Curry with Love

The Authentic Curry Kit, No Chopping, No Mess, No Fuss

Press Release

Lamb Keema Recipe (vg option too)

Press ReleaseClare Bennett-Smith

We often get asked how we make our Lamb Keema, and it’s really simple. Follow the steps below for a delicious and easy meal. If you’re veggie or vegan, just switch the lamb mince for your usual alternative and instead of lamb stock cube, add a veggie one.

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Serves 4

You will need:

  • 1 x Bhuna kit from Curry with Love

  • 500g (approx) lamb mince

  • 1 tbsp oil (rapeseed or vegetable)

  • 1 x lamb stock cube

  • 1 tbsp tomato puree

  • frozen peas (approx 3 handfulls)

  • raita and fresh coriander to serve (optional)

Method:

  • Boil a kettle

  • Put the garlic & onion sachet from the curry kit into a bowl, along with the stock cube, cover with boiled water and stir well (leave to soak for approx 20 minutes)

  • Heat the oil in a large frying pan on a medium heat and add the mince

  • Once meat is browned, drain any fat and return the mince to the pan

  • Add the ground spices from the curry kit and stir well

  • Add the tomato puree to the pan and stir

  • Add the softened onions & garic to the pan and mix well

  • Add the frozen peas and allow to simmer for approx 20 minutes

  • If the keema looks a little dry at any point just add water

  • Serve with Indian breads or rice and top with raita and fresh coriander (optional)

Quantity:
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BLACK FRIDAY DEALS

Press ReleaseClare Bennett-Smith

Black Friday Deals will be available via our website from Friday 23rd - Sunday 25th November

Enter code ‘BLACKFRIDAY’ upon checkout and receive 10% off your entire shop

This might be the perfect time to shop for Christmas presents. We are offering 10% off all of our products online. This includes all of our curry kits, gift packs, subscription deals and even our authentic, Indian cookware.

Our range of products are all gluten and dairy free. They are suitable for vegetarians and vegans. Easy to use and tasty. Don’t believe us…just take a look at our reviews.


Our Turkey Curry is back in time for Thanksgiving. There are a limited number of these delicious kits available, so don’t miss out! You don’t have to use turkey either, it will work equally as well with other meats / fish / veggies.

Happy shopping everyone…and remember the code ‘BLACKFRIDAY’ upon checkout.

Rather visit one of our stores instead? No problem…we will honour our 10% discount across all items purchased, excluding frozen takeaway curries, (available at our Ixworth store). Mention our BLACKFRIDAY deal when you shop in store and we will take 10% off your total shop on both Friday 23rd and Saturday 24th November.



Meat Free Monday's

Press ReleaseClare Bennett-Smith

I know that more and more of us are making attempts to eat less meat. Some have taken steps to become vegetarian or even vegan. What ever your reason for eating less meat may be, here at Curry with Love, we have some great, meat free recipes for you to try at home.

Our  Lentils with Garlic & Chilli kit  makes an amazing and healthy lunch. 

Our Lentils with Garlic & Chilli kit makes an amazing and healthy lunch. 

Goan Curry isn't just for fish. It works really well with green and orange veggies too. Try a combination of butternut squash, green beans & spinach. If you can get hold of coconut vinegar (we sell it in the shop), you can use this instead of the white wine vinegar. The flavour is amazing.

Curry with Love is a fusion of Indian and Thai flavours. We ask you to add Thai fish sauce to the curry, but you can add soy sauce or tamari if you prefer. We sell this one in our frozen range with sweet potato, butternut squash, spinach and cashew nuts. It's a sell out each week.

Slice a trio of peppers (red, yellow and green), pop on a baking sheet along with some cauliflower florets, and drizzle with rapeseed oil. Pop in the oven for 20 - 30 mins, until nicely roasted and slightly charred around the edges. Add this to the Jalfrezi sauce with a tin of chickpeas. Healthy and delicious.

Aubergines, potatoes and Seitan will work a treat in any of the tomato based curries. If you want to try and squeeze in some extra veggies, you can add some fresh chillies, onion and tomatoes too. I like to quarter the tomatoes and pop them into the cooked curry sauce about 10 minutes from the end. They break down just enough to become soft and sweet. 

Remember...Jackfruit is great meat free alternative and will work well in any of our main curry kits, whether tomato or coconut based. Cook it until you can pull it apart with a fork. 

photo courtesy of islandsmile.org

photo courtesy of islandsmile.org

Happy cooking everyone, and here's to a healthier summer...Enjoy

 

Perfect Valentines Day Gift - Curry with Love

Press ReleaseClare Bennett-Smith

If you want to treat the special person in your life this Valentine's Day, why not give the gift of love...'Curry with Love' of course!

Either send this gorgeous gift straight to your loved one (and hope they cook it for you), or send it to yourself, cook the amazing curry, and take all the credit! They will think you've spent all day preparing a beautiful meal for them, and thank you accordingly (I'm sure)!

In fact you can get this from pack to table in about 20 minutes.

All you need to add is:

  • 400ml coconut milk
  • 1 tbsp thai fish sauce (or soy sauce / tamari if preferred)
  • 800g meat / veg or 500g fish
  • 1 tbsp oil (rapeseed / vegetable / coconut)

The flavours of this dish are a fusion of Indian and Thai. It is beautifully balanced with a unique combination of ground spices, and whole spices, which include curry leaves, cloves, star anise and cinnamon. 

It's also gluten free, dairy free and can easily be adapted to suit a vegetarian or vegan lifestyle. No additives or preservatives...just good, authentic ingredients.
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Fragrant Vegetable Laksa

Press ReleaseClare Bennett-Smith

Did you know that you can make a delicious, fragrant laksa from our Curry with Love kit?

It's really easy. Here's what you will need:

  • 1 x Curry with Love Curry Kit.
  • 1 x 400ml tin coconut milk.
  • 400ml stock (either vegetable or chicken).
  • 1tbsp peanut butter (optional).
  • 1tbsp thai fish sauce (substitute for tamari or soy sauce if preferred).
  • 200g stir fry veg (pak choi, baby corn, mange tout etc) chopped into bitesized pieces.
  • 2 spring onions, sliced.
  • 375g dried egg noodles (substitute for rice noodles if gluten intolerant).
  • handful of cashew nuts.
  • fresh coriander.

Serves 4

And here's how to do it:

  • Heat 1tbsp of oil (coconut or rapeseed) in a large pan over a low heat.
  • Add spice pack 1 from the kit. Stir until fragrant.
  • Add the coconut milk and stock, along with spice pack 2 from the kit.
  • Allow to cook for approx 15 minutes so your onions soften.
  • Add the noodles, peanut butter, fish sauce and veg to the pan (not the spring onions).
  •  Stir well.
  • The noodles and veg will take about 5 minutes to cook through. This is your laksa.
  • Meanwhile you can toast the cashew nuts in a dry pan.
  • Divide the laksa between four bowls, top with the spring onions, cashew nuts and a handful of torn coriander leaves.
  • Enjoy!
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You can also add cooked, sliced chicken breast, king prawns or tofu to your laksa.