Carrot and Sweet Potato Korma
Guest chef Astrid Mitchison brings us her Vegan Carrot & Sweet Potato Korma.
Ideal for those who are looking for both a healthy curry and one that is not too spicy, this twist on a classic Korma still has plenty of flavour for you to savour.
And even better, this recipe is not only suitable for vegans but is also dairy-free and refined sugar free.
Read MoreCurry Leaves
Curry leaves (also known as sweet neem leaves) are added to dishes near the beginning of cooking, and are fried in ghee, which may turn then from their usual green colour to black, but this is normal. They release a nutty aroma when fried. Curry leaves do not taste like the curry we are used…
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