Meat Free Monday's

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.

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. 

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

Fragrant Vegetable Laksa

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

Curry with Love Curry Kit

£3.99

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!

You can also add cooked, sliced chicken breast, king prawns or tofu to your laksa.