“Made this recipe for a end of week treat. I doubled the recipe and it easily served 6. It was really tasty and light on the stomach, not leaving you feeling over full like some curries do. Would recommend.”
“Jamie Thank you this is just amazing!! Followed the recipe almost precisely which I don’t normally do (except used baby plum tomatoes rather than cherry tomatoes) and yes they do go in whole. This was super fast to make but you do need really fresh and fragrant coriander to lift it. I didn’t even need to get the blender out. My nutribullet was just the right size for 2 people and whizzed everything it in about 30 seconds. I used a whole grain and wild rice Tilda pouch and I couldn’t believe you can get such a tasty meal with so little effort. Using your own curry past means you can go as hot or mild as you like which is a big plus for us knowing it won’t blow your head off. This will definitely be one of our ‘go to’ weekly recipes as there is next to no washing up either! One pan, and a rinse of the nutribullet. I used a small bag of Bombay mix for the topping which I whacked a couple of times with a rolling pin whilst still in the bag and all done in just over 10 minutes and super healthy! What’s not to like about that!”
“Really yummy. I did make some amendments. I used tinned cherry tomatoes as fresh cherry tomatoes are expensive in NZ at the moment. I just added half to the blender and added the rest to the pan after the curry paste.
I used a 165ml coconut cream and didn’t add the extra water as I couldn’t find any of the Coconut cream paste (?).
Unfortunately I’ve learned to make adjustments to international recipes since moving to NZ.
Loving the new book and trying the new recipe. We enjoyed the Strawberry Filo Tart for after dinner. Also very good!”
