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Message: <blockquote data-quote="peppiB" data-source="post: 71115" data-attributes="member: 15441">Re: Recipes.Just reading some questions about curry. I devised a basic curry sauce I useSoften a sliced onion (liberally sprinkled with freshly ground black pepper)in butter (with a touch of oil to prevent burning) add a crushed garlic clove and 1 teaspoon each of turmeric, ground ginger, corriander, cumin and chilli powder. Let the spices infuse for a few minutes then throw in 3 large chopped tomatoes to soften. Add half a pint of water, bring to boil and stir in quarter of a large tub of double cream.  Allow it to reduce (about 10 mins) and then throw in either chopped chicken, prawns or veg  (if its the chicken, make sure you give it time to cook through)  I use finely shredded cauliflower instead of rice - and it doesn't push my sugars through the roof.</blockquote>

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