Pork and Parsnip Curry

Serves 4

Ingredients:
2tbsp vegetable oil
1 onion
400g parsnips, peeled and cut into chunks
4tbsp balti curry paste
400g can chopped tomatoes
600g pork rump steaks, cubed
150g pot natural yogurt
2tbsp chopped corriander
Basmati rice and mango chutney, to serve

Method:
1. Heat 1tbsp of the oil in a pan.
2. Cook the onions until soft.
3. Add the parsnips and cook for 3 minutes.
4. Stir in the curry paste and tomatoes.
5. Add 100ml water, season and bring to the boil.
6. Cover and simmer gently for 15-20 minutes or until the parsnips are just tender.
7. At the same time, heat the remaining oil and cook the pork in another pan, a few pieces at a time until browned on all sides. As each batch is cooked, add to the curry sauce.
8. Mix the yogurt into the curry and sprinkle with the corriander.
9. Serve with the basmati rice and a good dollop of mago chutney; don't forget the pappadoms!

James' Curry Powder

Ingredients:
2 tbsp black peppercorns
4 tbsp chili seeds
2 tbsp garlic granules
2 green chillies, dried
1 red chili, dried

Method:
1.Put all ingredients in a pestle and mortar ( if they all fit, if they don't, do it in batches) or any other contraption for grinding, and grind all ingredients together until you have a fine powder!

Simple Curry

Ingredients:
1 tbsp sunflower oil
1 onion , thinly sliced
1 garlic clove
2 tsp prepared ginger
½-1tsp chopped chillies
200g can chopped tomatoes
200g raw peeled prawns or chopped skinless boneless chicken
2 tsp garam masala
3 tbsp low fat yogurt
handful coriander leaves, roughly chopped or torn

Method:
1. Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
2. Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion
and wedges of lemon.