reply)