Cauliflower Korma

Almond and Cauliflower Korma Curry – Quick and Easy to Make Vegetarian Curry

My Almond and Cauliflower Korma Curry is a delicious, filling, easy and quick to make vegetarian korma curry that’s fantastic when served with fluffy steamed rice, naan bread and toasted almonds for a crunchy texture.

About this Quick Almond and Cauliflower Korma Recipe

This Almond and Cauliflower Korma is a mild curry dish, but don’t worry, the  sumptuous, rich sauce with aromatic spices, and crunchy almonds more than makes up for the mildness by packing in the flavour…

As a quick and easy streamlined version of the North Indian classic, this vegetable korma is comfort food at its best and is ready in less than 30 minutes!

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Hot and Spicy Beef Curry

Spicy Beef Curry – Tender, Tasty and Easy to Make

Super Tasty Spicy Beef Curry Recipe

I am so sure that you will love this recipe.  I’ve based it on an easy to make Gordan Ramsay Spicy Beef Recipe from one of his cookbooks – Healthy Appetite

As usual, this version is a little better….

It’s an Indian style beef curry which is cooked slowly so the beef becomes totally tender and just melts in your mouth.

Because it’s cooked for such a long time it also allows the flavours from the spices and the other ingredients to be fully absorbed into the beef giving it a fuller flavour. Continue reading

Lamb Vindaloo with fluffy white rice

Super Simple Lamb Vindaloo Recipe – Indian Restaurant Style

A while back, I was looking for a new Lamb Vindaloo Curry recipe to try and came across this one by the Hairy Bikers. 

Having enjoyed some of their other curry recipes previously, I was intrigued as to how authentic their version of an easy Lamb Vindaloo would be. Continue reading

Lamb Achari Picture

Lamb Achari – This Tasty Recipe is so Quick and Easy To Cook

You’ll Love this Authentic Lamb Achari Recipe!

Lamb Achari, also known as Achari Gosht or Achar Gosht, is an authentic Pakistani / Northern India recipe which combines a range of flavours which that set this curry aside from most other curries.

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Keema Matar

Classic Keema Matar Recipe

I’m guessing some of you won’t have seen a Keema Matar Recipe or even heard of it…

I have to say that this is my all time favourite curry recipe.  Given the choice about what to make, then I love a Keema Mater (which is also known as Keema Peas) – It’s the one I will always go for. Continue reading

Chicken Chilli Tikka Masala

Chicken Tikka Chilli Masala – The Ultimate Version of the UK’s Favourite Curry

When it comes to Indian cuisine, there is no shortage of delicious, flavour-packed dishes to choose from.  Among the many mouth-watering options available, Chicken Tikka Chilli Masala is a dish that is sure to please.

I first tried this at the Cinnamon Lounge in Rishworth a few years ago one Christmas. We were there with some some friends, and I saw it on the menu.  Initially I was tempted by the chillis, but was put off by the Tikka Masala element. Continue reading

Mint Raita Recipe

Spicy Mint Raita Recipe – Add More Bite to your Curry

This Mint Raita Recipe, which is sometimes called yoghurt sauce, is fantastic when served as a starter side dish with popadoms, samosa, and kebabs such as sheesh or shami.  In addition, I also think it works really well as accompaniment to have with many of my curry recipes, so much so that here at Currytastic Towers we tend to have it with all curries.

What is Mint Raita?

In Indian cuisine, Raita is a side dish or a “dip” that is made of yoghurt with raw or sometimes cooked vegetables, herbs and spices.

What is Mint Raita Used For?

It can be used to contrast the spiciness of curries or kebabs and have a cooling, soothing effect.  It can also be used to compliment the spiciness by having chilli added to it. 

As you’d expect from something with different uses there are as many, many different recipes for raita and the one below is the one I tend to make, which happens to be a spicy one.

What is Mint Raita Sauce Made Of?

It is typically made of yoghurt with the addition of herbs, spices and raw or cooked vegetables.  There’s no single recipe for raita, Recipes tend to vary region by region and family by family, as well as season to season.

Do you Put Mint Raita on Curry?

Yes, most definitely.  Depending on the type of raita you have you it will either cool the spiciness  or add to it. This mint raita recipe adds more spiciness to your starters or curries.

How Many Calories are in this Mint Raita Recipe?

The calories count in this Recipe can be as few as 50kcal per serving if you use fat free yogurt.

Mint Raita Recipe

Spicy Mint Raita Recipe

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This mint raita recipe can be made to be as spicy as you want. If you want it to be soothing then just omit any chilli powder
Prep Time 3 mins
Cook Time 0 mins
Course Side Dish
Cuisine Indian
Servings 4
Calories 80 kcal

Ingredients
  

  • 1 tsp Fresh mint finely chopped
  • 1/2 tsp Chilli powder or to taste
  • 500 g Plain Natural Yogurt Can be fat free or low fat if you prefer
  • 20 ml Lime juice
  • salt to taste

Instructions
 

  • Chip the mint finely
  • Place the yogurt in a mixing bowl
  • Add all the other ingredients
  • Mix well

Nutrition

Calories: 80kcal
Keyword Mint, Chilli, Yoghurt, Spicy
Tried this recipe?Let us know how it was!

Take a Look at some of my other Curry Recipes…

This tasty Chicken Pasanda Recipe is super easy and quick to make and is sure to be a family favourite.

I’m told that my Chicken Vindaloo Recipe is the most authentic vindaloo recipe online…

Chicken Pasanda Recipe

This Easy Chicken Pasanda Recipe is Tops – Super Quick and Tasty!

What is a Chicken Passanda?

This Chicken Pasanda Recipe is typcially a milder, more creamy and richer curry.  It is thought that it was traditionally made with a leg of goat or lamb.  Traditionally the meat from the leg would be cut, trimmed and flattened into strips and then cooked with the rich, tasty, Pasanda sauce.

In the present day, a pasanda curry can also be made using chicken (as per this recipe) or with king prawns or vegetables.  In any case, the process and ingredients remain generally the same and are easy to follow, resulting in an amazing flavoursome curry.

Although this recipe is milder than I would normally make, you can add more chilli powder or fresh chillis to suit your taste, but don’t over do it as you may miss out on some of the more delicate flavours that are present within this recipe if you make it too hot… Continue reading

Butter Chicken Served with Rice

Authentic Butter Chicken (Murgh Makhani) Recipe – So Rich and Creamy

Butter Chicken or Murgh Makhani to give it it’s correct name, is a typical Punjabi dish which is now popular in many countries all over the world.

It is a rich creamy dish and can be made as mild or as spicy as you like and has to be one of my all-time favourite curries to make and eat.

What is Butter Chicken?

Butter Chicken, although similar, shouldn’t be confused with Chicken Tikka Masala.  Chicken Tikka Masala originated in the UK where as Butter Chicken is a true Punjabi dish taking it’s influence from hundreds of years of Punjabi tradition and history. Continue reading

Chicken Vindaloo

Fiery Chicken Vindaloo Recipe – Can You Eat It?

Madras not hot enough for you? Then why not try this fiery Chicken Vindaloo Recipe?

Chicken Vindaloo Recipe

This recipe happens to be my favourite “from scratch” Chicken Vindaloo Recipe!  It’s one  that I stumbled upon in an old recipe book that was loaned to my wife by a friend some time ago.

In fact I cannot remember whose (if anyone in particular) this recipe started life as, but over time, I’ve fiddled and changed a few ingredients and quantities and come up with what I think is the hottest and best Chicken Vindaloo Recipe.

Chicken Vindaloo Recipe

Fiery Vindaloo

Chicken Vindaloo Origins

The Vindaloo itself, originated in the Indian region of Goa and it is derived from a Portuguese dish known as “Vinha De Alhos” which translates as “wine and garlic”.  The Portuguese dish was effectively a wine and garlic based stew which was typically made with Pork and served around Christmas time.  However, after the dish was introduced to India, it changed rapidly to what we now know as the Vindaloo with the introduction of chillies and different Goan spices.   Continue reading