As mentioned in yesterday’s post the Migraine Curry could easily be rounded out with various vegetables to produce something that is also healthy as well as delicious. So because today I do not have a migraine and I still want curry I’ve gone ahead and made it. (You could even nix the chicken and have a decent veg curry)
- Methi Seed
- Oil (I used sesame)
- Two stock cubes of your choice
- Carrots (you can use frozen here but I find frozen carrots to be little sponges of evil so I use fresh)
- Frozen Spinach
- Frozen Peas
- Dried red lentils
Dice the onions, garlic, ginger and carrots. Fry the dried spices with the onions, ginger and garlic until browned. Use as little oil as possible and pick a healthy oil like sesame or coconut.
Add the chicken and brown it, then add the rest of the ingredients barring the rice. Cook on high for ten minutes to ensure that the enzymes in the lentils are denatured and then just allow to simmer until the sauce has reached a flavour and consistency you like and the chicken is cooked through. The rice can be cooked separately or in the sauce itself if you want to save time.
Again, this is in no way authentic but it does taste pretty nice and is moderately healthy.