Cook Your Own Curry With Beverley Hutton

Cooking Curry at Home

I loved a curry takeaway after a busy working day, but really didn’t think all that saturated fat and colouring was good for me.
The only “good thing” for me was the convenience of not having to prepare and cook a meal.

Now I make low fat, tasty curries ready to eat today, tomorrow or freeze for whenever the taste takes me.

I realised, to start, there were 5 or 6 spices required to make a good Indian curry. Since then I have expanded my spice rack and buy in larger quantities which is so much cheaper. I will go into detail in my free ebook which you can sign up for at the top of the page for recipes, spices, cookware etc.