Healthy homemade curries from scratch

written by Sally Hills January 9, 2018

I’ve been really keen to indulge in a curry night (albeit a healthy one – it is January eh!) for a little while, but with Christmas and December frivolity I’ve not had a chance to fit it in!  I finally made time last Saturday as I really wanted to try my friend Amar’s Indian recipes, and it went down a treat! On the menu was:

  • A simple pulse curry featuring whole and crushed black eyed beans (courtesy of Amar)
  • A spicy chickpea and vegetable madras
  • Sag aloo
  • Steamed rice
  • Toasted pitta

All washed down with lots of red and white wine! As it turned out, my mum, two sisters and I looked very glamourous for the occasion after having our hair and makeup done earlier in the day (it was a trial for the middle one’s wedding) … We should have really gone out out to show it off and make the most of it, but who can turn down a curry and a chilled night in on a Saturday after a busy week? Not us!! 🙂

Amar’s pulse curry

My favourite dish was Amar’s pulse curry. I followed his recipe exactly and it was so flavoursome and filling – perfect if you’re trying to reduce your portion sizes! His tip to mush up some of the pulses is brilliant as it gives the curry added texture and thickness. With his permission, I have uploaded a picture of the recipe in this post. It is an authentic Indian beauty of a dish!

Spicy chickpea and vegetable madras

I also made one of my normal faves – a delightfully spicy chickpea and vegetable madras. Recipe below:

Ingredients –


  • 2 tbsp. each of mustard seeds, cumin, turmeric and coriander
  • 1 tbsp. each of chilli powder and garam masala
  • 1 tsp. ground cinnamon
  • Pinch of salt & black pepper
  • 1 tin of chopped tomatoes or passata
  • Four garlic cloves
  • 1 inch cube of fresh ginger, finely sliced or grated

Vegetables & pulses

  • Cup of mushrooms
  • Tin of drained and rinsed chickpeas
  • 1 red pepper
  • 1 green pepper
  • 2 red chillies (I don’t de-seed chillies to keep more of the kick)
  • 2 small onions


  • Heat a tsp of oil in a pan, and add the mustard seeds
  • When the mustard seeds start to pop, add three tsps. of passata
  • Crush the garlic and finely slice the onions, and add to the pan
  • Add the remainder of spices and allow to simmer for a few mins
  • Add the chillies, peppers and mushrooms
  • Stir in the rest of the tomatoes and then the chickpeas
  • Leave to simmer on a low heat for 20 mins, stirring regularly
  • Add more water if it starts to dry out
  • Sprinkle with coriander (cilantro)


Sag Aloo

I pinched this recipe from Very yummy – this dish was devoured first! Everyone loves a Saag Aloo or Bombay Potato! Not very Indian cuisine authentic I’m told, however a favourite of mine.

On the side, I steamed some rice and toasted wholemeal pitta breads. Again, not ‘typically Indian’ but it’s what we had in the bread bin at the time! If you’re in the mood for cooking up a curry feast soon, these recipes are hearty, warming and really compliment each other. The second pic shows a big plate of leftover rice, pulse curry and madras which I gobbled up the next day. I love leftover curries, the flavours really intensify! ♥

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Leap January 9, 2018 at 5:25 pm

Yummy! Love your curries

Sally Hills January 9, 2018 at 5:26 pm

Aw thanks my dear


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