When this idea of a mung bean curry first came to light, it seemed too good to pass by. We had our partly sprouted mung beans, and now we have a curry sauce to dress them up. It’s a great little alternative to a heavy meat and rice curry.
There’s spinach, and then there’s silverbeet, which is also called chard. Our Indian cookbook has this delightfully named dish called saag (spinach) bhaji, which we use alongside our favourite lentils and rice. We use silverbeet instead of spinach, but does it really matter?
This dry chicken curry uses chicken masala powder as one of the main flavours, and the whole thing has been enjoyed by everyone: from aged grandma to the gung ho I like it spicy teenager. With some rice, or pilaf, the leftovers are the basis for school lunches.
This Madras curry, my cookbook tells me, is a popular hot and spicy dish names after Madras, the major city of southern India. The hot and spicy label is hardly surprising once you read the recipe: it tells us to include at least five chillies! I have to admit using about half the recommended dose of chilli when…
