Sri Lankan Tamarind Curry on the menu for Friday Feeling Takeaway @hamerton_jones - slightly sweet and tangy flavour with Indian influences, served with homemade roti. Order chicken or veg by texting number of portions and full name to 07770757398 and pick up fresh, delicious Friday night supper 2-4 @hamerton_jones#fridayfeeling#takeaway#takeout#currynight 📷 taste
Come and check out our new Thursday curry nights in the Hostel! From 6pm you can have our curry meal deal- curry, rice, poppadoms, onion bahjis, samosas, chutney and peanuts, plus a free Tiger Beer, all for a tenner! #foodie#mealdeal#currynight#bargain
Tea time!! I was so happy to have this after a busy morning and then work in the afternoon!
Chicken tikka masala & rice with 2 @weightwatchers garlic and coriander naan breads 7.5 syns each #saturdaynight#currynight
Only 20 minutes stand between you and true food bliss
WHEATBERRY AND LENTIL CURRY
½ tbsp coconut oil
1 onion, very finely diced
2 garlic cloves, minced
20g fresh ginger, grated
1½ tsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
400g light coconut milk
2 x 300g wheatberries and kale grains
2 aubergines, trimmed and sliced into 2cm discs
½ tsp dried chilli flakes
200g rice, to serve
14g fresh coriander, roughly chopped, to serve
1. Melt the oil in a large saucepan over a medium heat, reserving 1 tsp. Add the onion, garlic, ginger, cumin seeds, turmeric and ground coriander. Cook for 6-8 minutes until everything is softened and the spices are fragrant.
2. Add the coconut milk and 100ml water. Bring to the boil, then add the wheatberry mix. Simmer for 5 minutes until the grains are heated through. Season well.
3. Meanwhile, heat a large griddle pan. Toss the aubergine slices with the reserved oil and chilli flakes, seasoning well. Add to the griddle pan and cook on each side until charred and cooked through. Serve the curry with the aubergines, rice and fresh coriander.